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1 min read

Coconut Flour Smooth Vanilla Bread

Posted By

Karim Youssef




  • 45 g (1/2 cup) coconut flour
  • 225 g (1 2/3 cup) gluten-free flour blend (or sub plain flour if not gluten-free)
  • 3 teaspoons baking powder (ensure gluten-free if necessary)
  • 1/4 teaspoon bicarbonate of soda (baking soda)
  • 1/4 teaspoon salt to taste
  • 475 ml (2 cups) plant-based milk * (I used almond milk but you can use any other plant-based milk or coconut yogurt) 
  • 1 tablespoon apple cider vinegar **

Protein Dairy-free Cream Cheese:

  • 1-454 g block firm tofu
  • 2 tbsp nutritional yeast
  • ½ scoop from Nuzest Smooth Vanilla Clean Lean Protein
  • 1 tbsp white miso paste
  • 5 oz melted coconut oil (refined/deodorized)
  • 2 tbsp lemon juice
  • 1 tbsp apple cider vinegar
  • 1 tsp salt
  • 1 tsp garlic powder
  • Unsweetened soy milk as needed to blend

Recipe by Willabelle Teo

This coconut flour bread is the best substitute for regular white bread.


Bread Method:

  • Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit)
  • Place the coconut flour, gluten-free flour, baking powder, bicarbonate of soda and salt in a large bowl and mix well
  • Add the yogurt and vinegar and mix again
  • Transfer the mixture to a loaf tin (I used a one-pound loaf tin) lined with greased baking paper
  • Sprinkle over mixed seeds (walnuts & pine nuts) to decorate, if desired
  • Bake in the oven for around 50 minutes, until risen and an inserted skewer comes out clean
  • Leave to cool on a wire rack before putting away to store
  • It also needs to be left to cool completely before slicing too.
  • Keeps well in the fridge for up to a few days

*You can use any type of plant-based yogurt: almond, soy, cashew or coconut yogurt all work well. If you can’t find plant-based yogurt, you can replace it with any type of plant-based milk, although this will make the bread slightly more crumbly.

**The vinegar is crucial as its acidity reacts with the alkali bicarbonate of soda. If you don’t have vinegar you can substitute it with lemon juice.

Protein Dairy-free Cream Cheese Method:

Place tofu, nutritional yeast, miso, coconut oil, lemon juice, apple cider vinegar, salt, and garlic powder in a blender or food processor and puree until very smooth, scraping down the sides.

It gets quite thick, so you will need to help it along with a damper or wooden spoon. This may take some time, let it blend.

Taste and salt as needed.

Place tofu mixture into a sealable Tupperware or bowl. Cover and place in the fridge.

Spread onto your coconut flour bread and enjoy!!