One of the biggest myths when it comes to healthy food is that if it’s good for you (like coconut flour bread) it can’t also be genuinely delicious. Nothing could be further from the truth though.
A slice of fresh homemade bread doesn’t have to be full of carbs and gluten to taste good. With this simple paleo and gluten free Coconut Flour Bread recipe you can enjoy a delicious low carb and keto sandwich anytime you feel like it.
Introduction to Coconut Flour
I’ve had a fascination with coconut flour for over 3 years now. The main reason being that everyone said it was difficult to work with – and it is, if you’ve never worked with coconut flour before and don’t know what you’re doing. It behaves nothing like traditional wheat flour and – consequently – it took me many months of experimenting to consistently get it right.
My first big coconut flour success were these amazing Coconut Flour Pumpkin Muffins. I was hooked. I wanted to not only learn everything I could about coconut flour, but also how best to cook and bake with it.
It greatly helped that my entire family absolutely loved the gluten free coconut flour muffins I had started making. After posting pictures and the recipe for them on this blog, they received a ton of raving comments. This ultimately lead me to continue experimenting and – slowly – figure out how to make delicious coconut flour mug cakes and pancakes as well.
Those three recipes were a huge success. So I decided to focus in on them and write a digital eCookbook in which I shared the ins and outs of Coconut Flour Muffins, Pancakes & Mug Cakes. You can get it HERE!
Not long after publishing the eCookbook, I also wanted to figure out how to make bread using coconut flour. In fact, I’ve been testing coconut flour bread recipes for over 6 months now. Crazy, right? I know!
Why Gluten Free Bread?
You may wonder why I would want to be making bread with coconut flour. I don’t eat gluten free and this is not an exclusively gluten free blog. So why not just enjoy hearty clean eating whole grain breads (like this awesome Spelt Bread)?
Well, it turns out my husband can’t enjoy the pleasures of gluten (anymore). He had some allergy testing done during a general health check-up earlier this year. We always suspected he was dairy/lactose intolerant, but this test showed he is also moderately allergic to gluten.
I am no expert on allergies or food sensitivities, but I knew it would be incredibly difficult for my husband to give up bread. Since learning about these results though, he has realized that whenever he ends up eating gluten – especially white bread – he is noticing the negative effects (extreme bloatedness) on his body almost right away.
I’ve heard about the theory that sourdough bread – due to the fermentation process – may be tolerable for him and I am experimenting with that too, but until I’ve perfected my sourdough starter and bread making techniques, this gluten-free coconut flour bread is carrying us (him) through.
How to make Bread with Coconut Flour
I started out with trying a few coconut flour bread recipes I found online. Some ended up dry, gritty, or eggy, while others tasted great but the process was overly involved or the batter ended up overflowing and baking onto my oven floor.
So – after many months of trial and error – I came up with this simple coconut flour bread recipe that is:
- super easy to prepare
- fits my 8×4-inch loaf pan perfectly
- and results in a great (low carb) coconut flour bread (to make the bread extra low carb omit the optional honey or replace with sugar-free monk fruit syrup)
It’s literally as easy as putting all the ingredients into a blender (I love my Vitamix for this), then pouring the batter into a parchment lined loaf pan. Since this is a gluten free recipe there is no danger of ‘over-developing’ the gluten in the blender.
If you don’t have or don’t want to use a blender, you can also mix the batter by hand with a wooden spoon or your handheld mixer.
Separate the Eggs for extra fluffy Coconut Flour Bread
Reader Bobby commented that one way to avoid too dense coconut flour bread, is to separate the eggs and to whip the egg whites until stiff. And to gently fold them into the batter as final step.
Usually I try to keep my recipes processes as simple as possible. This includes keeping ingredient lists short and using fewer tools, bowls, and utensils.
It’s because I know life is busy for all of us – me included. And fewer dishes to wash are always a good thing!
Personally, I never found my coconut bread to be too dense, but after hearing from a few commenters running into this issues, I wanted to see if simply using a slightly different method would have different results.
Whisking the egg whites until stiff
So I prepared the batter in a bowl (instead of the blender) and started by separating the eggs. The egg yolks went into the big bowl to be combined with the other wet ingredients.
