This is a great bread for those who are looking for something gluten free and lower in carbohydrates at the same time. Coconut oil, and coconut products in general, are fantastic for anyone who is looking to lose weight and improve their health. Coconut oil not only increases your metabolism, but it helps keep you feeling full so that you eat less and is an antifungal to boot. What I love about this bread:
- It’s super fast to make – very few ingredients and there is no soaking involved because there are no grains.
- It contains no gluten or casein.
- Because it is high in protein and healthy fats, it is really filling. I could eat two small slices of this for breakfast topped with butter or nut butter along with a cup of tea and be completely satisfied.
This is not, however, anything like regular old wheat bread. It makes a very short loaf (about 1 – 1 1/2 inches tall) and is very dense. I have yet to try it as sandwich bread because I find it is more of a sweet bread, even without any sweetener.
Coconut Flour Bread
Ingredients
- 6 eggs
- 1/2 cup melted coconut oil or butter
- 1-2 tablespoons honey (optional, I usually leave it out)
- 1/2 teaspoon sea salt
- 3/4 cup coconut flour
Directions
- Mix all ingredients together and pour into a small buttered loaf pan. Bake at 350 degrees for 40 minutes.
- Turn the loaf out and cool completely on a rack before serving. That’s it! Enjoy.
If you are looking to make a healthier bread without the use of coconut flour you could try using sprouted grain flour. You do not have to soak it as you would non-sprouted grain flour, so it comes together almost as easy as this coconut bread.
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Thanks for sharing!
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Where do you find coconut flour?
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This sounds really interesting, I’ve never even seen coconut flour before so I’m going to have to keep my eyes open for it!
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Ooh, I am going to link to this post! Just made some banana bread muffins with coconut flour. Isn’t it great stuff? Your loaf looks scrumptious! Love the new site.
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Hi – I just made this. It’s interesting for sure! I’m still getting used to coconut flour and just ordered the cooking with coconut flour book. My loaf cuts about 12 slices. I really like the nutritional stats on this with it being high in protein and fairly low calorie. I’m going to write about it on my blog, I’ll link back here for the recipe.
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I just made my first coconut flour bread and it tastes delicious! The texture is nice. It’s almost addictive!
I’m trying to lower my intakes of GF grains (unless properly prepared) and increase proteins.
I’m made SCD almond flour breads before, which I like too: they taste good but I find that they are denser (though they require less eggs) than the coconut bread.
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What brand of coconut flour do you use? Does Bob’s Red Mill work?
Also, do you think you could make the rise/leaven the bread more by whipping the egg whites separately and then adding them or adding baking soda or baking powder? Any thoughts are appreciated!
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barb Reply:
August 21st, 2010 at 11:35 am
@~M, I tried whipping the egg whites and adding them separately – didn’t work. I’m working on a few more changes – will let you know.
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Shannon Reply:
August 29th, 2010 at 8:10 am
barb – Thanks for keeping us up to date with your experiments. Let us know how it goes!
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I just wanted to report I made the bread tonight & had a wee bit & it seems to be good!
I made the coconut flour, cranberry muffins & I found that the flavor improved after the bread sat for a day or so. So I am anticipating the same thing happening here.
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This looks great. I’ve been experimenting w/coconut flour for a magazine article I’m working on. I’ve never had so many baking challenges. Coconut flour is so high in fiber and so absorbent that it radically changes the liquid to dry ratios in recipes….. also needs a lot of eggs for loft. I love it when I finally get it right.
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[...] coconut flour bread from Nourishing Days (awesome spread with a thick layer of [...]
you’re kidding me? it’s that simple to make coconut bread?
ok, making some as soon as I’m done this cleanse
thanks. btw, your contact us page form is showing 404 not found
was looking for your twitter id so I could follow you, but I don’t see one here
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[...] will go wonderfully spread on coconut flour biscuits and bread (ooo with some almond butter, too!), on top of vanilla ice cream, mixing in yogurt or even alongside [...]
