A delicious slice of fresh homemade bread doesn’t have to be full of gluten and carbs. This paleo and gluten free Coconut Flour Bread proves it.
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, but then I made these amazing Coconut Flour Pumpkin Muffins.
My entire family loved them and after posting them on this blog they also received a ton of raving comments. Over time I also figured out how to make delicious coconut flour mug cakes and pancakes.
MY LATEST VIDEOS
But almost all other coconut flour recipes I attempted to bake totally flopped. So I decided to focus in on those 3 and wrote an eCookbook all about Coconut Flour Muffins, Pancakes & Mug Cakes.
–> Check out my Coconut Flour eCookbook HERE!
This doesn’t mean I completely gave up on trying anything else made with coconut flour. I’ve been testing bread recipes with coconut flour for probably close to 6 months now.
Why Gluten Free Bread?
You may wonder why I want to be making bread with coconut flour. Because I don’t eat gluten free and this is not an exclusively gluten free blog. 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 at the beginning of the year.
We always suspected he was dairy/lactose intolerant, but this test showed he is also moderately allergic to gluten.
Now I am no expert on allergies and food sensitivities, but I knew my husband would have an incredibly hard time giving up bread. But since learning about these results, he has realized that whenever he ends up eating gluten – especially white bread – he is noticing the negative effects on his body almost right away.
I’ve heard about this 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 bread with coconut flour 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 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 loaf of (low carb) coconut flour bread (low carb especially if you omit the optional honey).
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 for this bread with coconut flour by hand with a wooden spoon or your handheld mixer.
So far I have stuck to muffins in terms of quick breads made with coconut flour. But now that I have figured out this coconut flour bread loaf, I want to try my hand again at coconut flour banana bread. Even a coconut flour zucchini bread would be perfect for the season.
Unfortunately I have not be able to figure out coconut flour bread with no eggs, so vegan coconut flour bread stays out of reach so far.
How To Store Coconut Flour Bread
Store this loaf of coconut flour sandwich bread tightly wrapped and in the fridge.
I’ve tried storing bread made with coconut flour at room temperature, but unwrapped it dried out in no time and wrapped it spoiled within 2 days. Probably due to the high egg and moisture content.
Now I hope you don’t have illusions that by making this bread with coconut flour you’ll end up with something exactly like fluffy white Wonderbread.
This paleo bread substitute is indeed a substitute, but it is delicious and holds up well to your favorite toppings (we are very partial to almond butter) and can even make a great sandwich.
And because I recommend storing this paleo coconut flour bread in the fridge, I also highly recommend lightly toasting the bread slices before eating. This way you won’t be eating cold bread and add a lovely lightly crunchy texture.
Hopefully very soon I can also make a video to show you in detail how to make coconut flour bread.
Coconut Flour eBook
I wrote an eBook dedicated to my love of all things coconut flour.
This one focuses on sweet recipes for baked treats. Check out Coconut Flour Muffins, Pancakes + Mug Cakes HERE!
Coconut Flour Bread Recipe
Ingredients
- 1/2 cup coconut flour
- 1/3 cup ground flax flax meal
- 1/4 cup arrowroot powder/tapioca flour
- 2 teaspoons baking powder*
- 1/2 teaspoon sea salt
- 4 eggs
- 1/2 cup flavorless oil I use avocado oil
- 1/3 cup dairy free milk unsweetened almond milk, coconut, etc.
- 1 tablespoon honey or maple syrup, optional
Topping:
- sesame seeds
- ground flax
Instructions
-
Preheat your oven to 375° F. Line a 8x4-inch loaf pan with parchment paper.
-
The easiest 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.
-
Alternatively, whisk together dry and wet ingredients in separate bowls. Then add the dry to the wet mixture and stir together with a wooden spoon or hand mixer.
-
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 Notes
* paleo baking powder = 2:1 ratio cream of tartar and baking soda
TIP: For extra large sandwich slices, cut the loaf 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.
I made this recipe at least 5 times. It is really quick and delicios! Just i bake it longer. Thank you!
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.
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.
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!
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.
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.
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.
What a great idea for slicing sideways!
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!!!
Oh wow that goat’s milk sounds yummy! I am glad you managed to make the recipe work for you
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.
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?
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.
Hi,
If i am making using Bread machine (Zojirushi) what setting i need to use?
Thanks.
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
We are hooked on your coconut flour mug cakes — now it’s time to try this incredible bread!
Yay! Let me know what you think
Mne didn’t rise at all
I have to make in double batch to make one loaf in my pan. Thanks
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
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
Hi Barbara, I’d love to hear if aquafaba worked as a substitute
I’ve got to try this bread. And I have everything. Thanks
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!
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
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
Yum! What a great idea to flavor the bread with savory herbs
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!
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
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.
I am so glad you are enjoying this recipe! I love all your ideas to flavor twists
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?
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
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.
Yes, I believe that would be a suitable substitute
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
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
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
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
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.
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.
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!
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
Hi. Could I use psyllium husk in place of the flax meal?
I was going to ask the same question Amy! Either psyllium husk or protein powder?
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
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.
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
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.
I have to keep an eye out for light olive oil 🙂
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!
My husband especially loves this toasted with his favorite PB + honey. Hope your’s does too
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!
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 🙂
My son has Celiac and is GF, so we’ll definitely be trying this! Looks good!
This recipe would be perfect then! Hope he enjoys it 🙂
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?
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
If you can find duck eggs, the are supposed to be good option to replace chicken eggs.