Coconut flour bread is so easy to make. This coconut flour 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.
Coconut flour bread is a great option if you are on a gluten-free or grain-free diet. This recipe is also casein-free and can be dairy-free, if you use coconut oil instead of ghee or butter.
The other thing that is great about coconut flour bread is it uses 6 eggs per loaf. Eggs are high in protein and fat-soluble vitamins like vitamin A and D, which makes them very nutritious.
You can use coconut flour bread for sandwiches, toast, in classic French onion soup and for breadcrumbs.
Coconut Flour Bread
Eggs, organic, from pastured chickens (6)
Ghee, melted butter, or coconut oil (1/2 cup)
Honey (2 tablespoons)
Sea salt (1/2 tsp)
Coconut flour (3/4 cup)
Optional: Baking powder, aluminum free (1 teaspoon)
1. Preheat the oven to 350 degrees F.
2. Blend all ingredients in a food processor (or use a whisk) until there are no lumps. Pour into greased bread pan.
3. Bake in preheated oven for 40 minutes.
I adapted this recipe from Bruce Fife’s 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 SCD and Paleo friendly.
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