<p>Bread is most consumed food in the world. Sandwich bread has soft crumb, crispy crusts and square shape and contains gluten protein, starch, and less fibre. At present consumers demand low gluten and high fibre bread. Therefore, this study was conducted to investigate potential of defatted dehydrated coconut flour (DDCF) as a gluten-free and high fibre ingredient to substitute for wheat flour (WF) and to determine correct level of substitution for an accepted formulation to produce sandwich bread. Comparison of physicochemical properties of the DDCF and WF significant differences of fat, protein, crude fibre and carbohydrates contents, water and oil absorptions, and hygroscopicity were observed (p &lt; 0.05) between two types of flours. Six different treatments of composite flours of DDCF and WF were arranged in complete randomized design with three replicates. Results from flour mixing properties showed that the combinations belonged to strong flour category. Textural analysis of sandwich bread indicated that 5–10% DDCF incorporated sandwich breads were significantly similar to sandwich bread with 100% WF and sandwich bread incorporated with DDCF contained high fibre and low protein and carbohydrates compared to sandwich bread made with 100% WF (p &gt; 0.05). Therefore, results of this study revealed that 5–10% DDCF incorporation to wheat flour is recommended to prepare nutritious sandwich bread with low gluten protein, high fibre and less carbohydrates compared to 100% wheat flour sandwich bread.</p>