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 keto sandwich bread recipe. It’s extremely easy to make and works wonderfully for sandwiches and hamburgers!
Honey is listed in the ingredients for this coconut flour bread but it isn’t necessary. It will give the bread a light sweet flavor but you can leave it out if you’re watching your carbs.
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.
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PrintCoconut 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.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Total Time: 40 minutes
- Yield: 1 loaf (12 slices) 1x
- Category: Coconut Flour Recipes
- Cuisine: Paleo
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° F. Line an 8-by-4-inch loaf pan with parchment paper.
- Use a medium bowl, mix together all the wet ingredients, eggs, coconut oil, and honey (if using).
- In a separate bowl, mix together all the dry ingredients, coconut flour, arrowroot starch, salt, and baking powder.
- Make the dry ingredients into the wet ingredients and whisk until the batter is lump-free.
- Pour the batter into the loaf pan and allow the batter to sit for 5 minutes. This helps the coconut flour absorb all of the liquid.
- Bake for 30-40 minutes, until the top is golden brown, until a toothpick inserted into the middle comes out dry.
- Allow the bread to cool in the pan for 10 minutes, then remove from the pan and let cool completely on a cooling rack before slicing at least an hour.
- Store the bread in an airtight container in the fridge for up to 5 days, or slice the bread and store in the freezer for up to 3 months.
- To unthaw frozen bread slices, remove the slices from the freezer and either leave in a container in the fridge and they will be unthawed within a few hours or microwave on intervals of 30 seconds until thawed.
Notes
Each serving of bread is 2.9g of NET Carbs 🙂 Enjoy!
Nutrition Facts
- Serving Size: 1 slice
- Calories: 147
- Sugar: 4.2g
- Sodium: 349.9mg
- Fat: 15g
- Trans Fat: 0
- Carbohydrates: 5.4g
- Fiber: 2.5g
- Protein: 5.4g
- Cholesterol: 186.5mg
Learn the basics of baking with coconut flour and try some of these coconut flour recipes!
Coconut Flour Bread Recipe FAQ
Can I use butter instead of coconut oil?
You can use butter in this recipe instead of coconut oil. Please be aware that butter will change the taste of the bread. Make sure you melt the butter and wait until it is cool just like the liquid coconut oil. If you don’t like the taste of coconut oil consider using refined coconut oil because it has no coconut taste.
How can I make this keto-friendly?
You can easily make this bread keto-friendly by using erythritol instead of raw honey or don’t add any sweetener. Also, don’t add arrowroot starch because it adds to the carb count of the bread. Beware the bread will have a more dense texture without the arrowroot starch.
Can I substitute almond flour for coconut flour?
No, you can’t substitute coconut flour 1:1 for almond flour. There are ways to convert a coconut flour recipe to an almond flour recipe but it would also require decreasing the eggs.
Why does this coconut flour bread recipe use barely any coconut flour?
Coconut flour is highly absorbent. Think of it like sawdust haha (you’ll understand once you start baking with it). Coconut flour recipes soak up all of the liquid so that’s why you need a higher amount of eggs and liquid ingredients. When you see a coconut flour-based recipe don’t be alarmed when the amount of coconut flour seems too low and DON’T be tempted to add more coconut flour unless you are used to baking with this special flour.
I’m allergic to nuts. Is coconut a nut allergy?
If you are allergic to nuts it makes sense to wonder if you can eat anything made with coconuts. Coconut is not a botanical nut; it is classified as a fruit. If you are allergic to tree nuts, please talk to your allergist/doctor before adding coconut to your diet.
I can’t eat eggs. How do I make this egg-free?
I have never tested an egg-free version of this recipe. You can try replacing the eggs with a “chia egg”, bananas, applesauce or whatever you usually use in place of eggs.
How to make an egg substitute:
- 1 tbsp of chia seeds + 2.5 tbsp of water = 1 large egg.
- 1/4 cup ripe mashed banana replaces 1 large egg
- 1/4 cup of applesauce replaces 1 large egg
How do I store coconut flour bread?
It is best to store coconut flour baked goods in an airtight container in your refrigerator for up to 5 days. You can also keep them stored in your freezer for up to 3 months.
