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.
Thanks for sharing!
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Where do you find coconut flour?
This sounds really interesting, I’ve never even seen coconut flour before so I’m going to have to keep my eyes open for it!
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Ooh, I am going to link to this post! Just made some banana bread muffins with coconut flour. Isn’t it great stuff? Your loaf looks scrumptious! Love the new site.
Hi – I just made this. It’s interesting for sure! I’m still getting used to coconut flour and just ordered the cooking with coconut flour book. My loaf cuts about 12 slices. I really like the nutritional stats on this with it being high in protein and fairly low calorie. I’m going to write about it on my blog, I’ll link back here for the recipe.
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I just made my first coconut flour bread and it tastes delicious! The texture is nice. It’s almost addictive!
I’m trying to lower my intakes of GF grains (unless properly prepared) and increase proteins.
I’m made SCD almond flour breads before, which I like too: they taste good but I find that they are denser (though they require less eggs) than the coconut bread.
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What brand of coconut flour do you use? Does Bob’s Red Mill work?
Also, do you think you could make the rise/leaven the bread more by whipping the egg whites separately and then adding them or adding baking soda or baking powder? Any thoughts are appreciated!
@~M, I tried whipping the egg whites and adding them separately – didn’t work. I’m working on a few more changes – will let you know.
barb – Thanks for keeping us up to date with your experiments. Let us know how it goes!
I just wanted to report I made the bread tonight & had a wee bit & it seems to be good!
I made the coconut flour, cranberry muffins & I found that the flavor improved after the bread sat for a day or so. So I am anticipating the same thing happening here.
This looks great. I’ve been experimenting w/coconut flour for a magazine article I’m working on. I’ve never had so many baking challenges. Coconut flour is so high in fiber and so absorbent that it radically changes the liquid to dry ratios in recipes….. also needs a lot of eggs for loft. I love it when I finally get it right.
you’re kidding me? it’s that simple to make coconut bread?
ok, making some as soon as I’m done this cleanse
thanks. btw, your contact us page form is showing 404 not found
was looking for your twitter id so I could follow you, but I don’t see one here
Just made this for my kids that have VERY restrictive diets…no gluten, sugar, starches…ect. And they LOVED it!! We have been looking for a recipe for bread for a long time and have finally found it!! Thank you!
This recipe looks great and really easy! I’ve been tinkering with a muffin recipe and trying to morph it into bread myself. Does this come out crumbly at all? Mine is moist and tastes great but is a bit crumbly. I think next time I will add at least one more egg to my mixture.
I’ve also been adding a banana to the mix as well as some baking powder…do you think either of these are going to contribute to the crumble-factor?
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Sorry but this bread is so bad, the measurement is wrong, a made exactly like your recipe and it is just terrible….
Josy – haha, I don’t think everyone will like this bread. It is nothing like wheat or gluten-free breads, but for those who struggle with food allergies I believe it is a nice change of pace.
hello sir mam..im from philippines and theres no co2nut flour here in our place..i just wana ask how to make coconut flour home made?your help is highly appreciated..THANKS
jeremiah – I do not know that you can make it at home easily. I believe it is the flesh of the coconut ground with the fat removed.
jeremiah- i have found if you get the dehydrated finely shredded coconut (lets do organic makes it) and place it in a coffee grinder it will turn it into coconut flour you can use for the bread.
nikki s – thanks for the tip!
Hi Can we use maple syrup instead of Honey?
TKs
JK – Sure!
Would it work to make this into muffins, almost like rolls? If they were muffin-shaped, the bread would be much more portable/travel-friendly than a loaf.
I made this tonight, added a wee-bit more melted coconut oil as a drizzle to the top of the dough before placing into the oven. The sweet aroma that filled my kitchen a few moments after placing the pan made me reminisce about childhood memories of coming home to freshly baked goods from mom.
I cannot wait to share and use this recipe for my friends and family! Thank you!
-Amy 🙂
Amy – Thanks so much for letting us know!
I tried adding baking powder and it didn’t make a difference. But sweet breads are often pretty dense. I make a great pumpkin bread that is fairly dense. Could easily double the batch though and it would at least fill the pan up. Of course, you’d have to use a dozen eggs – hehe.
OMG … I made this today … This is so addicting!!! Thank you for sharing this recipe! =)
I found this bread to be disgusting. It is so dry that it literally sucks the moisture out of your throat as you swallow. Being on a restrictive diet can be frustrating, but this is definitely NOT worth it. It was a total waste of some very expensive coconut oil and pastured eggs. I had to smother it in butter to even be able to choke it down and it still left a horrible aftertaste and a desperate need for a glass of water.
Summer – That’s pretty funny – not that you didn’t like it, but that you were so frank with us. Yes, this bread is pretty dry. I haven’t made it in a while now, but when I did I covered it heavily in butter and nut butter. Two small slices with lots of toppings was enough to make a meal. Again, sorry that you didn’t like it.
Just tried a modified version of this: i added just a dash of baking soda and powder and whipped my egg whites, voila! lighter and fluffier (is that a word?) I also add some spices because I was making mine to use for Meatball subs: so added trad Ital. spices and garlic powder. The first loaf is about gone because my wife loves it… we also had it toasted for b-fast and once I make a not so savory version we’ll be trying Paleo french toast.
Thanks!
SP
Steven – Thanks for the tips! I am going to try your version as well.
I added 1/4 cup of almond flour, 4 jars of banana baby food, decreased the eggs to 3 (whipped the whites), substituted the oil for 1/4 cup palm shortening, added a pinch of baking powder, soda, cinnamon, ginger, and allspice. I put them in mini muffin tins for my toddler to eat for snacks. Came out fluffy and yummy. Not at all dry.
Jennifer- Good. I believe this bread is good for alterations.
