Healthy low-carb coconut flour bread! Made with delicious coconut flour, but these do not have a coconuty taste. Gluten-free, grain-free, dairy-free, low-carb, Paleo.
I’ve been experimenting with bread recipes lately, and trying to find one that is free of the most common allergens. It’s so hard to find something that suits every intolerance under the sun, but I think this coconut flour bread comes pretty darn close. It’s free of gluten, grains, soy, dairy and nuts. This is Paleo and Keto friendly as well.
It’s so difficult to find a good quality bread substitute that isn’t full of junk ingredients. Plus, unless you live by a natural grocery store such as Whole Foods, the choices can be extremely limited. I find that it’s best to make my own, most of the time anyway.
Coconut flour can be a difficult flour to work with, since it absorbs so much liquid. You can’t use it in the same proportions as regular flour, or you would end up with something as hard as a rock (ask me how I know this). This recipe is intended for use with coconut flour and coconut flour alone.
I use the 2.2 lb tub of coconut flour from Walmart because it is the cheapest I have found. It’s much more affordable than almond flour or another flour substitute. Plus you don’t need very much of it for a recipe, so it lasts much longer too.
The main down side to using coconut flour is that it does have a mild coconut taste. If you’re not a fan, don’t fret, you can easily mask the flavor by adding seasonings. If you make your bread plain, expect that it will have a slight nuttiness to it.
I decided to make these into breakfast muffins, so I topped mine with Trader Joe’s “Everything But The Bagel” seasoning, which is fantastic stuff. This is an optional step, and one where you can get creative with the flavors!
Now, I know what you’re thinking…”but you said this was a coconut flour BREAD recipe”, to which I would say yes, you are correct. This can be made into either bread or muffins. If you do make it into bread, I would suggest doubling the recipe so that it fits in a bread pan, and increasing the cook time by 10-15 minutes.
Either that or you could just plop the dough onto a baking sheet. You could even make it into rolls by separating the dough into approximately six balls (if single recipe), or twelve (if doubled). Cook time for rolls is approximately the same as for muffins, but ovens vary, so be sure to watch them closely.
Stay tuned because in a week or so, I’ll be posting a recipe using this delicious coconut flour bread (hint, it might have to do with breakfast! 🙂 )
Coconut Bread (Paleo, Grain-Free, Low-Carb)
- 1/4 cup coconut flour clumps removed
- 3 large eggs
- 5 Tbsp coconut oil or butter
- 1/4 tsp Salt I love this Himalayan pink salt
- 1 Tbsp everything but the bagel seasoning optional (if you use this, I recommend omitting the salt)
- Preheat oven to 350F.
- Mix all ingredients together and place in muffin cups or a greased bread pan. If making this into bread, I recommend doubling the recipe.
- Place in oven. If making muffins, cook for 20-25 minutes. If making bread, bake 30-35 minutes.
- Allow to cool for 5-10 minutes before handling.