Can I double this recipe to make a larger loaf of bread?
Yes, you can easily double the ingredients and bake for twice the time to get a larger loaf.
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I finally made this. It’s delicious and definitely fulfills that bread craving. I toasted it and put jam. I made a turkey sandwich. And I made croutons out of a couple of slices for a salad.
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Good recipe, I have made this one a couple of times, but there is now an add that covers the page. Please see if you can removed the ad. Thank you.
Hi There
Has anyone tried using berries in this recipe?
Thanks Lori
Obviously coconut flour isn’t coconut flour
What do I mean by that?
Sadly I have yet to make/bake anything using coconut flour that I would repeat.
I have tried 4 different brands with lots of recipes and all failed. I am persistent or mad maybe 🙂
For me this recipe upon completing the mix was no where near a “batter”, more like a biscuit dough/mix. I ended up adding 2 cups of milk before it would even get to cover the bottom of the tin like a batter, even then with help.
I’m glad others can make toast and enjoy.
Sadly a waste of 6 eggs for me … not that the chooks worried as they enjoyed what came out of the tin.
Oh well time to try again with another recipe.
Yum! Needed a grain / nut / seed-free option for my young sons and both enjoy this bread (toasted). I’ve made it about five times now, each time bar one was a success – and that was when I used eggs straight from the fridge instead of room temp as per the recipe, and the loaf ended up totally crumbly. Thank you Coconut Mama!
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So I love this if tastes great only thing is the egg separates and it sinks to the bottom of the cake… any tips to avoid this?
How come this recipe has Baking Powder in it when it is supposed to be a Specific Carbohydrate Recipe. Baking Powder is off limits to people with SIBO, we can only use Baking Soda in recipes.
Just made this as wanted a half decent bread substitute being lower carb. 35 mins in oven, just a touch of honey, and the ‘cup’ measures are fine for UK (I use the small 1/4 cup/1/2 cup tools). Nutrient dense, filling… another solid recipe from this site:) Next time may add some seeds as well or perhaps some Parmesan.
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Thank you really helpful
I’d like you jef
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18g of saturated fat PER SLICE? Any way to cut that to around 1g per slice without cutting the slice into 1/18ths?
I used hummus instead of the coconut oil and that cuts it way done! Also made the loaf lighter and fluffier 🙂
Interesting! I wouldn’t have thought about that substitution.
How much hummus?
*Thaw… “unthaw” would be frozen. Yes. I went there. Aside from the editing, I’m excited to try this recipe. I’ve been looking for a coconut bread recipe I could add things to as a treat. This one looks great!
Hi! Can i use this recipe if im using a bread machine?
Thanks!
Mila,
Could you provide your recipe with the hummus for your beer bread?
Please let us know how much hummus as that would be amazing, more nutritious too.
Hi there, I loved this bread recipe and it’s perfect if needing to avoid gluten and sugar. I did sub some of the coconut flour for flax seed meal for more fiber which turned out fine and some of the coconut oil for ghee (which I probably wont do again). What is the shelf life on this product, though? I was having a slice each morning but mine started tasting sour on day 5.
Did you keep it in the fridge? Usually mine lasts more than 5 days.
This is the best coconut flour bread recipe I’ve tried out of 3 others. My eggs were medium size, I used corn oil instead of coconut oil and forgot to let the batter rest before baking.
Despite that, I got a beautiful, tasty loaf. What could be more foolproof?? Will follow your recipe from now on.
Thank you! 🙂
Hi 🙂
Thank you very much for this recipe!
I’ve gone gluten-free lately and I am going to try it.
Is it possible to store it in the freezer and if so for how long? My doubt comes from the eggs…
I’m travelling later this week and as I’d love to take a couple of slices with me I’d also like to leave some for when I come back 🙂
Thank you very much in advance,
Giovanna
Just wondering if I can use corn starch as a substitute for arrowroot
Yes, I do believe it will work in place of arrowroot.
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.
Add all of the nutritional information together based on the amount of product used, then divide it by the number of servings!
She did actually post the nutrition information per slice at the end of the recipe – check again 😉
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.
