Coconut Flour Flatbread Healthy bread doesn't get any easier! Enjoy this delicious coconut flour flatbread in less than 15 minutes. 1 Single Serving 1 1/2 Tablespoons Coconut Flour 1 Tablespoon Coconut Oil, Melted 1 Egg 1/8 Teaspoon Sea Salt 1/4 Teaspoon Baking Powder

Coconut Flour Flatbread – Only 5 Ingredients!

Coconut flour flatbread is super easy to make and only takes 10 minutes!

Grain Free Coconut Flour Flatbread

This quick and simple Coconut Flour Flatbread recipe is made with only 5 ingredients, coconut flour, coconut oil, eggs, baking powder and salt. You can mix this recipe up in just a minute and have fresh made sandwich bread ready in less than 15 minutes! Double, triple or quadruple the recipe for batch cooking and toss them in the freezer for future use!

I love recipes that are easy and and only take a few minutes to throw together. I’m a busy mom and I don’t have a lot of time bake during the week so when I need a gluten free sandwich bread, burger bun or pizza crust I make this recipe.

Enter the Coconut Flour Flatbread Recipe! This recipe makes two pieces of flat bread, enough for one sandwich, burger or two small pizzas. The bread comes together very easily and bakes for only 10 minutes!

Free E-Book:  Coconut Flour Recipes! Learn how to bake with coconut flour with my new e-book, Coconut Flour Recipes. I’ll teach you how to bake coconut flour bread, pancakes, cookies and much more! You can download it for free here.

Click here to Pin this recipe on Pinterest!Grain Free Coconut Flour Flatbread

Coconut Flour Flatbread

Yields 2 coconut flour flatbread pieces.


  • 1 1/2 Tablespoons coconut flour
  • 1 Tablespoon coconut oil, melted
  • 1 Egg
  • 1/8 Teaspoon sea salt. (Edit: The original recipe called for 1/4 teaspoon of salt. After further testing we felt like less salt was needed.)
  • 1/4 Teaspoon Baking Powder – Here’s how to make homemade grain free baking powder


  1. Preheat oven to 350 degrees.
  2. Mix coconut flour, sea salt, and baking powder together until combined.
  3. Add egg and melted coconut oil and mix well.
  4. Let batter sit for a few minutes to allow the flour to absorb the liquid.
  5. Scoop half the batter on baking pan and use a spatula to spread batter into a circle the size of a bun.
  6. Repeat using the rest of the batter. Bake for 10 minutes or until golden brown.

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4.1 from 7 reviews
Coconut Flour Flatbread
  • 1½ Tablespoons coconut flour
  • 1 Tablespoon coconut oil, Melted
  • 1 Egg
  • ⅛ Teaspoon sea salt (Edit: The original recipe called for ¼ teaspoon of salt. After further testing we felt like less salt was needed.)
  • ¼ Teaspoon Baking Powder - Here's how to make homemade grain free baking powder
  1. Preheat oven to 350 degrees.
  2. Mix coconut flour, sea salt, and baking powder together until combined.
  3. Add egg and melted coconut oil and mix well.
  4. Let batter sit for a few minutes to allow the flour to absorb the liquid.
  5. Scoop half the batter on baking pan and use a spatula to spread batter into a circle the size of a bun.
  6. Repeat using the rest of the batter. Bake for 10 minutes or until golden brown.


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About the author: Tiffany is a real food mama who lives in Oregon. She is a stay at home mom of three coconut babies. She is passionate about traditional and healing foods. As a true believer in the health benefits of coconut, she uses coconut products in almost all her cooking. Subscribe to The Coconut Mama’s Newsletter for more articles like this one.

Comments on this entry are closed.

  • katyrose April 30, 2017, 2:57 pm

    I tried it with the flax egg replacer and I am super surprised at how well it turned out!! baby and me are sick with a tummy bug so couldn’t have come across this at a better time. I also used olive oil cuz I didn’t want it to be too coconutty. I put some pumpkin seed protien powder on it and we had it with veggie broth. perfect dinner for our sick bellies that cant have gluten!! I’m so happy about it despite feeling like straight garbage, thank you so much I’m beyond grateful.

  • katyrose April 30, 2017, 2:56 pm

    I tried it with the flax egg replacer and I am super surprised at how well it turned out!! baby and me ate sick with a big so couldn’t have come across this at a better time. I also used olive oil cuz I didn’t want it to be too coconutty. I put some pumpkin seed protien powder on it and we had it with veggie broth. perfect dinner for our sick bellies that cant have gluten!! I’m so happy about it despite feeling like straight garbage, thank you so much I’m beyond grateful.

