a recipe: coconut flour bread

Coconut flour bread found its way to our kitchen this week courtesy of Ann Marie of CHEESESLAVE and her new Surf & Turf class which focuses on protein-rich and nutrient-dense cooking. About thirty-five to forty percent of Nourished Kitchen readers purposefully avoid gluten or grains entirely either because of a diagnosis of celiac disease or out of dietary preference. So, this post is for you – a beautiful coconut flour bread for all those grain-free readers, or just any of you looking to enrich your diets with wholesome fats and high quality protein.

Coconut flour is remarkably versatile, and I like to use it in otherwise starchy recipes where its spongy, dense and moist texture really shines.  It soaks up liquid readily and just a little bit of coconut flour goes a long, long way.  In most recipes, coconut flour is paired with several eggs and a good amount of fat, both of which contribute valuable vitamins and a favorable fatty acid ratio to the dish you’re making – in this case: coconut flour bread.  By comparison to grain-based flours, coconut flour is richer in dietary fiber, protein and fat which makes it a particularly helpful flour for those that must be mindful of their macronutrient intake levels (which is probably all of us.)

coconut flour bread

By support Published: August 5, 2010

  • Yield: 1 loaf
  • Prep: about 5 minutes min
  • Cook: 40 minutes (baking) mins
  • Ready In: 40 mins

Composed of just five simple ingredients, this grain-free bread is remarkably satisfying. Though the bread is made from coconut flour, its flavor is only slightly reminiscent of coconut and it offers a beautiful dense crumb similar to coffee cake but without the cloying sweetness. While you could undoubtedly use this coconut flour bread to prepare sandwiches, I think its dense crumb coupled with its very faint coconut flavor would make it the ideal bread for a nutrient-dense and protein-rich French toast. This coconut flour bread will be featured in the lesson #10′s recipe section of CHEESESLAVE’s new cooking class, Surf & Turf, which focuses exclusively on protein: why we needed, why you may need more than you think, and how to prepare it.


  • 1 1/2 cups coconut flour
  • 1 cup ghee (plus extra for greasing the pan)
  • 12 eggs
  • 2 tbsp honey
  • 1 tsp unrefined sea salt


  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Combine coconut flour, ghee, eggs, honey and unrefined sea salt together.
  3. Mix all the ingredients together until they form a smooth paste with no clumps.
  4. Grease a loaf pan.
  5. Spoon the mixture into the loaf pan, and bake in an oven preheated to 350 degrees Fahrenheit for 40 minutes.

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What people are saying

  1. victoria says

    what size pan do you use? also, does it have to be ghee or can I use some other fat? like coconut oil?

  2. Ed says

    After several failed attempts of making cake/bread with coconut flour instead of almond, I am hoping this will work like a dream. Thank you for providing it

  3. Erin says

    I just made this last night, and went exaxtly by the recipe, and my bread turned out about half as thick as the picture you show..it is only about an inch thick :( Is there something different I should do?

      • Rachel says

        Seriously, Jon? Have you ever cooked with coconut flour? So rude. Thanks for the recipe, Jenny! It looks fabulous!!!! Can’t wait to try it :)

          • Carl says

            Seriously Rachel? Do you find it so hard to tolerate people who criticize and not praising the recipe? Instead of showing where he is wrong, you just attacked his person (which is of no use besides taking up the server storage, wasting time reading it…). The internet is full of people like you who attack someone that does not make comments everyone else is making (I want to say it’s a kind of bigotry). As for me, I think the recipe is really 90% egg, so what?

      • ttrout says

        I’m allergic to chicken eggs, but can tolerate duck eggs, so I use those. As they are
        a little richer than chicken eggs, they acrually are great for baking. I’m going to try this
        recipe today using melted coconut oil.

    • Aliyanna says

      My family is allergic to eggs….so we will be trying either flax, which will make it heavier or energen-C’s egg replacer. You might try those.

  4. Liz says

    I’m curious how the bread rises without a rising agent? Do you have to beat the eggs well before you add them? I’m looking forward to trying this as my kids are real bread-heads and we are looking to reduce grains with a goal to eliminate them altogether.


