Coconut Flour Bread

by Ann Marie Michaels on November 26, 2008

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Coconut Flour Bread

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.

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:

Grass-Fed Ghee

Recipe Notes

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) — where to buy eggs
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



Food processor


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.

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{ 110 comments… read them below or add one }

geelove November 26, 2008 at 12:36 PM

Looks yummy, thanks for posting!


Enjoy yourself with family and friends.



Gina November 26, 2008 at 12:40 PM

Looks good, but I think you forgot to mention the oven temp?


cheeseslave November 26, 2008 at 1:04 PM

Sorry I’m in a rush trying to get to the farmer’s market to pick up my turkey! 350!


Jungleen November 26, 2008 at 3:13 PM

I can’t wait to try this. Do you melt the butter before blending?

Happy Thanksgiving!


Ecala November 26, 2008 at 6:15 PM

I love this bread and have made it a few times.

Tastes good w/ little butter and Praas.


Megan November 26, 2008 at 8:51 PM

Thanks so much for posting this. It looks so yummy. I’ll be trying it very soon!


Shannon November 27, 2008 at 12:38 PM

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.


Anna November 30, 2008 at 1:46 PM

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.


imblst July 13, 2011 at 1:22 PM

sounds GREAT


Julia February 27, 2009 at 11:11 AM

hi there – this looks really interesting. at what temperature did you bake the bread?


cheeseslave February 27, 2009 at 11:18 AM

Hi, Julia! I forgot to add that – I’ll go fix it. It’s 350 degrees.


Helen March 12, 2009 at 3:30 PM

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???


cheeseslave March 12, 2009 at 4:24 PM

Hi Helen,

I like Bob’s Red Mill — I just set up my Amazon store — and I included coconut flour!

I think you can make it from dessicated coconut — I have heard people say they do. I’d personally rather just buy the flour.


Misty May 17, 2009 at 10:26 PM

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. :)


cheeseslave May 18, 2009 at 7:06 AM

Misty – I am so glad it came out well!


Nicola June 5, 2009 at 3:27 PM

This bread is quite good with a slathering of raw honey.


Kateri July 29, 2009 at 6:27 AM

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!


cheeseslave July 29, 2009 at 6:45 AM

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.


vandana September 4, 2009 at 4:01 AM

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.


imblst July 13, 2011 at 1:25 PM

you could substitute maple syrup or another healthy sugar. i don’t cook w/honey.. i only use honey raw


adriana December 14, 2009 at 11:17 AM

Hi I loved this recipe!!!!!! I made it yesterday and it’s so good!!! Thank you!


Amy January 15, 2010 at 4:32 AM

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?


cheeseslave January 15, 2010 at 4:36 PM

Amy – I used large eggs. Did you use regular coconut flour? Not dessicated coconut, right?


Lillea Woodlyns February 21, 2010 at 12:05 PM

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 =-.


polly July 26, 2014 at 8:17 PM

i read on the bag of ground flax seed that you can use it in replacing the egg.. One table spoon of powdered flax seed to 1 TB water


Kate March 12, 2010 at 5:30 PM

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.


nymorningstar March 13, 2010 at 12:19 AM

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.


tina March 17, 2010 at 1:54 PM

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.


Julie April 29, 2010 at 10:50 AM

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?


Sara May 14, 2010 at 3:46 PM

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 :(


Jessie June 7, 2010 at 10:42 AM

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.


Anna June 7, 2010 at 10:54 AM


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.


Kelsey August 25, 2010 at 10:04 PM

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.)


cheeseslave August 25, 2010 at 10:22 PM

You could certainly give it a try!


