This super easy coconut flour bread requires just 7 ingredients and can be made from scratch in under an hour! No yeast required, this quick bread is low-carb, 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!
Jump to:
- My Love for Homemade Bread
- An Easy Loaf of Quick Bread
- What is Coconut Flour?
- Why This Recipe Works:
- Ingredients You’ll Need:
- Ingredient Notes/ Substitutions
- How to Make Coconut Flour Bread
- Dish by Dish Tips/Tricks:
- Recipe FAQS:
- Other Quick Bread Recipes You’ll Love:
- Delicious Bread Recipes to Bake:
- 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).
Some of my favorite quick breads include this easy honey oat bread, this almond flour bread, as well as this flaxseed coconut bread.
What is Coconut Flour?
Today, I wanted to make a loaf of quick bread that used coconut flour exclusively (no other flours required). If you’ve never baked with coconut flour before, here are the deets.
Coconut flour is basically a naturally gluten-free and 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.
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 liquids and 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 goes a long way. 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 bread recipe is one you’ll want to keep on hand all the time. All you need is 7 easy ingredients (including salt and baking powder), and less than an hour to get a loaf of coconut bread ready from scratch. Soft, pliable, and tasty, this is definitely going to be a favorite at your house!
Because coconut flour is low in carbohydrates too, this bread makes a great low-carb loaf that is Paleo-friendly, keto-friendly, and naturally gluten-free and dairy-free too. So what’s not to love about it? Ready to make a loaf or two right now? Let’s dive right in.
Ingredients You’ll Need:
Ingredient Notes/ Substitutions
- Coconut Flour: Since coconut flour is the star ingredient of this coconut bread 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 it, remember that for each 1/4 cup of coconut flour, you will need at least 1 cup of other flour.
- Eggs: This recipe uses 6 eggs, as the coconut flour absorbs a lot of moisture, which the eggs provide alone with structure. I have not made this without eggs, so I don’t know how this bread will turn out with an egg substitute.
- Coconut Oil: If you do not have coconut oil, you can also use other neutral vegetable oils.
- Almond Milk: I like using my 5-minute homemade almond milk, but you can also use other non-dairy milks such as cashew 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 not sweet), you can simply leave out the honey.
How to Make Coconut Flour Bread
1. Preheat and Grease
Preheat oven to 350F and grease a 9 x 4″ loaf pan. 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 loaf cool for at least 10 to 15 minutes before slicing.
Dish by Dish Tips/Tricks:
- 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 loaf, 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.
Recipe FAQS:
To store, place the coconut flour bread in an airtight container and store in the refrigerator for up to 1 week.
Yes, you can! To freeze, wrap the loaf in plastic wrap and 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.
Since coconut flour is the star of this coconut bread 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 it, remember that for each 1/4 cup of coconut flour, you will need at least 1 cup of other flour.
Other Quick Bread Recipes You’ll Love:
- Low Carb Almond Flour Bread (Gluten-Free, Dairy-Free)
- Easy Honey Oat Bread (Gluten-Free, Dairy-Free Option)
- Flaxseed Coconut Bread (Gluten-Free, Dairy-Free)
- Easy Rosemary Cornbread (Gluten-Free, Dairy-Free)
- Super Moist Pumpkin Bread (Gluten-Free, Dairy-Free)
- Gluten-Free Pumpkin Bread (Dairy-Free, Vegan)
Delicious Bread Recipes to Bake:
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!
Print
Low Carb Coconut Flour Bread (Gluten-Free, Dairy-Free)
- Prep Time: 5 mins
- Cook Time: 45 mins
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
This super easy coconut flour bread requires just 7 ingredients and can be made from scratch in under an hour! No yeast required, this quick bread is low-carb, 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!
Ingredients
- 6 large eggs, room temperature, beaten
- 1/2 cup coconut oil
- 1/2 cup unsweetened almond milk
- 1 tablespoon honey
- 3/4 cup coconut flour
- 1/4 teaspoon salt
- 1 1/2 teaspoons baking powder
Instructions
- Preheat and Grease: Preheat oven to 350F and grease a 9 x 4″ loaf pan. Adjust the oven rack to the middle position.
- Whisk Wet Ingredients: In a large bowl, beat the eggs, coconut oil, almond milk, and honey together.
