Coconut Flour Bread If you're avoiding high inflammation foods like wheat, you might be missing your bread! This coconut flour bread recipe is loaded with healthy fats and prebiotic fiber. 1 Loaf 6 Organic Eggs 1/2 Cup Coconut Oil 1 Tablespoon Raw Honey (optional) 3/4 Cup Coconut Flour 2 Tablespoons arrowroot powder (optional, makes a lighter loaf) 1/2 Teaspoon Sea Salt 1 Teaspoon Grain Free Baking Powder

Coconut Flour Bread Recipe

Coconut flour bread is one of the easiest recipes to start with when you start baking with coconut flour! This recipe makes one loaf of bread. You can  easily double  or triple this recipe and freeze extra loaves.

Coconut Flour Bread Recipe

Coconut flour bread isn’t the same as gluten bread. It can be grainy and very dense, which is why we don’t use it for sandwich bread. This bread is best used for making toast and as a side with meals.

If you’re looking for a sandwich bread I suggest you try my grain free flat bread recipe. It’s extremely easy to make a works wonderfully for sandwiches and hamburgers!

Honey is listed in the ingredients for this recipe but it isn’t necessary. If you enjoy a slightly sweet bread you’ll want to use it. If not, you can just leave it out.

If this is your first time baking with coconut flour you may think it’s odd that this recipe calls for such a small amount of flour. This isn’t a mistake in the recipe! Coconut flour absorbs a lot of liquid so it’ll double in size once you add the liquid ingredients.

Coconut Flour Bread Recipe

Free E-Book: Coconut Flour Recipes! Learn how to bake with coconut flour with my new e-book, Coconut Flour Recipes. I’ll teach you how to bake coconut flour bread, pancakes, cookies and much more! You can download it for free here.

Coconut Flour Bread



  1. Preheat oven to 350 degrees.
  2. Use a medium/large bowl, mix eggs, coconut oil and honey (if using).
  3. Mix until all the wet ingredients are combined.
  4. Add coconut flour, arrowroot powder, baking powder and salt to the wet mixture and mix until the batter is lump free.
  5. Allow the batter to sit for 5 minutes.
  6. Pour batter into a greased bread pan (I used a medium bread pan, 7 3/8″ x 3 5/8″ x 2″).
  7. Bake bread until the top is golden brown and a toothpick inserted into the middle comes out clean, about 35-40 minutes.

3.9 from 16 reviews
Coconut Flour Bread Recipe
Serves: 1 loaf
  • 6 Organic Eggs, at room temperature
  • ½ Cup coconut oil, melted and cooled
  • 1 Tablespoon Raw Honey (optional)
  • ¾ Cup coconut flour
  • 2 Tablespoons arrowroot powder (optional, makes a lighter loaf)
  • ½ Teaspoon sea salt
  • 1 Teaspoon Grain Free Baking Powder
  1. Preheat oven to 350 degrees.
  2. Use a medium/large bowl, mix eggs, coconut oil and honey (if using).
  3. Mix until all the wet ingredients are combined.
  4. Add coconut flour, arrowroot powder, baking powder and salt to the wet mixture and mix until the batter is lump free.
  5. Allow the batter to sit for 5 minutes.
  6. Pour batter into a greased bread pan (I used a medium bread pan, 7⅜" x 3⅝" x 2").
  7. Bake bread until the top is golden brown and a toothpick inserted into the middle comes out clean, about 35-40 minutes.



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About the author: Tiffany is a real food mama who lives in Oregon. She is a stay at home mom of three coconut babies. She is passionate about traditional and healing foods. As a true believer in the health benefits of coconut, she uses coconut products in almost all her cooking. Subscribe to The Coconut Mama’s Newsletter for more articles like this one.
50 comments… add one
  • Janet January 16, 2017, 12:45 pm

    Should the eggs be large?

  • Janet January 16, 2017, 11:56 am

    What size eggs does it require ?
    I used medium ….should they be large ?

