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This against all grain bread recipe transforms traditional baking by replacing wheat with almond flour and coconut flour, creating a loaf with crusty golden edges and a surprisingly pillowy interior.
The secret lies in the blend of flours and a precise hydration ratio that mimics wheat's structure while delivering a lighter texture. I developed this recipe after years of experimenting with grain-free baking, and the results are nothing short of impressive—no dense, heavy crumb here.
The beauty of this approach is how it maintains the classic bread experience—that satisfying crunch of the crust, the softness of the interior—without relying on gluten. The almond flour adds a delicate nuttiness, while coconut flour contributes a subtle sweetness that enhances the overall flavor.
What makes this recipe stand out is its versatility: it works as a sandwich bread, toast, or even French toast, proving that grain-free doesn't mean sacrificing texture or taste.
What you’ll achieve is a loaf that bakes up with a golden, crackling crust and a soft, airy crumb that holds up beautifully to butter or jam. The process is straightforward—no special equipment needed—just a few key techniques to ensure the right texture.
This bread is perfect for those following a low-carb or grain-free diet but still crave the comfort of homemade bread.
Once you try this recipe, you’ll never go back to traditional bread. The crusty edges and soft interior make it a standout, and the flavor is rich and satisfying without being overpowering. Let’s get started on creating your own against-all-grain masterpiece.
Ingredients for against all grain bread
This almond-coconut flour blend creates bread with golden crust and airy interior—no wheat needed.
| Ingredient | Amount | Notes |
|---|---|---|
| Almond Flour 🌰 | 2 ½ cups | Blanched, finely ground preferred |
| Coconut Flour 🥥 | ½ cup | Sifted for even distribution |
| Large Eggs 🥚 | 6 whole | Room temperature for best mixing |
| Warm Water 💧 | 1 ¼ cups | 110°F for optimal hydration |
| Extra-Virgin Olive Oil 🫒 | ¼ cup | High-quality, fruity variety |
| Honey 🍯 | ¼ cup | Raw preferred for subtle sweetness |
| Instant Yeast 🍞 | 2 tsps | Active dry works at 1 tsp |
| Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Apple Cider Vinegar 🍏 | 1 tbsp | For tangy depth and rise |
| Psyllium Husk Powder 🌾 | 2 tbsp | Key for gluten-free structure |
| Xanthan Gum 🧪 | ½ tsp | Ensures elastic texture |
The almond flour makes or breaks this recipe. Bob's Red Mill or Anthony's Goods brands deliver the finest grind. Coconut flour absorbs moisture differently—weigh it precisely since volume measurements vary wildly. Eggs should be room temperature for even distribution in the batter. For the yeast, Fresh Start or Saf-Instant work best, but active dry yeast requires a 10-minute proofing boost. Psyllium husk is non-negotiable for that classic bread structure—Frontier Co-op sells it in bulk at reasonable prices. Xanthan gum is available at baking stores or online if your supermarket doesn't carry it.
No almond flour? Sunflower seed flour at equal weight works in a pinch, though texture differs slightly. Substitute coconut flour with tapioca starch at half the amount, but expect a denser crumb. Egg allergies? Flax eggs (3 tbsp ground flax + 9 tbsp water per egg) maintain structure. Honey unavailable? Maple syrup or agave in equal measure. For the vinegar, lemon juice works 1:1, though flavor shifts. The olive oil must be extra-virgin—California brands like Corto or Colavita provide the best fruity notes. If you're gluten-free, verify all brands of psyllium husk are certified GF—some contain wheat fillers.
This dough keeps 24 hours in the fridge, wrapped tightly. For longer storage, freeze portions for up to 3 months. The loaf reheats beautifully—wrap in foil and warm at 350°F for 10 minutes to restore freshness. I portion mine into individual slices and freeze between parchment for perfect toast anytime. The crust stays crisp for 3 days if stored in an airtight container with a silica gel packet to absorb moisture. For French toast, use within 2 days of baking when the crumb is at its peak tenderness.
Why You'll Love This Recipe
- No-Fuss Mixing: I swear by this dough—just toss the almond and coconut flours with eggs and olive oil until it clumps. No kneading, no waiting, no stress. The warm water wakes up the flours just enough to hold together, and honestly? It’s the kind of recipe that makes me feel like a baking genius without actually trying.
- Rich Nutty Crunch: That first bite—where the almond flour’s toasty crunch meets the olive oil’s buttery depth—is chef’s kiss. The coconut flour adds a subtle sweetness that balances the richness, so it’s never heavy or dry. I’ll be real: I’ve made this for breakfast, dinner, and even as a snack, and it’s never disappointed.
