Best Coconut Flour Bread Recipes

GLUTEN-FREE, HIGH-PROTEIN COCONUT FLOUR BREAD-MAKER BREAD RECIPE - (3.7/5)

Steps:

• Add all ingredients to bread maker canister, exactly as listed (in order) from top to bottom, but after adding flours make a small well in which to measure in the yeast. Snap the canister back into the bread maker, and turn it onto the "light" quick-bread settings (3-hour cycle). After mixing has been ongoing for about 2 or 3 minutes, using a spatula, push the accumulated flour in the corners toward the paddle center. Then allow the bread maker to go through all kneading and rising cycles to the end. Unplug and using pot-holders pull out canister to cool bread slightly before removing (and the loaf will pop out with a few taps). Depending on your model of bread maker, slight adjustments to liquid might need to be made.

COCONUT FLOUR BANANA BREAD (GAPS)

Steps:

• Whisk dry ingredients, stir in all wet until smooth.
• Stir in nut or whatever you choose.
• Put in a greased loaf pan
• Bake at 350 for 50-75 minutes. Cover with foil after 50 minutes.
• Cool on a rack completely before eating, a must for texture and flavor.

PROTIEN BREAD - ALMOND & COCONUT FLOUR + PEA PROTEIN

Steps:

• Preheat oven to 375 degrees and use spray oil to grease a standard loaf pan.
• Whisk together almond flour, coconut flour, flaxseed meal, salt, baking soda, xathan gum, and pea protein in a bowl. .
• Add in milk, liquid egg whites, and vinegar until it's about the consistency of thick pancake batter. (You can add a little more coconut milk if necessary).
• Pour batter into the prepared loaf pan and bake for 30 to 40 minutes or until the top is golden brown and a toothpick in the center comes out clean.
• Makes one 24oz loaf, 8 servings. Total Calories in the entire loaf: 1226.
• Per 3oz slice (8 slices): Calories: 153 Fat: 10 Sat. Fat: 2 Carbs: 5 Fiber: 3 Sugar: .7 Protein: 13 Sodium: 394.

COCONUT FLOUR CORN BREAD

Steps:

• 1. Preheat oven to 400 degrees F. Melt butter in a medium size bowl, then add salt, eggs, vanilla, & honey. But spray measuring cup with non stick cooking spray FIRST, and it will release honey much easier. then beat ingredients till well mixed.
• 2. Next in a small bowl mix the coconut flour with baking powder and yellow corn meal, stir with a spoon to blend together then pour into liquid mixture, and beat till well combined and no visible lumps remain.
• 3. Butter or grease a 8 inch cast iron skillet or 8X8 X2 inch baking dish,and add corn bread mixture to skillet or dish, and bake in preheated 400 degree F. Oven for approximately 18 to 20 minutes, Serves 8 normal appetites. Serve with butter or your choice of spread while still warm.
• 4. NOTE MY HUSBAND COULD NOT GET ENOUGH OF THIS BREAD,HE SAID IT SORT OF TASTED LIKE CAKE. It is very good, but I didn't want to over do it, even though it is much better than regular corn Bread I had a very small slice. Please also note that Coconut flour absorbs a lot of moisture. I will be making this again and again. It really does taste great, and it looks picture perfect. It is a bit pricey, but has a lot more fiber than any of the other flours, and I am trying to make better choices in my food selections. Smile

COCONUT FLOUR AND PLANTAIN QUICK BREAD

Steps:

• 1. Preheat oven to 325 degrees. Prepare two 1.5 liters loaf pans ( I used glass loaf pans.)
• 2. In a blender jar pulse/blend plantain, raw honey, ginger, cinnamon, cayenne and coconut milk. In a separate bowl combine the coconut flour, baking soda and powder and mix thoroughly.
• 3. Transfer paste to mixer. Add almond butter and mix until well combined.
• 4. Add the eggs gradually, one at a time, then the apple cider vinegar.
• 5. Reduce the speed of the mixer.Next goes in the coconut flour mixed with baking soda and powder. Mix till well combined.
• 6. Lastly, add the chopped nuts. Pour into prepared pans.
• 7. Bake at 325 degrees until tooth pick inserted comes out clean. Cool completely before serving.

COCONUT FLOUR-PEANUT BUTTER BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
• Mix eggs, peanut butter, agave nectar, vanilla extract, salt, and stevia together in a bowl. Sift coconut flour and baking powder together in a bowl; stir into egg mixture until batter is smooth. Pour batter into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted in the center of the bread comes out clean, about 1 hour.

COCONUT FLOUR BREAD (VERY LOW CARB)

Steps:

• 1. Grease a small 8x4 inch pan with coconut oil. And preheat oven to 350.
• 2. Combine eggs,sweetener,and butter mix for 2 mins. Sift together flour, baking powder, and salt.
• 3. Add flour mix to egg mix. Mix well till mixture thickened. Pour into pan I also line the bottom of my pan with parchment paper. Bake 35 to 45 min.
• 4. Allow to cool 10 mins in the pan. Then remove cool 30 mins more before cutting. Can get 16 slices.

COCONUT FLOUR BREAD

Steps:

• Preheat your oven to 350. Whisk it all together, or blend in a food processor until all lumps are gone. Grease a bread pan with butter or coconut oil and pour your batter inches Bake for 40 minutes.

COCONUT FLOUR BREAD RECIPE - (4.2/5)

Steps:

• Blend together eggs, butter, sweetener, vanilla and salt. Combine coconut flour with baking powder and whisk thoroughly into batter until there are no lumps. Add milk. Pour into greased 9x5x3 inch or smaller loaf pan and bake at 350°F for 40 minutes. Remove from pan and cool on rack.

COCONUT FLOUR BREAD RECIPE - (4.5/5)

Steps:

• Grease one standard sized loaf pan or two mini loaf pans well with butter, ghee, or coconut oil. Mix all ingredients until there are no lumps. Pour the batter into bread pan, filling 3/4 full if dividing between multiple mini bread pans. Bake in preheated oven at 350 degrees Fahrenheit for 40 minutes for a standard sized loaf, or 25 minutes for mini loaves. Cooking time may vary as loaf pans vary in size; bread is done when a knife inserted into the middle comes out clean. Allow to cool before trying to remove bread from pan. To remove, gently run a butter knife around the outside edges, between the bread and the pan. Flip the bread pan over a plate and (hopefully) it will come out all in one piece. Turn right side up, slice as desired, and store, covered, in the fridge.