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


  • Author: Felicia Lim
  • 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

Scale

Instructions

  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: 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.

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

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