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!
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 8x4-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 sweetener like this 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 d
enser) bread when leaving the eggs whole or with my extra quick & easy blender method.
Is Coconut Flour Bread low carb/keto?
Originally, I developed this bread to make a delicious gluten free and paleo substitute for wheat bread. Then I realized that there was a lot of interest for this recipe from the low carb and keto community.
The recipe can be considered low-carb as it is written, with about 3.3 g net carbs per slice.
To make it strictly keto as well, the tapioca starch (arrowroot powder) needs to be omitted. So does the honey. I've tested the bread with keto substitutions (or omissions rather) and it still comes out delicious.
With keto modification (no starch, no honey) the carb count goes down to 1.5 g net carbs per slice.
For more low carb bread recipes check out this coconut flour bread recipe collection.
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, any airtight container with lid like tupperware, 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 as toast with 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 refrigerator, 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.
And for a burger bun style version of this recipe, be sure to check out my Coconut Flour Buns recipe.
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:
- Healthy Carrot Cake
- Coconut Flour Cookies
- Peanut Butter Mug Cake
- Keto Chocolate Mug Cake
- Coconut Flour Scones
Recipe
Coconut Flour Bread Recipe
Ingredients
- ½ cup coconut flour
- ⅓ cup ground flax flax meal
- ¼ cup arrowroot powder/tapioca flour* optional
- 2 teaspoons baking powder**
- ½ teaspoon sea salt
- 4 eggs
- ½ cup flavorless oil like avocado oil or melted refined coconut oil
- ⅓ cup dairy free milk unsweetened almond milk, coconut, etc.
- 2 tablespoon 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 with only the egg yolks 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.
Notes
Nutrition
Pin Coconut Flour Bread recipe for later?
Random Questions
Baking with coconut flour requires understanding its unique properties. It's highly absorbent, so recipes usually need more liquid and eggs. Ensuring proper moisture balance is key to successful baking.
Xanthan gum isn't essential when baking with coconut flour. Its binding properties can be compensated for by using more eggs, which helps in providing structure and texture.
Coconut flour bread has a subtly sweet, coconut flavor. While it won't taste exactly like traditional wheat bread, it offers a unique and delicious taste that pairs well with various toppings.
Coconut flour is an excellent gluten-free and low-carb alternative, rich in fiber and nutrients. Its unique characteristics can yield delicious and nutritious baked goods, making it a popular choice for many health-conscious bakers.
A peraon
So much junk and advertising, I couldn't get the recipe card to stay, on my phone.
Real issue and pain.
All it does is jump and ping, from one thing to another.
Jennifer @ Leelalicious
Hi, I'm sorry you had difficulty navigating the recipe on your phone. If you click on the "See Recipe" button at the top of the post, it should allow you to jump straight to the recipe and avoid the other content on the page.
Anna Douyon
I’m unable to make this bread like you… I tried it twice. My batter is a lot more a lot more thicker than yours and I didn’t even add the honey and tapioca starch. Any advice?
Also what brand of coco flour do you use?
I
Regina | Leelalicious
Hi Anna, sorry to hear the bread hasn't worked out for you. It sounds like you may need to reduce the amount of coconut flour. I have made with recipe with different brands of coconut flour. At the moment I use mostly A de Coco brand, but I am not sure they sell coconut flour in the US. Last I checked only coconut water. But even within the same brand of coconut flour, sometimes there is a variance in absorbance rate from bag to bag. Bob's Red Mill brand always seems more 'thirsty' to me. Try to use as little as 1/4 cup of flour at first. And add in the rest only 1 tablespoon at a time until the batter looks right.
Laura
I make this bread almost every week! It is light and very easy on my digestion. Definitely a favorite of mine.
Jennifer @ Leelalicious
Thank you for your wonderful review, Laura! I'm so glad that it is a weekly recipe for you.
Kate
Can I make this bread without honey or without monk fruit, just not add any sweeteners? Would it work?
Jennifer @ Leelalicious
Hi Kate, yes, you should be able to omit the honey or monk fruit without any significant issues with the bread. It is such a small amount that it is mostly there for flavor rather than texture. Let us know how the recipe works for you.
Marta
I made your wholemeal spelt flour bread and its the best. Thank you!
But this one didn't turn out that great.