While I whisked the egg whites (using the whisk attachment of my immersion blender) until they were very stiff. You know they are stiff enough when you can invert the bowl and the egg whites remain unmoved.
I then proceeded to prepare the rest if the batter with all remaining ingredients. As final step I added the stiff egg whites to the bowl and gently folded them into the batter.
It is really important not to stir or whisk too vigorously here, since you don’t want to deflate the egg whites again. At this point I noticed that the batter did indeed look lighter in colour and airier in texture.
While the bread was baking in the oven, it rose higher and more quickly. And it remained that way during the baking process and even while cooling.
The final coconut flour bread was indeed taller and lighter. And the texture more fluffy.
Takeaway
Going forward I’ll continue separating the eggs and whisking the egg whites for this recipe – when I have the time! I think it is worth the extra step and cleanup.
But if I am pressed for time I’ll know that I can still get a delicious (if slightly denser) bread when leaving the eggs whole or with my extra quick & easy blender method.
How To Store Coconut Flour Bread
Coconut flour bread is very filling (dense) and I have a feeling you will not eat it all in one sitting. So the only thing more important than how it’s made, is how it’s stored.
I’ve tried storing bread made with coconut flour at room temperature, but unwrapped it dried out very quickly and wrapped it spoiled within 2 days. Probably due to the high egg and moisture content.
The best way to store this coconut flour bread – in my experience – is to wrap it tightly and put it in the fridge. I’ve used ziploc bags but I suppose you could use a regular plastic bag, tupperware container with lid, or – my personal favorite – a Beeswax Food Storage Wrap
What to Expect
Coconut flour absorbs a ridiculous amount of liquids. Meaning bread made from coconut flour is going to be very different from store-bought bread. In fact, if you’re hoping to end up with something as fluffy as white Wonderbread, you will be disappointed.
It simply does not happen and scientifically can not happen just because coconut flour is inherently a lot denser, more filling, and more nutritious than wheat flour. With that said, it hasn’t been an issue with anyone in my household (despite them all being big bread eaters).
This paleo bread substitute is indeed a substitute, but it is delicious and holds up well to your favorite toppings (we love almond butter) and can even make a very satisfying sandwich.
How to make a Coconut Flour Bread Sandwich
First of all, because I recommend storing it in the fridge, I also highly recommend lightly toasting the bread slices before eating. This way you won’t be eating cold bread and you’ll have the bonus of adding a lovely – lightly crunchy – texture and light brown colour to it. Yumm!
And secondly, you need to slice this low carb sandwich bread a certain way. Because this keto bread doesn’t rise super high, slicing it the usual way doesn’t leave a lot of surface area.
Reader Shelly A. left a comment sharing a great workaround trick that’s just pure genius. I’ve been using it ever since.
Slice the entire bread vertically into 2-3 big pieces. Then slice each piece horizontally into 4 slices. You get a lot more surface area that way – perfect to hold anything from ham and cheese, tuna salad, lettuce, etc.
If you need a visual guide to this slicing method watch the video below. I am demonstrating the sandwich slicing hack towards the end.
More Coconut Flour Bread Flavors
Now that I have figured out this coconut flour bread loaf, I went ahead and also turned it into a coconut flour banana bread version. And even a zucchini loaf and pumpkin bread for seasonal twists.
Unfortunately, I have not been able to figure out coconut flour bread with no eggs yet. Therefore vegan coconut flour bread has stayed out of reach so far.
No eggy taste!
But this is not to say that this low carb sandwich bread as any eggy flavor! NOT AT ALL!
Compared to many other coconut flour recipes, this one actually uses very few eggs. Looking at other ingredients lists I’ve seen anything from 6 to 12(!) eggs used per bread recipe.
Whereas mine uses only 4 eggs. I have found this to be the minimum amount of eggs required to make the batter hold up its shape.
And divided over at least 13 slices, there is just no way these 4 eggs would impart any eggy taste to the bread.
Get My Coconut Flour eBook
As you might have noticed by now, I love cooking and baking with coconut flour simply because it is a healthier alternative to wheat flour. Which is partially why I wrote an eBook dedicated to all things coconut flour.
It focuses on sweet recipes for baked treats. You can get a copy of it HERE!