Florentina September 18, 2010 at 1:22 AM

Hello from Switzerland! I’ve made your bread and it was great and very nourishing. I’m doing the Montignac diet so I couldn’t use butter, and I replaced it with olive oil, and the honey, with fruit sugar, and I also added some baking powder (and the result was great, the bread was compact, and the slices were impeccable). I’ve had it today for breakfast, with sliced fruits caramelised in the oven, and some milk. Anyways, I was looking for so long for a recipe of bread with low glycemic index, so I wanted to thank you very muck for your posts. Next on my list are your coconut flour blueberry muffins, and then the brownies or the other way around :). En tout cas, merci beaucoup et bonne continuation!


cheeseslave September 19, 2010 at 8:24 PM

Bonjour Florentina!

Merci beaucoup!

I wish you many years ahead of excellent health.

À bientôt,

Ann Marie


Charlotte October 24, 2010 at 2:53 PM

CAn I substitute coconut oil for the butter, my son can’t have dairy at all.


cheeseslave October 24, 2010 at 4:43 PM

@ Charlotte

Yes, you can


Charlotte October 24, 2010 at 6:39 PM

I made the bread and it turned out delicious; however, I am confused because I thought it would yield a bread that I could smash some peanut butter and jelly in between, and the slices are far to small. What can I do to make it rise like yours appeared to do?


cheeseslave October 29, 2010 at 10:09 AM

It doesn’t rise a lot. It’s a pretty small loaf.


pat February 22, 2013 at 9:32 AM

I am going to make this bread this weeked. However, I’m interested in knowing the calorie count.
Carbs, Protein, Fat, etc.

I don’t eat a lot of bread. I make almond buns which is delis…2 carbs per bun



Ame October 31, 2010 at 9:36 PM

I found the bread a little too sweet for sandwiches or anything like that. But it worked out great for french toast. Yum!

It was similar to something I found on another site (grain-free foodies) but yours raises a bit better.

Thanks for posting up so many great recipes.


Starr Kennelly November 21, 2010 at 10:09 PM

I am trying to avoid Phytic acid, which is in grains/nuts..etc.. From my research, Phytic Acid is a big problem for dental health, and my kids are expeirencing several cavaties. I tried this bread recipe tonight, and after slicing, drizzeled some honey, then served it to my 5 year old son. He loved it! This will be a healthy alternative to other flours, even though I am skeptical about the number of eggs?


Joanna November 22, 2010 at 5:02 AM

I notice there was no answer to the post that said is there any substitute for all those eggs for people with an egg allergy. I’m egg-allergic as well, so can anyone help with this?


Joyce December 11, 2011 at 8:11 PM

There’s a way to replace eggs w/ground flax seed in water–do a google search for it for exact method. Don’t know if it’d work w/coconut flour, but it’s worth a try! It’s done in a lot of g-f recipe.
Cheers, Joyce


Elizabeth Richardson January 30, 2011 at 3:59 PM

HI there! I have the book ‘Cooking with Coconut Flour’ – I noticed that your version of the coconut bread does not have any baking powder included in the ingresients. Hopefully your readers noticed that and did not have a loaf which would not rise!!!

Good useful book!

Cheers Elizabeth


Lucy February 1, 2011 at 3:30 PM

I have found (and have read) that grapeseed oil works best for replacing melted butter in recipes, and it has a very high tolerance to heat.
I haven’t tried this recipe yet, but I will try it when I get more coconut flour.


cheeseslave February 1, 2011 at 3:38 PM

Grapeseed oil is very high in omega 6 fatty acids, so it is really not recommended.


Sally February 2, 2011 at 10:28 AM

I made this bread this past weekend and at first did not care for it just because the texture and flavor were different than I expected, but now I cannot stop eating it! I really like it with homemade cream cheese (the cheese left from draining whey from yogurt) and honey. I will be making this again and am looking forward to trying the coconut flour pancakes. I’m trying these recipes to see I I could go grain free for a bit. If I don’t go grain free, I am still excited about the other options for wheat that are full of health benefits.


cheeseslave February 2, 2011 at 10:32 AM

Thanks, Sally!


lenstroh80@Detoxifying Diets March 1, 2011 at 12:26 PM

My mom use to bake bread using wheat because of the said healthy benefits so i must say I agree to you Sally..

