coconut flour bread

This super easy coconut flour bread requires just 7 ingredients and can be made from scratch in under an hour! No yeast required, this quick bread is low-carb, Paleo-friendly, gluten-free, and dairy-free. Slightly sweetened with honey, this bread tastes delicious on its own, or toasted and spread with jam. Bake a loaf or two so you can enjoy homemade bread anytime!

Low Carb Coconut Flour Bread (Gluten-Free, Dairy-Free)

eggs, room temperature, beaten

coconut oil

almond milk

honey

coconut flour

salt

baking powder

Preheat and Grease

Preheat oven to 350F and grease a 8&#8243; x 4&#8243; metal loaf pan. You may also line the loaf pan with parchment paper if your prefer. Adjust the oven rack to the middle position.

Whisk Wet Ingredients

In a large bowl, beat the eggs, coconut oil, almond milk, and honey together.

Add Dry Ingredients

Sift the coconut flour, salt, and baking powder into the bowl with the wet ingredients and whisk well to combine until you get a homogeneous liquid batter (the batter will be quite liquid, but that&#8217;s perfectly fine).

Transfer Batter to Pan

Pour the batter into the prepared loaf pan.

Bake

Bake for 40 to 45 minutes until the top is golden brown and a toothpick inserted in the middle comes out clean.

Allow to Cool

Let loaf cool for at least 10 to 15 minutes before slicing.

Hello Felicia,

How interesting is it for me to learn about the low-carb property of the coconut flour and yet it is not easily found in supermarkets in SG.

Because I love freshly baked bread but have to restrict  the amount I can consume daily due to its carb intensity.  Now that I know coconut flour is low-carb, I am quite determined to search  it out and get some for myself to try out your recipe .

Thanks for sharing this information. :)

Love you sweetie!
Mum

It's really delicious, but it looks NOTHING like the photo, which appears to be of a more conventional bread made with yeast and wheat flour.  The loaf this recipe makes is fairly flat and a deep yellow from the eggs.  Definitely if you can't have grain this is worth a try.  I tried it because I'm going to have some guests who can't have grain at a gathering and sandwiches are on the menu.  It may be challenging to make a sandwich with this bread, but it should still go well with the fillings.  Thanks for developing the recipe!

I made it without sweetening, and it still has plenty of flavor.  Although it didn't raise a lot, the texture is light.

To the question of whether this could be made in a bread machine:  No.  Bread machines are for yeast breads that require kneading and raising.

Thanks Felicia,

I managed to find coconut flour at open taste.

Thanks for pointing out that the coconut flour is super dry and absorbs lots of moisture so that is why we need only a small quantity of this flour and the batter is quite liquid in the beginning of the batter preparation. Somehow, this liquid got quickly absorbs during baking and out comes this lovely loaf of coconut flour bread .  :)

May love and joy abound in you always!

Blessings,
Mum

This was a simple recipe as there aren’t too many ingredients and was quick to put together. Mine turned out more yellow than the photo and tasted more like a cake to me versus bread. I was very pleased with the recipe though and tastes delicious! I’ve had coconut flour for a while and didn’t really know what to make with it. I will be making this again soon. Thanks for the recipe!

Many have commented how their efforts using your recipe have resulted in a somewhat more yellow bread than the pic you posted.  Can you clarify how you ended up with a bread that is brown as per your pic.  It's logical that we've all (myself included) ended with yellow bread, due to the 6 whole eggs in your recipe.

I love this bread, its so tasty!! I read some other comments about how their bread turned yellow. I originally had 6 egg whites for a different recipe but it wasn't enough substance for this one so i added in 2 more full eggs. My bread turned out absolutely beautiful, brown on all sides white on the inside. It was my first time ever making bread and it's a little too moist at the bottom, but I only took it out of the oven like 40 minutes ago. It'll dry out and be yummy soon enough. Even the way it is now IT'S SO YUMMY!

https://content.jwplatform.com/videos/kUHItGMI.mp4

This easy coconut flour bread requires just 7 ingredients and no yeast required. Low-carb, Paleo, gluten-free, and dairy-free.

Low Carb Coconut Flour Bread (Gluten-Free, Paleo)

Coconut flour bread is one of the easiest recipes to start with when you start baking with coconut flour! This recipe is gluten-free, grain-free and dairy-free.

Coconut Flour Bread Recipe

organic eggs,

coconut oil,

raw honey (optional)

arrowroot powder (optional, makes a lighter loaf)

sea salt

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. 

Mix 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 for 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 it in the freezer for up to 3 months. 

To unthaw frozen bread slices, remove the slices from the freezer and either leave them in a container in the fridge and they will be unthawed within a few hours or microwave at intervals of 30 seconds until thawed.

Don’t waste your ingredients!!! Tastes terrible.  Tastes straight like eggs, smells like eggs and is so dry and dense.  🤮

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.

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.

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.

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.

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

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

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!

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!

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.

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

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

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

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

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?

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

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

This is the best coconut flour bread I have made! Love it! Thanks 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.

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!

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!

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 8x8 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!

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.

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?

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!!

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.

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. :(

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.