  • katyrose April 26, 2017, 7:39 am

    how do you think this would work with flax egg replacer? do you think itd hold up or crumble when I tried to eat the sandwich?

  • Marlene March 31, 2017, 10:45 am

    Do you have a carb count on this recipe?

  • Melanie March 22, 2017, 6:29 pm

    I have never in my life had coconut flour anything or coconut oil. However, my lab tests came back today and they discovered I have a sensitivity to basically every friggin’ grain on the planet. I went nuts for the last week when I finally decided today I had to have a sandwich! I came across this recipe, and within an hour (trip to the grocery store for ingredients included in that time), I was biting into a great ham and turkey sandwich with this flatbread. Thank you SO much, Tiffany! 😀

  • chris March 20, 2017, 12:28 pm

    I added black sesame seeds, you can taste the coconut , has a biscuit like taste, pretty good. I added a mid spice blend(peppery), and black sesame seeds.

  • marianne March 12, 2017, 9:17 am

    hi there. I don’t see a link for making homemade baking powder.

    • Marlene March 31, 2017, 10:46 am

      Google it.

  • Rhiannon January 29, 2017, 8:52 am

    Hi Tiffany
    My coconut flatbeds are in the oven, I’ve turned them after 10 min as they look a bit oale, will they crisp up once Cooled. 😀

  • Ariel January 16, 2017, 1:33 pm

    Just made two mini pizzas for my 2.5 year old. REJECTED. One bite and spit it out and was so upset with me. I tried it. The taste of coconut was overwhelming, even drenched in tomato sauce and cheese. Honestly I would not eat it myself. Texture was acceptable (per coconut flour standards, mildly spongy and dense) and they held up fine (did not crumble). I think the problem was using coconut oil for the oil in the recipe. Bummer. I wish I could rate it higher but it just did not taste good.

    • shareyah April 12, 2017, 5:12 pm

      If you use refined coconut oil (basically not virgin coconut oil) it shouldn’t have that coconut taste. I’ve cooked and baked with the refined coconut oil before with excellent results (I don’t at all like coconut flavor), but the other night I accidentally used the virgin stuff in a spaghetti recipe and ICK! Was it ever disgusting! Haha, moral of the story….the wrong type of coconut oil makes all the difference 🙂 -blessings

  • debbie September 27, 2016, 11:21 am

    For your coconut flour flatbread please tell me if baking sheet should be greased or ungreased. Thank u

  • Amy Ferrara September 18, 2016, 5:08 pm

    Doubled the recipe and made 2 pizzas with it. It was perfect! The taste was great, super simple and quick to make, and it held up nicely on the grill when my hubby grilled my pizza to cook the toppings and melt the cheese. Thanks!

  • DV September 12, 2016, 3:49 pm

    Do you put the dough directly on the baking pan? Do you need to oil the pan first? Is the texture suppose to be like cookie dough after mixing up the batter?

    • Melanie March 22, 2017, 6:37 pm

      I just used parchment paper, and it worked great!

  • Rose August 27, 2016, 6:51 am

    Are there any carbs in this recipe?

  • Carrie Smith August 19, 2016, 2:29 pm

    mine completely fell apart. not good for sandwiches. but pretty tasty.

  • Christine July 2, 2016, 6:32 am

    Don’t understand! Why only 1 1/2 TABLESPOONS Coconut Flour for a WHOLE BREAD??

    • Lj July 22, 2016, 4:21 pm

      It’s not for a whole loaf of bread. It makes 1 serving; which is 2 flat breads

  • Martha May 25, 2016, 6:17 am

    Thanks, I’m going to try this recipe. How long will it keep & does it have to go in the fridge?

  • Lindsey April 17, 2016, 1:07 am

    Is there anything we can supplement for egg if vegetarian?

    • shareyah April 12, 2017, 5:15 pm

      Haven’t personally tried it, but I think you can use a mix of ground flaxseed meal and water to replace egg in baking.

  • M. Hartz April 14, 2016, 11:45 am

    Thank you so much for this recipe. I made it last night and was so pleased with how it turned out. I added a little garlic powder and chili powder for extra flavor. This will definitely go into my meal rotation!

  • MIssTammy March 20, 2016, 1:28 pm

    Thanks for sharing, I made them today and it turned out great! I am making sammiches tonight!

  • misty March 11, 2016, 4:32 pm

    Do you have any information on the carb or calorie count for the coconut flatbread? I hate dieting but this looks like a doable option for me.