    • jenny says

      Since coconut isn’t a grain, it doesn’t rise so a rising agent is unnecessary. You should beat the eggs well and you should expect a texture similar to cornbread.

      • Rohen says

        I’ve done this before and I tend to separate the whites, and beat them till they can be held upside down and then to fold them into the mixture of egg yolk, and coconut flour. The muffins I made were pure coconut and very rich ( I added blueberries aswell)

        • Missari says

          Thank you, I’ve been having rising problems (3 loafs so far) and all the recipes just say to mix everything together. That’s what I get for being so trusting.

      • Atti says

        This may sound silly, but do you melt the ghee before adding it in, as you would with coconut oil? Could expeller pressed refined coconut oil substitute nicely? I would think so. Thank you!

      • says

        There was a period in time where “fat free” was all the rage. People were getting sicker and not losing weight. Research it. Good fat is REALLY good for you… Even butter that is from grass-fed happy animals…. clean cheese etc. Over in Europe they’re eating it all with much less Cardiac incidents and obesity. THat fat-free market was a HUGE market and brainwashed a lot of people. If your fat is coming from COCONUTS or GHEE- your body is getting nourished… If you’re not vegetarian but your animals are free of antibiotics, and pesticides, and can run around free- you’re eating nourishingly. If you’re eating “fat free” what are you eating instead (not YOU), aspartame? Fillers? Olestra? Plastic? Yup. They all cause obesity and illness. Do your research and you’ll be amazed. <3

        • Ron says

          Brenda Watson, a well known nutritionist just came out with a new book called “The Skinny Gut Diet”. It is awesome and explains just how “good” good fats are for you. My fiance and I started her diet the day after Christmas and have lost 16 and 14 lbs respectively. It was quite the change in our eating habits but what a difference! And we eat lots of eggs (she as speaks to the bad rap eggs have gotten) and protein at every meal and snack. Can’t wait to try this…don’t have enough eggs right now : )

  5. kristen says

    I just made the bread and it is soooo yummy. The problem is, how to not scarf too much of it down! I just ate some with low carb ice cream and fresh raspberries on top.I used liquid stevia in place of the honey. If you want to keep it as low carb as possible, this helps. Also, I used regular butter/coconut oil in place of the ghee.oh…and I added about 1/2 cup of shredded Bob’s Red Mill coconut. So mine is probably cake-ier than the original, but I like every to taste like a dessert anyway! Thanks for a great recipe!

  6. Ying says

    Hello! Made this last night, and it’s fabulous. Unlike other coconut-flour recipes I’ve tried, it’s succulent but not greasy, and just sweet enough (I used about 1.5 tb of honey). Thank you.

  7. Brenda says

    I found this recipe the other day, got the ingredients yesterday and made my first loaf. I was so disappointed. It never rose at all. I found almost the exact same recipe today and the only difference was that it included 1t. of baking powder. It’s in the oven at the moment so we’ll see what happens with this one. I really want to get away from the gluten and using wheat flour as much as possible.

  8. David says

    I tried it, and it came out great. It even rose a little bit, which I wasn’t expecting after reading some other comments. I will use this recipe along with my own raw icing recipe (coconut nector, raw butter, arrowroot powder) to make some awesome cupcakes for my daughter’s 2nd birthday! Thanks!

  9. Elizabeth says

    Made this tonight & it turned out perfect! I used melted coconut oil in place of ghee and used 3 eggs & 3 egg whites. I also added about 2 tablespoons of unsweetened vanilla almond milk. Oh and 2 tablespoons of raw cinnamon honey that I bought at the farmer’s market yesterday. Fabulous. The whole family loved it even though I am the only one eating paleo. Thanks for such a great recipe. This is a keeper.

    • Kara says

      i want to try your recipe, but I don’t understand the “3eggs and 3 egg whites” – does that mean you used an addtional 3 eggs plus white to the 12 that are already in the recipe? Also did you replace the regular honey with your raw cinnamon honey, or is it additional?