More amazing Coconut Flour Recipes with Low-Carb Option:
Coconut Flour Bread Recipe
Ingredients
- 1/2 cup coconut flour
- 1/3 cup ground flax flax meal
- 1/4 cup arrowroot powder/tapioca flour* optional
- 2 teaspoons baking powder**
- 1/2 teaspoon sea salt
- 4 eggs
- 1/2 cup flavorless oil like avocado oil or melted refined coconut oil
- 1/3 cup dairy free milk unsweetened almond milk, coconut, etc.
- 2 tbsp honey optional***
Topping:
- sesame seeds or other seeds of choice - like sunflower seeds, chia, flax, etc.
- ground flax
Instructions
Preheat your oven to 375° F. Prep a 8x4-inch loaf pan by greasing it with oil or by lining it with parchment paper.
One easy way to whip up the batter is by simply combining all ingredients in a blender. Pulse or blend on low speed until everything is fully combined. It will be easier for your blender, if you add the wet ingredients first.
If not using a blender, add all wet ingredients (eggs, oil, milk, optional honey) to a large bowl and whisk until they are well combined.
Next, add the dry ingredients (coconut flour, ground flax, arrowroot powder, baking powder, salt) to bowl. Then stir them onto the wet ingredients until no more pockets of dry mix remain.
Optionally: Separate the eggs and whip the egg whites until stiff. Proceed preparing the batter as usual otherwise. Then gently fold in the stiff egg whites as final step. (This makes for a lighter, fluffy coconut flour bread)
- Fill the batter into the prepared loaf pan and sprinkle sesame seeds and a little ground flax over the top. Bake the Coconut Flour Bread for about 25-30 minutes until a toothpick inserted in the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then move to a wire rack to cool fully.
- Store refrigerated for up to 1 week. Lightly toasting the bread slices is highly recommended.
Recipe Video
Recipe Notes
*omit or replace with almond flour/psyllium husk to make keto
** paleo baking powder = 2:1 ratio cream of tartar and baking soda
*** for a slightly sweet low carb bread, replace the honey with sugar-free monk fruit syrup
TIP: For extra large sandwich slices, cut the bread into thirds. Then slice each piece into 4 slices horizontally (instead of vertically). You'll end up with 12 slices and more surface area for all your toppings.
Bobby
I don’t recall where I read this but another coconut flour bread maker said they overcame the issue of a dense loaf by first whipping all the egg whites into a meringue. Then fold the meringue into the mix at the end, gently and bake.
Regina
This technique would definitely be worthwhile testing out. I’ll try it in my next coconut bread loaf
bobbi
Can you make this bread recipe in a bread machine?
Regina
Probably? I haven’t used a bread machine in forever. If you have a program that just mixes and then bakes right away it should work. There is no need for letting the dough rise.
Liz
Best coconut flour bread EVER!
Graham
How do I get the recipe?
Regina
The recipe is in the recipe box at the bottom of the post. You click “Jump to Recipe” at the very top
Rosa
Love this recipe, it’s so easy and tasty! Thank you for sharing.
Regina
Awesome! So glad to hear you love this coconut bread
Ghalia
Hi!
Made this coconut flour bread yesterday and came out SO good! Thank you for the recipe! Highly recommend it!
Regina
Hey Ghalia! I am so happy to hear you enjoyed the bread recipe! Thanks so much fo let me know 🙂
anonymous
I have everything to make this bread EXCEPT the parchment paper. Can I still make it?
Regina
Be sure to grease your baking pan well and it should still work. Parchment just makes it much easier to remove the bread loaf from the pan
Amalia
Hi! I have an egg allergy, could I replace eggs for with flax, gelatin or chia eggs?
Regina
I haven’t tried it in this recipe, but if you do, please report back. Because I am sure other readers could benefit from knowing too
Sandra
Oh, I just have to try baking this coconut flour bread! Only 3 things will be changed:
(1): Using hemp hearts instead of flax meal (our son doesn’t like flax).
(2) Leaving the seeds off the top of the loaf.
(3) Using a sub for honey. I have a sweetener conversion chart to use for that.
Wish me luck. Will let you know if this turns out well!
