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Coconut Flour Bread is a basic, versatile loaf — for those who want to use coconut flour in their grain-free baking. Great for open-faced nut butter or veggie-meat sandwiches, great for making bread pudding or stuffing during the holidays or just for breakfast and snacking. Just 10 minutes of prep time and 4 ingredients, this batter can even be made in the blender. Ideal for Gluten-free, Keto, Low Carb, Paleo and the GAPS diet.
What does Coconut Flour Bread taste like?
Coconut flour yields a somewhat cakey loaf. This loaf is a little sweet from the added sweetener. The texture is somewhere between a quick bread and an Irish soda bread — so not a yeast style loaf, yet quite versatile in its uses.
Coconut Flour Bread works well for simple open-faced sandwiches. It doesn’t work as well for sandwich bread with two slices and fillings in the middle.
The tender crumb is semi-dense and actually works perfectly for making holiday stuffing! I make this stuffing recipe every year, and I’m always pleased — and amazed — to see it’s the favorite stuffing recipe of holidays feasts, even for those who can choose stuffings made with gluten.
Keto, Paleo and GAPS versions
A few variations of this recipe serve different diets:
- For Keto, use a liquid low carb sweetener. The nutritional data below the recipe is the Keto, Low Carb version of this recipe. There is only 1 gram of net carbs per slice of Coconut Flour Bread.
- With Paleo and Gluten-free, use honey. Choose the solid fat listed that you prefer.
- On GAPS, use honey. Choose the fat that fits your body’s needs: butter or choose an alternative from the options listed in the recipe below (ghee, lard or coconut oil). This recipe happily does not use baking soda, and the loaf still turns out great (because the eggs leaven the bread wonderfully).
How to store Coconut Flour Bread
Keep bread well sealed in the fridge if you plan to eat it within a few days. To reheat, slice and toast.
To freeze leftovers, pre-slice the loaf, then store in an airtight container. To reheat, toast the frozen slices, or leave them out at room temperature for 2 to 4 hours to defrost.
Uses for Coconut Flour Bread
You can use this recipe in other recipes; it works so well in bread pudding and stuffing. Here are some useful recipes:
- Grain-free Holiday Stuffing (GF, Keto, Paleo, GAPS)
- Pumpkin Cream Cheese Bread Pudding (GF, Keto, Paleo, GAPS)
See below: the nice bread cubes this loaf makes!
Coconut Flour Bread Loaf
- loaf pan (I bake mine in an 8"x4" aluminum loaf pan.)
- Preheat oven to 325 degrees Fahrenheit. Grease a loaf pan, and if you wish, line with parchment paper (to easily remove loaf after baking).
- Place all ingredients in the blender and purée on medium-low speed for about 20 seconds, until sweetener is fully mixed in. (You may also use a bowl and handheld electric beaters if preferred.)
- Pour the purée into prepared loaf pan and bake until a toothpick inserted in the center comes out clean, about 35 to 40 minutes. Loaf will be split on the top, mounded and golden colored.
Other favorite Keto, Paleo and GAPS breads
Here are a few other Gluten-free breads I think you’ll like: