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, GAPS/SCD, 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
  • 1 tablespoon 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 soda (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 soda 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.

Maria Rickert Hong is a Certified Holistic Health Counselor who specializes in recovery from symptoms of autoimmune, neurological and digestive disorders, as she has recovered her own sons from Sensory Processing Disorder, asthma and acid reflux. She is also a board member, media director and blogger for Epidemic Answers (www.epidemicanswers.org), a non-profit whose goal is to let parents know recovery is possible from autism, ADHD, SPD, allergies, asthma, autoimmune, Lyme and more. She is also the media director for Epidemic Answers’ Canary Kids Film Project.

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 soda to see if that helps.

      To Your Health,
      Maria

  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.

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