Low Carb Coconut Flour Bread (Gluten-Free, Dairy-Free)

My Love for Homemade Bread

Of all baked goods, my favorite is definitely homemade bread.

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.

An Easy Loaf of Quick Bread

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.

That’s why I am also a big fan of quick breads – which basically refer to loaves that use baking powder or baking soda for leavening (as opposed to yeast).

Favorite Gluten-Free Quick Bread Recipes:

• Honey Oat Bread (Gluten-Free, Dairy-Free Option)
• Almond Flour Bread Recipe (Gluten-Free, Low-Carb)
• Flaxseed Coconut Bread (Gluten-Free, Dairy-Free)

What is Coconut Flour?

Today, I wanted to make a quick bread that is also low carb with the use of coconut flour exclusively (no other flours required).

If you’ve never baked with coconut flour before, here are the details.

Coconut flour is a high-fiber flour that is ground from dried coconut meat.

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 low carb diet or ketogenic diet.

Is Coconut Flour Gluten-Free?

Yes, coconut flour is gluten-free, since it is made from coconut dried coconut meat, and coconut is naturally gluten-free.

Is Coconut Flour the Same as Shredded Coconut?

Coconut flour is not the same as shredded coconut, and cannot be substituted in a 1:1 ratio for shredded coconut or other flours.

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.

Remember that while coconut flour may be a little more expensive than other flours, a little bit goes a long way, so be very careful with the amount of coconut flour your use.

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.

Why This Recipe Works:

This coconut flour loaf recipe is one you’ll want to keep on hand all the time.

• Simple Ingredients: This coconut flour bread recipe has a short ingredient list – literally just 7 easy ingredients (including salt and baking powder). You might even already have all these ingredients on hand!
• Easy to Make: No kneading or rising time required and in less than an hour you can get a loaf of easy coconut flour bread ready from scratch.
• Great Texture: Soft, pliable, and tasty, this light and fluffy coconut flour bread is easy to eat and enjoy, and can be eaten by itself, or toasted and spread with jam.
• Low Carb: Because coconut flour is low in carbohydrates too, this delicious keto coconut flour bread recipe makes an amazing low-carb loaf that is great for those following a low-carb diet, Paleo diet, or a keto diet. While this low-carb bread may not taste or look exactly like traditional bread or regular wheat bread, this lighter keto coconut bread sure is delicious!
• Gluten-free and Dairy-free: Most importantly, there is no wheat flour or dairy in this coconut flour recipe, making it totally gluten-free and dairy-free too, which means that those who have Celiac disease, or are on a gluten-free diet or have gluten and lactose intolerances can enjoy it without worries!

Ready to make a loaf (or two) right now? Let’s dive right in and learn how to make bread with coconut flour!

Ingredients You’ll Need:

Here’s a visual overview of the ingredients required to make this easy low carb bread.

(For exact measurements and quantities, please scroll down to the recipe card at the bottom of the post!)

Ingredient Notes/ Substitutions:

• 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.
• 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 not lactose-intolerant, feel free to use normal melted butter or ghee instead.
• Almond Milk: I like using an unsweetened  version of my 5-minute homemade almond milk, but you can also use other non-dairy milks (such as cashew milk, tigernut milk, rice milk, oat milk, or soy milk).
• Honey: I used honey to sweeten the bread a little, but you can also use maple syrup or agave nectar if you prefer. Alternatively, if you prefer a more savory bread (or bread that’s simply not sweet), you can simply leave out the honey.
• Baking Powder: In this coconut flour quick bread recipe, baking powder is the leavening agent that will help the batter to rise and give it a light, fluffy texture, so make sure you include it. If you have Celiac disease or are gluten-intolerant, make sure you use certified gluten-free baking powder.

How to Make Coconut Flour Bread

1. Preheat and Grease

Preheat oven to 350F and grease a 8″ 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.

2. Whisk Wet Ingredients

In a large bowl, beat the eggs, coconut oil, almond milk, and honey together.

3. Add Dry Ingredients

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).

4. Transfer Batter to Pan

Pour the batter into the prepared loaf pan.

5. Bake Until Golden Brown

Bake for 40 to 45 minutes until the top is golden brown and a toothpick inserted in the middle comes out clean.

6. Allow to Cool

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!

Dish by Dish Tips/Tricks:

• Use a Metal Loaf Pan: For best results, I find that using an 8″ x 4″ metal loaf pan yields and allows the coconut flour bread to brown evenly on all sides as well as the bottom (while using a glass or ceramic pan does not).
• Make Individual Buns: If you want to make small individual buns instead of an entire loaf, you can simply divide the batter for this coconut bread recipe between the cavities of a muffin tin. Bake at 350F for 20 to 25 minutes until golden brown on the top and a toothpick inserted in the middle comes out clean.
• For a Sweeter Loaf: If you want a slightly sweeter loaf, you can increase the amount of honey to 2 tablespoons.
• For a Savory Loaf: If you prefer a savory sandwich bread, simply leave out the honey and add ground herbs such as garlic powder or onion powder instead. You can also mix in dried rosemary, oregano thyme with the batter for extra flavor. You can also top the batter with sesame seeds before baking.

Recipe FAQS: