Coconut Flour Bread
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I apologize for this crappy picture. My fancypants Canon digital camera is acting up — it won’t let me download the photos I took of the coconut flour bread I made — so I snapped this one with my iPhone.
I am so excited about this bread — I really have to post this recipe!
For gluten-free casein-free bread, this stuff is the bomb. Seriously, this tastes so much like white bread, you will be surprised. I’ve made the almond bread many times — and it’s good. But I think this is much better.
I got the recipe from Bruce Fife’s wonderful new book, Cooking with Coconut Flour. I modified the recipe slightly — so it is GFCF and GAPS friendly.
Since I’m on the GAPS diet and can’t have any casein, I used ghee instead of butter. I’m loving this ghee from Pure Indian Foods — it’s made from butter from Amish grass-fed cows:
The original recipe also calls for 1 tsp baking powder but I left that out (since it’s not allowed on GAPS).
Here’s the recipe:
Ingredients:
6 eggs
1/2 cup ghee (or butter)
2 TBS honey
1/2 tsp sea salt
3/4 c coconut flour
Preheat the oven to 350 degrees.
Blend all ingredients in a food processor (or whisk) until there are no lumps. Pour into greased bread pan. Bake in preheated oven for 40 mins.
I’m going to try using this bread to make Thanksgiving stuffing. I’ll let you know how it turns out!
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26/11/2008 at 12:36 pm Permalink
Looks yummy, thanks for posting!
HAPPY THANKSGIVING EVERYONE!
Enjoy yourself with family and friends.
Genevieve
26/11/2008 at 12:40 pm Permalink
Looks good, but I think you forgot to mention the oven temp?
26/11/2008 at 1:04 pm Permalink
Sorry I’m in a rush trying to get to the farmer’s market to pick up my turkey! 350!
26/11/2008 at 3:13 pm Permalink
I can’t wait to try this. Do you melt the butter before blending?
Happy Thanksgiving!
26/11/2008 at 6:15 pm Permalink
I love this bread and have made it a few times.
Tastes good w/ little butter and Praas. http://www.ayurbest.com/praas.html
26/11/2008 at 8:51 pm Permalink
Thanks so much for posting this. It looks so yummy. I’ll be trying it very soon!
27/11/2008 at 12:38 pm Permalink
Have you seen the book, Eat Well Feel Well, by Kendall Conrad? I am checking it out. It looks good. It’s not exactly GAPS, but it is SCD and there is a recipe in there for cashew bread that I’m really curious about.
30/11/2008 at 1:46 pm Permalink
I baked a loaf of the bread last night, but it didn’t want to release from the bottom of the pan. I greased with palm oil shortening, but I suspect it is the anodized loaf pan that is the problem there. I really should replace that pan, but I’ve done so little bread making that it’s been low on my To Do list. So the bread didn’t rise very tall, only about 1-3.4″ at the highest point (I did use the baking powder). And the bottom crust separated from the loaf.
But I did enjoy a slice or two with lots of nice grass-fed butter for breakfast and that was very filling.
My son had two neighborhoods brother friends for a sleep-over last night, so I made French Toast Frittata with the coconut flour bread for breakfast this morning (sliced or broken bread soaked in 5 beaten eggs, a good “glug” of raw whole milk, cinnamon, nutmeg [there is a higher egg to bread ratio than in conventional French Toast] all poured into a hot buttered sauté pan, cover and turn down heat to medium-low, cook until nearly set, place pan in 350°F oven until eggs are completely set on top and starting to brown, about 6-10 minutes usually, flip over onto large plate and cut into wedges for serving). I also had a homemade applesauce and pumpkin custard, which went well with the FT frittata.
So even if the bread crumbles or breaks easily, the FT Frittata is a good LC/GF way to use it. Thanks for the encouragement to try it.
27/02/2009 at 11:11 am Permalink
hi there – this looks really interesting. at what temperature did you bake the bread?
27/02/2009 at 11:18 am Permalink
Hi, Julia! I forgot to add that – I’ll go fix it. It’s 350 degrees.
12/03/2009 at 3:30 pm Permalink
Can you please tell me where I can buy coconut flour. I don’t think I have ever seen it at Whole Foods.
Can you make your own, using the food processor???
12/03/2009 at 4:24 pm Permalink
Hi Helen,
I like Bob’s Red Mill — I just set up my Amazon store — and I included coconut flour!
http://astore.amazon.com/cheeseslave-20/detail/B000KENKZ8
I think you can make it from dessicated coconut — I have heard people say they do. I’d personally rather just buy the flour.
17/05/2009 at 10:26 pm Permalink
I just made this and it turned out wonderfully! I used the tsp of baking powder and it still didn’t rise much but it tastes great. I couldn’t wait for it to completely cool. I had a big, warm slice with some pastured butter. YUM! It beats any store-bought GF bread I could possibly buy. I can’t wait to make this again.
18/05/2009 at 7:06 am Permalink
Misty – I am so glad it came out well!
05/06/2009 at 3:27 pm Permalink
This bread is quite good with a slathering of raw honey.