When i finished mixing the wet ingredients the mixture was already dry. It wasnt like yours. After the egg white was added it was a bit more moist but i could spoon into the pan. Taste is not bad but the texture is not of a bread. I followed the recipe and measurements, just didn't use the arrowroot flour because i didnt have any. Any idea about what went wrong?
Jennifer @ Leelalicious
Hi Marta! I'm sorry you had challenges with this recipe. Coconut flour bread definitely has a different texture from regular bread and may not seem as fluffy. I'm wondering if you may have measured slightly more coconut flour than needed. Rather than scooping the flour with your measuring cup, I recommend spooning it into the measuring cup. This will ensure it doesn't compact resulting in more flour than needed. Feel free to let us know if you have any other questions.
Kat
Thank you for this bread recipe! I really like the texture and the blender option (never mixed bread is a blender, game changer!). I never had flax meal before your recipe, but I blindly bought the item and used it. Does flax meal have a fishy taste? My loaf has a really strong fishy flavor and I'm not sure if I did something wrong. I didn't use the honey in the recipe b/c I wasn't sure how sweet it would make the loaf. Thanks!
Jennifer @ Leelalicious
Hi Kat, I'm glad the recipe worked out for you! Yes, flax does have a flavour that some people describe as fishy, earthy, or nutty. The honey might have helped balance out the flavours but it isn't necessary if you prefer a loaf that is less sweet.
Laura Gott
Hi Regina, I really love this bread recipe. It has a real bread like flavor. This is the 2nd time I've made it, but just the quick way and it's still great. Next time I'll do the whipped egg whites. Just wish I could print the recipe. Your site was hard to navigate with all the ads and was very slow also. But I stuck with it anyway since being gluten sensitive and on Paleo grain free autoimmune diet, I was really craving some bread. Thank you for creating this and for all the time you put into it.
Jennifer @ Leelalicious
Thanks for your review, Laura! I'm sorry the page was difficult to navigate for you. To make it easier, there if a Jump To Recipe button at the top of the blog post that can allow you to jump to the recipe right away and then there is a Print Recipe button right under the recipe title, header, and video if you would like to print the recipe. 🙂
D
Made this last night. Didnt rise at all. Same height put it, same height after cooking. Turned out basically like breadsticks once cut. Tasted fine if a little grainy from the coconut flour, even a fine powder flour of coconut, I could taste the grain.
Followed recipe exact, only thing was I did half flax seed, half psyllium husk powder, making it to 56 grams as recipe states, as you mentioned it was okay to use psyllium. Is that what may have caused it to not rise at all like yours in the video? I whipped the egg whites, turned out great, put it in the mix, without over mixing. No rise what so ever.
Jennifer @ Leelalicious
Hi there! I'm sorry that your bread didn't rise and that you didn't enjoy the texture. Coconut flour baked goods do tend to have a different texture from baked goods with regular flour. There could be a few issues that might have caused your loaf not to rise. For one thing, it could be the coconut flour brand you used as some coconut flour brands result in a denser, drier loaf than others. I'm also wondering about the freshness of your baking powder? If you have had it for awhile, it is a good idea to test that it is still active by mixing a little of it with boiling water. If it foams, you will know the powder is still active, whereas if it doesn't, you may need to replace it. I hope this helps but let us know if you have any other questions.
D
Thanks much. Just seeing this. Tried it again using the blender method, and it rose a little bit, but still not much. Do you recommend a specific coconut flour brand? The one I have had it for awhile, maybe thats why. 🙁
The baking powder I used for the second batch was brand new but still barely any rise, I did test to see if it foams which it does.
Hope I can figure it out. Yours in the video was soo much higher. lol
Regina | Leelalicious
Hi D, sorry to hear about the rising issues. Reading your previous comment I think I found the problem. You mention psyllium husk powder which is usually a stronger binder than whole psyllium husks because of its higher surface area. I have only tested this recipe with the whole husks. If using it in powder form you'll definitely need less, but I am not entirely sure how much. Some gluten free baking sites (with more psyllium experience than me) say to use only 85% of the powder compared to whole husks. Or 3 tsp of powder equaling about 4 tsp of whole husk.