  • Cathy Yearwood February 22, 2016, 10:32 am

    I just made the flatbread again. The first time as per recipe, this time, since at my daughter’s changed a bit. I’m not fond of cocnut flavor and her cocnut oil definitely tastes of coconut, so I used olive oil. They had no baking powder, or ingredients to make it, so I did without. Also added some tumeric and oregano and it was sooo good. So happy to know I can do these and not have a coconut flavor and make a sandwich so easily, or maybe toast, something fill the empty spot I was afraid I would have while trying to give up gluten.

  • doxie January 29, 2016, 2:28 pm

    Wow. Turned out GREAT. I was so afraid to try after i made a coconut flour “tortilla” off allrecipes thatbwas basically either a super fried egg, or if you added more ingredients a scramble,at best. No fixing.

    But this? First time, came out perfect. I just made it into one instead of two. Thanks so much for the great recipes you share. Ill be making many im sure

    • The Coconut Mama January 31, 2016, 8:47 pm

      I’m glad you liked this recipe, Doxie! Thanks for taking the time to comment. 🙂

  • Elizabeth January 18, 2016, 8:08 am

    I made this for the first time today. I was pleasantly surprised at the outcome. The texture was dense like a wheat flour flatbread. It held together well and did not crumble. (I was expecting biscuit-type crumbling.) In appearance, it looked very similar to corn bread.

    I’ll definitely be making it again. Thank you!

  • Robin January 16, 2016, 4:13 pm

    I am wondering if you could spread it out in a pan (like one would have for thin brownies) and after it is baked cut in squares. More like a slice of bread. Have you ever tried that? I’m not a very creative or brave cook…

  • Janice December 6, 2015, 8:27 am

    Has anyone made a large batch and tried freezing these? I tend to do that with most of my recipes.

  • Lindsey D November 19, 2015, 5:09 pm

    Could I sub avocado oil instead of coconut to make it less of a coconut flavor? I made it tonight for pizza and it’s pretty good! But tastes like coconut pizza…

    • Cathy Yearwood February 22, 2016, 10:37 am

      I just made with olive oil and no baking powder and they were very good. I don’t like coconut flavor either, so I was very much happier with what I made today, versus my previous batch as per recipe. I am going to try to make a larger batch and freeze them.

      • Brenda January 10, 2017, 7:33 am

        I used unsweetened almond Milk in place of the oil, and it came out great. And reduced the calories/fat.

  • Amanda November 10, 2015, 10:54 am

    Found out my daughter and myself have gluten sensitivities. Made this today and it is super easy and good, but it seemed very salty. I plan to omit the salt next time, but I know baking powder is salty as well…can that be omitted as well? Or is there something less salty I can use in its place? Thanks so much for this!

  • Jennifer October 21, 2015, 5:01 pm

    Why does it seem that my recipes using coconut flour seem “gritty”. Is this the normal texture as I’m having problems with it personally, but love the low carbs and taste but cant get past the texture. Do you have suggestions to help , as I don’t want to give up on the coconut flour.

  • Cathy October 17, 2015, 12:42 pm

    I just bought a large bag of coconut flour to try to get away from flour. I made these this afternoon, and was surprised at how good they were. I wish I liked the flavor of coconut better, but am going to try adding some different spices and seasonings to get other flavors out of it. Thinking of making pancakes in the morning, and they should be really great.

  • Sami October 14, 2015, 6:50 am

    LOVE love LOVE! Just made this – it’s amazing! Finding savory anything on a GF diet is killer. Coconut meets savory – it’s beyond perfect 🙂 Thank you!

  • Julia October 10, 2015, 12:08 pm

    Are you sure its 1 and half tablespoons of flour? It seems a small amount.

  • Betty sStevens October 7, 2015, 8:54 am

    Do you measure the coconut oil after its melted .

  • Anne July 30, 2015, 7:52 pm

    Thank you so much for this. I have been Paleo on and off for 3 years. Bread products are still difficult for me to refrain from eating because so much of my life has involved baking and sharing baked goods. I miss eating cornbread with chili and bacon avocado sandwiches, biscuits and jam, and pizza. It is not just a taste thing but the enjoyment of simple foods such as these I used to make from scratch. I am fine without cookies, cake, etc., as fruit is definitely sweet enough now!

    My favorite uses for these include biscuits with butter and jam or honey, and definitely bacon, egg, and mushed avocado sandwiches. For the biscuits, I build up the round into a small biscuit shape and bake for a couple more minutes.

    Thank you again! Recipes such as these are key for staying true to the grain-free way of living. Although I only eat these on occasion, I feel satisfied knowing I have found such a great substitute for wheat-based baked goods.

  • c.pasquio June 16, 2015, 12:45 am

    looks great, but could I use bicarbonate soda can’t find baking powder in france, will try it today anyway will let you know. did a raw cheese cake yesterday….. so rich can only eat a very little, I have cholesterol was wondering if coconut oil is Ok.