  • Joe January 11, 2017, 9:08 am

    Hi Coconut Mama, my daughter is on a grain free diet, and I have just started to experiment with coconut flour and potato flour. This recipe is superb! Thank you so much!


  • Veronica January 9, 2017, 6:14 am

    Didn’t rise, tastes like egg, so crumbly its unusable

  • Steve January 6, 2017, 1:56 pm

    Made the bread exactly according to this recipe (minus the arrowroot). I felt it was a small bit to dry. Do you have any tips for making it more most?

  • Dessa January 4, 2017, 8:43 pm

    Hey! These loaves were an alright recipe. But mine didn’t rise (at all!). I figured it was the arrowroot powder, because I didn’t have any, but it says in your recipe it’s just to make it lighter. Why didn’t it rise?

  • Dyani Morgan January 3, 2017, 8:20 pm

    What is the nutritional value of this loaf? eg: calories, macros…etc

  • clulu December 14, 2016, 4:08 pm

    well…it came out delish…but it didnt rise at all lol. i made it w/ herbs, cumin, rosemary, and thyme and roasted garlic and also used egg replacer and so it didnt flake on me but it didnt rise at all and i ate it like a flatbread almost in one sitting….should i put more baking powder or soda?

  • Bini December 11, 2016, 11:07 pm

    If I use a convection oven at what temperature and for how long do i need to bake?
    Thanks and great recipes.

  • Andrea November 24, 2016, 4:05 am

    We love the coconut flour bread…..delicious ……

  • Patti Stone November 13, 2016, 10:27 am

    Can you advise me if this is possible to use in a bread machine? I have a gluten free setting and would love to do it that way but don’t know what I might need to do differently, if anything. Thanks so much!

  • Erika Ebbeson October 22, 2016, 4:49 pm

    What is the best way to store this in the fridge. I have it in the loaf pan with a plastic bag around it and I baked it two days ago. How long, too? Thanks!! I added ground cardamom, cumin, coriander and cumin and then sprinkled whole fennel and anise seeds on top. MMMmmmm

  • Gigi October 20, 2016, 1:28 pm

    Love to see all the great things your doing with coconut oil.

  • Angela L. Jones October 16, 2016, 10:11 am

    Tried this bread today and it is totally awesome. Didn’t have any arrow root, so i used gluten free flour, and it still came out great. Will be making this again.


  • mommermom October 14, 2016, 7:54 pm

    This is my first experience with coconut flour. I’m trying to a lot of new things ever since completing my first Whole Food 30 diet. I topped this with my homemade applesauce, no sugar added just apples, cinnamon, a little clove, and nutmeg ( simmered in the Crock-Pot on high for about 30 minutes). It was ambrosia! Husband approved. I added the honey and it was just the perfect touch for a little sweetness. No arrowroot since I didn’t have any. Definitely a keeper.

  • Gina w October 11, 2016, 2:04 pm

    I wonder if the eggs could be replaced with the ground flax and water? ( it’s an egg replacer in baked goods)

    • Rebecca Baron December 19, 2016, 9:06 pm

      I would definitely not try that. Coconut flour really needs eggs to turn out to the correct consistency. It’s a tricky flour and I haven’t had good luck with a flax egg replacer.

  • Lucy October 9, 2016, 9:09 am

    This is great! Could do with a touch more liquid as the coconut flour does make it dry, but with a nice spread, it’s delicious!

  • Christel September 28, 2016, 2:53 am

    Would I be able to use butter instead of coconut oil in this recipe?

  • Rose September 14, 2016, 2:09 pm

    please tell me 350 degrees for a fan assisted oven
    I really want to bake the bread

  • Eliz September 5, 2016, 8:56 pm

    Hello! I had printed off this recipe a while back. And then your recent e-mail had a link to it last week. I am in northern MN camping with 11 of our (21) children and our 2 Group Home ladies. I did not bring my recipes, just my laptop.
    I brought up gluten free real food. But I forgot our grain free Baking powder! There is none near by at the tiny store. So I made the bread tonight without it. I also added about 1/2 cup cocoa. I do not use sweeteners so I did not add honey. I only used coconut flour, eggs, coconut oil, and cocoa. DELICIOUS! No there was not much “rise” without baking powder. But it was still delicious. We may re-bake the bread slices on a cookie sheet next time and drizzle 80% drk choc on top as a biscotti. We put butter on ours tonight- yum. Tomorrow I am making this with garlic as a garlic loaf. Next year I won’t forget the baking powder! LOL!
    I must say to the other commenters- the eggs are a must. We love eggs!

