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 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
- Yield: 1 loaf
Ingredients
- 6 organic eggs, at room temperature
- 1/2 cup coconut oil, melted and cooled
- 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 baking powder
Instructions
- Preheat oven to 350 degrees.
- Use a medium bowl, mix eggs, coconut oil and honey (if using).
- Mix until all the wet ingredients are combined.
- Add coconut flour, arrowroot powder, baking powder and salt to the wet mixture and mix until the batter is lump free.
- Allow the batter to sit for 5 minutes.
- Scoop batter into a greased bread pan (I used a medium bread pan, 7 3/8″ x 3 5/8″ x 2″).
- Bake bread until the top is golden brown and a toothpick inserted into the middle comes out clean, about 35-40 minutes.
I would love to follow you and make your recipes as they look yummy, however, you don’t give any nutritional information which is important for many of us, and I’ve noticed you don’t answer questions on the comments very often.
Best to you and those who make your recipes.
Glad I found this recipe because its -14C and we ran out of bread… I used melted butter instead of coconut oil The consistency was a doughy crumbly texture, wasnt sure if thats how it should be. I added a splash of almond milk. Topped it with sesame seeds. Substituted honey for agave syrup, didnt have honey. I beat the crap out of the eggs, literally. Thx for recipe!
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Hi I had to use egg substitute for this, and doubled the batch, to make one larger sized loaf. I’m having trouble figuring out the baking temp and time for a doubled loaf. After baking it for 50 mins at 350 the outside looked right (maybe a bit light compared to your picture). But the inside was basically still like the firm doe we put in the pan. Can you give some helpful tips on this? Thanks Tammy
Tried the bread recipe. Loved it. Came out moist and dense, which I like. Calculated the carbs at 7.5% by weight. Great for my glucose. I am now a big fan of coconut flour. Thanks
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Is there a coconut flour bread recipe that does not contain eggs or honey/sugar. I read you can leave the honey out. Good. However no eggs for us. Thank you.
It’s interesting that so many people are getting completely different results from the same ingredients! I got a very dry crumbly dough-like texture which was far from a pourable batter! After reading through the comments, I’m going to try adding some milk to see if that works out.
Can i just half the recipe ??
Should the bread feel eggy and dense??
Yes, it’s a dense bread.
Hi coconut mama. Can I substitute coconut oil with alive oil?
Yep!
Hi, I am making this recipe and the batter is literally liquid. Have I done something wrong???
Interesting….I had the opposite problem, the mixture was very dry and like a cookie dough. I’m converting the amounts to UK measurements, so I don’t know if that’s what’s causing the inconsistencies.
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Wow! I’m so excited to have found your site! I’m about to go on a new-recipe baking spree!
Hi, you can use einkorn flour which is a less starchy flour than other typical wheat flour. Gabriel
Thank you for sharing this recipe!
350°F ye?
Yes! 350 F
Im presuming thats 350°f ye? Not celcius…
I got exactly the same thinking 😉
I’ve never baked anything before in my life and this recipe came out perfectly! Thank you for the free guidance Mama 😉
Not a complaint but more of an observation…this bread’s texture was more comparable to cornbread than any other type of bread in my opinion. I’m thinking the next time I make it I will do half of the coconut oil and replace the other half with butter for more flavor as this was slightly bland to my taste buds. Other than that, this will definitely satisfy my carb cravings.
I have been diagnosed a prediabetic , and have cut out bread , potatoes rice and beer for 3 months . I have baked “coconut bread ” using coconut flour , psyllium four , baking soda , coconut oil and lots of eggs . It is high in protein , low carbs , but not really what I am wanting to eat with my boiled eggs for breakfast . I want to replace some of the coconut flour with wholemeal wheat flour to make it more breadlike . Does anyone have advice / recipes for me to try As an aside my weight has dropped from 92 to 79 Kg ( BMI now under 25 ) , my waist dropped from 107 to 89 cm , in 3 months without really trying . I like food and alcohol , and miss beer , but love red wine . If you can also recommend a low carb cheese cracker I will be in heaven.
There is a great recipe for low carb bread using almond flour in What The Fat (WTF) book
David P, I caution you to reconsider adding wheat to your diet as it can increase blood sugar. You might consider trying cassava flour instead.
Everyone if you want the bread to work for sandwiches, make sure you beat the eggs well with a mixer until the whites are fluffy then add in the yolks then everything else, incorporate slowly. I pour all of it into my bread machine (my oven dosent work). I promise it comes out delicious.