Regina
Yes please, let us know how it goes. Hope you enjoy it
Tania Lewis
Hi Regina, I tried your recipe for coconut bread. It turned out very well. I followed your recipe for the low carb bread but added 1 teaspoon of Xanthan gum to shape and bind the loaf together but wonder if there is a real need for the gum. What would you advise ? I cant wait to try my next loaf. Thank you for the recipe it gets top marks from me.
Dorota
Hello, I am a bit obsessed with calorie counting to keep slim 🙂 Having said that, I was wondering what is the weight of one portion size? The nutritional chart does not provide the portion size. I can’t wait to try this recipe as my partner and I are sensitive to gluten. Please and thank you!
Cynthia Stacey
Ok so where is the video on slicing? Am I blind? lol
Regina
Hey Cynthia, the video is right above the recipe box. The slicing part is towards the end
Suzanne
I want to try this but I feel that 4 eggs is a lot. Can I add more liquid to the flax to create “flax eggs”?
Also, I plan to use kefir in place of the non-dairy.
I make a lot of quick breads and sofa bread and I always use baking powder and baking soda, would this be ok in this recipe?
Greg
My loaf tastes great. Unfortunately, though It looked wonderful when it came out of the oven, it fell back down to its original size after the 10 minutes of cooling in the pan.
Could you give advice on what the rising problem is?
BTW, I used sodium-free baking powder. Could that be the problem? Would you know of a workaround for that? (Sodium is not a possibility in our house.)
Regina
Hi Greg, sorry to hear about the rising problems. It could be the sodium-free baking powder but I honestly have no experience with that.
Cathy Shannon
What would you use instead of almond milk due to tree nut allery
Sarah
I’ve used coconut milk. Works just the same.
Regina
Exactly! Coconut milk is a great alternative. Or even regular milk if dairy isn’t an issue
Jeanni
This coconut flour bread is excellent! It’s very tasty and moist and very welcome on a candida diet. Thanks so much!
zahra
I have made this bread and it was very good
Regina
So great to hear you liked this bread made with coconut flour
Diane
I found this website about a month ago specifically seeking a really tasty bread recipe…took my chance on this one. (I say this bc in the last few years I’ve had many blah results, too time consuming and expensive for poor results). This, by far, is THE BEST quick bread recipe I’ve found!
Simple, fast and perfect every time! (I’ve baked this about 6 times so far!)
I enjoy mixing different seeds into this recipe such as poppy, hemp, pumpkin, and of course, sunflower. Sometimes, I add a Tbsn of honey!
Perfect EVERY SINGLE TIME!! Thank you, Leela!! I just subscribed! Yay!!
Regina
Wow Diane! Thank you so much for your great comment. I am so glad to hear you enjoy this bread recipe and I love your idea of adding many different seeds.
Loretta
Next to the ingredient arrowroot/tapica flour it indicates (optional)–can you omit this ingredient?, would that not alter the other ingredients in the recipe? thanks, I am very interested to try this bread.
Regina
I have made my coconut flour recipe with and without a starch ingredient. While the former makes a lighter texture, they work fine both ways
Izaak Alexander
Hello I made this bread to the letter it was the tastiest coconut bread I have ever eaten only problem I had was that is was a bit soagy and crumbly did not hold together I cooked it on 190c fan forced oven could that be the reason? Also do you use flax seed meal or do u grind your own? If you could get back to me I would appreciate it as I really want to perfect this bread thanks 🙂
Regina
I am so glad to hear you liked the flavor of the bread. I usually grind my own flax seeds to make flax meal. I am not familiar with fan forced ovens – is that like convection? Maybe it was a little overbaked then?
Joe
Do you have a Zucchini Bread version similar to this? Made this and loved it. I even messed up the recipe and didn’t put enough baking powder but was so impressed with the “bready” flavor I want to make it again! Also, do you think olive oil would work in this recipe? Or would the flavor be off? I typically use olive or coconut oil but I wouldn’t want to double up on the coconut. I used butter the first time around.
Regina
Hi Joe, I only just made a banana bread version of this, but pumpkin and zucchini bread have been on my mind a lot. Right now I am still knee-deep into THanksgiving recipes, but I’ll make it a priority afterwards.