  • Rhoda September 4, 2016, 12:30 pm

    It would be so helpful if you could add the carb, and sugar values on the recipes, please….

  • RM September 4, 2016, 8:41 am

    I would very much like to make the bread, and other of your wonderful recipies, but here in Europe we are having problems following the quantities. Would you be willing to post metric alongside the EU ones.
    You are popular outside the EU but it’s very difficult to mimic exactly.
    This is the wonder of the Internet.
    I hope you’ll say YES.
    Best wishes


  • Michelle September 4, 2016, 4:06 am

    This is divine. I had a mega sweet tooth. So added natvia to sweeten it and half cup if milk to make it a bit cakey.took 50 mins to cook in loaf tin
    Omg yum. And low carb. Just had a slice warm with butter. Was perfect.
    Making another to share with a gf catch up.we always eat dumb food when together, so im ending that by taking healthy low carb deserts 🙂
    Thankyou coconut mumma. Im in love with you and your recipes
    New to your page

  • Jayne September 3, 2016, 2:51 am

    Hello, I am really getting into baking with your great recipes, being in the uk it was a bit difficult to translate some of your wording, but I have now. I’m not used to using so many eggs, for those recipes that require 6 eggs can I substitute these with coconut milk?

    For those of you in the uk, baking with these gergous recipes,
    Robert Dias sell a pack of scoop measures 1/8th, 1/4, 1/2 cup and so on only £4:99.
    Thank you for the great recipes

    • Jayne September 3, 2016, 2:58 am

      Sorry meant some of the eggs not all of them

  • Rhonda Jones August 26, 2016, 6:27 pm

    It didn’t rise. It was dense and I could barely get it down. Felt dry and coarse when chewing. It was crumbly and fell apart. Had a strong coconut flavor.

  • Rhonda Jones August 25, 2016, 3:12 pm

    Is this bread suppose to rise any? I followed the recipe, it’s still in oven but it really hasn’t risen any.

  • Anna August 7, 2016, 12:55 am

    Looks great and really easy to cook, however I didn’t like the taste that much it actually didn’t have that much taste, I even could say.I didn’t add any honey, maybe that was the reason? I would recommend flax flour bread better.

  • Denise July 24, 2016, 5:08 am

    I cooked for 25 minutes. But the oven had been on 180* for other cooking prior. (180* fan forced = 350* Fahrenheit) Turned out yum! I’m excited that I had all the ingredients in the cupboard and was so quick to make. (Except arrowroot – next time I will give it a go) I accidentally mixed all the ingredients at once and it turned into a firm paste and worked out fine. I plan to try the vegan version of 2 eggs, 2 egg equivalent of flax egg and 2 egg equivalent of chia egg. (1 tablespoon ground flax or chia seeds 3 tablespoons water) Get some more nutrients! I can enjoy some bread without the added crap.

  • Stephanie V. June 21, 2016, 3:52 pm

    I whipped the egg whites first into medium peaks then incorporated rest of wet ingredients, then dry. I greased the pan and lined it with parchment paper. Came out beautifully, albeit a little dense although I think that’s just the nature of the flour. Coconut flour is so high in fiber and protein and fat, unlike white flour (and many other flours often used for baking) that it’s almost impossible for it to produce an airy product. Strong coconut flavor and smell (not the artificial kind, just very nutty). Really nice and unique. A little dry when eating but totally worth it.

  • Perlina March 11, 2016, 2:51 pm

    Can you give me the breakdown of calories, carbs, etc? Thanks.