Hi. Can i please have the nutritional info for the coconut bread?

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.

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.

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.

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.

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

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!

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.

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!

I wish I hadn't wasted all my eggs on this. It is quite possibly one of the worse things I've ever baked. I've made very successful pie crusts and vegan cookies using coconut flour, so I've had experience with it. Wouldn't recommend this recipe.

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.

Yummy! This bread is crumbly and dense, but it’s like paleo cornbread and it’s so easy.It even has a slight sweet taste, so I topped it with chocolate date frosting! So delicious! It’s also full of healthy fats and is nutritious. Thanks!

I just made the recipe, it doesn’t rise to much but it is fluffy and very nice consistency. I made some changes because I wanted savoury, I didn’t use honey but powdered rosemary, also I added less than a 1/4 of cream of tartare and I left 10 minute sitting before put in the container of  Tefal’s multicooker. I it delicious. I’m having it right now with a Coffe. Thanks mamma🙏

I used half Kerrygold butter and half coconut oil. Perfect!!  Delish. Thank you, mama!!

I used my blender and turned out perfect! Love it!

This savory Coconut Flour Bread has a wonderful light and fluffy texture. It&#039;s easy, delicious, and makes great low carb and keto sandwiches. And it has only 1.6g carbs per slice!

whey protein isolate

tbsp baking powder

garlic powder

eggs

olive oil ((or melted butter))

cheddar

water

tbsp butter

tsp Everything Bagel Seasoning ((optional))

Preheat the oven to 350ºF and grease an 8x4 inch loaf pan. Line the the bottom and long sides of the pan with a pieces of parchment paper with overhanging edges.

In a large bowl, whisk together the coconut flour, protein powder, baking powder, salt, and garlic powder. Make sure to break up any clumps in the coconut flour.

Add the eggs, oil, shredded cheese, and water and stir until well combined. If the batter is overly thick, add more water 1 tablespoon at a time. The batter should be thick but scoopable and spreadable.

Spread in the prepared baking pan and bake 30 to 35 minutes, until the top is just firm to the touch.

Remove and brush with the melted butter and sprinkle with bagel seasoning, if desired. Return to the oven for another 3 to 4 minutes.

Remove and let cool about 30 minutes in the pan, then use the parchment paper to help lift the bread out of the pan before slicing.

Can I make this recipe with duck eggs? If so would it be the same amount? My daughter is allergic to chicken eggs.

Well, I am one of those people that don't like coconut or the flour, but I bought some Bob's Redmill and made this today.  I was pleasantly surprised at the flavor. It did not taste like coconut and I actually liked it.  I'm sure it will be better toasted, but I have made coconut flour tortilla's and ate them but they really were not desirable.  I will be making more of this recipe to keep myself away from gluten.  It was definitely better than gluten free breads I have bought in the store!

Avoiding bread is a struggle for my husband, and I have been lookimg for a recipe both easy amd tasty.  I found it!  This bread turned out exquisite, and he loves it.  I used the everything bagel  and butter mixture.  I followed your recipe to the letter.  Thank you

Hi Caroline,
I love this bread. I'm going on a trip and I'd like to use this recipe for muffins to take with me. Will that work? If so how should I adjust the temperature and cooking time for 12 muffins?  Thank you. Maria

I made this bread today… all I can say is DELICIOUS!! I generally don’t eat bread because gluten free bread is lacking! 
I’m definitely making this again, great flavor and texture! Thank you!

Hi. I’m a huge fan of alldayidreamaboutfood. I made this bread and it turned out beautifully, just like the picture. The taste was amazing as well. Mine was a little dry (as I know is common when using coconut flour). I was just wondering if you could suggest a slight tweak to make it a little more moist. (Mine wasn’t over baked.) Maybe another egg or a little more olive oil or a little less coconut flour?  I’m new to keto baking so I’m not sure what might work best. Thanks!

This Coconut Flour Bread is a delicious nut-free keto bread recipe with a light, moist texture that is perfect for breakfast toast or sandwiches.

Coconut Flour Bread

Coconut Flour

Flaxseed Meal

Baking Powder

Apple Cider Vinegar

Light Olive Oil

Water

Eggs

Sea Salt

Everything Bagel Seasoning

Oregano (dried)

Garlic Powder

Granulated Sweetener

Preheat the oven to 350°F (180°C). Line a 9-inch x 5-inch loaf pan with parchment paper. Slightly oil paper with olive oil. Set aside.

In a large mixing bowl or the bowl of your stand mixer, add the whole eggs, olive oil, water, and apple cider vinegar.

Use the whisk attachment or an electric beater and beat on high speed (speed 11 of a KitchenAid) for 1 minute 30 seconds. You want the mixture to triple in size and look like a fluffy, light, white mixture.

In another bowl, whisk all the dry ingredients: coconut flour, flaxseed, salt, and the optional flavoring: oregano and garlic powder (for savory bread) or erythritol (for sweet bread).

Pour the liquid ingredients on top of the dry ingredients and stir until the liquid ingredients deflate and are fully incorporated into the dry ingredients. It takes about 1 minute for the fiber of the dry ingredients to bind to the liquid and combine well.

