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Home Baked Grain-Free Organic Coconut Flour Bread

Gluten-free does not necessarily mean good. Contrary to what the crafty marketers of gluten-free products would lead us to believe, just because something lacks gluten does not mean that it is a “health food.” With the gluten-free food market predicted to reach heights of $5 billion dollars annually by 2015, companies are scrambling to concoct the most palatable pseudo-breads, alternative noodles and fake cupcakes they can...even if that means adding questionable chemicals, cheap oils and artificial flavorings. So next time, instead of reaching for that dry factory made gluten-free bread, try a slice from a moist, fresh-baked loaf made from organic coconut flour and heaping with golden homemade butter! Did I mention that this whole food bread is inexpensive, quick to make and only requires 6 ingredients? Simple gluten-free baking at its best.

nutrient dense foods

Gluten-Free: The best thing since sliced bread?

The story of gluten is being told everywhere these days, in the complex text of esteemed scientific journals to the bright pink fonts of “glutenista” social media. Put simply, the protein gluten, as found primarily in wheat and other cereal grains, is irritating and potentially hazardous to the human gut and autoimmune system. This vexing anti-nutrient must be appropriately neutralized by soaking and sprouting, or avoided completely by those with gluten intolerance and celiac disease. Yet, in all this hype about eliminating gluten from the diet, it is important to remember that it is not okay to swap gluten out and replace it with other damaging food toxins.

With 20% of the new packaged snacks introduced to U.S. grocery stores last year proudly carrying the stamp of “gluten-free,” many people are avoiding infamous gluten by chomping away at a bizarre assortment of oddly concocted processed goods in the name of health. Next time you are at the grocery store, go on an undercover mission to scope out the gluten-free breads. Most of them are kept sealed up in the freezer section, away from the normal breads where they are “specially” marked with outrageous prices (the average for a 14-oz loaf is $6.50 by the way) and tied up neatly in appealing packaging. The most popular gluten-free breads have upwards of 25 different ingredients in just one loaf including such questionable items as: fruit juice concentrate, corn syrup, artificial coloring, vegetable oil, evaporated cane juice, “mold suppressants” and citric acid, among other unrecognizable compounds. Rancid oils, refined sugars and synthetic flavors are damaging to the gut, free-radical creating and can be very addictive. Not to mention, most factory made breads are processed at high heat and loaded with emulsifiers to expedite production. While gluten-free breads can be tempting in both convenience and taste, it is important to be aware of just what you are consuming and make informed choices that best support your goals.

Homemade Organic Coconut Flour Bread

If you have ever tried to make gluten-free breads at home before, you know what it can be like. Clamoring around with measuring cups, shuffling a bunch of flours and gums and sweeteners and starches in circles around the counter, it often feels more like an expensive science experiment than quaint home-baking. This recipe for coconut flour bread is simple, with just 6 recognizable, quality ingredients. Because coconut flour is higher in fiber, protein and fat than other wheat alternatives, it delivers a unique, spongy texture that lends itself well to quick breads and muffins. Coconut flour is very dense and absorptive, meaning that a little goes a long way and a high proportion of liquid ingredients are needed in recipes. If you are new to cooking with coconut flour, brief yourself on the health benefits of coconut flour and tips for cooking with coconut flour for optimal results. For more creative and scrumptious recipes like this one, check out Cooking with Coconut Flour by Dr. Bruce Fife.

Coconut Flour Bread 1

Makes 1 small loaf 

6 eggs

2 tbsp raw honey

1/2 cup grassfed ghee, coconut oil or butter*, melted

1/2 tsp celtic sea salt

3/4 cup organic coconut flour, sifted

1 tsp aluminum-free baking powder



Preheat oven to 350 degrees F. In a medium-sized bowl mix eggs, ghee*, honey and sea salt until well-blended. Combine sifted coconut flour and baking powder, and whisk them slowly into the batter until no lumps remain. Spoon the batter into a small greased loaf pan (9x5x3 or smaller). Bake for about 40 minutes. Remove from pan and cool on rack.

This unsweetened bread can be sliced and enjoyed much like many other bread. Because it lacks gluten and doesn't contain yeast, it has a different texture and taste than wheat breads. This recipe can be doubled for a larger loaf, or divided into 2 smaller loaf pans for a nice tea bread. 