  • Joe Della Rocco February 29, 2016, 4:54 am

    After mixing all the ingredients for the coconut recipe it called to pour it in a baking pan. Well my batter was not liquid form. I had to use a spoon to fill the pan. Was the batter suppose to be really liquid form. I have it in the oven now, but I think it will fall apart when I put it on a rack. What did I do wrong??? Or what I did not wrong???

    • The Coconut Mama March 13, 2016, 10:05 am

      The batter is thick. You can pour/scoop it into the pan. The longer the dough sits the thicker it’ll be. The coconut flour absorbs all the liquid, making it very thick and dense.

  • Kim Negron January 30, 2016, 6:57 am

    Mine cooked fine. Started to look overcooked around the edges but watched it closely and took it out as soon as the middle cooked. Wasnt dry at all however, I thought it tasted very eggy. 6 eggs seems like a lot for one loaf of bread. Maybe next time i will try using 4.

  • Jen January 22, 2016, 11:26 am

    This did not turn out like a batter, but rather like a cookie dough. Followed the instructions exactly…any ideas what went wrong? There does not appear to be enough moisture to become a batter.

  • Robyn January 18, 2016, 1:17 pm

    It seems like there is a lot of calories in this bread. I’m not sure how this can be good for someone looking to lose weight. I’m sure it’s great, about to taste it, just disappointed in how much I can actually have.

    • amanda November 8, 2016, 12:49 pm

      Conterary to what we’ve been told, eating good healthy fats in moderation does NOT make us fat. Eating a LOT of sugar, simple carbs in excess does. I’ve cut my carbs right down to under 50 grams a day but upped my good healthy fats (coconut oil, olive oil, avocado for example) and lost a LOT of weight and kept it off. But remember to not overeat the carbs. This bread would replace all grain product in a meal.

  • becky muotka January 17, 2016, 9:32 am

    Mine was very dry and very bland. Maybe add more honey

  • becky muotka January 17, 2016, 8:51 am

    Your recipes says to pour in loaf pans. Mine is very dry and dough-like. Followed recipe exactly. I only had enough for one pan. Hope it turns out

  • Aliona January 16, 2016, 3:08 pm

    I made this bread just now (without the arrowroot powder) and the texture is really nice. I do have a problem with the flavor though – I can feel the salt, which is fine, but the bread is actually really blunt … Did I do anything wrong? And, how can I enhance the flavor next time?
    Thanks, Aliona

  • jenny holmes January 13, 2016, 3:32 am

    The first photo looks like the bread is normal loaf size but then when you see the next photo with the egg shell it looks very small. What size of loaf pan do we use??

  • Tabitha January 12, 2016, 11:07 am

    My batter was really battere it was more like dough. It definitely wasn’t pourable. In the oven right now. Hope it turns out right.

  • ellen January 10, 2016, 8:45 pm

    Also, if you use half coconut flour and half arrowroot flour you get a better, light result too.

  • ellen January 10, 2016, 8:43 pm

    If you want a lighter result, you can separate the eggs and whip the whites and then fold them in.

  • Sue January 10, 2016, 12:40 pm

    Great recipe, thanks for sharing! May I ask how you store the cooked bread? In the refrigerator… for how long? Or in the freezer? Thanks.

  • Lisa January 7, 2016, 7:17 am


    Would love to try this recipe as getting bored of the same gf bread I have been baking from store bought flour mix but I’m allergic to egg yolk. I normally seperate my eggs and just use the whites on recipes but they tend to ask for only 2 to 3 eggs. Do you think I would have success if I used 6 whites? Thanks in advance:)

  • Sonia January 5, 2016, 2:12 pm

    Hi 🙂 can I use chia with water instead of eggs ? Also if I want to use stevia instead of honey should I add more liquid like milk or something to compensate the absence of the honey?

    • The Coconut Mama January 6, 2016, 8:24 am

      I haven’t had any luck using flax or chia gel in this recipe. The bread ends up falling apart…


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