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I follow the paleo diet, but I have to secretly tell you that occasionally I wish I could go back to my pre-paleo days and eat some old fashioned homemade bread. Bread was always hard for me to give up especially because bread used to be my comfort food; my mom always made us tea and her freshly made bread when we didn’t feel well. That’s why, my goal, now that I am paleo, is to create the perfect recipe for a paleo coconut flour loaf bread.
So, this weekend when I was snowed in, I experimented with making a coconut flour loaf bread. I love my previous recipe for coconut flour bread slices, but since that recipe takes longer to make, I wanted to experiment and make a new recipe that takes less time and could be sliced more easily. After trying four different variations of this bread, I finally figured out the perfect recipe that makes scrumptious bread!
What this coconut flour loaf bread is great for:
This coconut flour loaf bread is fluffy, moist, and slices really well. You could use it for sandwich bread, but it’s not quite as strong as conventional sandwich bread (if you try to bend it too much, it may break in half). Two ways I like to serve this bread are with coconut butter or a fruit spread like blueberry jam on top of each slice. Just this morning, I cooked an egg sunny side up and put it on top of a slice of the bread and it tasted amazing! I think it’s going to be my new go to breakfast meal now.
It also tastes great just as is! My mom tried a piece and said it reminded her of old fashioned pound cake that she used to love as a child, “so soft and melt in your mouth good”!
Why I used Egg whites instead of whole eggs:
I was reading the ingredient labels on some of the bread labels in our freezer (my family eats gluten-free bread and some conventional bread) and I noticed they all have egg whites as an ingredient instead of eggs. Then I started researching about using egg whites in bread. I found that a lot of sites said egg whites create a stronger and less dense packed bread.
On my first attempt, I did make this coconut flour loaf bread recipe using 4 whole eggs and it came out a bit too dense and not as fluffy as it did with using the combination of 1 egg and egg whites. The egg whites also seem to improve the bread, making it stronger and less apt to fall apart or crumble as easily.
Coconut Flour Loaf Bread Recipe
Ingredients:
- 1/2 cup coconut flour
- 1/4 cup melted coconut oil
- 1 egg and 6 egg whites
- 2 to 4 tablespoons raw honey
- 1/2 teaspoon apple cider vinegar
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
Directions:
1. Add all the ingredients except the apple cider vinegar and baking soda to a large bowl and mix well.
2. Add the baking soda and apple cider vinegar (they will fizz and form bubbles). Mix the batter.
3. Use about a teaspoon of coconut oil to grease a loaf pan (I used this 7.5 by 3.5 pan).
*Note: This recipe makes a smaller loaf of bread. If you would like larger slices of bread, you may want to double the recipe and use a larger loaf pan.
4. Bake at 350 degrees for 40 to 50 minutes or until the top of the bread is lightly browned.
You all make this sound so delicious, my mouth is watering. I was wondering though. Is the amount of 1/2 of coconut flour correct? Seems like such a small amount, just thinking that it is would call for more and there was a 1 or a 2 omitted from print out. Thanks! Can’t wait to try it.
Yes it is correct. Coconut flour is a heavy flour and you don’t need much in most recipes.
Do you know how many servings for this recipe? thank you !
It’s a rather small loaf of bread. In my 7 inch baking pan, about 12 slices.
Can I omit the honey? 🙂
Yes, you can.
We’re also allergic to eggs any suggestions?
You can use any substitute. Some use collagen (gelatin) or applesauce.
https://onceamonthmeals.com/blog/series/kitchen-tips/egg-substitutes-for-cooking/ Plus, zucchini: I am regularly using zucchini (100-120 grams, puréed instead of 2 eggs) in a gluten free bread recipe of mine.
I just tried this today and it turns out amazing. I can’t believe how light and airy it was. I used a food processor to mix it all to make it a smooth batter and mix the apple cider vinegar and baking powder (is it the same as baking soda) in the end. I also substitute the honey with stevia. Lining the tin loaf with parchment paper helps too.
Thanks!!!!
So happy to hear you liked the recipe! Thanks for sharing how it turned out.
Lori,
I have been searching for a good coconut flour bread recipe and we are pleased to say it is a winner! We really enjoy the taste, texture and smell of this bread. Thank you so very much for creating this. I have wasted so much time and money on repeated failed coconut flour recipes, it is refreshing to have a good solid bread recipe. Thank you and God Bless???
I’m so glad my paleo recipe is a winner! Thank you so much for sharing how it turned out 🙂
Is there any substitute for eggs because of severe egg allergy in this recipe? I know liquid sweeteners can be used with coconut flour to give it the moisture instead of eggs, but that isn’t really a good option in bread (unless its sweet bread). Thanks, Donna
Yes, you could use any egg replacement, applesauce etc.
