Learn how to make coconut flour bread that bakes perfectly every single time. This recipe is gluten-free, incredibly easy to make, and tastes incredible.
If you’ve been around here for a while, you know we have shared a few bread recipes. This includes a keto version and a low calorie version. None, however, have been as delicious or easy as this.
A coconut flour bread recipe that works as toast, in sandwiches, or even French toast? You have definitely come to the best place!
Coconut Flour Cauliflower Bread {vegan, Keto}
What we love about this recipe is just how much it tastes like good white sandwich bread. Even though coconut flour is a key ingredient, I promise you won’t be able to taste it!
The beauty of bread coconut flour is that even novices can make it taste like a pro. Just put a little effort, and the bread will taste heavenly. Ready to cook some up? Here you go!
Start by adding the coconut flour, baking powder, salt, and psyllium husk in a bowl and stir together. Add butter to the dry ingredients and stir until it gets crumbly.
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Now, add the apple cider vinegar and water to the beaten eggs and mix lightly. Add the dry ingredients and beat with the mixture until just combined.
Now Your batter is ready to bake. Preheat the oven and line a small bread pan with parchment paper. Pour the batter into the pan and let it bake until the color gets brown. Now tent with foil and keep baking until a toothpick comes out clean.
Allow the bread to cool in the pan and lift it into a cooling rack. Cut it into pieces and enjoy it with the tea.
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To freeze: Slice your bread, wrap individual pieces in plastic, and then foil. Now it is ready to freeze for 3-4 months straight.
Although coconut flour is a key ingredient, this bread doesn’t taste very much like it. It’s similar to a white sandwich bread but with a more buttery and dense texture.
It is not possible to replace all purpose flour with the coconut kind, as both have different baking properties. If you have leftover coconut flour on hand, try some coconut flour recipes.
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Adding Psyllium husk and baking powder to the batter will allow the bread to rise slightly. However, unlike a wheat-based bread, it won’t rise too much.
Learn how to make coconut flour bread that bakes perfectly every single time. This recipe is gluten-free, incredibly easy to make, and tastes incredible.
TO FREEZE: Slice your bread, wrap individual pieces in plastic, and then foil. Now it is ready to freeze for 3-4 months straight.
Coconut Flour Bread (keto, Low Carb, Paleo)
Serving: 1 slice Calories: 156 kcal Carbohydrates: 8 g Protein: 5 g Fat: 12 g Sodium: 201 mg Potassium: 43 mg Fiber: 5 g Vitamin A: 349 IU Calcium: 52 mg Iron: 1 mg NET CARBS: 3 g
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I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.This super easy low carb coconut flour bread requires just 7 ingredients and can be made from scratch in under an hour! No yeast required, this quick bread is Paleo-friendly, keto-friendly, gluten-free, and dairy-free. Slightly sweetened with honey, this bread tastes delicious on its own, or toasted and spread with jam. Bake a loaf or two so you can enjoy homemade bread anytime!
Coconut Flour Bread Recipe
I don’t know about you, but for me, there’s just something so magical about pulling out a freshly baked loaf of bread from the oven, the heat from the oven hitting my face and the smell of bread enveloping the kitchen.
I’ve made countless types of bread, from our favorite soft fluffy gluten-free bread, to rosemary focaccia bread, to no knead artisan bread, and soft gluten-free dinner rolls.
Many bread recipes usually call for yeast, and while I personally love the rise and airy pockets that yeast imparts to a homemade loaf, using yeast usually implies more time required for rising, and slightly more complexity to the recipe.
Best Coconut Flour Bread Recipe
Basically, after coconut milk has been squeezed and extracted from coconut meat, the remaining coconut meat is dried at a very low temperature before being processed into a fine flour that is then used for baking, especially for those on
Since coconut flour absorbs a lot of moisture, baked goods using coconut flour tend to require a lot of liquid and a lot of eggs to help the ingredients bind together and provide moisture.
While most loaves require at least 2 to 3 cups of all-purpose flour or other types of flours, this coconut flour bread recipe only needs 3/4 cup of coconut flour.
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Ready to make a loaf (or two) right now? Let’s dive right in and learn how to make bread with coconut flour!
Preheat oven to 350F and grease a8″ x 4″ metal loaf pan. You may also line the pan with parchment paper if you prefer. Adjust the oven rack to the middle position.
Sift the coconut flour, salt, and baking powder into the bowl with the wet ingredients and whisk well to combine until you get a homogeneous liquid batter (the batter will be quite liquid, but that’s perfectly fine).
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Bake for 40 to 45 minutes until the top is golden brown and a toothpick inserted in the middle comes out clean.
Let the loaf cool on a cooling rack for at least 10 to 15 minutes until it reaches room temperature before cutting a slice of this delicious bread and enjoy!
Yes, you can! To freeze, wrap the loaf inplastic wrapand freeze for up to 2 months. Let the loaf thaw overnight in the refrigerator before slicing. You can also heat up the bread slight in the oven if you prefer to eat it warm, or toast the slices as an when you want to eat it.
Best Coconut Flour Recipes: Simple And Delicious
Yes, coconut flour is great for baking, especially if you are on a low-carb, paleo or ketogenic diet. It can be used for making cookies, quick breads, yeast breads and cakes. A little coconut flour goes a very long way, so a packet of coconut flour will last you a pretty long time (or at least quite a number of recipes).
Since coconut flour is the star of this coconut bread recipe, and because it is very fiber-rich, it absorbs a lot of moisture compared to other flours, I do NOT recommend that you substitute it with other flours in a 1:1 ratio.If you really wish to substitute it, remember that for each 1/4 cup of coconut flour, you will need at least 1 cup of other flour.
Because coconut flour is a very absorbent flour, a recipe that uses coconut flour requires quite a lot of liquids/moisture so that the final texture of the baked good does not turn out dry. Eggs provide both the binding power as well as the necessary liquid needed to create the best texture, which is why coconut flour recipes tend to ask for many eggs.
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P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!
This super easy low carb coconut flour bread requires just 7 ingredients and can be made from scratch in under an hour! No yeast required, this quick bread is keto, Paleo-friendly, gluten-free, and dairy-free. Slightly sweetened with honey, this bread tastes delicious on its own, or toasted and spread with jam. Bake a loaf or two so you can enjoy homemade bread anytime!
Coconut Flour: Since coconut flour is the star ingredient of this recipe, and it absorbs a lot of moisture compared to other flours, I do NOT recommend that you substitute it with other flours in a 1:1 ratio. If you really wish to substitute the coconut flour, remember that for each 1/4 cup of coconut flour, you will need 1 cup of other flours.
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Eggs:This recipe uses 6 eggs, as the coconut flour absorbs a lot of moisture, which the eggs provide along with structure. Alternatively, if you prefer not to use the egg yolks, you can use 12 egg whites instead of 6 whole eggs. I have not made this without eggs, so I don’t know how this bread will turn out with an egg substitute.
Coconut Oil: For baking, I prefer using refined coconut oil (which has a more neutral flavor) as opposed to extra virgin coconut oil (which has a stronger coconut taste and smell). If you do not have coconut oil, you can also use other neutral vegetable oils (such as avocado oil, sunflower oil, corn oil) or melted vegan butter. Alternatively, if you are
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