I am so glad you enjoy the recipe. As far as olive oil goes, I would probably suggest light olive oil which is basically flavorless
Sarah
I don’t like the taste of coconut at all. Will I taste coconut with this recipe? If even a hint of coconut can be tasted, can I substitute a different flour, like almond or chickpea? Thank you!
Regina
This recipe is thoroughly tested for coconut flour. If you don’t care for any coconut flavor at all you might be better off looking for an almond flour bread recipe. I don’t find it tastes like coconut, but if you are overly sensitive you might feel different. Another option would be flavoring it with lots of herbs like rosemary or spices like garlic powder to really make sure those flavors dominate.
Dave B.
M wife can’t do dairy, eggs or peas (which used a lot in gluten free) so I have been using an Egg replacer by Bobs Red Mill. I use coconut milk and gluten free baking powder. My wife loves it so thanks for your recipe!
Regina
I am so glad to hear egg replacer worked for you in this recipe and that your wife enjoys the bread!
Sabina G.
Wow girl,
I thoroughly enjoy following your easy steps to making coconut flour bread. Of the ones I’ve tried, this has got to be the best coconut flour bread recipe I’ve ever attempted. Thank you!
I am not a big bread eater and am certainly not a sandwich lover, but my husband is. Recently – for health reasons – I made him a sandwich using this bread and put it in his lunchbox. He was very impressed. Said it was a lot more satisfying than other bread and I guess he felt more energized after. Both of which are a double win in my books.
I wouldn’t say there is such a thing as coconut flour sandwich bread, but if anything I’ve tried comes close, this is it. Thanks Regina!
Regina
What a fantastic comment. Thank you for your great feedback Sabina! Husbands (and kids) approving is always the ultimate recipe test for me. So glad he enjoyed his sandwich and it even left him filled and energized!!
Ashley
Made this tonight and it was fantastic, can’t wait to make it again. It sort of reminded me of cornbread. Thanks for this great recipe, most coconut flour baked goods don’t have such a great texture.
patti
I made this today and used my VitaMix. I substituted psyillium powder instead of flax. The 1/3 cup of almond milk was not nearly enough liquid. It strained my blender. I kept adding almond milk but it only losened up a bit. I had to bake it for 50 min. It rose beautifully but collapsed while cooling. The taste was good but not suitable for sandwiches. Not sure if the psyllium was the culprit or the high altitude.
Nawal
I made this and it is so delicious and went fast! Can I dublicate the recipe?
Regina
If you mean doubling the recipe, yes I don’t think there should be any problem with that. Just bake in two loaf pans
Kate
Thanks for this recipe, I really liked the bread. I used refined coconut oil and about 1/2 cup almond flour because I added some hemp seeds to the mix too. It turned out really nice.
Kate
Sorry not 1/2 cup almond flour but 1/2 cup almond milk.
Regina
Hemp seeds sound like a great addition
Robyn
What kind of oil can be used besides avocado? Olive? Coconut? Looking forward to trying this recipe!
Regina
Yes, try olive or refined coconut oil. The virgin kind may have a too overwhelming coconut flavor
Stella
Just made this and it was WAY better than I could have imagined. Even my boyfriend was surprised, and he normally swears off all health foods. I did add a hint more almond milk, plus fresh chopped rosemary.
I do have one question though — is the nutritional info for the entire loaf or just a slice???
Regina
Love the added rosemary! And yes, it’s for one slice (and a loaf makes 12-13 for me always)
Shari
I just made this bread and it is fabulous
Stacy
What can I substitute for the 1/3c flaxseed meal since I cannot have seeds?
Katrina
I’ve made coconut flour sourdough starter, and it’s beautiful. Do you know where there are recipes using coconut sourdough starter?
I’ll be experimenting this wknd, hopefully making up successful recipes, but I’d appreciate any recipes or websites you can direct me to.
Jeni Dye
Did you ever have any luck with this? I love sourdough with a passion, but I found out this week that all the bread I eat is significantly adding to my kidney stones. So now I am exploring how to bake with coconut flour (it’s about the only flour that doesn’t contain high oxalates). I would be forever grateful for your recipe if you got it to work. 🙂
Jamie
Yes! It is what you say, quick easy, delicious loaf of wholesome Bread. It has a nutty taste, and a delicate texture. Thank you so much for this recipe. I am sharing with my friends for sure!