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yummy! Thank you for the recipes and info. Always looking for good grain-free recipes...
Posted @ Friday, February 01, 2013 4:02 PM by Suzanne
Is the honey critical in the recipe? I work with a lot of people who cannot have sweeteners in any form. Do I need to modify the balance of wet and dry ingredients if it is left out? Thanks, t
Posted @ Monday, February 04, 2013 6:10 AM by Theresa Stubbart
Hello Theresa, 
Some people have told me that they replaced honey with a small amount of powdered stevia/stevia extract and had no problem with the consistency of the bread. I have not tried this myself, but if you find that the stevia alone makes the bread too dense for your liking, you can always experiment with adding a tablespoon or so of filtered water. 
Posted @ Monday, February 04, 2013 7:35 AM by Kayla Grossmann
I just baked this and it was so moist and delicious! It only needed to bake 25 minutes. I took the liberty of adding pure almond extract to the batter - I will do that again but add 1 tsp instead of 1/2.
Posted @ Monday, February 04, 2013 2:15 PM by Megan
Hello, I just made this bread. It has good flavor, but came out like a dense corn bread texture? The recipe said to "pour" batter into pan, my batter was thick and I had to spoon it into pan?  
Did I do something wrong? 
Also wondering if you have ever tried a "dried fig purée" for added moisture? 
Thank you, 
Posted @ Monday, February 04, 2013 6:56 PM by Pamela
Hi, just a bit confuse about the measurement, can I pls have the measurement in dl instead of cup. tq
Posted @ Tuesday, February 05, 2013 2:14 AM by Fenny
Hi Pamela, 
Coconut flour is very dense and absorbs a lot of moisture. The texture of the bread is more similar to cornbread than typical wheat bread, so you likely did everything correctly! While I have not used a puree, I have added dried fruits and shredded coconut to the bread, which make a totally delicious addition. For a less dense bread, you can try recipes that blend coconut flour with different gluten-free flours such as almond.
Posted @ Tuesday, February 05, 2013 7:27 AM by Kayla Grossmann
Hello Fenny, 
While I don't have much experience with baking in dl, these are the conversions from my understanding: 
6 eggs 
30 ml raw honey 
1 1/4 dl grassfed ghee, coconut oil or butter*, melted 
2.5 ml celtic sea salt 
1 3/4 dl organic coconut flour, sifted 
5 ml aluminum-free baking powder 
Hope that helps! Enjoy. 
Posted @ Tuesday, February 05, 2013 7:30 AM by Kayla Grossmann
Thank you for your informative site. I have recently started making gluten-free muffins and bread and love how easy, quick and tasty they are. 
Posted @ Sunday, March 03, 2013 1:43 PM by Jan
Thank you for your informative site. I have recently started making gluten-free muffins and bread and love how easy, quick and tasty they are. 
Posted @ Sunday, March 03, 2013 1:44 PM by Jan
Thank you Jan! I'm glad that you are enjoying baking with coconut flour- the taste and texture is just delectable, and it inspires creativity in making grain-free treats.
Posted @ Monday, March 04, 2013 12:49 PM by Kayla Grossmann
I did the calculations and 1/8 of the loaf has 3.75g fiber, 6g protein, and 200 calories, and if you add in dried fruits it's even higher. I'm disappointed that the calorie count is so high because of the butter. Can applesauce be substituted for half of the butter? Is there anything else lower in calories that would work?
Posted @ Sunday, June 02, 2013 1:38 PM by Allison
I am looking forward to trying this tomorrow---is the raw honey critical? Doesn't the heat of baking kill the microbes or are they preserved because the heat is lower?
Posted @ Friday, June 14, 2013 9:25 AM by lucy
Hi Lucy, 
You are correct in that the enzymes are all denatured at temperatures above 180 degrees. Thus the raw honey is not absolutely critical and you can substitute with whatever you have on hand. I prefer the raw honey because I know that it is sustainably sourced, and also that it has not been industrially heated, refined or harshly processed.
Posted @ Friday, June 14, 2013 1:05 PM by Kayla Grossmann
Hi Allison, 
Coconut flour tends to be relatively dense to work with, however the nutrients in it are very valuable. I don't have any experience with substitutions in this recipe, however if you try something that works for you let us know!
Posted @ Friday, June 14, 2013 1:10 PM by Kayla Grossmann
Very tasty, but as others have said very much like cornbread in consistency. I think I might add some fruit next time and see what that is like. 
