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Coconut Flour Ciabatta Buns

I found this Coconut Flour Ciabatta Buns recipe from the lovely NZ foodblog petite kitchen here. The good thing about these buns are:

  • the high level of fibre brought by the psyllium husk. Psyllium husk is actually 100% fibre because all the carbs are fiber. Ceres organic Psyllium husk contains 100g of carbs and 100g of fibre.
  • Coconut flour is a perfect flour for diabetic because it contains less carbohydrates than all purpose flour *and also bring lots of fibre. The composition of the ceres organic coconut flour is 62g of carbs, 9g of sugar, 40g of fiber. *All purpose contains 72.5 g of carbs and this figure include only 2.7 g of fibre.

Coconut Flour is particularly expensive and I am buying the Ceres Organic brand in New Zealand. But I found the cheapest Coconut Flour online here Raw Coconut Flour (Gluten Free)

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For New Zealand diabetics I found this file made by the ministry of health really useful to know the nutrition panel of ingredients – click here to download. It is really useful to analyse the nutrition panel of ingredient before buying them from the supermarket. It is an awesome shopping list helper for diabetics. The must of this list is that it includes manufactured product like griffins biscuits etc not only raw ingredients like flour.

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Of course you need to understand nutrition panel first but I will write a post about this later. First look at these beautiful ciabatta buns !


It taste like coconut so I will not recommend them as a burger bun. DSC_0120 m

They are better served with butter, home made fruit compote or a little bit of low sugar jam or for non diabetics with my hazelnut spread. Enjoy !!!


Low carb ciabatta buns // Ciabatta a la farine de noix de coco

Coconut flour ciabatta buns
Leave A Review Print The Recipe



  • Mix all dry ingredient into a bowl.
  • Add the vinegar and white eggs at the same time.
  • Stir to form a ball while adding the boiling water.
  • Form ball of dough. I made 4 balls but it is up to you. The smaller it is the quicker it will be baked..
  • On a oiled baking tray add dough ball.
  • Sprinkle raw coconut flour on the top.
  • Baked 25-30 minutes at 160 C or until golden brown on the outside.

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  1. I just made these. I had to bake for at least 10 minutes longer and even then they were still a little moist inside. Also I found that they needed salt as they were pretty tasteless. I will still make them again but with a few tweaks. Thanks

    • Hi Caryn, I totally agree with you salt maybe a great addition in this recipe. It is not a recipe I made up myself. As I said in the post it is a recipe I tested from another lovely health foodblog. I also ended up with a moist centre at first but now I manage to get the right texture after making them again and again. Thanks for your kind words.

    • Hi Maria. I am not too sure about this as the Psyllium husk is what is give the consistency of these bread. Happy baking!