I wonder how much will be the calorie distribution for each slice of the loaf?

And aside from coconut flour can I just use any flour as substitute?



Karen March 15, 2011 at 12:42 PM

I’m excited to try this as my daughter has chosen to give up grains for Lent.

But as I read of people looking for substitutes for eggs since they believe they have egg allergies, I want to encourage them to read up on Bee Wilder’s site as she believes the symptoms you get from eating eggs are actually HEALING symptoms. While you would not want to jump ship and start consuming 4 eggs/day, she would encourage you to start with a small amount of egg yolk several times a day (to allow the healing symptoms to happen but not make them so overwhelming as to stop you from wanting to eat eggs). Many people on her program who had been told were allergic to eggs now eat them in abundance…


Desiree March 22, 2011 at 4:59 AM

Going to try this today. Thus far I’ve had less than spectacular results with coconut flour. It’s so dense, the waffles I made tasted and felt like cardboard. I think with this I may separate the eggs and whip the whites a bit, to get some air into them and add baking powder AND soda. If it doesn’t come out, I’m excited to try the french toast fritatta! Yum!


Karen March 22, 2011 at 1:03 PM

I made this JUST to use it for the French toast fritatta! I did add baking soda AND i used the whip attachment on my hand mixer and really whipped the ingredients together (was too lazy to separate then whip the whites). I put it in the smallest glass pan i had (Pyrex; smaller by a tad than an 8×4 pan) and it came out quite nicely. It was dense like banana bread; held together well. I noticed when i ate the fritatta, tho, that i got this metalic taste in my mouth; there was only one pc of “toast” left, so I’m guessing the family was OK with it (didn’t want to mention the taste I got and put some subliminal msg in their heads!)…


Desiree March 22, 2011 at 3:50 PM

Alas, I was not impressed. It was waaaaaay too eggy. Very spongy and the flavor wasn’t that great. I toasted a slice though, and slapped on some butter and strawberry preserves and that was good. Going to try the fritatta tomorrow. Just not in love with coconut flour at this point. I really want to be though, would make being fully grain free so much easier!


carrie April 14, 2011 at 4:36 PM

I am allergic to chicken eggs, but I can eat duck eggs. My allergist says that most people who can’t eat eggs will be able to have duck eggs with no problems. I have found several people locally who sell duck eggs, as they are very expensive to order online. They taste exactly like chicken eggs.


cheeseslave April 14, 2011 at 6:37 PM

I wonder why. I wonder if it’s what they are feeding the ducks vs. the chickens.

I have heard from some people that they can eat eggs from pastured chickens who are not fed soy.


Karen April 15, 2011 at 1:17 PM

Carrie – you might want to consider this from “Healing Naturally” by Bee Wilder: “The fact is the body can, and will, react to healthy unadulte….do not be alarmed if you get healing and detoxifying reactions from healthy foods like eggs, unrefined coconut oil, butter, and many other good healing foods. Eggs are a good example since they are high in sulphur, which is one of the 7 macrominerals the body requires, and it is most important for detoxification processes in the body. The same is true for garlic and other foods high in sulphur. ”


Sü Smith April 22, 2011 at 5:51 AM

This recipe looks SO yummy! I can’t wait to try it. I’m an uber big fan of coconut products.

My partner has been experiencing many symptoms of gluten intolerance. Me, I’ve finally decided to take the plunge and cut the grains out of my diet as well.

Grainy stuff has turned me off for some time now, but for certain meaks it’s nice to have something bread like. This will work out great, along with your other recipes!


Meghan May 8, 2011 at 6:07 PM

Made this tonight to accompany braised lamb shanks and it was AMAZING! I turned it into herbed cheese bread by adding some dried herbs de provence and sprinkled parmesan on top. Also added a tsp each of baking soda and non-aluminum baking powder, which gave it a light texture. A great base recipe. Thanks!