Posted @ Tuesday, July 09, 2013 6:11 PM by Ricki
I don't understand where you're supposed to put half a cup of coconut oil in the bread recipe 
Posted @ Sunday, August 18, 2013 8:57 AM by dawn
Hi Dawn, If you are using coconut oil, substitute it for the point in the recipe that says "ghee*" It is mixed in with the eggs, honey and salt right in the beginning.
Posted @ Monday, August 19, 2013 8:24 AM by Kayla Grossmann
Love this simple bread recipe. Im not eating eggs at this time. How would I substitute eggs in your bread recipe. 
Thank u, 
Posted @ Sunday, September 01, 2013 2:37 PM by Lisa
Thanks for this - sweetened a bit extra (more honey/bit of brown sugar) and used it as the cake-ish part of a peach cobbler for my sister-in-law who is celiac. And YES, totally agree re. the gluten-free industry. So many people are becoming virtually hysterical based on "facts" that are being sold to them by various advertising campaigns. I think part of the problem is that the human mind is capable of such incredible feats that it can quite easily make the body react/behave in correspondence with what it thinks...
Posted @ Monday, September 02, 2013 12:51 PM by Cat
Kayla I appreciate everything you do - unfortunately baking anything at 350 degrees F for 40 minutes is simply not healthy. One of the major reasons we are sick is cooked food. 
Posted @ Tuesday, September 10, 2013 2:49 AM by Mike
Just a tip, when combining flour to liquids, add small amounts at a time until you reach desired consistency. Coconut flour can be very tricky.
Posted @ Monday, September 16, 2013 2:06 PM by Francis
thanks for sharing!! I've just found out about my gluten sensitivity and haven't eaten bread in months, i'm going to attempt this and hope it turns out looking and tasting as delish as yours!
Posted @ Saturday, October 05, 2013 5:08 AM by julianaloh @bilbaobab
wow - glad I found this and am stopping the painting to make a loaf. I am not on a gluten free diet - I am on a wheat free diet and am having difficulty finding recipes for bread with or without my breadmaker. Any assistance would be appreciated.
Posted @ Sunday, October 06, 2013 11:53 AM by andrea
Andrea ... If you are on a wheat free diet that means you are on a gluten free diet. Wheat contains gluten, and the protein contained therein, is called Gliadin. You can find many choices of gluten free flour or bread mixes at your local grocery store for making breads. Happy baking!
Posted @ Wednesday, October 09, 2013 5:43 PM by Sandy
Sandy, It is my understanding that all wheat contains gluten, but not all gluten comes from wheat. For example, barley and rye both contain gluten.
Posted @ Wednesday, October 09, 2013 6:09 PM by Allison
Sandy - I am not on a gluten free diet as I can have rye, barley and other grains that have gluten. My diet is wheat free. I also just found out that most xanthan gums for using in gluten free baking come from wheat and am having a hard time finding one made from corn or rye. I know many people who are on a wheat free diet for one reason or another but can have other grains that have gluten and are no problem at all.
Posted @ Thursday, October 10, 2013 8:17 AM by andrea
I just received this recipe, haven't tried it yet. But it sounds (and looks) more like a cake than a bread, and judging from some of the comments it wouldn't work well as sandwich bread for school lunches. I'm looking for a bread recipe without wheat, since wheat is the villain, I've been told. Even whole wheat.
Posted @ Monday, October 14, 2013 8:43 PM by Tova Kopperud
I have a bread machine and I wish to use it to bake some organic gluten free bread using the coconut flour. Do you have a recipe using a machine?? 
Posted @ Tuesday, October 15, 2013 2:04 PM by Catherine
I am also in search of a recipe to use in my bread maker that uses coconut flour, preferably gluten-free. =)
Posted @ Wednesday, October 23, 2013 12:30 PM by Amanda
Hello Tova! You're right in that this bread is dense and has a bit more of a cake-like texture. For sandwiches, I like to use two of these simple flatbreads which are made using coconut flour and sweet potatoes: Sweet Potato Flatbreads
Posted @ Wednesday, October 23, 2013 12:48 PM by Kayla Grossmann
Hi Cat and Amanda! 
Coconut flour can certainly be used in a bread maker for yeast-based recipes to create some very tasty and light loaves. Because of the density of coconut flour and its tendency to absorb moisture however, these recipes generally involve a blend of other flours too, such as rice and millet. I don't tend to use a bread maker, but have really enjoyed the yeast-based recipes in The Coconut Flour Gourmet Cookbook by Bruce Fife, which can easily be adapted for use in a machine.