    • Toni September 4, 2016, 1:27 pm

      I know this is an old post but couldn’t help but comment, after I laughed. Everyone has cholesterol, thank goodness, because your brain can’t function without it!! There’s what is called “good” and “bad” cholesterol though. Stay away from omega 6 oils like corn and canola oils (and even olive oil that’s in clear bottles), but coconut oil is great. Avocado oil is great too, but rather pricey, and you need to be sure it’s fresh, similar to olive oil. There’s a lot of misconception about cholesterol, which your liver makes daily because you really do need it! Read some info from nutritionists, like Dr. Axe or Dr. Jockers; you’ll learn a lot!

  • Amy Falken June 6, 2015, 5:42 pm

    Update: Hack #1, more coconut flour ( total 1/4 cup). Result? I’m a Cheeseburger in Paradise!!!

    Big Grins! Cheers everyone 😀

  • Amy Falken June 6, 2015, 5:14 pm

    Giving this a try. We are paleo family and our son comes up with all the “treats”. He tried another bread recipe that was a success! I like the look of this one, simple and fast. First try is close to a fail, as the batter stays runny and won’t thicken (waited 5 minutes). So, playing a bit to find what works in my kitchen. I am at a high elevation so that might be affecting the outcome. Nonetheless, there is real potential here, so onward ho to try #2! 🙂

  • Flo Gichamba-Chambliss May 9, 2015, 8:35 pm

    These recipes seem really good. I’ll try them n thx a lot for sharing coconut mama!!.

  • rachelle dumas April 15, 2015, 2:57 pm

    Hi my granddaughte who mis 4 years old vannot have lactose, eggs and gluten. Can your recipes be substituded and replace the egg with something else? I’m desperate as I babysit her 4 days a week and I’m finding it pretty challenging to make her snacks and such.

  • Wendy Fitzhenry March 26, 2015, 6:17 pm

    I can’t have eggs. Is there something I can substitute that will still be a good outcome?
    No dairy either.

  • brown March 26, 2015, 9:54 am

    If you put the batter between 2 sheets of parchment paper, it is easily flattened out without sticking. Leave the bottom sheet (remove the top sheet) and bake on cookie sheet or clay pizza round (preheated)

  • Charlene February 22, 2015, 12:21 pm

    I made these this morning but they ended up on the dry side, maybe I baked too long? Otherwise they tasted good – looking forward to trying again & for more recipes with coconut flour & oil, I follow South Beach diet eating so I love finding new recipes!

  • Cindy February 15, 2015, 9:24 am

    I just made these and the batter is more like cookie dough. I could form them in my hands. They’re in the oven so we’ll see … Can’t wait!

    • DV September 12, 2016, 3:42 pm

      Me too. Just like cookie dough. Hoping they turn out ok. Did yours?

  • Gail Humpston February 14, 2015, 10:15 am

    Gluten free and low carb- outstanding!

  • Jan December 12, 2014, 3:44 pm

    1.5 tablespoon is the correct amount. My flat bread turned out great! My coconut flour bag says 2 Tablespoons is 15 grams, so I just used 11.25 grams and I did have pour able batter. Thanks for this!

  • Sarah November 11, 2014, 6:05 pm

    am I misunderstanding something? How am I going to make anything with only 1 1/2 TBS of flour? Help!

    • Charlene February 22, 2015, 12:23 pm

      You’re only making 2 bun sized servings, not a whole loaf.

    • brown March 26, 2015, 9:56 am

      Coconut flour absorbs liquid and expands. It becomes a very dense batter

  • Jennifer October 30, 2014, 5:15 pm

    I made these this morning and they were so good! I decided, that because there was a slight sweetness to them that I would make them for dessert tonight. I followed the recipe but added a little bit of cinnamon. After they were ready, we dipped them in raw honey and went to town! Heaven in my mouth!!! 🙂

  • Lindsey October 5, 2014, 8:52 pm

    I just made these for the first time! Turned out pretty good! I used flax eggs, and it worked great! A little crumbly (we had to eat our veggie burgers with a fork!), but we still loved them! I will try tweaking a few things next time and see what happens. Can’t wait to try it with some chia strawberry jam!

    • CAROLYN December 13, 2016, 5:01 pm


  • Caroline T. September 4, 2014, 12:47 pm

    Looks great! But how could this recipe be flavored up- what seasonings, etc. would be good to experiment with ?

  • Garima September 4, 2014, 10:44 am

    Can I make this egg free?