Michelle
Hi! I’ve tried making this twice now and the batter isn’t coming out as more of a liquid. I tried both by hand and also by blender. Could you help me! Thank you! Xo
Jennifer @ Leelalicious
Hi Michelle, thanks for checking in about this recipe! Just so I understand better what the issue might be, what is the texture of the bread mixture like? Is it more of a batter or a dense dough? It should be a looser batter-like mixture. However, due to how some of the dry ingredients like the coconut flour and flax meal absorb liquid, it's important not let the batter sit before you bake it, as they can thicken up the batten substantially. Some coconut flour brands seem to absorb fluid faster than others as well. Let me know what you think or if you have any other questions. 🙂
Peg
Do you have to use Paleo baking powder for Keto receipe of Coconut Flour Bread?
Jennifer @ Leelalicious
Hi Peg! You can use regular baking powder if you want. It is possible for regular baking powder to have cornstarch in it sometimes, which isn't appropriate for a keto diet, but this isn't usually the case. If you are on a keto diet, just check the label to make sure there isn't any cornstarch in the mix.
Jane
This is bread is quick, easy and tasty. I really liked that this bread went together quickly (I used the blender) and baked up moist and delicious. I did need to add 10 extra minutes to the bake time but that was the only modification that I made. This will made the perfect accompaniment to my eggs in the morning or a base for avocado toast!
Jennifer @ Leelalicious
Thanks for the positive review, Jane! I'm so glad you enjoyed this recipe.
Dr JB
Hello Regina, thank you for a great recipe.!
Would I be able to make this vegan by substituting the eggs with for flax eggs? Thank you for your time.
Happy 2023
Dr JB
Regina | Leelalicious
Hi there, unfortunately flax egg has not worked out well for me in this recipe. It made for a very dense, gummy bread. Almost like pumpernickel.
Joy Holmes
If whipping the egg whites do you still add the yolks to the rest of mixture? X.
Regina | Leelalicious
Yes, aside from whipping the egg whites make the batter as usual with just the egg yolks. I tried to make it a little more clear in the instructions now.
Ildikó
Dear Regina,
Could you give the amounts in grams as well? I found that changing them properly is quite a challenge 😉 thank you
Regina | Leelalicious
Metric measurements are already included. Be sure to toggle to "Metric" at the bottom of the ingredient list to switch.
Czar
What can I replace flax with?
Regina | Leelalicious
Ground chia seed should work at a similar ratio. I've also heard others use psyllium husk powder, but I am not sure of the ratio would be the same there.
Candy
Very greasy... tastes absolutely fantastic! I'll keep trying. I mixed by hand only. Didn't separate the egg whites. I still live it anyway. Thanks for sharing this tasty recipie.
Jennifer @ Leelalicious
Thanks for your review, Candy! I'm glad you loved the taste. 🙂
Barbara
This coconut bread recipe is truly amazing. I one and a half times the batter for a 9" x 5" loaf pan.and the bread is light and soft. Cutting the slices was a dream.....no crumbles. Can't wait to make another batch.
Jennifer @ Leelalicious
Thank you for your lovely comment, Barbara! I'm glad that this recipe was a success for you! 🙂
Juile
I am apparently doing something wrong, I have made this recipe twice now and I end up with a dough not a batter....any tips?
Jennifer @ Leelalicious
The mixture will be a little thicker before you fold in the egg whites, but it may still be somewhat thicker than a pancake batter. Coconut flour will continue absorbing the wet ingredients as well so if the mixture is left for any period of time, the consistency will end up more like a dough than a batter. Did the mixture sit for any period of time before you proceeded to bake it? It could also be a measuring challenge. Since coconut flour absorbs moisture so successfully, measuring even a little extra may cause the batter to thicken more. I like to scoop the flour into the measuring cup rather than dipping the measuring cup in the flour to ensure it doesn't compact too much. I hope this helps, but feel free to let us know if you have any other questions or concerns with the recipe.
Sheela
Hi I’m sold on making your bread, but unfortunately mine did not rise.
I believe it’s the type of coconut flour I’m using. Which brand of coconut flour do you use and also which brand of baking flour do you also use.
Hopefully my 2nd attempt in making this delicious looking bread will turn out as good as yours by using the right type or brand of ingredients.
Thanks so much, looking forward to hearing from.
