Almond Flour and Coconut Flour Bread Recipe: Grain-Free Crust With Light, Airy Crumb

This almond flour and coconut flour bread recipe delivers a grain-free loaf with a crispy crust and surprisingly light, airy crumb—perfect for sandwiches, toast, or serving alongside soups. The combination of these two flours creates a delicate texture that surprises even skeptics of gluten-free baking.

I developed this recipe after years of experimenting with alternative flours, and it finally achieves the perfect balance between structure and tenderness.

The secret lies in proper hydration and a gentle mixing technique to avoid developing gluten. Unlike traditional bread recipes, this version relies on xanthan gum for binding and a longer fermentation to create that coveted airy crumb.

The almond flour contributes richness and moisture retention, while the coconut flour adds structure and a subtle sweetness that complements both savory and sweet applications.

What you’ll end up with is a golden-brown loaf with a satisfying crunch on the outside and a soft, pillowy interior that holds up beautifully to slicing. The flavor is nutty yet neutral enough to pair with any filling or spread.

This bread keeps well at room temperature for several days and freezes beautifully, making it ideal for meal prep.

Whether you’re baking for dietary restrictions or simply exploring gluten-free options, this recipe delivers restaurant-quality results without the fuss. Let’s get started—your kitchen will smell like fresh-baked goodness in no time.

Ingredients for almond flour and coconut flour bread

Precision-milled flours and binders create a gluten-free loaf with restaurant-quality texture and flavor.

The quality of your flours makes all the difference here. Bob’s Red Mill almond flour is my go-to for consistent texture, but any reputable brand works if it’s labeled as finely ground. Coconut flour absorbs moisture aggressively—measure by weight if possible—or spoon it into the cup for accuracy. Tapioca flour acts as the gluten substitute, so don’t skip it. For xanthan gum, NOW Foods is reliable, but any pure powder works. The yeast should be fresh—test it in warm water with a pinch of sugar to confirm it foams within 5 minutes. Maple syrup adds subtle sweetness while supporting fermentation, so avoid imitation varieties that contain fillers.

No almond flour? Hazelnut flour works in a pinch—though texture will differ slightly. Coconut flour can be substituted with additional tapioca flour at 1:1 ratio, but expect a denser crumb. For the honey substitute, agave nectar or date syrup both work, though maple syrup’s flavor pairs best. Unsweetened almond milk can be swapped for cashew milk or oat milk—just ensure it’s unsweetened. The flaxseed mixture (ground flaxseed + water) acts as an egg substitute, so let it sit for 5 minutes to fully gel before using. For a more neutral flavor, reduce the maple syrup to 2 tablespoons and add 2 tablespoons of vanilla extract instead.

This dough ferments best at room temperature for 1-2 hours before baking, allowing flavors to develop fully. Store baked loaves in an airtight container with a slice of bread or parchment paper to prevent drying. At room temperature, it keeps for 3-4 days, though texture softens over time. For longer storage, wrap tightly in foil and freeze—up to 3 months. To revive, warm slices in a dry skillet for 1-2 minutes per side. The crust freezes beautifully, so consider making extras for toast or croutons.

Step-by-step instructions for almond flour and coconut flour bread

Mastering this grain-free bread requires precision in mixing and proofing techniques.

In a small bowl, combine the 0.25 cup Water with 0.75 tsp Active Dry Yeast and 0.25 cup Granulated Sugar. Let this mixture sit for 5-10 minutes until it becomes frothy—this confirms the yeast is active. If no bubbles form, your yeast may be inactive, and you'll need to start fresh.

In a separate small bowl, whisk together 0.25 cup Ground Flaxseed with 0.25 cup Water. Let this mixture sit for 5 minutes to thicken into a gel-like consistency, which will serve as your flax egg substitute. This step is critical for binding the flours without using traditional eggs.

In a large mixing bowl, combine 2.5 cups Almond Flour, 0.5 cup Coconut Flour, 0.25 cup Tapioca Flour, 0.25 tsp Xanthan Gum, and 1.5 tsp Salt. Whisk these ingredients together until fully integrated and no flour pockets remain. The coconut flour is highly absorbent, so it's essential to break up any clumps to ensure even distribution throughout the dough.

