Coconut Flour Bread
This is a great bread for those who are looking for something gluten free and lower in carbohydrates at the same time. Coconut oil, and coconut products in general, are fantastic for anyone who is looking to lose weight and improve their health. Coconut oil not only increases your metabolism, but it helps keep you feeling full so that you eat less and is an antifungal to boot. What I love about this bread:
- It’s super fast to make – very few ingredients and there is no soaking involved because there are no grains.
- It contains no gluten or casein.
- Because it is high in protein and healthy fats, it is really filling. I could eat two small slices of this for breakfast topped with butter or nut butter along with a cup of tea and be completely satisfied.
This is not, however, anything like regular old wheat bread. It makes a very short loaf (about 1 – 1 1/2 inches tall) and is very dense. I have yet to try it as sandwich bread because I find it is more of a sweet bread, even without any sweetener.
Coconut Flour Bread
Ingredients
- 6 eggs
- 1/2 cup melted coconut oil or butter
- 1-2 tablespoons honey (optional, I usually leave it out)
- 1/2 teaspoon sea salt
- 3/4 cup coconut flour
Directions
- Mix all ingredients together and pour into a small buttered loaf pan. Bake at 350 degrees for 40 minutes.
- Turn the loaf out and cool completely on a rack before serving. That’s it! Enjoy.
If you are looking to make a healthier bread without the use of coconut flour you could try using sprouted grain flour. You do not have to soak it as you would non-sprouted grain flour, so it comes together almost as easy as this coconut bread.
Thank you for this recipe, it worked out perfect first time!
I’m NSNG so it’s great to have ‘bread’ again, really happy!
Hello,
Just wondering if this recipe makes a bread that tastes overly “eggy”. I have tried a couple of grain free bread recipes and have found that to be the case and I don’t really like the taste.
Thanks,
To this recipe I added 1/2 tsp of baking soda and baking powder, 1/4 cup of almond milk, 1 tsp of vanilla, and 1 tbsp. of honey. I will up baking powder to 1 tsp to make it fluffier and up the almond milk to 1/2 cup for perfect moistness. I also cut coconut oil to 1/4 cup but will do it with 1/2 cup next time. Tastes great but a bit dry. Great with almond or peanut butter, or as a side to chilli. You can definitely play with this recipe. Not a toasting bread more a corn bread texture.
When you make this mixture is it meant to be doughy? You say “pour mixture into a bowl”. There is no way my mixture will pour. It is like a cookie dough and I have a feeling it will not bake well but here goes. Is this how it is meant to be?
Delicious! I love it lathered with butter or, as my base to strawberry shortcake. thanks
What size is a small loaf pan? I have mini loaf pans. Is that what you mean?
What size is a small loaf pan???? I have mini loaf pans and normal bread sized pans. Can you give measurements please?
Is there anyway you can adjust the measurements to make a bigger loaf? Im struggling with quantity measurements as I need to feed a big family. Thanks
I just read about cocolithic bread by just pies then stumbled upon this post. Someone posted on another site about it being fermente 12 days. I wonder if it is made like a sour dough, which would make it raise. Has anyone tried that?
Yes the cocolithic is sourdough – and no one knows the recipe. I’ve been looking for the same thing which is why I stumbled upon this website…
What are the macros? (Calories, Fat, Protein and Carbs per slice) Without this I can’t determin my daily intake.
I made this recipe and just wasted perfectly good coconut flour, eggs and oil. There was no way to ‘pour’ it into the pan. It was kind of fluffy so I spooned it in. There’s no leavener in it so my “bread” crumbled the minute it was cut. It doesn’t taste good and isn’t salvageable at all :o(