Sara
I’m loving this bread and almost panic when I’m down to my last slice 😉 Good thing it doesn’t take long to bake another loaf. Last round I used only 1/3 cup oil as I was running low and it still turned out great. I have a bit of a larger pan so I just dam it off with some mason jar lids wrapped in parchment along one side and one end to give me the correct size. Works like a charm 🙂
Zeynep
I made this recipe at least 5 times. It is really quick and delicios! Just i bake it longer. Thank you!
Shelly A.
THANK YOU SO MUCH FOR THIS!
OK… first things first… you can get 8 to 12 pieces of sandwich bread from this little loaf. Take your loaf, cut it top to bottom in 2 or 3 equal pieces. Then take those pieces, turn them sideways, and slice into 4 equal slices. THERE IS YOUR TRADITIONAL-SIZED SANDWICH BREAD! (Recommend small pieces of parchment between each slice if you’re freezing. Lightly toast before serving.)
I really wanted to try this as is, but after reading the comments about it turning out like cake, I decided to go for a savory loaf (I don’t like sweets). And, instead of ½ cup of oil, I used ¼ cup oil and an additional ¼ cup milk and lots of herbs! Here’s my ingredients:
½ cup coconut flour
⅓ cup ground flax (flax meal)
¼ cup tapioca flour
2 teaspoons baking powder*
4 eggs
¼ cup avocado oil
⅓ + ¼ cup unsweetened almond milk
½ teaspoon rosemary
½ teaspoon thyme
¼ teaspoon sage
¼ teaspoon sea salt
Blended in blender.
Baked at 375 in an 8×4 pan on the top shelf in the rear of the oven for about 35 minutes (more time due to less oil, more milk).
THIS IS SOOOO GOOD! I really wish I added some fresh shredded cheese on top of the loaf while baking (like some fresh unpasteurized parmesan or cheddar – OOH… savory muffin idea). My husband was sneaking slices of this off the cutting board (and he’s not even GF).
My next loaf will be similar, but less egg yolk, more egg white, apple cider vinegar, and psyllium husk.
KD
OMG, thank you both. Tried your version today, Shelly (with the ACV and psyllium husk, about 2 tsp ea) and o la la. This was my first deliberate GF bread/first time baking w/coconut flour, and it’s a total success. I keep going back for another slice… (as the nor’ easter rages outside my window panes). Very nice with my homemade cream of celery-scallion-potato soup.
Sara
KD…did you still use all the other ingredients (with noted amount changes), and just added the psyllium and ACV?
Wanting to make this soon!
Sage
Hi! Have you tried it with just egg whites yet? Would LOVE to hear your recipe! I was reading the comments HOPING someone had tried it with less yokes!!
Kristen
I made this today and it was pretty much flat. It hasn’t risen enough to make any kind of sandwich out of it which I was hoping would be the answer to a low carb bread for our family. I used grapeseed oil which is the only thing that was different. I blended everything in the Ninja. Is it possible that my baking powder is the issue? I think I’ll give it another shot but using different baking powder. It’s all that I can think would have been my problem. I appreciate any insight you may have. Thanks!
Regina
Oh no! I am sorry to hear it didn’t work out as expected. Expired baking powder could be one culprit. Also, are you using a 8×4-inch loaf pan? For a larger pan you may need to increase the recipe to get it to be tall enough for sandwich slices.
Kristen
The loaf pan wasn’t the issue. I did try again with another baking powder but this time I subbed Chi seeds for the flax. This time I halved the recipe and used my mini loaf pans. They still didn’t rise. I put the halved recipe in two tiny pans and they ended up the height they went in the oven. The flavor is good at least. I’m determined that they will come out so I think next time I’ll use the kitchen aide mixer and get it whipped up more. Thank you for replying.
Shelly A.
If using an 8 x 4 pan, you can get 8 traditional sandwich-sized slices. Cut the loaf, top to bottom, in half. Sliced those halves side to side into 4 slices… yielding 4×4 inch slices of bread. YUM!