Bob’s Red mill carries coconut flour. You can order it from their website or maybe your local grocery carries it. You may also be able to find coconut flour at a natural food grocery/whole foods. Happy baking
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Just made this for my kids that have VERY restrictive diets…no gluten, sugar, starches…ect. And they LOVED it!! We have been looking for a recipe for bread for a long time and have finally found it!! Thank you!
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[...] Coconut Flour Bread @ Nourishing Days [...]
This recipe looks great and really easy! I’ve been tinkering with a muffin recipe and trying to morph it into bread myself. Does this come out crumbly at all? Mine is moist and tastes great but is a bit crumbly. I think next time I will add at least one more egg to my mixture.
I’ve also been adding a banana to the mix as well as some baking powder…do you think either of these are going to contribute to the crumble-factor?
Diane Sanfilippo
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Sorry but this bread is so bad, the measurement is wrong, a made exactly like your recipe and it is just terrible….
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Shannon Reply:
March 14th, 2010 at 7:05 pm
Josy – haha, I don’t think everyone will like this bread. It is nothing like wheat or gluten-free breads, but for those who struggle with food allergies I believe it is a nice change of pace.
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hello sir mam..im from philippines and theres no co2nut flour here in our place..i just wana ask how to make coconut flour home made?your help is highly appreciated..THANKS
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Shannon Reply:
March 14th, 2010 at 7:04 pm
jeremiah – I do not know that you can make it at home easily. I believe it is the flesh of the coconut ground with the fat removed.
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nikki s Reply:
July 11th, 2010 at 9:46 am
jeremiah- i have found if you get the dehydrated finely shredded coconut (lets do organic makes it) and place it in a coffee grinder it will turn it into coconut flour you can use for the bread.
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Shannon Reply:
July 12th, 2010 at 6:53 am
nikki s – thanks for the tip!
[...] sweet, and really rich. I’d make sandwiches with this, but using a very thin slice only. Here’s the recipe, I followed it pretty closely though I omitted one egg and the salt (6 eggs seemed a little [...]
Hi Can we use maple syrup instead of Honey?
TKs
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Shannon Reply:
May 12th, 2010 at 8:57 am
JK – Sure!
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Would it work to make this into muffins, almost like rolls? If they were muffin-shaped, the bread would be much more portable/travel-friendly than a loaf.
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[...] Coconut Flour Bread @ Nourishing Days [...]
[...] will go wonderfully spread on coconut flour biscuits and bread (ooo with some almond butter, too!), on top of vanilla ice cream, mixing in yogurt or even alongside [...]
[...] Coconut Flour Bread w/ almond butter [...]
[...] Coconut Flour Bread [...]
I made this tonight, added a wee-bit more melted coconut oil as a drizzle to the top of the dough before placing into the oven. The sweet aroma that filled my kitchen a few moments after placing the pan made me reminisce about childhood memories of coming home to freshly baked goods from mom.
I cannot wait to share and use this recipe for my friends and family! Thank you!
-Amy
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Shannon Reply:
August 16th, 2010 at 8:58 am
Amy – Thanks so much for letting us know!
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[...] I have made several kinds already with shredded coconut, almond meal, and/or flax meal. Ideally one would use coconut flour and almond flour instead of the options I have listed, but seeing as they’re not available I made do . The recipe for bread that I’m going to post here is actually a mixture of two different recipes. The first is from Kiva Rose at Bear Medicine Herbals and the second is from Shannon at Nourishing Days. [...]
I tried adding baking powder and it didn’t make a difference. But sweet breads are often pretty dense. I make a great pumpkin bread that is fairly dense. Could easily double the batch though and it would at least fill the pan up. Of course, you’d have to use a dozen eggs – hehe.
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OMG … I made this today … This is so addicting!!! Thank you for sharing this recipe! =)
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