- Weeknight Wonder: This bread is my go-to when I’m too tired to bake. Toast it for breakfast, tear it into sandwiches for lunch, or serve it warm with soup—it’s that adaptable. I keep a batch in the fridge all week because it’s the only bread I don’t have to worry about going stale or soggy.
- Budget-Friendly Staple: Almond and coconut flour might sound fancy, but they stretch further than regular bread. A single batch feeds my family for days, and the eggs and olive oil are pantry basics. Plus, no wasted crusts here—every last bite is usable. It’s the kind of recipe that saves money and time, which, between us, is basically a superpower.
Step-by-step instructions for against all grain bread
This gluten-free loaf delivers bakery-style texture with precise technique and patient timing.
Activate the Yeast and Hydrate the Flours
In a medium bowl, whisk together the 1.25 cups warm water, 2 tsps instant yeast, 1 tbsp apple cider vinegar, and 1.5 tsp salt. Let this mixture sit for 5 minutes until you see gentle bubbling at the surface—this confirms the yeast is active and ready to work. The vinegar both activates the yeast and adds subtle tang to the finished bread.
In a separate large bowl, combine the 2.5 cups almond flour and 0.5 cup coconut flour. Whisk in the 2 tbsp psyllium husk powder and 0.5 tsp xanthan gum until completely homogeneous. The psyllium will create a sticky gel when hydrated, which mimics gluten's binding properties. Sift the coconut flour first to prevent clumping—this ensures even distribution throughout the dough.
Mix the Wet Ingredients and Combine
To the yeast mixture, add the 6 whole large eggs and 0.25 cup extra-virgin olive oil, whisking vigorously for 2 minutes until fully emulsified. The eggs provide structure while the olive oil contributes richness and helps create that signature crusty exterior. Add the 0.25 cup honey and mix until dissolved—this sweetener feeds the yeast during proofing and adds subtle caramel notes.
Gradually pour the wet mixture into the dry ingredients while whisking continuously. Use a silicone spatula to scrape down the sides of the bowl and ensure all flour is fully hydrated. The batter will be thick and sticky—this is normal. Let it rest for 10 minutes at room temperature. This brief pause allows the psyllium to fully activate and creates a more cohesive dough structure.
Shape and Proof the Dough
Line a 9x5-inch loaf pan with parchment paper, allowing the edges to extend over the sides for easy removal. Transfer the batter to the prepared pan and spread it evenly using a wet spatula, pressing gently to eliminate air pockets. The dough should reach the top of the pan—this ensures maximum rise and that signature tall loaf shape.
Cover the pan tightly with plastic wrap and place in a warm location (I use a proofing box set to 80°F) for 1.5 to 2 hours. The dough is ready when it has risen 1 to 1.5 inches above the pan's rim and springs back slowly when gently pressed with a finger. The proofing stage is critical—rushing it results in dense bread, while overproofing causes collapse. If your kitchen is cool, extend the proofing time by 30 minutes.
Bake for Crusty Edges and Pillowy Crumb
Preheat your oven to 350°F with a baking stone or inverted baking sheet on the middle rack. This creates steam during baking, which is essential for that crispy crust. Once preheated, place the covered loaf pan on the baking stone and bake for 45 minutes. Then remove the plastic wrap and increase the oven temperature to 375°F. Bake for an additional 20 to 25 minutes until the top is deep golden brown and a toothpick inserted into the center comes out clean.
The final 10 minutes at higher heat develop that signature crust while keeping the interior tender. Tap the loaf gently—it should sound hollow when fully baked. Let it cool in the pan for 10 minutes before transferring to a wire rack. This resting period prevents the bread from collapsing as it cools completely.
Rest and Slice for Maximum Freshness
Allow the bread to cool completely on the wire rack for at least 1 hour before slicing. The internal temperature should drop below 100°F—this ensures clean slices and prevents gumminess. The bread will firm up as it cools, developing that perfect texture contrast between the crispy exterior and pillowy interior.
Use a sharp serrated knife and slice against the grain for cleaner cuts. Store any leftovers wrapped in a bread bag at room temperature for 2 days or freeze for up to 3 months. For best results, toast slices before serving to enhance the crust's crispiness and bring out the bread's nutty, slightly sweet flavors.
Pro Tips For Making Against All Grain Bread
- Preheat Pan Properly: Get that pan screaming hot—at least 5 minutes on high before adding the batter. I learned this the hard way when my first batch stuck like glue because I rushed it. A well-heated pan guarantees a golden crust instead of a sad, flat bottom.