Sky May 18, 2011 at 1:48 PM

I am on the candida diet and cannot have any honey or sugar at all. Has anyone tried this recipe without honey or know a sugar free subsitue?


cheeseslave May 18, 2011 at 11:47 PM

I have made it lots of time without the honey and it comes out great.


Sky May 19, 2011 at 7:55 AM

Ok so I tried the recipe last night, and it was awful! It was so salty….what did I do wrong?


Karen June 1, 2011 at 6:50 PM

Sky, Sounds like you may have used salted butter instead of cultured butter. If so, then omit the salt or used cultured butter. I bake mine in a glass pan and it works/tastes great! Karen :o)


Charlene October 29, 2011 at 8:33 PM

As I am on the candida diet also, I spoke to my doctor about coconut sugar.
The GI Index is 35 plus the vitamins and minerals are off the charts in many areas. I would bring The 2-page info chart from online and ask your doctor if it is acceptable. Mine did (in moderation) and I am thrilled.
I’m excited to bake this tonight!
Thank you


Loretta June 15, 2011 at 11:43 AM

Hi! Thank you so much for the great recipe. I am on a yeast free eating plan (Body Ecology diet) and am really missing my bread more than anything else.
Question: Can I make this in a bread machine? How much does this make? Can you double the recipe?


Loretta June 15, 2011 at 11:48 AM

another question: do you use straight cocnut flour or a coconut flour mix?


Alisue July 2, 2011 at 9:11 AM

Will have to try this recipe….


bash147 July 2, 2011 at 6:52 PM

Whenever I try to make a coconut flour bread it comes out incredibly dry. I can’t understand it, I mean yours looks soo good


shoppmk July 3, 2011 at 11:04 PM

I really need to try this recipe! I’ve tried a few and they haven’t been a hit with the family- they’re used to unusual breads, but the GAPS ones we’ve tried are too crumbly and funny tasting… Thanks for the new way to go!


Karen A. July 5, 2011 at 9:49 AM

Thanks for another really tasty recipe! I love the texture of this bread.


leighann July 6, 2011 at 5:55 PM

Can you make coconut flour at home using organic, unsweetened & shredded coconut from the store? Maybe by pulsing it in a food processor?


FarmerKimberly July 9, 2011 at 12:56 PM

I hope someone answers this because that is an interesting idea . . . although, I wonder if it would be cost effective. It might just be cheaper to buy the flour. Not sure. But I wonder if you could desiccate the meat from a coconut and then food processer it.


FarmerKimberly July 10, 2011 at 1:42 PM

I just read on another post that someone did pulse shredded coconut in their food processer and it worked. But, the coconut was a little oily.


Lori November 17, 2012 at 2:35 PM

I know this is an old post, but in case you still need to know, making coconut flour from unsweetened shredded coconut just requires that you dehydrate the coconut for several hours before grinding it into a flour.


FarmerKimberly July 7, 2011 at 8:35 AM

Is wheat flour bad for everyone, or only people who have a specific grain issue?


imblst July 13, 2011 at 1:34 PM

wheat is avoided by those who are gluten intollerant. sprouted wheat used to make flour is a much better choice by those who are not avoiding wheat. many people try to stay away from grains such as wheat. that’s why there are so many attempts to make a gluten free bread… ’cause everyone still wants bread… YUM

I use sprouted wheat flour… but i think i may give this recipe a try.


Sonia July 8, 2011 at 12:49 PM

Tried this the other day but in a muffin pan instead of as a loaf and it was yummy! :)


colleentara July 11, 2011 at 7:51 AM

I love this bread and so does my son. We aren’t on strict GAPS anymore, so I use a homemade baking powder– cream of tartar and pure baking soda.


LeahS July 19, 2011 at 8:49 AM

I have wanted to order that ghee but the shipping is so expensive! And that bread looks tasty!!