Posted @ Wednesday, October 23, 2013 2:20 PM by Kayla Grossmann
So looking forward to trying this! Can agave be substituted for honey without affecting the result? Thank you!
Posted @ Thursday, October 31, 2013 10:49 AM by Rocelle
Hi Rocelle! I prefer honey to agave so haven't tried it, however the substitution should work out just fine seeing as the two have a very similar liquid profile. Hope you enjoy every last morsel of it!
Posted @ Friday, November 01, 2013 9:31 AM by Kayla Grossmann
I added a cup of water, cooked it at 275* for 20 mins., and then 350* for 30 mins. The batter was lighter and the bread was not dense. Thank you delicious bread.
Posted @ Sunday, November 03, 2013 8:56 PM by Rae-Anne
I have this in the oven now and followed the recipe to the letter but i had a dough texture nothing that could be poured i had to form it into a log like you would regular bread dunno if it will come out right ...
Posted @ Monday, December 02, 2013 2:16 AM by Kim
I bake some bread following your recipe without any prior baking experience, so I guess it's not difficult. I reduced baking time to 30 minutes, otherwise my bread was too dry. Here is my photo story: 
Bread #3: I replaced 1/3 of coconut flour by a mix of almond flour and gold flax meal. The result: a better and lighter bread.
Posted @ Saturday, December 07, 2013 8:55 PM by Marek
Anyway to make this egg free? I have read that for cakes and breads there are really no egg free good substitutes. I have tried twice and gotten unusual results.
Posted @ Tuesday, December 31, 2013 6:02 PM by Janet
Hi Janet! Unfortunately, substitutions are difficult for this recipe, as coconut flour bread lacks gluten and is high in fiber- making the liquid-fat-flour ratio both precise and important. Egg substitutes (like flax eggs) don't often work well as they don't have enough elasticity to keep things together. I have been working on some egg-free options myself, as I get asked this question frequently- so I will be sure to you know if I come up with a good one!
Posted @ Thursday, January 02, 2014 10:32 AM by Kayla Grossmann
Just tried this recipe tonight and it turned out fabulous. I am diabetic and have cut out all wheat but unfortunately most gluten free things are made with rice flour which is bad for diabetics. With coconut flour being high in fibre it is better for me. I substituted liquid stevia for the honey and used the coconut oil. Baked at 325 for 50 mins...turned out great
Posted @ Thursday, January 09, 2014 10:49 PM by Melynda
Hi Melynda! I have found the same thing with rice flours- it can be overwhelming. I am so happy that you enjoyed the coconut flour variation. May there be many warm and delicious loaves of it in your future : )
Posted @ Friday, January 10, 2014 9:06 AM by Kayla Grossmann
Hello, just curious if this recipe works in a bread maker? I don't have experience making bread but I received a bread maker for Christmas and wanted to try a healthier, gluten free option. 
Thanks in advance!
Posted @ Saturday, January 11, 2014 11:36 AM by Willow
Hi Willow! This is a quick-bread recipe that doesn't require the use of a bread maker. Coconut flour can certainly be used in a bread machine with yeast and a blend of other flours (such as rice and millet), but it doesn't perform well on its own for that type of baking.
Posted @ Saturday, January 11, 2014 2:25 PM by Kayla Grossmann
Can I use coconut flour instead of bread flour in a bread machine? If yes, is there anything special I would need to do? 
thanks so much! 
Posted @ Saturday, January 18, 2014 10:15 PM by Marguerite
Just saw the comment above mine as I was posting my question. Would almond flour be ok to mix with the coconut flour? I have a recipe for chocolate almond bread that I'd love to try with coconut flour!
Posted @ Saturday, January 18, 2014 10:16 PM by Marguerite
Hi i cooked gluten free breadrecently , but i change recipe . Instead of whoe egg i used 4white eggs and 2 whole eggs so the bread was not dense
Posted @ Wednesday, January 22, 2014 1:50 AM by Saide javaheri
Do you know how many calories per slice of the bread made with coconut flour?
Posted @ Friday, January 31, 2014 11:24 AM by Dorlyn
I did the calculations and 1/8 of the loaf has 3.75g fiber, 6g protein, and 200 calories, and if you add in dried fruits it's even higher.