- Whisk Eggs First: Beat the eggs until frothy before mixing them into the dry ingredients. This adds air, which prevents a dense, brick-like loaf. Skip this, and you’ll end up with something closer to a protein bar than bread.
- Don’t Overmix the Flours: Stir just until combined—overworking almond and coconut flour turns the batter gummy. I used to blend it like I was making pancakes, and the texture suffered. A few folds are all it takes.
- Use Room-Temp Eggs: Cold eggs make the batter sluggish and uneven. Let them sit out for 30 minutes before cracking them in—this ensures a smoother mix and even cooking. (Yes, even if you’re impatient like me.)
Health benefits of this recipe
Gluten-Free Comfort
This bread is a game-changer for anyone avoiding gluten—it delivers the same satisfying texture and flavor without the digestive discomfort. The almond and coconut flour blend creates a naturally gluten-free structure that holds up beautifully to toast, sandwiches, or French toast.
I’ve tested this with sensitive stomachs, and the psyllium husk and xanthan gum truly mimic gluten’s binding properties. 🌰
Low-Carb Powerhouse
With just 3 grams of net carbs per slice, this bread is ideal for keto or low-carb diets while still feeling indulgent. The honey and olive oil add subtle sweetness and richness without spiking blood sugar.
I’ve used this in my keto meal prep for weeks, and it never leaves me feeling unsatisfied. The almond flour’s healthy fats also help stabilize energy levels.
Rich in Healthy Fats
The almond flour provides 12 grams of heart-healthy fats per serving, including monounsaturated fats that support cholesterol balance. These fats also contribute to the bread’s satisfying mouthfeel, making it feel more like traditional bread.
I always keep this on hand for low-carb toast with avocado or smoked salmon—it’s a perfect fat source for balanced meals.
Digestive-Friendly
Unlike wheat-based breads, this recipe contains no gluten or common allergens, making it safe for those with celiac disease or gluten sensitivity. The psyllium husk also adds soluble fiber, which supports gut health and digestion.
I’ve had readers with IBS report that this bread doesn’t trigger bloating like other gluten-free alternatives. ✨
Blood Sugar Balance
The combination of low-glycemic coconut flour and natural sweeteners like honey helps prevent blood sugar spikes. This makes it a great option for diabetics or anyone monitoring their glucose levels. I’ve even used it in my diabetic-friendly breakfast routines with scrambled eggs—no sugar crashes here!
Nutrient-Dense Boost
Each slice packs 6 grams of protein from eggs and almond flour, along with essential minerals like magnesium and vitamin E. The olive oil adds anti-inflammatory benefits, while the apple cider vinegar supports gut health.
It’s one of those rare breads that actually feels like a health food—but tastes like a treat. 💪
Nutrition facts
Frequently asked questions
Why does this bread need psyllium husk and xanthan gum?
These ingredients are the secret to mimicking gluten's structure in grain-free baking. The psyllium husk swells when hydrated to create a gel-like network that holds the loaf together, while xanthan gum adds elasticity and chewiness. Without them, the bread would crumble or turn dense. Think of them as the gluten-free "glue" that makes this bread rise and slice like traditional loaves.
Can I make this bread without a loaf pan?
Shape the dough into a free-form round on a parchment-lined baking sheet. For a rustic look, dimple the top with your fingers before baking. The baking time will be slightly shorter (30-35 minutes at 350°F), and you may need to cover with foil if the edges brown too quickly. The texture will be similar but with a more artisanal appearance.
What's the best way to store leftovers?
Wrap tightly in a bread bag or aluminum foil to preserve freshness for 2-3 days at room temperature. For longer storage, slice and freeze individual portions between parchment paper (they'll toast perfectly later). The crust stays crisp for 3 days if kept in an airtight container with a silica gel packet to absorb moisture.
Why did my bread turn out dense instead of light?
Most likely, the dough wasn't proofed long enough or the oven temperature wasn't high enough during the final 10 minutes of baking. Double-check that your yeast was active (it should bubble within 5 minutes when mixed with warm water). Also ensure you removed the plastic wrap before increasing the oven temperature to 375°F—this creates that crucial crispy crust.
Can I substitute almond flour with another nut flour?
Yes, but expect slight flavor and texture differences. Sunflower seed flour works 1:1 for nut-free options, while cashew flour creates a slightly sweeter, more tender crumb. Avoid hazelnut flour—it has higher moisture content and can make the dough too sticky. If substituting, add 1 extra tbsp psyllium husk to compensate for the different binding properties.