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.
Mine was a thick paste as well! Has thirty minutes left in the oven…will update soon on how it turns out!
@Courtney, will this recipe work in a bread machine?
Just came out of the oven and I am definitely pleasantly surprised! Certainly not the best out there, but I have a feeling it will grow on me. Plus, different people enjoy different tastes–my mom absolutely loved it–she said its far better than her usual store bought whole wheat bread. I have a very restrictive diet (gluten free, sugar free, dairy free) and its wonderful being able to have a baked bread again. Thank you Shannon!
I noticed baking powder was not on the ingredients list. Every other recipe I’ve seen calls for it. Can you or anyone out there tell me why? Has anyone made this WITH baking powder? If so what was the difference with and without. Thanks.
Shirley – I’m sure you could add 1 teaspoon of baking powder if you’d like.
I tried this recipe today and found it a little dry, but still tasty. I noticed that the coconut flour available here in Brazil is quite darker then the ones I usually see on american websites and also the nutritional facts are hugely different. For sure these differences must have a major impact on the resulting loaf. I think mine, for example, could use some baking powder. Check out the pictures and read more about this experience on http://claustech.com.br/lowcarb/?p=26
I love to take this moist dense bread, slice it then put it in the toasted sandwich grill, flattening it as it crisps up, making it a lovely brown colour – then I put butter and sugarfree apricot jam on the “toast”. Hmmmm!
Hi
What about taking half ‘n’ half of coconut flour and almond flour (f.ex. Now Foods Almond Flour (unblanched))? It would probably not be so dense, or maybe finely chopped walnuts to get a bit of texture:-)
Or at iherb.com. They’ve got a lot of low-carb baking aids:-)
my second attempt at this bread was way more successful than the first. i let the butter soften and beat it with the egg yolks and the rest of the ingredients (dry ones sifted). then i whipped the egg whites until soft peaks formed and beat that into the rest of the mixture. i also added a half tsp each of baking soda and powder. YUM! going to use this load for the GAPS thanksgiving stuffing. thank you!! i love your blog!
Hi Christina, would you mind sharing your recipe and pictures? Sounds like it worked out great for you. (Sekina2@gmail.com). I would really appreciate this. Thanks.
Just finished making this bread. I’d have to say it is okay…I didn’t add the honey b/c I wanted to see how sweet it would turn out. Overall, it reminds me of the sweet breads like banana bread or corn bread, just more dense. I think next time I’ll add the honey since I would like it a bit sweeter.
I saw in above posts that some added baking soda & powder. Will doing so make the bread lighter & fluffier and the loaf size a bit taller?
Yes, I was likewise thinking of folding in stiff egg whites plus some baking soda. Can coconut flour be used for a yeast-risen gluten free bread?
I made this bread into apple spice cake last night by adding to it 1/2 cup of applesauce (unsweetened), cinnamon and nutmeg, raisins (about a cup), 1/2 tsp baking soda, and 1/2 tsp cream of tartar. It was delicious and moist. I doubled the recipe and it needed to bake at 300 degrees for an hour at that size. Next time I will try muffins, maybe with pumpkin. Thanks for the recipe!
Oh! I almost forgot: I also added 1/4 c honey and 1/4 c xylitol!
6 eggs??? that seems like alot of cholestrol?? what’s worse 6 eggs, or a little flour??
Jeanne – Eggs are actually one of the world’s most perfect foods and certainly sources of protein. I’d eat an egg over a piece of bread, nutritionally speaking, any day :). Cholesterol is not the villain it was made out to be.
@jeanne, that would be good cholesterol, just like guacamole. Besides, unless you’re eating the whole loaf, you’re not taking in 6 eggs at once.
all I know is that when I was on the farm selling eggs, and that nasty word Cholesterol came into the language, I was bankrupt, no one would buy eggs again, eventually they came back but not like it was, anyhow I will give this recipe a try. I have been making a loaf from ground up nuts, and it is very nice. Always up for a new challenge.
What size pan was used?
Didn’t like this bread at first, but after it cooled [I keep it in the fridge], it tastes amazing with lots of cold butter and honey on top. The dry texture was hard to get used to, but the butter/honey help out a lot.
Could I use 50/50 coconut oil and macadamia nut oil do you think?
Wow! I am also pleasantly surprised! It came out great! I was skeptical as the batter seemed dry and pasty and the smell while cooking was not sweet smelling. I made it without the honey, used coconut oil instead of the butter, added the 1/2 t. Each of baking soda and powder, and separated the eggs as suggested in an earlier post and beat the egg whites and added them last! Thanks for all the tips! I can definitely eat this bread with melted butter! YUM!
Can I make this with almond flour instead? I cant seem to find any coconut flour at any store.
@Denise, wegmans has coconut flour in the health food section. If you have one in your area. Price not that bad.