Posted @ Friday, January 31, 2014 11:57 AM by Allison
When cooking with coconut flour, I have found that it helps to separate the eggs, whip the whites to stiff peaks, then fold them into the rest of the ingredients right before baking. It results in a lighter, softer texture. I also slowly add hot water to the batter (before the whites) until I like the consistency.
Posted @ Sunday, February 02, 2014 9:54 AM by Kathy
Need to give this a try
Posted @ Monday, February 10, 2014 10:48 AM by Melanie
Very good post.
Posted @ Tuesday, February 25, 2014 6:11 AM by Joe
Thanks Melanie and Joe! Hope you both enjoy the recipe!
Posted @ Tuesday, February 25, 2014 8:04 AM by Kayla Grossmann
Simply Delicious!!!!
Posted @ Wednesday, March 05, 2014 5:11 AM by Alisha Joe
Made the bread today, I added 3/4 cup extra potato flour and doubled the baking powder. I was concerned about adding more oil/eggs so added 1/2 cup of water. Turned out a beautiful loaf, texture a little like banana bread. I probably added a bit too much salt. But I'm very happy with it :)
Posted @ Tuesday, March 18, 2014 3:19 AM by Jess
Posted @ Thursday, March 20, 2014 4:09 AM by Alisha Joe
I think this recipie is cool but I wanna add ground flax as well as chia seeds and use brown sugar insted of honey anyone having any experience or thoughts on these modifications? please
Posted @ Sunday, March 23, 2014 5:52 PM by fenton
I noticed the nutritional values posted don't contain the amount of carbohydrate in 1/8 loaf. Do you know the carb count?
Posted @ Sunday, March 23, 2014 6:06 PM by Carol
I'm gonna try the organic coconut flour bread instead of 6 eggs I will subtitute it with chia seeds. For 6 eggs it should be 6 tbs of ground chia seeds mix with 18 tbs of water let it stand for 10 min and it's done. Hope it works :)
Posted @ Tuesday, April 08, 2014 4:16 PM by Claudia
This sounds yum, but 
it should not be called bread.  
Bread does not have eggs. 
Loaf, Cake, slice. 
A good substitute for eggs is golden flax, with hot water. 
1eg= 1tbspn flax and 2tbspoons hot hot water.
Posted @ Wednesday, April 16, 2014 12:46 AM by Noosa52
Would this be good for a type 1 diabetic to use instead of a grain bread? Any idea how Many carbs are in a loaf?
Posted @ Wednesday, April 23, 2014 4:02 PM by tysha
Getting ready to bake bread, do I have to make any changes due to me living in a high altitude (Colorado). Let me know as soon as possible. 
I live above 7,000 ft. Thanks, MaryAnn
Posted @ Friday, May 09, 2014 1:41 PM by MaryAnn Kellam
Hi Kayla, 
Just made the coconut bread, and thought it 
tasted delicious. I live in a high altitude climate and didn't 
make any changes. Will definitely make this again. 
Posted @ Friday, May 09, 2014 3:02 PM by MaryAnn Kellam
Hi MaryAnn! Sorry to have missed your first post. I'm so glad that it came out well! Good information for others in that situation too.
Posted @ Tuesday, May 13, 2014 1:46 PM by Kayla Grossmann
I have found the size of eggs makes an enormous difference in the density of the batter. (Something to experient with if you feel your batter is too wet or dry.) 
Also, I've been experimenting with variations from a basic recipe that only has 3 ingrediens (Coconut flour, coconut oil, eggs). One of the sites mentioned using a pureed onion for moisture, or apple sauce. I make one loaf with pureed onion and some other savory additions, and one with a pureed apple with some additional ingredients too. These end up baking for 40-45 mins at 350.  
You can't really go wrong. If it's too dry, spread raw honey over the top (and sprinkle cinnamon if you like it). Supposedly if you insert a knife it should come out clean, so if its too moist, bake it longer.... :)
Posted @ Wednesday, June 04, 2014 3:39 PM by Linda
Noosa 52: 
You commented that bread does not have any eggs in it. 
I beg to differ. Brioche, Challah, & Egg bread all have eggs in them. Go to AllRecipes.com and you will see those recipes there. 
These are, however, made with wheat flours. 
Posted @ Sunday, August 24, 2014 2:35 PM by Sandra
I wondered would this bread freeze? We are gluten free/ nut free at our house and I would love to make a couple of batches and then freeze to save time. Any experience with this? Cheers
Posted @ Tuesday, August 26, 2014 9:34 PM by Anna
Thanks for this recipe. I'm looking for more ways for my triathletes to avoid wheat and supermarket processed bread. This loos like a great recipe so I'm going to start baking now!
Posted @ Wednesday, August 27, 2014 7:43 AM by Nico
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