Regina | Leelalicious
Oh no, I am sorry the bread didn't work out as expected. Unfortunately, the coconut flour brands I use will probably be no help to you. I mostly use 2 Mexican brands (local to me) or organic coconut flour - A de Coco and Tia Ofilia. Both work well for this recipe. In the US I hear recommendations for Bob's Red Mill brand of coconut flour. Hope that helps
Raya
Easy to make, looks like a loaf you would buy and tastes amazing.
Regina | Leelalicious
That's a great compliment Raya. Thank you. I am glad the recipe worked out so well for you.
Deirdre
First time trying to make bread with coconut flour. Worked well but the taste of the baking powder was too much for me. I will try it again and use 1 tsp of baking powder and see how it tastes. Apart from that I was pleasantly surprised it wasn't sweet and had no eggy taste at all. Thanks for sharing.
Jennifer @ Leelalicious
Thank you so much for your comments, Deirdre! If you choose to whip the egg whites before folding them into the bread, that may help ensure the bread rises properly even with reducing the quantity of baking powder. Happy baking and let us know how it goes with the adjustments. 🙂
Rosana
That's delicious! I made the easier version and even though I didn't use honey, it was yummy! Thank you so much, it will definitely make my breakfast happier, since I not longer have white flour.
Jennifer @ Leelalicious
I'm very happy this worked out for you, Rosana! This bread is definitely wonderful for breakfast.
Sonya
If I double the recipe do I add more baking time?
Sonya again
Also, Tried the recipe. Felt like there wasn't enough. I used a 5X9 I'm thinking of doubling...
Jennifer @ Leelalicious
Hi Sonya, thank you for your comments. I just wanted to check, did you choose to leaven your bread with baking powder or with whipped egg whites as well? I think that whipping the egg whites to stiff peaks and folding them into the batter may help the loaf rise and fill the pan better. Please feel free to let us know more details about the baking process for you so that we can guide you better.
Malick
My problem is that after baking my bread got flat what might be the problem
Jennifer @ Leelalicious
Hi Malick, I'm sorry you had some challenges with this recipe. I'm curious about whether you used just the baking powder for leavening or if you chose to add whipped egg whites as well? It could have something to do with the age of the baking powder you were using. Feel free to let us know any other details of the baking process for you so that we can guide you better.
Ashlee Jones
Also how important is the ground flax as I didn't add this as didn't have it at home.
Many thanks,
Ashlee
Jennifer @ Leelalicious
Hi Ashlee,
Thanks for your comments and questions! The omission of the ground flax might have been what resulted in a flatter loaf for you. Generally, wetter batters don't rise very well. The ground flax would have absorbed excess moisture allowing the baking powder to do its thing better. Let us know if you try the recipe again and how it goes.
Ashlee Jones
I like the flavour and texture but mine didn't rise much and is a bit flat.
Any tips? I was thinking to double the mixture next time to fill my tin up more.
Steve Galchutt
Tried your Coconut bread recipe it was good! Mine turned out kinda dry and crumb was too dense but have to admit I went the blender route with wet first and dry last and it bogged down causing blender to overheat? ...it turned into a heavy thick paste. Yet it was still good tasting once baked and filling/satisfying! I wonder if adding the arrowroot was too much dry ingredients? Cooking is always an adventure for me! My wife likes it when I cook except my cleanup never meets her standards! LOL
Jennifer @ Leelalicious
Hi Steve, I am glad that the recipe turned out well for you! Cleanup is often the most challenging part in the kitchen, isn't it? 🙂 I'm not sure why your bread would have turned out too dense but it could have something to do with measuring. Coconut flour can absorb a lot of fluid so even a little extra might have been the difference between a softer loaf and a drier one. When measuring, I like to scoop the flour into the measuring cup rather than dipping the measuring cup into the bag of flour. Dipping the measuring cup can sometimes lead to overly packed flour.
Nicole
I haven’t yet tried this recipe but I’d like to add more grains to it. What would you recommend?
Regina | Leelalicious
Hmm, I am not sure about adding grains. Since often people that make coconut flour recipes need them to be grain/gluten free I never tried adding them. Maybe more seeds into the batter might work though. I'd try using sesame seeds, sunflower, flax, or pumpkin seeds.
Ingrid
Is it possible to use less flax meal? Although I like the bread very much as is, I would like to make a loaf where the coconut flour taste comes through more strongly.