Pour the batter into the loaf pan and bake in the center rack of the oven for 45-55 minutes, or until a pick inserted in the center of the bread comes out clean.

Stop the oven, open its door wide, keep the pan in the oven, and let it cool down for 10 minutes before removing it from the oven.

Remove the bread from the pan and let it cool down for 3 hours or overnight on a cooling rack before slicing.

Serve plain or toast the bread in a bread toaster or in a frypan with warm melted butter to crisp the crumb.

Store in a sealed container for up to 4 days in the fridge. Freeze the bread slices in a zip-lock bag and thaw at room temperature overnight.

Storage

Taste is good. I loved it. My daughterinlaw is vegan can I use egg substitute in this recipe?

This turned out so good. I had made a different recipe before and it was crumbly,this holds together and got 14 slices tho small.will use again thanks

This Keto Naan Bread is a simple keto vegan recipe that ticks all diets: Vegan, Dairy-free, Egg-free, Paleo, and Gluten-free.

Keto Naan Bread

Lukewarm Water

Dry Yeast

Whole Psyllium Husk (see note for details)

Almond Flour

Salt

Place lukewarm water in a measuring jug. Stir in dry yeast. Set aside 5 minutes to activate the yeast.

In a large mixing bowl, combine all the dry ingredients: coconut flour, psyllium husk, almond flour, and salt. 

Pour in yeast mixture and olive oil. Use a spatula to combine at first, then knead the dough energetically with your hands for 2 minutes - not less! The texture is very wet at first, drying out as you go. Knead for at least 2 minutes to make sure that the husk and coconut flour fiber absorbs all the moisture.

Form a ball of dough. Set aside for 10 minutes in the mixing bowl at room temperature.

After 10 minutes, knead the dough again for 30 seconds. If too wet, add a little more husk and repeat the waiting process until the dough is soft and easy to shape into a ball. Split the dough into 4 pieces. Shape 4 balls. This recipe makes 4 large naan bread, you can also shape 6 small naan bread by dividing the dough into 6 balls if preferred. 

Prepare two pieces of parchment paper. Place one on the benchtop, place the dough ball in the middle of the parchment paper sheet, and cover the ball with the second piece of parchment paper. Press the ball slightly to stick the paper to the ball.

Use a rolling pin to roll the dough into a naan shape. Keep the dough slightly thick to mimic real naan bread. Remove the top parchment paper layer. Reshape the sides of the naan bread with your fingers if needed for lovely smooth sides.

Warm a non-stick crepe pan or pancake griddle under medium-high heat. When the pan is hot, flip over the rolled naan onto the pan, peel off parchment paper carefully and cook the naan bread for 1-2 minutes on high heat until black spots appear.

Slide a large spatula under the bread to flip over and cook for 1 minute on that side or until brown/black spots form. These naan bread are large and heavy so a large spatula is a must to flip them over without breaking them. Shape smaller naan bread if you don&#39;t have a large spatula.

Serve immediately, spread 1/2 teaspoon of olive oil or melted butter on top of each bread, crushed garlic, and chopped coriander if desired.

Repeat the rolling and cooking process for the following naan bread until no more dough is left.

You can store the cooked naan bread for 2 days in the pantry, on a plate. Cover the plate with a clean kitchen towel to keep them soft and moist. Rewarm in a non-stick pan for 1 minute on both sides before serving.

You can freeze the cooked naan bread. Freeze them wrapped individually in plastic wrap. Defrost at least 3 hours before, make sure you remove the plastic wrap when out of the freezer to avoid extra moisture getting into the naan bread when they defrost. Rewarm in a hot non-stick pan on both sides for about 1 minute. 

Freezing

I haven't made this in awhile and forgot how amazing this recipe is. My son cannot have gluten dairy or egg nor can I.  I am thankful for people like you who have a passion for yummy food and want to make sure anyone with restrictions can enjoy ethnic foods regardless ! This is so easy and fun to make  thank you!!!!

I accidentally used psyllium powder because I didn’t read as well as I should have. They still came out great! Thank you!

The bread was easy to make. I cut the recipe in half since I’m the only one that would be eating it. It rolled out nicely, definitely looked like nana bread after cooking but was bland. Getting used to the almond/coconut flors taste will take some time. I think with the other one I’ll spread peanut butter on top to mask the taste.

Just made the naan bread and it was so easy and delicious!
Drizzled some olive oil and salt and it was so good! Thanks for sharing this recipe. Can’t wait to make it again.

Excellent!  Much better than another naan recipe I tried.  I recommend burning slightly, as the recipe instructs, as it adds another layer of taste.  Don't be afraid of the kneading part; it came together quite quickly for me, meaning the the moisture soaked in quickly, so the kneading was a breeze. We've put cheese on the top for a light lunch or snack.

https://content.jwplatform.com/videos/23mvhA9i.mp4

Low Carb naan bread an easy healthy recipe made with wholesome keto flours, no cheese or dairy to fit all diet, 100% Vegan   Dairy free   Egg free   Paleo   Gluten free. You won't believe that those low carb naan bread contains only 3.5 g net carbs per bread.

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