  • Alani August 11, 2014, 10:52 am

    Thank you for this… I’m going to try it 🙂
    Although, I think I might let it bake a little longer so I can eat it like a cookie! haha 🙂

    I am enjoying your recipes so much! Thank you! It’s opened a new world to me. I gave up on baking etc etc… because I can’t eat conventional flours etc. But now, I’m obsessed!

  • Susan July 9, 2014, 4:39 pm

    Hi – can I increase the recipe by the number of pieces I want to make? I don’t turn on my oven for such a small batch of anything.

    Thank you.

    • The Coconut Mama July 9, 2014, 9:22 pm

      Sure! You can double or triple the recipe. 🙂

  • Bev June 25, 2014, 6:17 pm

    Just made these for chicken salad sandwiches! Easy and delish! Haven’t read all the comments but, has anyone tried cooking them in a skillet? Thanks for sharing.

  • Emmie June 11, 2014, 9:46 am

    Dont know if I registered correctly.i am looking forward to the tips for coconut products.

  • Jacqueline June 11, 2014, 7:19 am

    I really want to make this! Do you think this would still taste good and come out right if I replace the egg with flax seeds to make it Vegan? 🙂

    • sarah July 31, 2014, 4:40 pm

      Yep! It is good with a chia “egg” too.

    • Lindsey October 5, 2014, 8:53 pm

      I did flax eggs, and they turned out great!

  • Genevieve May 16, 2014, 9:38 am

    There is no pouring this batter. But at least I can enjoy a sandwich again. It’s been months. Thank you!

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  • charlie April 11, 2014, 12:38 pm

    I just made this but substituted a tablespoon of applesauce for the oil to make it lower in calories/fat. It turned out amazing!! Going to be making this all the time. 🙂

  • bonnie November 14, 2013, 10:06 pm

    Has anyone used an egg replacement with this recipe i can not have eggs

    • Ruth May 10, 2015, 7:18 am

      I am allergic to eggs so I will try this with a flax egg and hope it works.

  • Eileen July 31, 2013, 11:43 am

    I absolutely LOVE this recipe! I’ve been making it for several months now. Just today I tried it with melted butter in place of the coconut oil (I had run out). Also, I added Italian seasoning and garlic powder (as inspired by some other commenters) and got a wonderful product – so very very tasty! Yum! This recipe is such a lifesaver because I’ve gone grain free and nut-free. It’s hard to do this but recipes like this truly SAVE THE DAY!!

  • hollyhoffman May 19, 2013, 6:30 am

    I tripled this recipe, added dried Italian herbs, some grated pecorino romano and garlic powder and patted it out on parchment paper. I then transferred the parchment onto a preheated cast iron pizza pan at 350 and baked for 12 minutes. The bread came out like an herbed foccacia. So good with butter right out of the oven, great with my organic eggs for breakfast the next day. Great recipe, thanks!

  • Farzad0018 January 29, 2013, 6:43 am

    is it 1 and 1/2 Tablespoons Coconut Flour or just 1/2 tablespoon coconutflour

  • Trinity December 14, 2012, 11:55 pm

    I doubled the recipe and made a pizza base 🙂 I quite liked it but husband complained it wasn’t ‘doughy’ enough. 

  • abundantlyjoyful October 26, 2012, 10:07 am

    This recipe is crazy wonderful!. Thank You. Also, thank you for offering a recipe in smaller portions. Sometimes it is hard to cut a recipe down without loosing it somewhere in the translation. I will be using this recipe often and have started thinking about adding herbs and the like for specific dishes. I am not certain how I came across your blog but Kudo’s to the genius who brought Your Genius to my attention.

    • The Coconut Mama October 26, 2012, 10:56 am

      I’m glad you like it! Thanks for stopping by and commenting! 🙂

  • Laina September 21, 2012, 9:51 am

    If using almond flour, can you sub 1:1 for the coconut flour? I’m out of coconut flour and would love a BLT for lunch 🙁

    • The Coconut Mama September 21, 2012, 11:03 am

      I don’t bake with almond flour so I’m not sure if it will work 🙁

      • Bethany Candace Allen January 8, 2013, 7:44 am

        Why don’t you bake with almond flour? An health reasons or just preference?

  • Stacey September 12, 2012, 8:59 am

    I love, love, LOVE this!! I am completely grain free and this is the fix I needed! I also have anjoyed an avocado and bacon sammy on this! Thanks so much for sharing! Did I mention, I LOVE this!!

    • The Coconut Mama September 12, 2012, 10:05 am

      I’m so happy you LOVE this, Stacey! Thank you so much for stopping over here to let me know :).

