Coconut Flour Bread

Coconut Flour Bread

Serves 12
Prep time 10 minutes
Cook time 40 minutes
Total time 50 minutes
Allergy EGG
Dietary DAIRY-FREE, GLUTEN-FREE, VEGETARIAN
Meal type BREADY FOODS, SNACKS
Misc CHILD FRIENDLY, FREEZABLE, PRE-PREPARABLE, SERVE COLD, SERVE HOT
By author Annmarie Cantrell
You can use this SCD/GAPS-legal bread recipe for snacks, breakfast or sandwiches.

Ingredients

  • 6 pasture-raised eggs
  • 2 tablespoons raw, local honey
  • 1/2 cup ghee, pastured butter or coconut oil (if you want a dairy-free version, use either ghee or coconut oil)
  • 1/2 teaspoon sea salt
  • 3/4 cups sifted coconut flour (sift first, then measure)
  • 1 teaspoon baking powder (aluminum-free)

Directions

Step 1
Preheat the oven to 350F. Grease a small (9"x5"x3") loaf pan.
Step 2
Blend together eggs, ghee, honey and salt.
Step 3
Combine coconut flour with baking powder and mix with liquid ingredients until there are no lumps.
Step 4
Pour into greased loaf pan and bake for 40 minutes.
Step 5
Remove from pan and cool on rack.
Step 6
Serve with ghee, nut butter, or use in sandwiches.

You can use this grain-free coconut flour bread recipe for snacks, breakfast or sandwiches.

Maria Rickert Hong is a Certified Holistic Health Counselor who specializes in recovery from symptoms of almost autism, Sensory Processing Disorder, autism and ADHD.

She has recovered her own sons from Sensory Processing Disorder, asthma and acid reflux, and is the author of “Almost Autism: Recovering Children from Sensory Processing Disorder, A Reference for Parents and Practitioners.”

She is also a board member, media director and blogger for Epidemic Answers, a non-profit whose goal is to let parents know recovery is possible from autism, ADHD, SPD, allergies, asthma, autoimmune, Lyme and more.

Maria Rickert Hong – who has written posts on Maria Rickert Hong.



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Comments

  1. I am so hesitant to make this because it appears just from reading it that it’s going to be a very soup, runny batter ?? There are not nearly enough dry ingredients? Does it gel or something?

    • Maria Rickert Hong says:

      Hi Lesley,

      It’s actually a little on the dryer side. Coconut flour is extremely absorbent, and it can’t be used in a 1:1 replacement for other types of flours. Because it’s so absorbent, lots of liquid in the form of eggs and oil needs to be added.

      To Your Health,
      Maria Rickert Hong

  2. Can this recipe be made with flax eggs? Can not tolerate eggs at all. Thanks.

    • Maria Rickert Hong says:

      Hi Jean,

      I haven’t tried making this recipe with flax eggs. The only caveat I can think of is that I believe flax eggs can only be used to substitute for up to 3 eggs in a recipe. It’s worth a shot, though, so let me know how it turns out!

      To Your Health,
      Maria

  3. I just tried making this bread and it has good flavor, but it is very dense and it never rose up. Is that normal? It tastes good, but looks nothing like the picture!

    • Maria Rickert Hong says:

      Hi Amanda,

      It doesn’t rise very much, you’re right. And it is very dense. You could always try adding in a little more baking powder to see if that helps.

      To Your Health,
      Maria

    • I made this bread this morning. It did not pour, in fact it had the consistency of a corn bread. It also never rose. It’s like a brick. What happened?

  4. I’m trying your bread recipe tonight. I’m praying it is good. This will be used for sandwiches and/or toast. Keeping my fingers crossed.

  5. The batter was a cookie batter consistency for me. Is that how it’s supposed to be? I know coconut flour is absorbent but when you say you should “pour” this into the pan, it got me confused as there was nothing to pour. Excited to try it when it’s finished though!

  6. Many thanks for this recipe! I’m new to the benefits of coconut flour (have long used coconut for about a billion other things- silly me for not making the connection!) …but I’m unfortunately not new to poor health. 4 yrs into “fibromyalgia” (or so I’m told) & I’m tired of the severe constant pain, pure exhaustion, digestion issues, etc. So I’m perusing your website and am eager to learn… & pray that some additional nutritional shifts will be my literal life-saverm. Many thanks.

    • Davina Keener says:

      You should also look into essential oils for Fibro! I am about 6 yrs post fibro diagnosis and have been almost completely pain free for going on a year now thanks to all things coconut (MUCH coconut oil), Apple cider vinegar elixir and essential oils! Wishing success on your quest to healing!

      Can’t wait to try this bread!!! I’ve been looking for a sturdy enough bread to make grill cheese and Reuben’s…I bet I could add some caraway seeds to this to make a rye-like bread….yum!

  7. Laura Marino says:

    Can I use the same amount of almond flour instead of coconut? Do Ineed to melt the coconut oil first?