I want one with no eggs too. I googled it and found one. I will be using coconut flour and arrowroot flour don’t want no rice, or corn in my body. Also use coconut milk instead of almond
Hi. I tried this recipe and it was great. However, I was to reduce the amount of eggs used or get rid of it completely. Any suggestions?
Try subbing faba in place of eggs. Maybe in combination with flax eggs. Six large eggs is going to be about 1.5 cups of liquid when you measure out your substitution mixture.
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.
I have not yet tried this recipe; however, speaking from experience, two misunderstandings are probably at work, causing folks to have very different outcomes. Coconut flour is very thirsty, it needs a few minutes to rest and soak up the oil and liquid before baking. Once you feel you’ve mixed the batter thoroughly, take a few minutes (5 or so) to tidy up the kitchen or check the mail before popping it into the oven. If the batter still seems too oily, next time use “softened” not utterly melted coconut oil. Also, to expect a coconut (dense-) flour bread to rise like a wheat (light-) flour recipe is to set up oneself for disappointment. Hope these tips help.
I’ve made this loaf about 5 times. The only instance I had of ending up with a crumbly batter / loaf was when I used eggs straight from the fridge instead of room temp; and I also think I didn’t mix it enough just before leaving to sit for a few minutes.
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Can i just half the recipe ??
Should the bread feel eggy and dense??
Yes, it’s a dense bread.
My attempt at this recipe was a crumbly mess. I used one egg and 5 egg whites. Any suggestions?
Follow the recipe and it’ll turn out like how it looks in the picture. Coconut flour is kinda crumbly and very dense. If you’re looking for a light sandwich bread you may be interested in this recipe instead: https://thecoconutmama.com/grain-free-flat-bread/
If you let the coconut oil cool after heating, what’s the purpose of that? It only goes hard again.
Hi coconut mama. Can I substitute coconut oil with alive oil?
Yep!
And it’s better for you
Really liked the bread. Came out nice and moist. I used olive oil instead of coconut oil. Next time I would add more sweetener and some vanilla. Then it would taste more like pound cake 😊.
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
360 degrees is this gas I have a fan oven ?
Thank you for sharing this recipe!
It came out tasting so eggy I couldn’t enjoy it.i tried it with jam and still couldn’t stomach the eggy taste.My son ate it.
I followed the recipe exact except switching out coconut oil for olive as that is what I had on hand.
May be less egss and some vanilla and cinnamon might help.or using apple or chia seed puree to replace some or all the egg. Aquafaba(chickpea brine) can be used in baking but not typically for products that need rising
Mine rised well in the oven but sunk afterwards. My issue with this was the eggy taste.
Why so many eggs?can I use 3 eggs and more olive oil?
350°F ye?
Yes! 350 F
Hi Coconut Mama, I just made this amazing bread. I used my convection oven on 325F and baked for 37 minutes. I tweeked your recipe a little bit, I only had 5 eggs, I added 1/3 cup of almond milk and oh my, this is great. I am sick and tired of spending $6-9 dollars for a loaf of bread! THANKS SO MUCH! I would have loved to add some of my pictures.
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Im presuming thats 350°f ye? Not celcius…
I got exactly the same thinking 😉
350 degrees Celsius is 662 degrees Fahrenheit. Can you actually imagine cooking anything at 662 degrees C or F?
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.
Or arrowroot flour
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 😉
Touchè. What a useless comment. No help to anyone.
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….
Yes and I’m testing chia egg replacement for half the eggs as I didn’t have enough. 3tbsp ground white chia seeds (not the whole 6tbsp the seeds surned into after grinding haha) and 9tbsp water. Was a gret gelatenous texture. Fingers crossed. But I’m sure it’ll be great!
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 !
Coconut flour is tricky. I always start with half the amount and see if that gets the right consistency.
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.
I’m just putting a loaf in the oven. I used 3 eggs and 3 egg replacement equivalents of chia seeds. I ground 3tbsp that came out to nearly 6, used 3 of these and added 9tbsp water. Mixed and let it sit for awhile while I did the other.
Looks great going into the pan and I can’t wait to try it.
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…