  • Lyza @ Chic Shades of Green August 31, 2012, 7:54 am

    This looks good and so easy. I wish I had clicked on this link 10 minutes ago before my husband went out tot he store to buy gluten-free bagels!

  • Mindy @ Too Many Jars in My Kitchen! August 29, 2012, 8:05 pm

    That looks really good and super easy!

    Thanks for sharing this at Fill Those Jars Friday. I hope to see you back again later this week!

  • Monica August 21, 2012, 10:04 am

    Omg! Super easy and this is so delicious! Thank you for posting this 🙂

    • The Coconut Mama August 21, 2012, 8:33 pm

      Glad you liked it! 🙂

  • Tammy Rodriguez August 10, 2012, 5:57 pm

    perhaps if you would weigh the ingredients.. especially the coconut flour.. it would be helpful… weighing is a much more consistent method of measuring.. i convert almost all my recipes to weight measurements.

    • The Coconut Mama August 17, 2012, 9:47 am

      I don’t have a scale 🙁

  • Stacia June 26, 2012, 12:44 pm

    I saw this same recipe on another website making it in the microwave. I haven’t tried it yet, but they said it could be done by putting the batter in a small dessert dish (I’m thinking a microwave egg cooker will be just the right size) and putting in microwave for 90 seconds.

    • Elizabeth February 26, 2015, 12:37 pm

      i took your idea and it turned out wonderful, this is my and my family favorite bread, on the macrovave for 2 min and I have buns in less than 5 min to go, awesomeness

  • Vashti M April 22, 2012, 12:40 pm

    I loved this bread! I found it a little too salty (used 1/4 tsp sea salt) so I will greatly reduce or possibly omit for next time. Thank you for this wonderful recipe!!!!!!!!!! <3

  • Michelle April 21, 2012, 2:22 pm

    This is excellent.. but VERY salty! Will reducing the amount of salt affect this in any way?

    • The Coconut Mama April 21, 2012, 7:01 pm

      I don’t think it will affect it in any way.

      Did you add 1/4 tsp of salt? What kind of salt did you use?

      • Michelle April 22, 2012, 6:43 pm

        I used 1/4 tsp of sea salt. That’s an awful lot for the bread on a sandwich, considering one teaspoon is the upper limit of what your sodium intake should be for an entire day. Did you not find this a little salty? I’m just curious.. otherwise this is a great recipe and exciting find.

        • Karen G. April 22, 2013, 5:41 am

          I found the recipe to be very salty too. i think next time, I’ll just add a pinch of salt.

          • connie September 3, 2013, 2:09 pm

            I noticed that some brands of baking soda are more salty than others. I find Bob’s Red Mill much more salty than Rumford.

            • Toni September 4, 2016, 1:36 pm

              The recipe doesn’t call for baking soda – it calls for baking powder. Perhaps that is why you found it too salty.
              And don’t be overly concerned about eating salt. Your cells have a sodium/potassium exchange; if you have enough potassium, the cells won’t retain the sodium. Also, sugar raises blood pressure more than salt does!

  • demi March 25, 2012, 12:14 pm

    i was wondering if i want to double or triple the dosage..should i also triple the?can ti just leave it as 1 egg??thank you

    • The Coconut Mama March 26, 2012, 7:45 pm

      Coconut flour needs eggs! If you double or triple the recipe, you will need to add the appropriate amount of eggs.

      • Katie September 24, 2012, 6:06 pm

        Do you think I could use egg replacer ?

        • The Coconut Mama September 25, 2012, 8:45 am

          I don’t use egg re placer so I’m not sure. Sorry I’m not more help 🙁

  • Nicole February 2, 2012, 8:44 pm

    Thank you so much for this recipe! I’m doing Paleo and really miss my bread. I usually make one of these to have with breakfast with sugar free strawberry preserves on it…YUM!

  • Beth January 25, 2012, 5:13 pm

    Just made this for dinner. Mine was also a tad crumbly but oh so delicious. I’ll just put in a tad less coconut flour next time or up the oil. Thanks for such a quick, easy, yummy recipe.

  • Micci January 21, 2012, 6:25 am

    My 10 yr old loves these. I sent him to school with a ham sandwich this week. After school he told me, “Mama, I felt like a man eating a sandwich again!” I guess I really didn’t realize how important sandwiches are to a little boy. LOL! Thank-you for this little slice of heaven!

  • Tracy LaForest January 20, 2012, 5:46 pm

    Thank you! I have been struggling with not being able to eat grains and products that contain grain. Finding anything in the store that meets both dietary and taste requirements has been tough, to say the least. I found your website and feel like for once, I can eat like a normal person. It is liberating, no, it is like being able to just eat and not to have to think about what I am going to suffer through, but finally able to enjoy. I will be trying most of your grain free items, as the recipes look fairly simple and for the most part I can get the ingredients at a local health food store. Again, thank you!