Olivia August 8, 2011 at 4:33 AM

I made this recipe this morning and absolutely LOVED IT!! It was my first time using coconut flour and I realized I couldn’t of been living without the’s that good. My mom, who’s on a diet and doesn’t know this bread is super high calorie!, tried it and LOVED it, too! We’ve already eaten half the loaf! Thanks for such a fantastic recipe and I look forward to making more from you in the future! XOXO


Annie August 20, 2011 at 8:15 AM

I just made this…wonderful!
And for our low carb/high protein/highish fast Paleo diet, I figured out the carbs/proteins/calories and thought I would pass them along.

Based on 12 slices/loaf:
Carbs 7
Protein 4
Cals 112

Spread a little Coconut manna on a slice and it is like dessert!


Purple_Kangaroo September 11, 2011 at 2:42 PM

I use 1/4 tsp. of baking soda plus about a half-teaspoon of apple cider vinegar or lemon juice (or any other acid) instead of baking powder. I don’t know if that would work with the GAPS diet or not.


Mali @ The Korsten Chronicle September 26, 2011 at 9:01 AM

Just made this and it turned out lovely! Thanks for the recipe :)


Sarah October 8, 2011 at 9:14 PM

Hello I am on a anti candida diet, I am just beginning to learn to cook and eat gluten, dairy and sugar free. In your coconut bread recipe, could I use coconut oil instead of butter? And Stevia instead of honey? I think the consistency should balance out


Charlene October 29, 2011 at 8:38 PM

As I am on the candida diet also, I spoke to my doctor about coconut sugar.
The GI Index is 35 plus the vitamins and minerals are off the charts in many areas. I would bring The 2-page info chart from online and ask your doctor if it is acceptable. Mine did (in moderation) and I am thrilled.
I’m excited to bake this tonight!


Ester November 14, 2011 at 8:13 PM

This bread is delicious! I did ferment the coconut flour with whey overnight and added baking soda with apple cider vinegar to make it GAPS friendly. Thank you for the recipe. I will be posting it to my blog soon along with a link back to your website. Many thanks!


Tina~ November 22, 2011 at 7:04 AM

We have two children who were allergic to eggs.
One is ok with pastured organically raised chicken eggs from chickens NOT fed
soy, the other is still allergic to those eggs, but is ok with cleanly raised guinea fowl eggs.
She had been ok with duck eggs too, but the duck egg farmer started feeding commercial
feed so she reacts to that.


Nance November 22, 2011 at 9:34 AM

Hi all, I was planning on making this for some alternative stuffing for the bird on Thanksgiving. A question, though…has anyone tried making this with bacon grease for a little more savory flavor and do you think it would work? Maybe add a little thyme, poultry seasoning, etc? Just a thought, but would appreciate any feed back.


Christina December 14, 2011 at 12:24 AM

Wow. Thank you for posting this- I can’t wait to try it out. Looks amazing. AND I have been looking everywhere for grass-fed ghee. Thank you again! : )


Dina December 15, 2011 at 6:16 AM

Can i use coconut oil instead of butter or ghee.


Carrie January 26, 2012 at 11:15 AM

I love this non-bread-bread! I just started the SCD and have nut allergies so I can’t do almond flour. I was craving all things starchy and this does the trick. Thank you for this wonderful recipe!


Ianina February 21, 2012 at 6:58 PM

Thank you for this recipe!!!! The bread is delicious! My two kids, who are always reluctant to try new things I cook, loved the bread and asked for more!
I cut down all ingredients by about a third, and it was:
4 eggs, 1/2 cup coconut flour, 1/3 cup butter, 1 1/2 tbsp honey, 1/2 tsp sea salt, and I added 1/4 spoon baking powder. Also, very important, if you use these proportions, the baking time will be also less (1/2 hour instead of 40 minutes).
I’m not doing a strict GAPS diet at this time, but I’m definitely trying to avoid grains and refined sugars. This is an excellent way of eating some “bread”, if you are a bread lover like me.