Thanks for this tip
Hi, can I do with a bit less coconut oil next time? Mine came out perfect but the taste of the coconut oil was a bit overpowering and made me feel a bit nauseaous ):
Use a milder oil – like avocado oil.
HI JUST MADE THIS BREAD IT IS GREAT! I ACTUALLY CHANGED A LITTLE 1/4 CUP OF COCONUT OIL AND A 1/4 CUP COCONUT MILK AND I USED PARCHMENT PAPER IN MY LOAF PAN PERFECT!
I love this bread. I can’t eat normal bread and I felt deprived before I found this bread recipe. I can now enjoy a hamburger and many other things.
So glad that I found this website I’m on a carb free high protein diet and I bought a big thing of coconut flour but just can’t seem to make it work any recipe . I made this Brwas and it came out delicious! I added a bit more Stevia and I did not have any arrow route but mine look just like your brides up above I’m using it more like a poundcake put some berries on top and some whip cream delicious !!! thank you so much can’t wait to look at some of your other recipes . When you can’t have bread treats like this are so special
Sorry for the typos that’s what I get for using the microphone !
Can I substitute coconut oil with canola oil?
CANOLA OIL IS POISON
Appalled at the complaints, I’ve never baked a thing and gave this a whirl in the hope of having a treat that fits with a restrictive diet and it came out picture perfect and tasted like a treat! Like cornbread but better! It was so easy a 7 year old could do it, and tastes like rain in the desert if you haven’t had bread in 6 months. Thank you so much and please ignore all the negative stuff!
Thank you, Sam! I think some of the negative comments come from those who CAN eat normal bread. 🙂
Hi, I love this bread, do you have the information on calories and fat and carbohydrates information for one serving?
Just made this. It’s tasty, if you’re looking for pound cake. I’ll have to use it to eat with strawberries and whipped cream, or maybe toast and jam. Perhaps a note in the introduction could classify it with pumpkin or zucchini breads, just to clarify.
Can use this recipe without eggs?
Unfortunately eggs are needed to bind the ingredients together. That’s why eggs are used in coconut flour recipes.
Just tried your recipe the only thing I left out was the arrowroot. I also added one plantain and two tbsp of coconut flakes and it STILL turned out great! Thank you so much for your culinary contribution;you are greatly appreciated… p.s. I poured a nice amount of unsalted sweet cream butter all over the outside and let me just say….I love you.🙃
Didn’t work. Didn’t raise at all. Too dry to actually raise.
They will raise in the oven. Yeast bread raises outside and then inside the oven.
I doubled this recipe and it came out of the oven “boiling” in oil. It is so greasy you can’t pick it up without getting your hands full of grease.
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Hi. Can i please have the nutritional info for the coconut bread?
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I need recipes on how to make coconut bread and wet bread
I added 2 extra Tbs of honey, walnuts and raisins. So good! Just 5 eggs.
Is it useful for without eggs?
I made this recipe and it turned out great. I didn’t use arrowroot powder but I added 2/3 cup rice milk. It was light and very tasty. Thanks
Quite possibly the worst recipe I’ve ever made. Didn’t rise at all and didn’t taste much different than straight uncooked coconut flour. It was dry. Inedible. Straight in the garbage. Huge waste of ingridients and time.
When I mixed the ingredients it was like dough, I added 2/3 cup rice milk and spread it with a spatula into a round cake pan. It turned out good. You probably can add a tablespoon of sugar or more honey for a sweeter taste. I don’t use much sugar so it was fine with the honey in the recipe
Very good flavor! A little dry. I added some cinnamon and cinnamon chips. I plan to try it with clove, cinnamon, and pumpkin pie spice with a little brown sugar, craisins, and walnuts. Thanks for this recipe. I plan experimenting with it.
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Disaster…please don’t waist time or ingredients on this recipe.
It’s easy to be judgmental. I could make nasty comments about people who don’t know the difference between waist and waste – but what’s the point in just being nasty.
Classy burn, nice 😉
any suggestion on an egg substation? Egg substitutes still have allergens that I am allergic to
Flax egg….. 1 TBSP ground flax mixed with 3 TBSP water once it is gelatinous use in place of egg….
I baked the bread in the morning and when I cut a slice of it, it was discolored ( grayish) on the bottom half. Could it come from the baking pan? I made the coconut bread in the same baking pan before but that time I didn’t use any arrowroot flour. Thanks.