  • April @ The 21st Century Housewife January 20, 2012, 12:50 am

    I love the sound of this flatbread – I’m sure the coconut flour gives it a wonderful flavour. Your photographs are beautiful too! If you have time, I’d love it if you would share this post with the Gallery of Favorites on my site this weekend.

  • Richa@HobbyandMore January 19, 2012, 3:25 pm

    this sounds like one fantastic flat bread! i need to give it a try!

  • Jen January 17, 2012, 7:05 am

    Thank you, thank you! I made these last night using all coconut flour. They were AWESOME! Went fantastically with our mock chicken curry, dal, and green beans. These will be a frequent treat in this gluten-free household! So versatile, too.

  • Shirley @ gfe January 16, 2012, 10:39 am

    This recipe is wonderful. I used half almond flour and half coconut flour to make a delicious Pizza Fried Egg Sandwich for my lunch. I used a fried egg to which I added a few slices of pepperoni and then topped that with a little pizza sauce. So delicious! I’ll be making this flatbread a lot in the future. 🙂

    Thanks so much!

  • Jodi January 16, 2012, 4:20 am

    I’m on a gluten-free, low sodium diet. Would you be able to figure the sodium per serving for this yummy sounding treat? Thanks!

  • Laureen @ Fox in the Kitchen January 15, 2012, 12:28 pm

    Oops, forgot to mention I found this recipe through the Real Food Forager’s Sunday Snippets.

  • Laureen @ Fox in the Kitchen January 15, 2012, 12:14 pm

    Tried these this morning. Oh la la, sooo good! Fresh baked, they smell and tasted divine as part of my breakfast sandwich today. Thank you, thank you, thank you 🙂

  • January 15, 2012, 12:05 pm

    This great post is featured at Sunday Snippets this week! Thanks for sharing! Come and check it out!

  • Holly January 11, 2012, 5:23 pm

    Thanks for this recipe! I made it tonight and had a chicken, bacon and avocado sandwich! Very tasty! I added 1/4 t. garlic powder to mine. It was slightly crumbly – would I need more oil or less flour? I used all coconut flour. Thanks for any feedback. 🙂 I will definitely make these again!

    • The Coconut Mama January 11, 2012, 6:21 pm

      Hi Holly! I’m glad you liked the bread. I’m still experimenting with this recipe, so I’m not exactly sure if it would need more oil or flour to make it not crumbly. My guess would be to use just a little less flour.

      Thanks for stopping by 🙂

  • Melanie January 10, 2012, 2:40 pm

    Those seem super easy to make and they seem like they would be great as biscuits or sandwich bread. Its great for those of us who don’t have a lot of mouths to feed too 😉

  • charity dasenbrock January 9, 2012, 8:47 am

    Mine was very thick also. I also just plopped it on the parchment and patted it down with my hands. It is yummy, thanks! I ate one right out of the oven with butter and jam on it, kind of like a biscuit. 🙂

  • Gem Ross January 7, 2012, 6:50 pm

    I am using Let’s Do Oragnic flour. I will try adding less and seeing if I get a better result. It would be really cool if you could post a pic of what it looks like “flatbread for dummies” style =) Thank you for the site and posting the recipe.

  • Penny January 7, 2012, 1:17 pm

    Hi Tiffany,
    I made your recipe for the grain free flat bread last night. The bread was about the size of a regular hamburger bun. I though it might become soft once the filling was added but it held up well. Next time I’ll add some additional spices depending upon what goes into the sandwich. Thanks for posting this recipe.

    • The Coconut Mama January 12, 2012, 11:09 pm

      Hi Penny! I’m glad the recipe worked well for you! Thank you for stopping by and sharing :).

  • Elizabeth January 7, 2012, 5:48 am

    My batter came out too thick to pour, and so I “plopped” it on the pan and formed it with my hands. Then it stuck. 🙁 Next time, hopefully better results. The taste is nice, I’ll give it that… I scraped it off and made it an accompaniment to the scrambled eggs, instead of the holder.

    Maybe a light scoop of coconut flour instead of packed? Would that make a difference?

    • The Coconut Mama January 7, 2012, 9:31 am

      Did you use 1 1/2 Tbs of coconut flour or 1 Tbs coconut flour and 1 Tbs almond flour mixed together? I haven’t used parchment paper when I’ve made this, but perhaps it would help with the sticking?

