Coconut flour bread is very easy to make, and it’s a great option if you are eating gluten-free or grain-free. This recipe is also casein-free.
This bread 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.
The other thing that is great about it is it uses 6 eggs per loaf. Eggs are high in protein and fat-soluble activators, and very nutritious.
I got the recipe from Bruce Fife’s wonderful new book, Cooking with Coconut Flour: A Delicious Low-Carb, Gluten-Free Alternative to Wheat
I modified the recipe slightly — so it is gluten-free, casein-free and GAPS friendly.
The original recipe also calls for 1 tsp baking powder but I left that out (since it’s not allowed on GAPS).
I apologize for this crappy picture. My 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.
Here’s the recipe:
Coconut Flour Bread
Eggs, from pastured chickens (6)
Ghee or melted butter (1/2 cup) — where to buy ghee
Honey (2 TBS) — where to buy honey
Sea salt (1/2 tsp) — where to buy sea salt
Coconut flour (3/4 cup) — where to buy coconut flour
1. Preheat the oven to 350 degrees F.
2. Blend all ingredients in a food processor (or whisk) until there are no lumps. Pour into greased bread pan.
3. Bake in preheated oven for 40 minutes.