K had a similar thing happen to me when I made a similar recipe. I read that if you don’t use aluminum free baking powder it can cause the gray or green color. Now, mine is aluminum free. So I determined it must be the aluminum pan which I cooked it in. Which really grossed me out. It was not only visually unappealing but aluminum can cause a lot of health problems. I don’t have many aluminum pieces of cookware and this one went in the garbage. I made it again in a glass lan and no more discolorization.
i cooked my in a glass pyrex and it turned greyish blue at the bottom.
I mean I love coconut, but this was crazy coconuty. Mine did not rise at all. I followed the instructions to a T. Very disappointed, as I’m on a very restrictive elimination diet and thought this would be a great breakfast option. Even my son tasted it and didn’t like it. Will not be trying this one again. 🙁
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I’m sorry to hear that! You may like this coconut flour flatbread instead, it’s great for sandwiches and as a toast replacement. https://thecoconutmama.com/grain-free-flat-bread/
I tried your flatbread recipe, followed it to a T and also Had to throw it out….dry and tasteless. Just don’t get it !
What can be used in your coconut flour bread recipe as a substitute for baking powder. Hubby is on the Specific Carbohydrate Diet and can’t have baking powder. Thanks!
My grandson cannot have any eggs so I am having a hard time making coconut flour recipes come out right with the egg substitutes. I have mainly tried applesauce. I bought an egg replacement product but it’s made from beans and he can’t have beans. Any help would be very much appreciated.
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Hello! I commented on Facebook as well… is this a sandwich type bread?
No, this bread isn’t great for sandwiches. I suggest using my flatbread recipe for sandwiches: https://thecoconutmama.com/grain-free-flat-bread/
Excellent recipe. As someone else said’ the batter really doesn’t pour. I added a tablespoon
of low fat buttermilk also after tasting the first loaf, I added some fresh orange zest and wow,
Even better. I also used tapioca flour in place of Arrowroot. Thanks coconut mama. The
Applesauce muffins were also great!!
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Although I haven’t tried it yet, yogurt might work and for the dryness use a little more coconut oil than recipe calls for
My dough doesn’t “pour,” it’s quite more of a solid before it goes in the pan.
Are organic eggs optional? I don’t buy organic eggs. Can i use regular ones?
Just made gluten free bread. Did not rise and was swamped in coconut oil. Used half a cup of oil as per recipe. What went wrong?
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If I beat the egg whites into a fluffy white air rated texture do you think it will add more of a lightness to the cake then fold the egg yolks in with the rest of the ingredients?
That’s excellent Coconut Flour Recipe. Will try it for sure. I am looking forward to more articles like these and is hopeful of positive results.
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I just made this Coconut Flour Bread and was please with the outcome! I substituted Tapioca Flour for the Arrow Root Powder as I had it on hand and used 6 farm fresh eggs from our chickens. My husband was sure it would “be like a brick” when it came out of the oven, but it wasn’t! At his insistence I did add 3/4 cup of 1% milk to the batter, which is fine for us on our diet and made it a little more spreadable when I put it in the pan. I also had to use an 8×8 cake pan vs a bread pan as we don’t own one. I Cut the “loaf” into 16 equal slices, that end up being 98 calories per slice with 3 net carbs and 4 grams of protein per slice. I am going to freeze the leftovers and try to make some french toast sticks from what we don’t eat today this weekend!
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Great idea French bread sticks….might try that too
Hi DeAnne, thank you so much for the nutritional info! I’m just curious, how did you figure out the amount of calories and net carbs for the loaf? Just so I can guesstimate for next time. Thanks!
Love LOVE THIS! Mine stuck to the bottom. Whatever! I scraped off the golden goodies and added it back to the loaf. Will use parchment next time. I added psyllium for kicks hoping to add height. The flavor is superb! I got tired of my husband’s eggy flavored almond bread and needed something I could eat considering I’m avoiding estrogen feeding foods. I did use all eggs minus 4 yolks. So what that it didn’t rise.. I have breads back in my life! Thank you for this awesome recipe!
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Love the coconut bread, after reading a few reviews I changed my a little be .. I add 5 eggs, because some people complaining about the bred being dry I added coconut milk, and I add truvia instead of honey.. OMG delicious, took 45 min to bake and almost came out of the pan .. big fluffy and delicious..
Hi there! Just curious about how much coconut milk you used in your version? And what influenced you to use 1 less egg? I’m a novice baker and liked how you write that your loaf came out big and fluffy! 🙂
Recently tried your coconut flour bread recipe. It’s great! Flavorful, easy to prepare, good texture. I’ve added it to my list of bread options. Thank you!
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Hi, was so excited to see your coconut flour bread but then devastated to see the eggs in the recipe!!
I cannot tolerate eggs so if you have any egg free recipes I would be so so grateful
Many thanks
x
Is the coconut bread supposed to bubble as it bakes? Looks strange!