If using a 9 x 5, you can get 9 to 12 slices by cutting the loaf top to bottom in thirds, then slice sideways.
Regina
What a great idea for slicing sideways!
Scarlett
I tried this today, I did some changes as I am mostly going for low carb. I used fresh goats milk, instead of alternative milk products. Used corn starch instead of arrowroot. It turned out moist and lovely tasting. I used more milk than in the recipe about a 1/2 cup more. But it worked up great!!!
Regina
Oh wow that goat’s milk sounds yummy! I am glad you managed to make the recipe work for you
Sanatani
I baked this bread, it is actually delicious, but doesn’t taste like bread to me, but more like a cake. Subtle taste of coconut and honey. The texture is amazingly moist and airy, similiar to a banana bread. I will not make this recipe to satisfy my bread craving, but cake craving.
Sanatani
I should have mentioned that I used organic coconut oil. Also I will be curious to replace the eggs for flax meal and water and see the difference. If I try I’ll post a comment. Anybody tried?
Regina
Hi Sanatani, if you used virgin coconut oil, then yes the coconut flavor will be quite pronounced. It’s definitely nothing like a strong yeast bread recipe, but a quick bread. So yes, that could remind of cake or a sweet bread loaf.
Sindhu
Hi,
If i am making using Bread machine (Zojirushi) what setting i need to use?
Thanks.
Regina
Unfortunately, I have no idea how to make this in a bread maker. It doesn’t need any rising time. Does it have a quick bread setting where all the ingredients are mixed and then baked right away? Then you should be able to use that one
Michelle @ Vitamin Sunshine
We are hooked on your coconut flour mug cakes — now it’s time to try this incredible bread!
Regina
Yay! Let me know what you think
Greg
Mne didn’t rise at all
Greg
I have to make in double batch to make one loaf in my pan. Thanks
Regina
I am glad you figured out what works for you. I tested this recipe with 8×4 pan so anything larger will need more batter to fill out to a decent size
Susie
I only have a 9×5 pan.
How much should I increase the ingredients to fit that size pan?
Barbara
Hi, I’m going to try this with aquafaba as the egg substitute. Any thoughts? Will let you know. I’m on an elimination diet so am trying to find recipes. I will try hemp hearts in place of flax as suggested above. Thanks! Barbara
Regina
Hi Barbara, I’d love to hear if aquafaba worked as a substitute
Greg
I’ve got to try this bread. And I have everything. Thanks
Colette
What can I substitute for the flax seed flour! I can’t have nuts or seeds due to the high copper content. Thank you, can’t wait to try the recipe!
Regina
I am not sure there is a good substitute (that’s not another seed or nut) that wouldn’t require a whole new recipe experimentation process
Maria Virginia Tanasa
Excellent recipe! I have made it twice, once the way you present it here and the second time I added dill to the mixture and no honey. Thank you very much
Regina
Yum! What a great idea to flavor the bread with savory herbs
Darren
Found this recipe last night, made it today. Subbed ‘unflavoured oil’ for coconut oil and used Arrowroot powder. The taste? Amazing. The text? Perfect. The loaf-like appearance? Mmm, no. I’m not sure if it was mu choice of oil, or the technique (all ingredients in a Vitamix) but it didn’t do good for the height. I will try it again, perhaps with a third more of the ingredients. Or leave it to sit a little before baking, or cooking lower for longer… I would love this to turn out perfect. It would make a good substitute for bread, while on my Keto Diet! Thanks OP!
Regina
Hi Darren, what size loaf pan did you use? If yours is bigger, you may need to increase the recipe to get some height to the bread
Susan
I love this recipe as is. Its becoming part of our every day diet. However, for the holidays, I was looking for something a little sweeter. Swapped out the milk for a non dairy Carmel coffee creamer and tossed in some cinnamon. Came out great! Next I’m thinking about adding some cranberries and orange zest. Also thinking that Italian spices might make this really good.
Regina
I am so glad you are enjoying this recipe! I love all your ideas to flavor twists
Tracie
This was my first gluten free loaf. I substituted cornstarch for the arrowroot/tapioca which I did not have on hand. This was simple, quick and turned out really well. Quite beautiful final product. I wonder would the addition of a touch of salt alter the outcome of the recipe?