This is where the magic begins—each flour plays a distinct role. The almond flour provides structure, coconut flour adds moisture retention, and tapioca flour contributes elasticity. The xanthan gum acts as a binder to mimic gluten's properties in traditional bread.

To the dry ingredients, add the yeast mixture, flax egg, 1.25 cups Unsweetened Almond Milk, 0.25 cup Extra-Virgin Olive Oil, 0.25 cup Honey Substitute (Maple Syrup), and 1 tbsp Apple Cider Vinegar. Using a wooden spoon or dough whisk, mix until just combined—overmixing will develop gluten-like proteins that we're avoiding in this grain-free version.

The dough will be thick and sticky, resembling wet sand more than traditional bread dough. This is perfectly normal given our flour combination. Let the dough rest for 10 minutes at room temperature while you prepare your baking pan.

Lightly grease a 9x5-inch loaf pan with olive oil. Using wet hands (to prevent sticking), transfer the dough to the prepared pan and spread it evenly to the edges. The dough should fill the pan completely but not overflow—press gently to ensure full contact with the pan surface.

Cover the pan tightly with plastic wrap and let the dough proof at 75°F for 1-1.5 hours, or until the dough has risen by about 50%. You'll know it's ready when gentle finger pressure leaves a slight indentation that slowly fills back in. The warm environment encourages yeast activity without overproofing, which would result in a dense loaf.

Preheat your oven to 350°F while the dough proofs. Once proofed, remove the plastic wrap and bake the bread for 45-50 minutes, until the top is golden brown and an instant-read thermometer inserted into the center reads 205°F. The bread should sound hollow when tapped on the bottom.

Immediately transfer the bread to a wire rack to cool completely before slicing—this prevents a gummy texture. The internal structure should be light and airy, with a crisp crust that gives way to a tender crumb. For best results, store wrapped at room temperature for up to 3 days or freeze for longer storage.

Storing and reheating this recipe

Room Temperature Storage

Wrap your freshly baked loaf tightly in parchment paper or plastic wrap, then place it in an airtight container with a silicone bread bag inside to maintain moisture. This bread stays fresh at room temperature for 3-4 days—longer than most gluten-free breads.

I like to store it in a cool pantry (around 65°F) to slow staling. The crust remains crispy while the interior stays soft, perfect for toast or sandwiches. 🌰

Freezer Preservation

For longer storage, slice the bread and freeze individual pieces between parchment paper in a quart-sized freezer bag. This prevents freezer burn and makes it easy to grab single slices. Label with the date—it keeps for up to 3 months without losing texture.

To revive, toast directly from frozen in a toaster oven at 350°F for 3-4 minutes or warm in a dry skillet over medium heat for 1-2 minutes per side.

Reheating Methods

For a quick refresh, pop slices in a toaster until golden brown (about 2-3 minutes). For a restaurant-style crunch, heat in a skillet with 1 tsp olive oil over medium heat for 1-2 minutes per side.

If the bread feels dry, lightly spray with water and cover for 30 seconds to restore moisture. Microwaving works in a pinch—wrap a slice in a damp paper towel and heat for 10-15 seconds on 50% power.

Crust Revival Tricks

The crust loses crispness over time, but you can revive it! Brush the top with melted butter or olive oil, then broil in the oven for 1-2 minutes until golden. For extra crunch, sprinkle with crushed nuts or everything bagel seasoning before broiling.

If the bread feels too dense after reheating, slice it thinly and toast again—this restores the airy texture. 💫

Preventing Staling

To extend freshness, store a slice of apple or lemon wedge in the container with your bread. The natural acids slow staling by 1-2 extra days. Avoid refrigerating—this accelerates moisture loss and makes the bread stale faster.

If you notice dryness, brush with a little olive oil before serving. For meal prep, bake an extra loaf and freeze half—this ensures you always have fresh bread on hand. ✨

Frequently asked questions