I would love it your recipes would state how many carbohydrates per serving. I don’t do calories but do like to know the carbohydrate and fiber count. THANKS! Love your recipes.
Some of us are avoiding eggs due to inflammation. Any suggestions? Thanks.
i use duck eggs…. so much better than the chicken eggs.
I tried your simple coconut flour recipe. Oh My God!!! tastes was heavenly. I am glad I can now make mine at home… fewer calories for my kids and I.
Do you have a recipe for crepes?
Thank you.
Regards,
Funmi
Have you made this bread with flax eggs or another substitute for eggs? I’m allergic to eggs and I’m trying to find a bread that works well with a replacement.
I have never made this recipe, BUT I use flax eggs all the time in other recipes and I have never had a problem with the out come. If you are hesitant, try scaling down the recipe and use the flax eggs, that way if it doesn’t turn out you haven’t wasted quite so much….
This recipe’s instructions is too vague and not helpful at all. Coconut flour is such a finicky ingredient to mix with, you should at least state how the mixture should look like after adding coconut flour to the wet mixture. Simply stating words like “pour” means that the batter is liquid like? if so, then that is not the result i achieved after mixing in coconut flour, instead it look like solid form to me.
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Mixing ingredients #4 – mix until it is lump free – precise instruction. #6 – Scoop into the bread bad, it does not say pour.
It does say pour. The cook book #5 has pour batter ( printed 04/12/2018). I was confused because I had a ball; nothing liquid at all.
Like the looks of your recipes especially the gummies
This is the best coconut flour bread I have made! Love it! Thanks much!
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Should the eggs be large?
What size eggs does it require ?
I used medium ….should they be large ?
Medium 🙂
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!
Joe
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Didn’t rise, tastes like egg, so crumbly its unusable
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Exactly, I could not bite mine twice. Really egggy, like fried eggs. The worst part is she does not reply comments I wonder how she wants people to learn from her.
I’m sorry you didn’t like this bread recipe! If you’re looking for a sandwich bread this recipe is much better: https://thecoconutmama.com/grain-free-flat-bread/
I don’t know how you put up with these insufferable, incompetent and ungrateful jerks knocking your FREE recipe. I tried your recipe; first time baking ever and it was delicious. Came out 100%. Even did it twice in a row, using Avo oil the second time and it STILL came out amazing.
I’m so happy you enjoyed this bread, Cookiemonster! Thanks for commenting 🙂
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?
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?
My first try was so dry. Without water, I think my husband and I would have choked. I tried it again and used pure olive oil in place of coconut oil and 1/2 cup of heavy whipping cream. It was still dry but I could eat it without water. The added ingredients did not add carbs. I ate it with cabbage and it was perfect.
What is the nutritional value of this loaf? eg: calories, macros…etc
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?
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If I use a convection oven at what temperature and for how long do i need to bake?
Thanks and great recipes.
We love the coconut flour bread…..delicious ……
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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!
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
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Love to see all the great things your doing with coconut oil.
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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.
Thanks
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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.
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I wonder if the eggs could be replaced with the ground flax and water? ( it’s an egg replacer in baked goods)
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.
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!
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Would I be able to use butter instead of coconut oil in this recipe?
please tell me 350 degrees for a fan assisted oven
I really want to bake the bread
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!
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It would be so helpful if you could add the carb, and sugar values on the recipes, please….
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
RM
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
Xx
Michelle
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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
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Sorry meant some of the eggs not all of them
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.
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Is this bread suppose to rise any? I followed the recipe, it’s still in oven but it really hasn’t risen any.
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.
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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.
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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.
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Can you give me the breakdown of calories, carbs, etc? Thanks.
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 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.
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.
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.
Directions should be changed to put batter in greased loaf pan, the batter is anything but pourable. However, this is our third loaf and my husband who is staying off of white bread is happy with it.
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.
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.
Mine was very dry and very bland. Maybe add more honey
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
Are the ingredients amounts correct?
1/2 cup of oil and 3/4 cup of flour– seems like the ratio of flour to oil should be greater.
mine came out rather “oily” and un-risen.
Hi,
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
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??
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.
Also, if you use half coconut flour and half arrowroot flour you get a better, light result too.
If you want a lighter result, you can separate the eggs and whip the whites and then fold them in.
For this recipe, Don’t we need yeast?
Nope! It’s a yeast free bread. 🙂
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.
Hello
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:)
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?
I haven’t had any luck using flax or chia gel in this recipe. The bread ends up falling apart…