    • Maria Rickert Hong says:

      No, these are two very different flours. You need to use recipes specifically for either almond flour or coconut flour. Coconut flour is very absorbent and needs a lot of eggs and oil.

  8. theres something key not mentioned in the recipe that I tried and it worked wonderfully for me.
    I beat eggs in mixer on high, the add melted and warm almost hot butter (coconut oil I used) to the eggs, this helps the eggs to increase volume.
    Then add honey.
    To that slowly I add the dry ingredients and I added in between 1/3 cup of yogurt.

    The difference was huge

    • Maria Rickert Hong says:

      Thanks for the tip!

      • I tried this tip and made it as the recipe called. It was good, and we loved that it was not hard like so many gluten free breads. My husband is also allergic to sugar, sugar substitutes, and yes, even Honey. He can, take the 1 tbs in this recipe….but only as a special treat. What we found was this was the consistency of pumpkin bread. SO…I changed this just a bit, followed the directions to beat the eggs ( a big difference in fluffiness) and added 1/2 to 3/4 c of plain pumpkin, used 1/2 cup coconut flour, and 1/4 cup chestnut flour (SO sweet), and a tablespoon of pumpkin spice. It was such a treat for my guy. Came out of the oven spongy soft, and great texture. Thanks SO much for the recipe!

    • Hi Daniela,
      This is fantastic to know – from reading the original recipe I was not even going to try it as I can see it will turn into a brick, but beating the eggs with the warm fat sounds like a good idea. Might git it a shot.
      Thanks!

    • One thing that I have learned in baking with coconut flour is that if you dont let the batter sit on the counter for a few minutes before baking, the batter wont have the same volume either. Letting it sit for even five munutea can make a huge difference, at least thats what i find when baking cookies with this flour

  9. Do you have nutrition information for this? I’d like to know the carb count. Most coconut breads that are low carb use stevia or some other substitute sweetener, whereas yours uses honey. I’m wondering if this increases the carb count of this bread enough were it is ‘lower’ carb, but not ‘low carb’.

  10. followed the directions and my bread looked nothing like the picture, turned out more like a cornbread, all fresh, natural ingredients, made frenchtoast with it which was quite good.

    • I feel like a 9x5x3 is too large of a loaf pan. I feel like the 7x3x3 loaf pans would be better. The larger pan makes it so the bread is not very tall

      • First time using coconut flour. Pretty good. I used kerrygold butter. It did taste kinda on the saltier side, is that normal? Overall I like it alot

  11. I finally got around to trying this GF bread recipe. My results were interesting. The taste is fine, however, it was like the batter separated (by the eggier portion sinking to the bottom of the loaf pan while baking). The top half of the bread looks similar to the photo, but the bottom half looks almost custardy. After reading the posts/comments, I’m wondering if I should beat the eggs more. I have also heard that coconut flour will absorb more as it sits. Has anyone tried letting the batter rest for a bit before baking? Just some thoughts…

  12. I would suggest to line the pan with baking paper. Very delicious.

  13. Patsy Sigman says:

    I friend pinned this recipe and told me to see all his gluten free recipes. I am on a no processed dairy, no sugar, no soy, not gluten, no root vegetables and low (40 grams) carb diet for my migraines. Honey is a questionable item for me, as it depends on what the bees have been gaining their nectar from. So I was wondering if Agave could be used in place of the honey. the only other type of sweetener I am allowed to use is natural Stevia. the carbs are a concern and I read on an earlier post that the carb count is not available. So I am searching my food carb app per ingredient to generally determine if this would be something I could eat. it sounds delicious and most gluten free bread has too high of a carb count for me to even enjoy. I would love to be able to have a grilled cheese sandwhich, which I have found non-processed cheese that I can eat. grilled Cheese and tomato soup are my comfort foods and I make my own tomato soup that I can eat. thank you so much.

    • Maria Rickert Hong says:

      I don’t recommend agave, as it’s typically over-processed, much like high fructose corn syrup is.

  14. Shazinoz says:

    Can the honey be switched for stevia &/or stevia/ erithritol blend?
    I am on a Keto diet and can’t use honey.
    I want to try bread so we have something other than bacon & egg related heavy items for breakfast, some nice toast would be good.
    Thanx in advance…

    • Maria Rickert Hong says:

      I suppose you could, but you’d have to tinker with the wet ingredients to make sure it’s not too dry.

      • I made this bread today and the flavor is great. Only thing is, it doesn’t look anything like the picture. Also do you think if I whipped the egg whites then folded them in it would make the bread expand more? ♥

Trackbacks

  1. […] This delicious recipe is adapted from Mariarickerthong.com […]

  2. […] I love cooking with coconut flour because it’s high fiber and has a unique texture. Plus, it’s flavor is subtle enough for savory and sweet recipes alike. Check out the recipe here! […]

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