I really liked this recipe. I tried it once as is and it was great but a bit too much coconut flavor so I used ghee instead of coconut oil and that really helped. I tried doubling the recipe in the same loaf pan and it was a bit too heavy and fell apart. I make small pb and J sandwiches with it and use with eggs benedict or with jam or apple butter. Thanks for the great recipe!!!
Thanks for sharing how it turned out!
Erica, use Nutiva refined Coconut oil. It has no coconut scent or flavor, higher cooking temp. and it still has all the good nutrients! It is expellier pressed.I get it from from Costco.
I would love sandwich gluten free bread where I could use coconut oil or Canola oil and is not vegan or vegetarians recipes.
Sure, any oil should work.
Does anyone know how to substitute egg white with albumin or dried whites? I hate to waste the egg yolk.
Thanks in advance.
Hello lori,
can I substite sugar for honey? If yes, how much sugar would I need to put in this recipe?
Thank you.
I’m sure that would work! But, not sure how much you would need lol..maybe a tablespoon?
Is this a sweet bread base or something you cab use for sandwiches? Is it eggy tasting?
It doesn’t taste eggy at all (I think because it’s mostly using egg whites and not the whole egg). It probably wouldn’t make the best sandwich bread, because it can break a little if you put a lot on it. I mostly use it just with a spread or with butter.
Can u put this in a bread machine just with ingridents posted or you need to add other stuff
You should be able to, but I haven’t tried it myself yet.
1) Has anyone tried replacing part of the oil with applesauce – or would it alter the flavor in a small recipe? It might help the bread to rise by interacting with the baking soda?
2) Has anyone tried Greek yogurt, instead of applesauce (as above), for part of oil (or eggs)?? It adds moisture, along with protein, helping bind.
3) Does the use of xantham gum make this bread stronger?
If I use the egg whites in a carton, approximately how much would I use?
I’m not sure I’ve never used egg whites from a carton before. Do they have a conversion on the box?
I’m at work right now, so not sure. I’ll check when I get home. Thanks for your quick reply.
The carton egg whites are 3 Tablespoons liquid to replace each egg white. Because they are pasteurized, they don’t fluff a whole lot. Sometimes, I think it is far too much liquid – generally just in recipes calling for a number of egg whites… Any suggestions? I can reduce, but not sure by how much?
I’m going to try this today but sub xylitol for honey. I’m on a candida cleansing diet so no sugar (agave, honey or syrup) whatsoever. I can have stevia and xylitol though.
The baking soda will probably solve the flat loaf problem nicely. And give it more of a bread like texture.
I made one that was buckwheat flour and coconut flour and it was not good. Both flours are way too heavy to combine. I’m so glad I found your recipe.
Hope it turns out good!
Thank you for this recipe! I made it, turned out perfectly and so delicious. Making my second loaf right now.
It’s my new favorite bread!
Yay, so glad!!
Have you tried whipping the whites before adding it to the mixture?
I don’t think I have. Would that help it rise more?
I think it may help. In my traditional waffle recipe I whip my egg whites until they’re almost stiff and then fold them into the batter. It definitely gives the mix a lift. It may help this recipe as well.
Thanks Tracy!
Hi, Just wondering if yo use the oil in the batter as well as greasing the tin as there is only 1 mention for it in the ingredients.
Thanks
I just take about a teaspoon to grease the pan. I don’t use the the oil in the batter.
Wait, you don’t use the coconut oil in the batter?? only to grease the pan? Then why does the recipe call for 1/4 cup?
The 1/4 cup goes in the batter. Take more coconut oil to grease the pan.
You say “I don’t use the oil in the batter”, then you say “1/4 cup goes in the batter”. Please clarify
The amount of coconut listed above in the ingredients goes in the batter. I use extra coconut oil from the jar to grease the pan.
Just took my bread out of the oven. It didn’t rise at all. it is really flat. Did I do something wrong or is it suppose to be flat. The picture on your webpage looked more like loaf bread. I let my eggs set out for a bit before mixing. Maybe I didn’t leave them out long enough. Not sure why my bread didn’t raise. it tastes pretty good but I really wanted something that I could use to make a sandwich.
The bread should rise a little, but no where near what typical bread with yeast will rise to. I tried to use this bread for a sandwich myself, but it’s just not quite strong enough to hold meat and veggies. For sandwiches, I use this bread recipe: https://www.treasuredtips.com/coconut-flour-bread-recipe-sandwich-bread/
Hi, I want to try your bread, but my question is why the baking soda in the bread? I tried a spelt flour one and it called for the baking soda, and I personally don’t care for the taste of baking soda in my bread.
You can leave the baking soda out. I typically use it because the reaction between the baking soda and apple cider vinegar helps it rise a little more.
I used baking powder instead of baking soda. No strange taste, cooking my second batch of this now!
Great!
I’m AIP & would love to make this. I was wondering how many gelatin eggs I would need to substitute the egg & 6 egg whites (new to AIP baking).