- 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).
- Transfer Batter to Pan: Pour the batter into the prepared loaf pan.
- Bake: Bake for 40 to 45 minutes until the top is golden brown and a toothpick inserted in the middle comes out clean.
- Allow to Cool: Let loaf cool for at least 10 to 15 minutes before slicing.
Notes
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 alone with structure. I have not made this without eggs, so I don’t know how this bread will turn out with an egg substitute.
Coconut Oil: If you do not have coconut oil, you can also use other neutral vegetable oils.
Almond Milk: I like using my 5-minute homemade almond milk, but you can also use other non-dairy milks such as cashew 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 not sweet), you can simply leave out the honey.
Storing/Freezing: To store, place the coconut flour bread in an airtight container and store in the refrigerator for up to 1 week. To freeze, wrap the loaf in plastic wrap and 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.
Adapted from: Paleo Grubs
- Category: Bread
- Method: Baking
- Cuisine: American
Keywords: coconut flour bread, coconut bread
It’s really delicious, but it looks NOTHING like the photo, which appears to be of a more conventional bread made with yeast and wheat flour. The loaf this recipe makes is fairly flat and a deep yellow from the eggs. Definitely if you can’t have grain this is worth a try. I tried it because I’m going to have some guests who can’t have grain at a gathering and sandwiches are on the menu. It may be challenging to make a sandwich with this bread, but it should still go well with the fillings. Thanks for developing the recipe!
I made it without sweetening, and it still has plenty of flavor. Although it didn’t raise a lot, the texture is light.
To the question of whether this could be made in a bread machine: No. Bread machines are for yeast breads that require kneading and raising.
★★★★★
Clarifying, regarding the photos– that is, the particular loaf I made looked nothing like what’s pictured here; it got nicely browned around the sides and bottom but not on the top like in the photos.
And no one would need to use a bread machine because this recipe is quite simple and quick to mix up.
Hi Elene!
Thanks for your lovely comment – I’m glad you enjoyed the taste (although it didn’t rise as much as you’d like!). And yes, it’s totally not necessary to use a bread machine because it comes together very easily, and the batter is rather liquid.
I’m still trying to figure out why your bread didn’t rise though – did you check if your baking powder is fine? The photos were of the exact recipe you used (using baking powder) – note that the bread will not rise as much as if it included yeast.
Also, if you would like a grain-free bread that would be lovely for sandwiches, you could try making this coconut flaxseed bread: https://www.dishbydish.net/gluten-free-flaxseed-coconut-bread/.
Fingers crossed your gathering goes well!
Thank you! I’m used to making quick breads with baking powder, and this one honestly didn’t raise as much as usual, though it was plenty light and airy. Also, although the sides were as brown as I felt they could afford to be without burning, the top was more yellow than brown, a very different effect from the crust in the photos, but it was baked through thoroughly.. Oven temps can vary, so who knows? I will definitely try fresh baking powder next time. I think there will be a next time, as this recipe is getting rave reviews so far from a couple of folks I gave samples to. I’m sending it to my friends who don’t tolerate grains.
Yes, I was thinking of trying the coconut/flax one too, just didn’t have enough flax in the cupboard.
YAY for the rave reviews from your grain-free friends! Regarding the crust, maybe you can leave it baking for a little while longer so the crust turns a little more brown. Hope this helps, and hope to see you around the blog again sometime soon!
Can I make this in a bread machine?
Hi Michelle, I’ve never made this in a bread machine before. The batter is rather liquid (take a look at the step by step process shots in the post to get an idea of the consistency of the batter) – and I’m not sure how it will work in a bread machine. But if you do make it in the machine, I’d love to know how it came out!
Hello Felicia,
How interesting is it for me to learn about the low-carb property of the coconut flour and yet it is not easily found in supermarkets in SG.
Because I love freshly baked bread but have to restrict the amount I can consume daily due to its carb intensity. Now that I know coconut flour is low-carb, I am quite determined to search it out and get some for myself to try out your recipe .
Thanks for sharing this information. 🙂
Love you sweetie!
Mum
★★★★★
Hi mummy I hope you enjoy this coconut bread! I believe it should be easy to find – try Red Mart it might have coconut flour in stock! 😉