Regina | Leelalicious
You can try reducing the amount of flaxmeal. I don't recommend omitting it altogether as the texture of the bread will be less pleasant. You can also try psyllium husk as that imparts less flavor into the bread
Grace Mathew
I was doubtful at first, but this actually is a fantastic recipe! I can never hold myself back from trying out new different things, and I have tried out quite a lot of seasoning variations using herbs and spices. I don’t add the honey.
Thank you so much for the wonderful recipe:)
Jennifer @ Leelalicious
I'm so glad you enjoyed the recipe, Grace! 🙂
Zena
I was sceptical at first, but this really is a fantastic recipe! I can never hold myself back from experimenting and I have tried out several seasoning variations using herbs and spices. I don't add the honey.
One question I have is about the tapioca starch. Do we specifically need that starch or would any starch do? For example, could I use corn starch?
Thanks!
Regina | Leelalicious
Thank you for your great feedback, Zena. I love to hear that you are experimenting with different flavors.
I believe any starch will work well here. The starch component help to lighten the crumb texture which can be coarse with only coconut flour used
Sharon Baum
25 minutes was short not enough time to bake and I had to bake 20 minutes longer. When I removed the 'bread' from the loaf pan, and then the parchment paper, it had a kind of shiny look to the sides, that was all the oil used in this recipe. Upon tasting the bread, it was on the bland side and extremely oily. I would not recommend this recipe. It's terrible. I don't cook my foods in oils, and that's all this bread is ... loaded with oils making it greasy. One's complexion would be affected eating this.
Regina | Leelalicious
I am sorry to hear this recipe didn't work out for you. From the information you provide in your comment I am wondering if your oven may be running too low. First, because your loaf took much longer to make. Second, because you say the oil seems to have leaked out. If the batter was in a low oven for a long time, the oils can melt out and separate instead of being sealed into the bread's crumb while baking.
Kpapaz
The best keto bread I have made until now and I have tried few if them.
I made sure I added 1 teaspoon honey, butter instead of coconut oil (otherwise too much coconut flavour), I also added 1 teaspoon xanthan gum, and definitely chia seeds and pumpkin seeds inside the mixture.
Amazing
Gina
I am on my 4th try with this recipe. ALL were yummy, I was so grateful for good healthy bread as a newcomer to keto dieting !!! This is the first bread recipe I came across that actually created BREAD without using my HS Organic chemistry notes !! 🙂
That said, I changed the recipe each time I tried it - cuz that's just the way my brain works.
This last one I made was amazing - almost all ingredients are the same, only addition was ACV. and I replaced honey with monkfruit.
I doubled the recipe, I used psyllium in place of tapioca as the recipe suggested, and I added about 1 Tbsp of ACV. Those were the only changes to the original recipe, I whipped the egg whites with each iteration of this recipe, but this time I whipped the yolks as well.
I will try to describe the exact steps.......
1 - Using a Kitchenaid whip 8 egg whites to semi-stiff peaks, add about 3 Tbsp of granulated monkfruit at the end. Remove almost all whipped whites to a bowl - it need to be a BIG bowl !!!
2 - While the whites are whipping mix all dry ingredients EXCEPT for baking soda. psyllium and salt. Add the oil and milk and it turns into a crumbly concoction - almost sandy. Just let it sit.
3 - Put egg yolks in the Quasi-clean Kitchenaid and whip for 3 or so minutes.
4 - I am using the flat blender attachment for all of this - the one with 3 big holes. The egg yolks have been mixing at high speed - turn to the lowest speed. Add about 1/3 0f the sandy dry ingredients that u mixed with the oil and milk while waiting for the egg whites to whip. Then add egg whites, then dry ingredients, then egg whites., then dry, then egg whites.....throw in the psyllium, salt and ACV in the last 20 or so seconds. Scrape the sides, give it another few seconds.
5 - Pour the mix into a standard bread pan that has been sprayed. Bake at 375 for a few mins then reduce heat by 20 or so degrees for 30 or so mins. Turn the oven off - do not open the oven !!!! Pull it out 20 or so mins after oven has been turned off.