I made this with extra virgin olive oil instead of the coconut oil, a quarter cup of yogurt, stevia instead of honey to taste, vanilla extract (tbs), lemon and orange essential oils to taste, a half a teaspoon of baking soda. The yogurt and baking soda work wonderfully together to add volume – this was almost like poundcake, I have to tweak it some more. I tried it with butter and it was just weird, LOL. The coconut oil one came out more dry than the olive oil, which I found surprising. I baked this in a small cast iron skillet liberally oiled each time, and it was perfect. Thank you so much for posting this recipe. I was using extra large eggs (organic)… 6 was fine.
I just found your recipe for Coconut Bread, sounds good but I always have to tweak recipes. this is what I did differently, I added 2 T. of heavy cream and instead of melting the fats I whipped the butter and coconut oil, added eggs one at a time, beating each a minute before adding another, in a seperate bowl i mixed the coconut flour and 1/2 cup of garbonzo flour, 1 t. baking pwd (aluminum free, 1/2 t. baking soda, I slowly added the dry mix into liquid mix. took bowl off the mixer and I slowly mixed all ingredients by hand, I then added a teaspoon of each herb, thyme, celery , and black pepper. I just popped it into the oven and crossing my fingers that it will taste good. 🙂
HI! you can buy coconut flour at Nuts on line.com, in fact they have all kinds of flour,some i had never heard of. look them up i think you will be glad you did.
Just made coconut flour bread with shaved macadamia nuts, applesauce and coconut oil. Spread just a tiny bit of Nutella on it. Dense texture but so good!
This is baking on this lovely, rainy morning and I sit in great anticipation! Can’t wait to taste it!
Some had asked how to grind coconut flour. This explains how I took some old coconut flakes and ground them into a reasonably CLOSE flour. It was as good as I could get, with what I had. I have since found coconut flour and it is much, much finer, but again, using what I had, it worked!
How to grind Coconut Flakes into Coconut Flour http://www.theprudentwife.com/component/content/article/breakfast-and-bread-recipes/how-to-grind-coconut-flakes-into-coconut-flour
Hope it helps someone!
I modified the recipe above to make cranberry walnut muffins. They turned out yummy! I did 1/4 c olive oil, 1/4 c coconut oil, 3/4 coconut flour, 5 eggs, 1tsp of apple cider vinegar, 2 tbsp of maple syrup, 1tsp cinnamon, 1tsp sea salt, ÂĽ c of dried cranberries, and ÂĽ c of walnuts. The recipe made 9 muffins.
This recipe tastes like ear wax. It is awful. What a waste of money….organic eggs $5+ coconut flour $5 + coconut butter $7…this is not worthy of your money, time or taste buds.
Allette – The recipe called for butter not coconut butter, which is why it may have tasted bad.
Hi,
How do I make coconut flour at home?
Thank you
Alina
Moister variation.
Also, I was having a little bit of a sweet tooth.
Used 4 duck eggs (probably equivalent to 5 chicken eggs. I have an allergy.)
1 t of baking soda
1/2 t of baking powder- Wanted more rising since using a little less eggs
Also added approx 1/2 c of 2% milk to moisten up the dough since several people said it was really dry.
I also added some cinnamon, vanilla and almond extract and a couple of packets of my Stevia/sugar sweetener stuff.
I was aiming for more of a “banana/zucchini bread” kind of bread. You know a little cakey.
Came out very moist! For those that thought the original recipe too dry, this may be a good solution. Also the less eggs make the bread less eggy. Doesn’t taste so much like eating french toast.
I tried this but I added diced apricots, about a quarter cup of coconut milk and I separated the eggs and beat the eggs stiff with a bit of agave and and folded it into the other combined ingredients. also added a half a teaspoon of baking powder and made 10 muffins that were very moist and a great treat! thanks for the inspiration 🙂
I just made a savory version of this- and while quite dense, it was delicious. I used egg substitutes – 2, 1/4 cup of regular egg substitue, and 2, 1/4 cup of egg white substitutes. I also added garlic, a little sea salt, and some seasoned salt. My fiance and his brother really liked it. They said it reminded them of cornbread-that is what the texture is like, to me. I will definitely be making a sweet version soon, as it really lends itself to sweetness as well, I think. I do also think I’ll be doubling the recipe though… it was far far too small to fill up my regular loaf pan. A mini loaf pan might work well. I also definitely agree w/ whoever said that the less eggs make a less eggy-tasting bread. I have been monkeying w/ coconut flour recipes, and this is the first thing to come out w/out much egg flavor – I think if I had used the whole 6 eggs, it would have been too eggy!
Shannon–I had to laugh a lot of times at the comments that called their concoctions your recipe.
They simply used coconut flour (usually) to make up their own recipes and either liked what they made or didn’t and called them yours.
Whatever kind of baking with any kind of flour–I’ve found that where you live makes a difference in how the products turn out. I’ve baked breads for years with uniform results–then moved to a different location and use the same ingredients and process and temperatures throughout and got totally different results. So, it’s not always the recipe or ingredients or baking method that is to be credited or blamed for the results.
I really like this recipe. I will use this and other comments to experiement. Thank you! This was my first time cooking with coconut flour and i wouldn’t describe as dry but rather certainly different from any wheat type bread. I agree that this bread gets better with a little age. I baked last night and had for breakfast this morning. It was better this morning than fresh out of oven.
I would love to make this recipe though my son is allergic to eggs. Is there anything I could swap it with, that is also dairy, soy,nut,andwheat free as
well?
Carrie – The only thing that might work is to make flax eggs. 1 T flax meal + 3 T water = one egg.
I noticed that in the recipie it says “pour” batter….my batter is a thick paste!!! i followed the recipie exactly. what is the consistancy of you batter??