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. She is also the media director for Epidemic Answers’ Documenting Hope Project, which will document the potential recovery of 14 children from autism, ADHD, allergies, asthma, juvenile RA, mood disorders and type 2 diabetes.

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

    • 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. J'Marinde says:

    What about some baking powder or yeast to get it to rise?

    • Maria Rickert Hong says:

      You could add those things in, but that would make it a non-GAPS-legal recipe. Maybe more baking soda?

  6. 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!

  7. I just took the bread out of the oven!

    My batter was also thick and the consistency of cookie dough. My loaf is also more brick-like and looks nothing like the picture shown. It is more like a corn bread. Maria, is that your own picture or a stock image?

    I used an oven thermometer to ensure my oven was 350 degrees. Looks like 350 was too hot because my loaf is a very dark brown.

    I took the liberty of figuring out the nutritional information. I used medium-sized eggs and coconut oil. For the whole loaf (remember, it serves 12):

    Calories: 1,805
    Fat: 148g
    Sodium: 2,500 mg
    Protein: 48g
    Fiber: 30g

    Per slice:

    Calories: 150
    Fat: 12g
    Sodium: 208 mg
    Protein: 4g
    Fiber: 2.5g

    It smells really good and I can’t wait to try it. I don’t think I’ll be making it again due to the high fat and sodium content.

  8. 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!

  9. 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.

  10. 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!

  11. 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’.

  12. 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

  13. i just made this bread. The picture of the bread looked so good. I was surprised it was gluten free. My bread did not come out anything like that picture. It was only 3/4″ high. It got really brown on the bottom and the sides. I had to turn the oven down to 330 degrees and remove it at about 34 min. It really didn’t have much flavor so I threw it out. Disappointing results. …

  14. I followed the directions explicitly and the texture is more like a cornbread and very dry. Flavor is ok. Looks nothing like the picture, disappointing.

  15. Want to try this recipe but was confused by al free baking soda. Baking soda contains no aluminum and since no acid is used to activate the soda. Would baking powder without aluminum be better. Since the cream of tartar would activate. Or the soda along with the yogurt someone suggested

  16. 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…

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