  10. Elizabeth says

    Made this again (because the last one vanished within a day). Did the same as last time except no almond milk, and I use coconut manna! YUMMMM!!!!! SO AMAZING!!!

  11. Loretta says

    I just put a loaf in the oven. I have made coconut bread before and it has always turned out dense. This is the first time I have made a sweet loaf so I am looking forward to having a nice hot piece in about 36 minutes! Thanks for the recipe!

  12. Jamie C says

    I made this recipe this morning. It smelled delicious and made the house smell good for the rest of the day. BUT, I unfortunately did not like it. I think it is the texture that bothered me because it reminded me of corn bread (and I hate cornbread). My boyfriend didn’t like it either. Oh well, thanks for the recipe anyways. It was something different than the usual and it made me venture more into cooking with coconut flour.

  13. Jessica says

    Additions to the recipe, which resulted in some amount of rise:

    2 tbsp apple cider vinegar
    1 tsp baking soda

    Upped the amount of coconut oil (used instead of ghee) to a cup, to get the batter to a slightly better consistency; possibly should have added another egg as well.

    It’s still a bit crumbly, but it did rise, tastes pretty good, and will work.

  14. says

    Making this yet again because the requests keep coming. :) Trying it as written tonight, with ghee instead of coconut oil. I had a hard time getting it mixed in without clumps… we’ll see how it turns out. :)

  15. says

    ^^ Hmmm… we weren’t crazy about this. We much prefer using coconut oil & coconut manna in place of the ghee. Totally different flavor. Even the texture is a little different. Thanks for this recipe though. Sure is a keeper. :)

  16. Kara says

    I made this bread yesterday and was very disappointed. It was very dry and one half of the bread was not cooked through in the middle! I bake quite a bit…lots of cakes and cookies, so I don’t know what happened.

  17. Maddie says

    I did this tonight with some variations and I’m actually really pleased.

    I only made up one third of the recipe amount, added chopped dates, figs, walnuts and a few tablespoons of stevia powder instead of honey.

    I also added a tsp of apple cider vinegar and 1/2tsp baking powder as suggested by comments here. I added a generous spoon of yoghurt too. I mixed the whole lot with my hands to try and make it nice and smooth and then pressed it into the tin. Cooked for 40 minutes.

    The bread is quite dense and slightly gritty, but it tastes great. I’m really pleased. I’m eating a sweet bread that is totally grain free and has no added sugar whatsoever. With the leftover dough I might add a couple more spoons of yoghurt. It didn’t seem to hurt it.

    • Maddie says

      Further to my post from several days ago, I have just made my second loaf but with more yoghurt. It gives it a very slight, subtle sourness and lightens the whole thing, making it a bit less dense and gritty, and somehow more cakey. I think it tastes great with the yoghurt in. I made 1/3 of the recipe quantity and used about 3 heaped teaspoons of yoghurt.

  18. Angeline says

    I have just taken this loaf from my oven. I made it exactly as written and it is simply gorgeous. Thank you so much for sharing. Learning to cook without grains is like learning to cook (and eat) all over again, new methods, ingredients, new textures and tastes. This loaf will be a delightful addition to our table and will be made on a regular basis. If you are going to make this, clear your head of what you think “bread” is or should be. This recipe is what I call real food.

  19. Amber says

    I made this today and whipped the egg whites before adding everything together — my first go wasn’t a total fail, but I wouldn’t call it a success either. 40 min wasn’t long enough for my oven, the top center wasn’t cooked, so I’m thinking I’ll have to increase the time by about 8-10 min. and the texture was a bit difficult to get through (this may likely have been because I whipped the egg whites first), the flavor was great though – I subbed half the ghee for coconut oil and used regular grass fed butter for the other half. So we’ll see what happens the next go around.. this bread did toast nicely though and my autistic, texture sensitive son, had no problem scarfing it down once it was toasted.

  20. Lindsay says

    I’ve been making a ton of coconut milk, recently. After seeing this recipe I decided to put the leftover pulp I had been saving in the dehydrator to make some flour.