I found this was much better the second day. I used the coconut oil and added a teaspoon of baking powder. I found it became a bit more moist the second day. Has anyone tried egg beaters instead of whole eggs in this recipe?
Cholesterol is a wonderful protein for the human body. Hard as it is to believe, cholesterol eaten does not have any impact on your cholesterol levels. Flour is much worse- it spikes your insulin, which causes immune system crashes, blood-sugar swings, resulting in mood swings, and stored fat.
Eat as many eggs and as much cholesterol as you want- you’ll never get diabetes from it.
Flour DOES spike your insulin, I had a gastric bypass and it’s horrible for me. I can’t wait to try this. And it’s too bad that eggs got the bad rap they did…they ARE a perfect food, in a neat little package.
I just finisehd to bake it! I could not wait until it is cool to taste…. I love it so did my Mom and sister. Tomorrow we will have it for breakfast. I changed a little: 100g coconut flour (brazilian one); 100g butter; 06 eggs beaten in the mixer and 1 teespoon baking powder – 40 Minutes in the pre-heated oven…. gorgeous… thank you so much…. I am sure that tomorrow it will be even more delicious!!!
I baked this bread tonight, it came out a but crumbly, but it tasted great with a little butter. I definitely shall be having it for breakfast in the morning, very dense. And yes Red Mill coconut flour was used and coconut oil also. The paste was so thick. But wow a small amount of this flour goes a long way. One thing most ppl haven’t commented on was the satiety of the bread, a little goes a long way. So dont go gorging thinking its like wheat breads, lol. Thank for the recipe Shannon
I made this bread and I was not happy at all first of all cooking it for 40mins was way to long (pretty much burnt it) and it was very very dry. If you combine that dryness with how dense it is it makes it very unpleasant.
So I’ve made this twice now and LOVE it. Both times I added kefir (first cows’ milk and then raw goats’ milk) and it tastes like a fluffy cheesecake. I seriously can’t get enough. The second time I put chia seeds in place of eggs and it still turned out wonderfully. I don’t put any sugary products like honey. I made a chocolate version and put stevia yesterday and it’s edible… Thanks for the great recipe!
@K Davis,
K, I was just wondering how much milk you added to the recipe? Also, when you used the chia, did you replace all of the eggs or just some? (I’m assuming you made chia “eggs”)
I would like to know how and how long would I need to let coconut bread rest if the only ingredients are Coconut flour, Whole Coconut, sea salt and water. There is a company called Just Pies Serious Breads in Canada that has a product that is light and light and is very tasty. Any ideas
Cholesterol is not the villain it is made out to be!! and you do need some anyway. Your liver makes it too.
WOW! Thank you so much for this!! This was amazing. I did add 1/2 tsp. of baking soda and powder and did 1/4 cup butter 1/4 cup greek yogurt. It turned out delicious. I am now in the process of trying to fend off the rest of the family from eating it all 🙂
I made this today but added 1/4 cup all natural apple sauce and 1/2 teaspoon of baking powder. I also added an additional tablespoon of honey. It’s in the oven now. Will let you know how it turns out.
I just made this recipe today and I think its great! I didn’t add the honey, but I did add 1 tsp of baking powder. I’m definitely going to make it again and try different variations. I can’t wait to try your pumpkin pudding too!
does anyone elses taste like eggs?
I tried this but mine came out tasting very strongly of egg – I actually couldn’t eat it. I measured ingredients based on the standard measuring cup (240ml)is that wrong?
This is amazing! I tried it today and LOVE it. I added spices and pecans and it was so good and very filling too.
Thanks for sharing!
This is a small loaf and I did bake in my breadmaker machine. Bread is dense and is not a sandwich type bread. I put a little sugar free jam on it, delicious!.
would it be possible to double the ingredients and add some baking powder so that the loaf is bigger, like a sandwich loaf? Thanks for your recipe.
This texture of this mix was like dry thick mashed potatoes!
The finished product was very dry and crumbly… I’ll eat it…
With lots of ghee and fruit spread !
Made this bread tonight to serve alongside chili. I added a tsp of baking powder, used the coconut oil, and included the honey. It came out great and was quickly finished off by family. Especially yummy when first out of the oven with a little butter and honey. Thanks for the recipe! We’ll be making it again.
I just made this bread I added some pecans, hazelnuts, few dates and dried apricots and 1/2 teaspoon of baking powder. I used coconut oil no honey and I separeted the eggs like suggested and beat the egg whites and added them last. Fantastic!
I’ve made this three times now, and it’s perfect for my gluten-free/dairy-free diet plan. a little makes a very filling snack. I add to my hot buckwheat cereal in the morning, to moisten it a bit. the only issue I have is, it’s extremely dry.. I’m experimenting with sugar free additives, like unsweetened applesauce, to moisten. Otherwise, it’s a great, nutritious alternative to store bought. I don’t buy store bought muffins or breads anymore, thanks to coconut flour.. 😀