The result was a loaf of BREAD - REAL Bread. Size, texture, appearance.... I am writing this here for myself as well cuz It turned out sooo amazingly. 😉
Regina | Leelalicious
Amazing. Thank you for sharing your detailed notes. I am sure they will come in very handy for other readers too
Deepti Rajput
I tried with modification as mentioned in one of comments about psyllium n chia seeds, came out pretty good. As I am found of breads was looking for alternative to other flour breads. Would be making frequently. Any recommendation for potatoe starch instead of tapioca flour.
Regina | Leelalicious
Yes potato starch can be used in place of tapioca
Serene Peh
I tried the recipe twice. Used tapioca flour for both attempts. The first time it turned out sour, which was really strange, and it did not rise. While troubleshooting, I realised that I had mistaken cream of tar tar as baking powder. I was able to ingest the sour bread without any digestive complaints. The second time round, which was today, was excellent! I replaced 2 teaspoons of baking powder with 2 teaspoons of cream of tar tar and 1 teaspoon of baking soda, and added 3 teaspoons of ACV in return to activate them on a 1:1 ratio. I also replaced the 1/2 cup oil and 1/3 cup milk with an equivalent amount of canned coconut milk (100% pure no additives).. The bread baked through in 30 minutes during rainy weather and had a faint taste of sweetness from the coconut flour. No sourness, but for some strange reason tasted a tad salty (which was very strange considering I only used 1/2 tsp of Himalayan pink salt). Nothing that bothers me, though. I will be switching to this modified recipe for my weekly bakes as texture, taste, cost etc is much improved from my usual keto almond bread (I used a modified Elizabeth Rider recipe). I also did not like the idea of ingesting so many almond flour, and this recipe solved the problem. Thank you so much for so generously sharing your recipe! Have had 3 slices straight out from the oven and am now worried I can't fit dinner in. 😀
Regina | Leelalicious
I am so happy to hear you can digest this bread well. And thanks for sharing which modifications work for you
Betts Passmore
Have you tried to make a sourdough version with a coconut flour sourdough starter? I love your recipe but want to make a sourdough loaf.
Regina | Leelalicious
You know, I actually once made a coconut flour sourdough loaf. It wasn't my recipe and honestly I was quite disappointed how dense it turned out, so that I never tried again
Diane
First bread I had in a long time since I am on a low histamine, low oxalate diet and couldn't find any gluten-free, wheat-free, yeast-free, sugar-free breads where I am. It was also the first bread I've made in my life. Thanks for making it so easy to follow and tasting so good! I think I need to leave it longer in the oven than 30 mins since the middle was slightly soft still but I had to hold myself back from finishing the loaf. THANK YOU for sharing your recipe! 🙂
Regina | Leelalicious
Awesome. So great to hear the recipe worked out for you. Toasting individual slices should help with the soft center.
Jana
Hello, has anyone ever tried substitute the eggs with chia or flax seed eggs please? Thanks!
Regina | Leelalicious
I have not been successful using flax egg substitute in this recipe. It came out very dense and rubbery. Maybe aquafaba (whipped chickpea water) could be used in this recipe to make a lighter, airer egg substitute.
Chris
One of the best tasting Coconut Breads I’ve tasted. I did not let cook through properly but stil able to eat it!
thank you
Chris
Pamela Blue
I only have 9 x 5 loaf pans. Will doubling the recipe be okay for this?
Regina | Leelalicious
I have not tried doubling the recipe so can't say how it will work. But you would definitely need a longer baking time
Bella
Hi I already made the recepie but the bread tastes kind of acid and didn’t elevate?
Instead of store bought baking powder I used homemade and didn’t add arrowroot!
JESSICA
Your recipe looks delicious !
I was wondering what adaptations you would recommend if I am using a bread machine ?
Thank so very much 🙂
Regina | Leelalicious
I haven't made bread in a bread machine in a very long time. But from what I remember, you should use a quick bread setting that goes from stirring (no long kneading required) to baking right away (no rising time).
Maggie
Regina you are a queen indeed! I am in love with this bread. It came out beautifully, it's very tasty - dare I say it's the best bread I've ever had! It's like super special gourmet bread 🙂
Instead of tapioca, I added 3 tbsp psyllium husk and 3 tsp chia seeds. I omitted the honey/sweetener too because I wanted my bread more on the salty side.
I had it with a small sliver of butter with sea salt flakes in it and it was amazing!
