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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