Coconut Bread Recipe
This grain free and gluten free coconut bread recipe uses only 6 ingredients. It has only the smallest quantity of sweetening because the coconut flour is naturally sweet tasting.
It's so simple, you can whip it up at the last minute. Keep in the fridge and enjoy as the perfect snack.
Baking with coconut flour comes with some recommendations because it's got its own quirks that make it fairly unique. See the tips on the coconut flour page for optimum results.
½ cup butter, melted
2 tbs honey
½ tsp salt
1 tsp baking powder*
¾ cup coconut flour
*See baking tips at the bottom of the Grain and Gluten Free Flours page for instructions on how to make grain free baking powder.
Preheat the oven to 175°C (350°F).
Mix eggs, melted butter and honey together. Sift dry ingredients into the wet ingredients and blend until smooth. If the mixture is very stiff, add another egg. The coconut flour absorbs huge amounts of moisture. And because eggs vary in size, getting the exact quantities right with such a large number of eggs and such a small amount of flour, can be tricky.
Pour into a small, greased loaf pan. Bake for 40 minutes.
Try something different...
For a twist, try substituting 3 of the eggs with 1 cup of applesauce. Lower the oven temperature to approximately 140°C (285°F) and bake for 40 minutes.
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