Thank you! I will check out more of your recipes!
Regina | Leelalicious
Thank you for the awesome review and for sharing your customizations.
Lee Lee
Hi, can I frozen this bread?
Regina | Leelalicious
Yes. Slice it first, then freeze. This way you can easily defrost as many slices as you need at a time. I like to pop them in the toaster to defrost and warm up
Sam Allanigue
Love this bread! I used psyllium husk instead of arrowroot starch and used sugarfree maple flavored syrup instead of honey. I also topped it with sliced almonds and chia seeds. It came out really well. Thanks for the recipe!
Stefany
I did it last night, and this morning I had a delicious breakfast: eggs, avocado aaaand this suer delicious bread. I liked the texture, not eggy... I put stevia instead of honey and i did not add the tapioca nor any other of the options you mention. I followed every step (the first way). Thank you for this recipe. Delicious!!
Cassidy Trebloc
In what portion did you use the ground chia seed? Same as the flax meal? I've been meaning to replace the 1/3 cup of flax meal with chia seed power, but I don't know if it's a 1-to-1 substitute ratio, meaning if I simply use the same exact amount of flax meal recommended, but in ground chia seed. So, would love to hear your experience.
Eeza
Hi Regina,
Can I use Xantham gum instead of Psyllium husk as substitute for arrowroot starch? And can I use a granulated sweetener instead of syrup?
Regina | Leelalicious
I have not tried xanthan gum in this recipe. I might work but I can't guarantee it.
And yes, granulated sweetener can be substituted
Ruby
Is it possible to substitute the eggs with gelatin?
Chloe
Hi there! I can't have flax or chia. Is there any way you might suggest I try replacing (as I would love to try this)? Perhaps some kind of mixture of additional coconut flour and some gelatin for gummi-ness? I can't have high oxalate or high estrogen foods due to health issues. Thanks!
Regina | Leelalicious
Would psyllium husk work for you?
Cherlyn Kelly
I can't eat Chua or flax seed. Can I substitute something else.
Regina | Leelalicious
Maybe psyllium husk might work for you. Or almond flour or a little extra coconut flour.
Jacqueline
Hi Regina,
I made this coconut flour bread today and it is simply delicious. Love the taste and texture. My first attempt and was very happy with the outcome even though I did not separate the yolks and whites. Took the easy way out. I omitted the tapioca starch and honey. Replaced flax meal with chia seed powder. I'll definitely be making this again. Thank you!
Oona
Excellent bread!!! Very healthy ingredients, and tastes great!
Jessica
Can i replace The arrowoot power for corn starch? Thank you
Regina | Leelalicious
Yes those 2 would work similarly here
Fran
Hey Regina, this looks great and I'm looking forward to trying it. I'm wondering if you've ever tried using a coconut flour "sourdough" starter to help with the rise? I found a great recipe for coconut flour starter online, and my starter is joyfully bubbling away. But now I can't seem to find any bread recipes that use it!
Regina | Leelalicious
I never tried coconut flour sourdough. I'd love to see the recipe
Daisy
Tried this recipe yesterday and it turned out really good . Thank you for sharing.
Joy De los Reyes
taste good! only concern my loaf did not rise that much maybe 1.5inch only. is it because i overmix it or i did not do the separate egg whites and yolks technique?
Susan
So, mine came out very flat only about an inch or so high. I used the egg whites, but also used Chia seeds ground. Wondering if the Chia seeds made it not rise. The texture seems good and it’s not dense, just not very tall.
I wonder if doubling the recipe would make the difference. Your thoughts?
Regina | Leelalicious
I have never tried doubling the recipe because it usually rises to at least 2/3 of my pan. But if yours is very flat doubling might work.
Were you using ground or whole chia seeds (and how much). I'll try to do some experimenting, to be able to give some better advise about how to replace flax meal with chia.
Emily Barnes
Love the bread! Mine was very dense still despite whipping the egg whites :/ it's also definitely way to short to really use as a sandwich bread, but still tastes good! Just trying to look for easy bake at home options for GF/DF bread for my little guy.. the kind you find at the store is SO expensive, tiny and full of holes!
lisa
question, you mentioned to omit the tapioca or arrow root to make it keto.
do I have to repace it with almond flour? can I leave it out completely?