      • Elizabeth January 8, 2012, 5:50 am

        I used all coconut flour, and put it on aluminum foil (is that bad?). I’m going to try again today with lightly scooped coconut flour and spreading butter on the pan… wish me luck!

  • hännah @ dishesanddishes January 6, 2012, 9:20 am

    This looks wonderful! And I love the breakfast sandwich you made with it. I’m craving it right now.

  • VintageMom January 6, 2012, 6:40 am

    Hi! Going grain-free is so challenging, especially for kids at lunchtime. Would you like to link up this post to my Allergy Friendly Lunchbox Love link party? There are a lot of moms out there who would kill for a good recipe for sandwich bread 🙂

    Lisa @ Allergy Free Vintage Cookery

    • The Coconut Mama January 12, 2012, 11:08 pm

      Sorry I missed last weeks linky party! I will link up this week! Sorry I missed it!

  • Christi January 5, 2012, 8:03 pm

    This looks and sounds delicious! Just wondering, would it still work if you subbed baking soda for the baking powder? I just started on the Specific Carbohydrate Diet and can’t use baking powder. ;-/

    Many thanks!

    • The Coconut Mama January 6, 2012, 8:28 am

      Hi Christi, I haven’t tried it with baking soda so I can’t say for sure. If you try it will you let me know how it turns out?

      Thanks 🙂

      • Lily January 15, 2012, 4:42 pm

        NO! I accidentally just made this with soda and not powder. It was so salty! Do over.

        • Lily January 15, 2012, 4:48 pm

          Also to add, if you’re on GAPS and avoiding baking powder because of the cornstarch, make your own baking powder using cream of tartar and baking soda. I usually fudge the recipe, but for the equivalent of 2 tsp. baking powder I use about 2/3 tsp cream of tartar and 1/3 tsp baking soda.

          • Victoria September 1, 2012, 8:37 am

            Lily, thanks so much for that info. I will use your cream of tartar and baking soda substitution. :)))

    • Julare September 23, 2014, 9:46 am

      Christi, I used baking soda as we too are on SCD. It turned out fine. I used twice as much as it called for.

  • Brandon January 5, 2012, 6:18 pm

    Bacon avocado sandwich sounds so good right now. What a great idea!

  • Dayna January 5, 2012, 5:16 pm

    Thank You! My girl is on the no grains whatsoever diet and now seems to be having a reaction to almond flour. I wondered if the Coconut flour from tropical tradions tasted really coconutty? I cant wait to see if this will work for her 🙂

  • Judee @ Gluten Free A-Z January 5, 2012, 9:43 pm

    Love it! What a quick and simple idea..can’t wait to try it Thanks for sharing

  • Gem Ross January 5, 2012, 8:07 pm

    I am doing something wrong,I am getting a paste not something I can pour like your directions describe , is there supposed to be coconut milk too? Thanks =l

    • The Coconut Mama January 5, 2012, 10:23 pm

      Hmm. No milk. My batter was very thick, but I was able to pour half of it out of the bowl. What brand of coconut flour are you using? You could try adding a little water or coconut milk to the dough to make it more like a batter.

    • The Coconut Mama January 12, 2012, 11:05 pm

      I just made this and tripled the recipe and this time it was more like a paste rather than a batter. I spread it on my cookie sheet and baked it and they turned out just fine!

      • leona August 12, 2014, 5:14 pm

        I did exactly the same. Tripled it and it was like paste but turned out perfectly. Can’t wait to try. It’s baking right now 🙂

  • Paula @ Whole Intentions January 5, 2012, 1:20 pm

    I’ve been looking for more coconut flour recipes. Thanks for sharing this – it’s getting bookmarked!

  • Lavina January 5, 2012, 12:40 pm

    I’ve been looking for a quick flatbread recipe. Thanks for posting this!

  • Brittany January 5, 2012, 1:02 am

    This sounds really yummy and SO easy! And cheap! I’m really looking forward to trying this. Thank you so much for sharing!

    • The Coconut Mama January 12, 2012, 11:04 pm

      Your welcome, Brittany 🙂

  • Tracey January 5, 2012, 12:59 am

    Looks really good! I’ve shared it on my Facebook page. We were just talking about another form of grain-free bread earlier today!

    • The Coconut Mama January 12, 2012, 11:04 pm

      Thanks for sharing this on facebook, Tracey! 🙂

  • Al January 5, 2012, 12:35 am

    Do you have a carb count on the flatbreads?

    • The Coconut Mama January 12, 2012, 11:03 pm

      Approximately 10 grams per sandwich, 6 of which is fiber. If your counting your carbs I think you would count these as 4 carbs per severing.

  • Amy January 5, 2012, 12:13 am

    Yum! I’m going to give this try. Thank you.