Thanks!
I haven’t used gelatin eggs myself yet, I really want to try it though. Hopefully someone will be able to comment that has baked with them before.
Any suggestions on a coconut oil substitution? I notice I don’t really like coconut oil in large amounts. Or do you suppose I wouldn’t have to use as much coconut oil in this recipe?
Thanks!
I think any other type of oil would work in place of it. Possibly, butter or even water may work, but I haven’t tried these substitutions in this recipe yet.
I hate to waste 6 yolks specially when they are organic …. Any ideas on where can use them?
Maria Emmerich has some good recipe ideas for egg yolks over on her blog.
I’ve been having them for breakfast mixed in scrambled eggs.
Cream egg yolks with honey until light & fluffy, eat for breakfast or desert after dinner!!! Divine!!!
You could make a dairy free/sugar free custard from the yolks.
Left over egg yolks? Make custard with the egg yolks, ice scream, hollandaise sauce or even egg fried rice or French toast. Make mayonnaise with it too. There are tons to do with the left over eggs yolks. Normally I have egg whites left over and I can’t really eat sugary meringue so was looking what to do with egg whites.
This recipe is perfect for my egg whites…wish me luck.
They would be perfect to make a hollandaise sauce.
Scrambled eggs
Hey, Lori, one more thing – have you considered trying sourdough bread made with spelt flour maybe? I’m completely grain free, but I greatly believe in the power of fermented foods and I’ve heard some great arguments for sourdough bread. Wondering your thoughts on this.
I’m looking forward to seeing how I do on it. I don’t think I’m quite ready yet, but sooooon! I’ll be all like, bread… come to momma. Lol. 🙂
Spelt is a grain and not Paleo approved.
Someone shared this in my group on FB, so I had to come check it out! Looks so good – so simple. I love that you did your research and tried using just egg whites! I have yet to attempt to try my hand at my own bread recipe. For now, I’m making a lot of delicious cookies and brownies. 🙂 So, what do *you* do with the leftover egg yolks?
And have you toasted this bread yet? I can’t wait to try it! I’ll let you know. 🙂
Thanks Rachael! I’ve been having the left over egg yolks for breakfast. Hope you enjoy the bread!
I can’t have flax or Chia or coconut oil or coconut flour. Could I replace the Chia for more almond flour. Also for the coconut oil could I use butter or olive oil?
You can definitely replace the coconut oil with any other kind of oil, like olive oil. You can leave the chia seeds out 🙂
I’ve been making so much Hollandaise sauce these days that I have egg whites left over, maybe enough for this!
I’d love to use this recipe but also need to use up some zucchini, so was thinking of adding zucchini. Any tips on how to incorporate zucchini and not mess this up? lol.
I just made this and was thinking the next time I could add zucchini, or even bananas. The bread has more of a quick bread consistency (at least mine did) and is very yummy! This recipe looks like it would be a good base for any kind of bread!
After you grate the zucchini, put it between two paper towels and press out as much water as you can. Then fold the zucchini into the bread batter until incorporated.
This recipe looks fabulous & super easy! Thanks for sharing!
Hi there, I would like to try this recipe but would like to know if I could use a Glass loaf pan since that is all I have. I also, always make all these paleo/healthy recipes and they almost always never come out that great. I buy Organic Pastured raised eggs and using 7 eggs in this recipe is a lot, especially if it doesn’t come out good.
Can I replace the honey with my own combination or sweetener? I mix Xylitol, Lohan and Erythritol, put the mix in the blender and make it into powdered sugar. It is great in everything I make with it.
Thanks,
Yoli
Hi Yoli, I’ve only made it with a stainless steel pan, but it should come out the same in a glass pan. Removing the honey shouldn’t affect it because I didn’t put much in (only 2 tablespoons). Hope you like the bread 🙂
Hi Lori, well my bread is in the oven, the only problem was that it was way to thick, so I had to scoop it in and spread it around. Is this normal?
Yoli
That’s normal. I scoop mine with a spoon too, it’s similar to a mashed potato consistency.
Hi Lori, it came out short. It was okay.
Thanks,
Oh, I made Lemon curd and put it on top. It was so yummy!!
Yoli
Well, Its almost done and hasn’t rised at all. I did everything right. Please help, I didn’t want to waste my organic pastured raised eggs.
Thanks,
Yoli
How long did you leave it in the oven? It may need to cook longer, until browned on top.
Hi
Is the recipt for 1 lb or 2 ?
It’s a little less than 1lb.
It’s in the breadmaker. Fingers crossed.
How did it turn out using the bread maker?
Hi! Is this bread mix supposed to be smooth, because mine was not! I couldn’t pour it into the pan. It more “plopped” into the pan. I wasn’t sure if I should pat it into place or leave it so I used a fork to move it around. ?. Does this sound right?
Yes it does, it’s more like a mashed potato consistency.