Coconut Flour Bread

Coconut Flour Bread

Serves 12
Prep time 10 minutes
Cook time 40 minutes
Total time 50 minutes
Allergy EGG
By author Annmarie Cantrell
You can use this SCD/GAPS-legal bread recipe for snacks, breakfast or sandwiches.


  • 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)


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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  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

    • just let it stand and it will thicken and absorb water as coconut flour does this

  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,

  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,

    • 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?

      • Mine, too! Very thick and did not rise (it’s about 1″ tall). Looks nothing like your photo. Very yummy though!! Reminded me of cornbread.

        • I nadebutt His morning and was also a very thick like cookie dough. I used Bobs Red Mill brand
          Coconut flour. Could the grand have brand have made a difference?

  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!

      • Alice May says:

        Specifically, what essential oils (brand, type, strengths,names of oils) do you use to treat fibro & method of application, please🤔❓

  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!

        • Shawnna,
          Did you take out the honey or leave it in? My mom loves pumpkin anything so im thinking of trying his! I have never heard of chestnut flour and Im gonna get some at whole foods I hope!

        • Shawnna,
          Did you take out the honey or leave it in? My mom loves pumpkin anything so im thinking of trying his! I have never heard of chestnut flour and Im gonna get some at whole foods I hope!

    • 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.

    • 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? ♥

    • I would suggest you do some research on erithritol and xyitol. A lot of brands on the market are apparently made from grains, mainly corn, which means it’s not as healthy as they want us to believe. This not good for a grain-free diet. It is also lethal for dogs. I forget the article I read but you can find it if you research it.

  15. Hi! What could be used in place of baking powder? There is corn in baking powder and it would no longer make the recipe grain free.


  16. can you use something else other than honey pls? I’m on keto diet and honey is full of sugar and carbs? thanks

    • Maria Rickert Hong says:

      You could try ground stevia leaf, but you’d need to increase the amount of honey and eggs to make up for the lack of moisture.

  17. Really bummed. I made this for my Bible study and it was an epic fail. Followed the exact recipe too. I had to fall back on Sugar Chai Cookies. 😉 Not paleo either.

  18. Itsakathy says:

    Made this bread. Came out great! Best gluten free/ grain free bread. I did whip eggs very well. Used baking soda instead of powder. Let batter sit for about 10 minutes in Pam sprayed pan. Baked with a pan of water on lower shelf in oven. Would recommend a small pan. Otherwise it’s too short of a loaf for sandwich.

  19. I made your coconut flour bread. It taste delicious but I had two problems; it did not rise all look like the picture. And the batter was lumpy and I could not figure out how to blend the lumps out. Would it be better to use eggs at room temperature so that the coconut oil doesn’t hardden again and how do I get the bread to rise?

    • Maria Rickert Hong says:

      Yes, using room-temperature eggs will help keep the coconut oil from solidifying. A lot of people have trouble getting this bread to rise; try adding more baking powder.

  20. I would like to try this recipe but the baking powder makes it non SCD legal. Will try the baking soda/vinegar trick and whipping egg whites to a soft peak and see how it comes out.

  21. Is the coconut oil suppose to be melted?

  22. Paula Pearce says:

    I made this bread the other day. It was amazing. I’m gluten and dairy free so I made it with ghee. I used my Thermomix and ‘whipped’ it for about 20 secs. It rose perfectly. Everyone loved it. Such a treat to be able to eat bread. Thank you xx

  23. I’m new to baking with traditional flour substitutes as I am following the low-FODMAPs diet. I followed your recipe and the bread taste delicious, but I do have a question regarding it. I live in a high elevation region and with regular flour recipes you have to add additional flour to them so that they rise and bake correctly, and don’t sink in the middle during cooling. I did not do so with this recipe because I didn’t know if coconut flour works the same way. But my bread turned out to be very dense and not very fluffy at all. Like I said earlier, it tastes good, I just was curious if it was supposed to be more of a lighter bread? And if so is it my elevation that caused it to be so dense? Do you have a recommendation to alter the recipe? Any input would be much appreciated, learning to bake with new flours has been a challenging experience so far for me!

    • Maria Rickert Hong says:

      Try adding in a little more baking soda to see if that helps; the bread is dense anyway.

      • Kristina Reed says:

        I just made this bread last night it was sooo moist and delicous. Its gone this morning 😂

  24. Can I say a big THANK YOU! I tried your recipe. Only change I made was I used four duck eggs (I have fresh duck eggs everyday), two chicken eggs and some water…I let the batter sit for a moment and the flour sucked up all the wet ingredients, so I added about three or four tablespoons to loosen it up a bit. Cooked a little longer and wow!!! This bread is Awesome. Definitely the one I’m using from now on. My kids and hubby love it too! Thanks again for sharing!

  25. I’m curious as to why there is honey added. Is this because American bread is always so sweet? Or is this meant to be more of a sweet cake bread? I’m looking to use it as a sandwich bread replacement.

  26. HI,
    I have a bottle of sugar free honey …do you think this would work in this bread ??

    • Maria Rickert Hong says:

      I avoid artificial sweeteners as they can be detrimental to your health. I’m curious as to what is in “sugar-free honey”.

  27. Hi Maria! I recently went on the paleo diet and I’m super excited to find a “bread” alternative. When you make your recipe do you use ghee, coconut oil or butter? Also, do you make your own baking powder? Thanks! 😊

  28. Can you freeze this or, alternatively, dip in beaten eggs for French toast? Can’t wait to try this!


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

  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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