    I made half the recipe and also added half a teaspoon of baking soda, a dollop of sour cream and a splash of apple cider vinegar. I also probably used only a teaspoon or so of honey. This totally exceeded my expectations, as I found the store bought coconut flour bread to be dry and almost unpalatable. This actually tastes GOOD.

  21. Regina says

    ive been wantin 2 make this coconut bread for 2 months. finally got the ingredients & made it 2nite exactly how the recipe said 2. mind u, i hv nvr used ghee b4 in my life. i noticed the directions specifically say 2 make sure the batter is clump free but ghee is very solid & hard so i just went on mixing the ingredients 2gether like the directions said. as i was mixin, the entire mixture ws clumpy & thr ws nothin i cld do about it so i just put it in the pan, tried 2 smooth out the top & clumps as much as i cld with my fingers , baked for 40min. apparantly the temp in my oven wsnt hot enough cuz the top didnt brown like it looks like in the picture & it didnt taste fully cooked even tho its suppose 2 be dense like cornbread. im assumin the ghee is suppose 2 be melted into a liquid b4 mixin it in with the rest of the ingredients but the directions didnt say 2 do that. i cld tell its gona take a few times makin this bread & addin/subtractin ingredients 2 get it just rite . i still hv hope for this bread..do i melt the ghee b4 i mix it in with the other ingredients? im curious 2 see how it wld taste with half liquidfied ghee & half liquified coconut oil hmmm

  22. says

    Hi, I want to try this. What can I substitute with ghee? I have grapeseed oil and buuter? with either be okay?I dont want coconut oil as the coconut flour itself has too much coconut-ty taste already.

    • Jess says

      If you’re going for health, grapeseed oil is a poor choice all ’round. If you’re going for recipe consistency, butter is closer to ghee than grapeseed oil could be. Unless you really have a thing for the taste of grapeseed oil and want to slightly sacrifice/risk your health and recipe success, I’d probably go with the butter. If you try it with the oil, let us all know how it turned out.

  23. Erin says

    Yummy! This is great! I have made it a few times, but what are your storage tips? In fridge or not, freezer? Thx!

  24. Becky says

    I have just made the recipe – I didn’t have ghee so I used grassfed butter instead. However, the mixture was very liquid with just 1.5 cups of coconut flour. Is this how it should be before it is cooked? Have I misread the recipe? I added another half cup of flour (hope that wasn’t a mistake!!) and it was slightly less liquid but more liquid than a ‘traditional’ cake batter. This is my first go at making a loaf from coconut flour. It’s currently in the oven – will see how it turns out and let you know!!

  25. Bonnie says

    This is DELICIOUS! It came out moist and fluffy. Definitely no need for a raising agent I reckon. I did sift the flour and I used melted coconut oil as I don’t have ghee at the moment. I softened the honey into the warm coconut oil before mixing with the remaining ingredients. The best part is that my 6 year old boy loves it too. Thank you so much for the recipe.

  26. Julie C says

    I used coconut oil and it did not go well. My bread fell apart. Very disappointed. Any suggestions what to do with the fallen apart bread so I don’t have to waste it?

  27. says

    Hi! I have been on a cleansing diet for two years now due to all the allergies found in addition to all the autoimmune issues I have. I lived without breads for a long time due to reactions to grains and was ecstatic to find coconut flour breads! Yours was the first! I loved eating a bread again! However, due to a severe dairy allergy, no ghee, and coconut oil would intensify the coconut flavor, so I tried olive oil, using the same amount. It worked! I’ve been all over food blogs finding biscuits, brownies, etc all from coconut flour! I’m having a great time, and decided to do some experimenting myself! Cinnamon chocolate, garlicky Italian, spicy cheese, and I have several ideas I haven’t tried yet! And you were the inspiration for it all! Thanks so much for branching out into coconut flour!

  28. Gail says

    We made this twice, and it was wonderful each time. Used an 8×8 pan instead of a loaf pan, and it baked very evenly with no doughy spots. Used coconut oil instead of the ghee. Thank you for a keeper! =)

  29. Rhonda Jewell says

    What is the nutrition information for the recipe? I’m mainly looking for protein, carbs and fiber?

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