29/07/2009 at 6:27 am Permalink
I absolutely love this bread and I have found a slice of it to be the perfect snack while trying to loose weight with Eat Fat Loose Fat. It has that slight bit of sweetness that satisfies a sweet craving, and all the fiber, eggs and butter (or coconut oil as I sometimes use) make it a healthy treat. My kids love it as well. I was wondering if anyone has tried making a larger loaf with this recipe so that the slices will be more the size of ‘regular’ bread? I was going to try doubling the recipe but I wonder if it will cook through with so much volume…..anyway GREAT recipe, THANKS!
29/07/2009 at 6:45 am Permalink
Kateri -
I have not tried that. You could try and see what happens. I like the loaf this size — reminds me of the small Pepperidge Farm white bread slices.
The other thing you could do is double it and make 2 loaves.
04/09/2009 at 4:01 am Permalink
Dear Ann Marie, I can’t wait to try this bread! I am on phase I of the GAPS intro diet so I will have to wait a while. I am 34/female and want to have a baby but that will have to wait because I have been having symptoms of colitis for past 4 months (bleeding/mucous in stools, watery diarrhea) and I lost more than 15 lbs since this started. Thank goodness I found your website and the GAPS intro diet website just yesterday.
Just one question about the bread.. did you use raw/unheated honey? I’ve read that you don’t want to heat raw honey, not just because enzymes are lost, but also because honey can become toxic if heated to a certain point(which i don’t know).
Dr. Natasha Campbell McBride also brought this point up about honey when I saw her at the WAPF conference in DC couple years back. Why then is honey used in many of her baking recipes in the GAP book? Do you know? I was thinking when I am ready to make this bread, I could try at lower temps..and a flatter bread so I don’t have to bake for so much longer.
14/12/2009 at 11:17 am Permalink
Hi I loved this recipe!!!!!! I made it yesterday and it’s so good!!! Thank you!
15/01/2010 at 4:32 am Permalink
I did try the bread because I have the cook book by Dr Fife, however did not turn out good at all. The coconut flour soaked up all the liquid and end up looking like cookie dough. I am not sure why and the bread end up turning very dry and cracked. Can someone help, what size eggs did you use?
Amy
15/01/2010 at 4:36 pm Permalink
Amy – I used large eggs. Did you use regular coconut flour? Not dessicated coconut, right?
21/02/2010 at 12:05 pm Permalink
I’m GFCF and would love to try coconut flour recipes but it seems that all of them require lots of eggs. I’m allergic to eggs and wonder if there is a reasonable, healthy substitute. I feel like I’m missing out on a great selection of recipes including this one due to the egg requirement.
Lillea Woodlyns´s last blog ..Gluten Intolerance Testing: 6 Problems with Standard Tests and 2 Solutions
12/03/2010 at 5:30 pm Permalink
Tried it today. I like it! More than I’ve liked other coconut flour stuff so far. I think it’s too sweet though, to go with savory meals. I tried to turn it into garlic bread but it didn’t quite work. I’m going to try it with cinnamon as French toast, I bet that will be good! I didn’t find it too dense or anything, even without the baking powder. It’s still delicate.
13/03/2010 at 12:19 am Permalink
Was so excited to try this but something went wrong. Wish I knew what. Taste is good but is really dry and isn’t just crumbly…it disintegrates when touched! The eggs that I had on hand were small so I added 8. Thought that would be enough. Has anyone else needed more than the 40 min? It seems less cooked through the center. Also the dough was always doughy. Never a liquid as such. Is that right? Do you push it into the loaf shape? I kindof left mine in an oval shape. Any hints would be appreciated.
17/03/2010 at 1:54 pm Permalink
I know this is a super old post but I’m on GAPS now and thought of something. If you aren’t doing butter or ghee, I bet you could use coconut oil. And if you’re not using honey, it could be left out. I’m going to try and make this with no honey and coconut oil instead of butter/ghee.
29/04/2010 at 10:50 am Permalink
I had the same experience as Amy above… it turned out VERY dry. I am dairy / soy free, so I used melted Spectrum shortening- do you think that was the problem? Also used Large eggs and Bob’s Red Mill flour…
I don’t have Coconut oil, but do you think I could use olive oil in place of the butter?
14/05/2010 at 3:46 pm Permalink
I just made this bread and like someone else said I got like a cookie dough consistancy. I did not melt my butter, only softened it and I’m wondering if this makes the difference since ghee is liquid? I still put it in the oven but I’m fairly certain it isn’t going to turn out right
07/06/2010 at 10:42 am Permalink
I have found that if I add 1/4 cup of coconut milk, this turns out moister & less dry.
I think the brand of coconut flour you use affects the recipe. I have noticed that some absorb more liquid than others.
07/06/2010 at 10:54 am Permalink
Jessie,
I think you are right about the differences in coconut flour brands. I had only been using Bob’s Red Mill until recently, when I tried some Wilderness Family CF, which definitely yielded different (drier, denser) results.
25/08/2010 at 10:04 pm Permalink
Hi! Am excited to try this – just curious – would adding some smashed up bananas work in this recipe? I have a few old bananas I want to make banana bread with, but can’t have gluten. (Tried almond flour cupcakes with banana, didn’t like the flavor so much.)
25/08/2010 at 10:22 pm Permalink
You could certainly give it a try!