I have access to coconuts and I make my own coconut flour. do you think homemade coconut flour would work?
Regina | Leelalicious
In my experience the starch doesn't need to be replaced. If you have almond flour it is nice, but if you don't you can make the bread without.
So awesome you have coconuts available. I've also made my own flour with leftovers from making coconut milk. At the time I used it in one of my muffin recipes. It turned out great, so I think it should also be fine in the bread
Mickey
I don’t do well with flax. Could I substitute ground.chia.seeds instead?
Regina | Leelalicious
Yes ground chia should work just as well
Lisa
I’ve tried this recipe with flax meal and water to make it equivalent to the 4 eggs. It made the batter very dry, I had to add water and more almond milk to it. When I let the bread cool and tried cutting it, it was too soft and crumbled, but the taste was great! I am just unsure how to make this recipe with the replacement egg. Any ideas?!
Regina | Leelalicious
Thank you so much for sharing your feedback using flax egg replacement. Sorry it didn't work out completely. I have never been able to replace the eggs successfully in this bread recipe. I just read this post about egg replacements and the best success was with carbonated water https://www.thekitchn.com/best-egg-substitutes-baking-23003895
But I have never tried it for this recipe
Anahita Daruwalla
hi can i omit the Flaxseed & increase the coconut flour quantity, how much extra coconut flour would i need to substitute the flax seed. thanks.
Regina | Leelalicious
I have never tried omitting the flax meal in this recipe. But if I had to try, I'd start with 2 tablespoons extra coconut flour and then add more if the batter looks like it needs more
sj
love this simple and quick recipe! followed exact ingredients (left out the optional tapioca starch). is it supposed to taste sort of like a pound cake? feedback was that it tasted a little more like cake than bread
Shaun
would it be possible to substitute a rice flour for the arrowroot flour? I don't have any of that on hand.
Regina | Leelalicious
Yes rice flour is a great substitute
Mandy
Hello I recently made this and my bread looks really small and flat. I took out the yolks and whipped the whites. Was I supposed to keep the yolks with the recipe in the other wet ingredients or delete them ? How do i gentle fold the whites in when the rest of the mixture is so dense? Thanks, Mandy
Regina | Leelalicious
Ahh yes the yolks go in with the other ingredients. I can see that if you discarded them that the batter would be too dense too to fold in the egg whites. So next time, keep the yolks
Carla
AHHHH finally found a recipe that works and that my husband likes!!!! Success!!! Thank you!
Regina | Leelalicious
Yay! I am so happy to hear this recipe is a success all around
Joanne
Can you sub applesauce for the oil in this recipe?
Regina | Leelalicious
I have never tried it. If you do, hold back on the milk at first and only add as much as needed. I feel like the moisture in applesauce will make it so that you need less milk.
Karla
This is the best Keto bread that I’ve made/eaten to date! I cannot stop eating it. Warm from the oven, slathered in butter-totally going over my macros- it’s that delicious! Thank you for this recipe!
Regina | Leelalicious
Thank you so much for leaving this wonderful comment. I am so happy to hear you are enjoying the bread!
Mary
@Priscilla. Me too. I'm allergic to egg whites as well. No kind of egg will work for me. I was wondering if the flax seed & water that I use for cake would work. Just don't want to go to all the trouble and waste if it doesn't.
I don't know if I will try it or not. Good luck if you try it!
Maria
I love to make anything that has to do with coconuts flour. This recipe it’s healthy, tasty and easy to make it..
Thank you so much Liz
Elly
Thank you, thank you for this wonderful recipe! Tried so many low carb breads and they were all too eggy or cheesy or something other than I was looking for. I love this so much. It does remind me of a moist cornbread. I do separate the egg whites, which was a great tip. Start my day with this and a cup of coffee every morning. ❤
Regina
Wow Elly! Thank you for your wonderful comment. I fell honored to here this bread has become part of your everyday! I am so happy to hear you enjoy the recipe
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
Meaghan Ross
Did you ?
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 8x4 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 8x4-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 4x4 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 8x4 pan so anything larger will need more batter to fill out to a decent size
Susie
I only have a 9x5 pan.
How much should I increase the ingredients to fit that size pan?
Regina
You can bake the recipes as is in a 9x5 pan. It will just be a little shorter
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.