Rose February 27, 2012 at 1:12 PM

Just like Lillea, my son has an egg allergy and I didn’t realize (before I bought a good amount of this flour) that every recipe has a good amount of eggs attached. Does anyone know what else I can do to make it work?? I’m also on the GAPS diet…


Julie McAllister, Mystic March 14, 2012 at 12:26 PM

I just made this today. This is our first bread since being on GAPS Intro. We would have eaten the whole loaf (with lots of homemade raw butter) if I would have let us. THANK YOU for this!!


Helen Levashoff March 15, 2012 at 2:37 PM

I experimented with this recipe and substituting coconut pulp instead of the coconut flour. I made a double batch of coconut milk, following the directions from Tropical Traditions video for making coconut milk.
I did add the 1 teaspoon of baking powder and coconut crystals instead of honey. The bread came out delicious! Glad to find a use for all that coconut pulp!


Susan Dabney May 26, 2012 at 9:07 AM

Coconut bread recipe worked fine but I would say sticking could be an issue with that many eggs, depending on the pan. Next time I will use a little coconut flour on the pan as well. Thanks for the recipe. I will check out your other blog as well.


Glenna Jones Kachtik November 19, 2012 at 2:13 PM

Was wondering if anyone had tried using Blue Agave instead of honey? Did it affect the outcome badly? Any difference in the measuring since the agave is thinner than the honey?


Leah G November 21, 2012 at 12:42 PM

Thank you Anne Marie for all your wonderful contributions to the Whole Foods community! I was scrambling to find a non nut grain free bread stuffing for my little ones and of course found yours. I hope you dont mind but I wanted to post that after reading all the years of comments I did somewhat blend your recipe with Cara’s at Health Home Happy. I used 6 eggs, 3/4 c coconut flour, 1/3 c coconut oil, 1/3 cup coconut milk (homemade), 1/2 t salt, 2T honey. still cooked 350 for 40 min. I have to say the crumb on this is excellent for a coconut product. I am impressed. its not dry or crumbly at all. I just sliced it all up it it held together beautifully. Thank you again. Have a wonderful Thanksgiving!


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Karie {Girl Going Country} August 5, 2013 at 8:05 PM

I tried this tonight and it was by far the best paleo-friendly bread recipe I’ve tried! I put it in too large of a bread pan though, so it was only a couple inches high…but my husband said it was yummy and dense, and that’s very high praise! Would be great with butter or honey on it – but was also wonderful straight up and warm out of the pan.


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Pyriel May 7, 2014 at 9:29 AM

So I made your bread and let me tell you first that in the last week I have made so many different breads that were all so terrible. I have also learned I can not stand Flaxseed Flour. I did add the baking soda but it all looked to thick and so I added an egg, 1 TSP of melted coconut oil (only 1 tsp no more!) and coconut milk (and a little water) until it looked a bit more creamy but not too wet. Close to thick pancake batter. It did require a little extra baking but I can say this is the best bread we have ever made hands down. and the extra coconut oil and milk actually keeps the bread moist and sweet so we just eat it as a snack or toast it for sandwiches. We will be playing with the recipe to see if we can make it into a cinnamon type sweet cake but for bread this is perfect. Thank you!!!

P.S. I think some people forget how important taking steps of the steps in a recipe is for new people to coconut flour and the paleo / keto diets so thank you for the pictures even if a lower quality they helped me know that my batter was not right!


Pyriel May 16, 2014 at 5:36 AM

I meant taking photos of the steps.*.


Blake May 15, 2014 at 11:04 PM

so good!


Ann Shaw June 30, 2014 at 6:07 AM

Do you have this bread recipe in weight measurements please? I’m never too sure about cup sizes – they seem a bit imprecise.


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Lisa Martini March 14, 2015 at 2:10 PM

Just made this and it came out great – only con is that I thought it tasted too eggy for me. Wondering if there is a way to just use egg whites instead.


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