Regina
Thank you for your wonderful feedback Tracie. And you can totally add a touch of salt if you like. It won’t affect the bread in any way
Katerina
Definitely going to try this recipe for my mom who has diabetes! The only thing I would like to ask is if I can substitute the tapioca or arrowroot flour with corn flour.
Regina
Yes, I believe that would be a suitable substitute
Lisa
Do you think this bread would hold up in a turkey stuffing recipe? I’m trying to avoid using any grains and almond floor is out due to nut allergies.
Thank you
Lisa
Regina
I am really not sure. Maybe if it is nicely dried first? I didn’t grow up with Thanksgiving or stuffing traditions so I am not too comfortable giving advice on it
Michele Tarsitano-Amato
Thank you so much!!!
My husband recently diagnosed with diabetes and has been craving bread. I made this for him. I didn’t have the flax seed on hand so substituted the hemp hearts I got from Costco. He loved it. Thank you !!!!!
If you figure out the zucchini bread alternative please let me know
Mich
Regina
Oh I am so glad to hear your husband loved the bread! And great to know hemp hearts worked as substitute.
I will definitely link it here when I figure out the zucchini bread
Mara
I used this with my Wolfgang Puck pressure oven and it was amazing! So easy.
The only problem I have is that it is sooo good.
Thank you for the recipe.
Regina
Thanks for the awesome comment Mara. Just had a quick look at what a Wolfgang Puck pressure oven is. Great to hear it work out to bake in there and that you are enjoying the bread so much.
Tangerine
Great recipe here. I baked a loaf of this bread yesterday. It’s texture is similar to that of cornbread: lightly-crumbly, both fluffy yet dense, and holds a nice ratio of moisture–a major success when baking with coconut flour. Many products of coconut-flour-based recipes come out grainy and dry to the point where you are nearly choking down your creation. Not the case with this recipe: this bread is very enjoyable to eat, especially when toasted with butter. Compliments to the recipe-maker!
Regina
Thanks so much for your great and thorough review! I think it will be very helpful for future readers. We also enjoy it most when toasted
Amy
Hi. Could I use psyllium husk in place of the flax meal?
Linda
I was going to ask the same question Amy! Either psyllium husk or protein powder?
Regina
I have seen coconut flour bread recipes with psyllium husk but I have never tried it myself. So not sure if it will work for this recipe
Roxana
Interesting recipe. Sounds like a great gluten free and dairy free option to try. I like how you used avocado oil. I use that and sometimes light olive oil.
Regina
Thanks Roxana. It’s pretty hard to find an oil that everyone agrees is good. No PUFA, no dairy, no heating olive oil, no saturated fat – there is so much conflicting information. But it seems most can agree that avocado oil is quite good for our bodies, so I like to use it where it works
Roxana
True there is a concern about heating olive oil past the smoking point. And light olive oil has a smoke point that is different than the extra virgin version.
Regina
I have to keep an eye out for light olive oil 🙂
Cynthia | What A Girl Eats
I have been struggling to find a good gluten free sandwich bread for my husband too! Yours looks like it makes decent sized slices! I’ll have to try!
Regina
My husband especially loves this toasted with his favorite PB + honey. Hope your’s does too
Iryna
My mom makes bread and she uses all kinds of flour. I don’t think she’s ever made it with coconut flour. This must taste so good!
Regina
Awesome of your mom to make homemade bread. I am only just getting into making it regularly for my family. Coconut flour is a little finicky, but I’ve come to love it 🙂
Valentina
My son has Celiac and is GF, so we’ll definitely be trying this! Looks good!
Regina
This recipe would be perfect then! Hope he enjoys it 🙂
Priscilla
I have been looking for a good gluten-free bread recipe that holds together well. My issue is that I can’t have egg whites. Any ideas on egg replacements for the 4 eggs in this recipe?
Regina
I am really not sure. I find coconut flour needs eggs to turn into something decent. In my other coconut flour recipes readers have commented they used flax/chia egg as replacement but I haven’t tried it for this recipe
Melanie
If you can find duck eggs, the are supposed to be good option to replace chicken eggs.