Recipe: Crusty Coconut Flour Bread (Paleo, SCD)

December 22, 2013 · 18 comments

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When I started blogging, my coconut flour bread (with video) was one of the first recipes I posted. Since then, I have revised the recipe slightly and I think this version is better. It has a crispy crust — not hard and crunchy like a wheat crust, but a crust none-the-less. It is also a bit more moist inside. As before, it holds together well and is a perfect grain-free bread for those who need a replacement bread when they go gluten or grain-free.

This recipe is slightly different — so be aware of that — but you can view the video of my original recipe and get the gist of how to make it very easily.

This coconut flour bread is an excellent and completely balanced food, as it has plenty of protein from the eggs, plenty of fat from the coconut flour and oil (or butter/ ghee) and plenty of fiber from the coconut flour. Who could ask for more?

Eat with plenty of ghee or butter or make my wonderful Grain-Free French Toast with this bread!

Crusty Coconut Flour Bread




  1. Separate the 3 largest eggs into whites and yolks
  2. Using a hand held electric beater, beat the whites until they are somewhat stiff and set aside
  3. IF you are using the 1/2 large raw apple, remove the core and the skin and puree in the food processor here
  4. In the bowl of a food processor, combine the 4 whole eggs with the 3 egg yolks, honey, ghee, coconut cream and applesauce (or raw apple puree) and mix together
  5. Add the coconut flour,  salt and baking soda and mix together — the batter should be somewhat stiff
  6. Pour the mix into a mixing bowl and fold in the egg whites — try not to leave big clumps of whites, get them folded in well
  7. Now, pour the batter into a well oiled loaf pan that is well greased and lined with parchment paper that is also greased
  8. Bake at 325 for 40 minutes
  9. It will look very browned but will not be ready inside
  10. Reduce the heat to 300 and cover the pan with foil or a small piece of parchment paper for another 10 minutes. The parchment paper will help it cook inside without getting too brown on the outside. Just be aware that parchment paper can catch fire if it touches the heat source inside the stove, so be careful if you do this.
  11. When finished, cool on a rack. Let cool completely before slicing, then wrap in wax paper and refrigerate.

Time saver tips:

  1. You do not necessarily have to separate the eggs, but I find that it is fluffier and lighter if you do separate them. If you are in a hurry you can simply leave the eggs whole. However it doesn’t take very long to beat up 3 egg whites and for me, the difference is worth it.
  2. To save time, you can make two loaves at once and have one to freeze.

Prep Time: 20 minutes
Cook Time: 45 – 50 minutes

Shared at: Real Food Wednesday, Allergy Free Wednesday

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{ 13 comments… read them below or add one }

1 Andrea December 23, 2013 at 12:59 am

Looks like something I want to try after the holidays.

I’ve been so disappointed with recipes for low-carb and/or gluten free breads after eating this way for six years that it’s been at least three years since I’ve made any kind of bready thing other than my very own muffin recipe. It’s an almond flour and coconut flour combo with fruit purée as part of the moisture, even so, I don’t make them more than three or four times a year.

Though your recipe only uses coconut flour, I can see from the ingredients and the method that it will produce a loaf I will want to eat. Might be nice to have a grilled cheese again.


2 Jill December 23, 2013 at 8:19 am

Hi Andrea,
Yes! Grilled cheese sounds delightful!


3 Meagan December 23, 2013 at 10:58 am

Jill, this looks amazing!! This is one grain-free bread I just might attempt :D


4 April @ The 21st Century Housewife January 6, 2014 at 2:20 pm

Your Crusty Coconut Flour Bread looks delicious – a great everyday bread for those who want or need to avoid gluten! I like the idea of using the coconut flour – it’s wonderful to have a recipe on hand for such a wholesome bread. Pinned to my Gluten Free Recipes board :-) Thank you for sharing it with us at the Hearth and Soul Hop.


5 Alana April 28, 2014 at 10:35 pm

Hi there! I really like your recipe for crusty coconut flour bread, and would like your permission to use your recipe to sell bread at a local farmers’ market. Thanks!


6 jane June 14, 2014 at 11:53 am

New to using coconut flour and wanted to know if the bread can be made in a bread machine? And how can I get the bread to rise and not be a brick? Thank you. I can’t do almond flour for I gave a nut allergy. I do use red mill sugham floursad to say the bread the bead was a flop….any suggestions…


7 Jill June 14, 2014 at 12:29 pm

Hi Jane,
I have never used a bread machine for this — any coconut flour bread will be dense like a “quick bread”. It shouldn’t be a “brick” if you follow the directions and simply use the stove. These gluten free flours do not rise as yeast breads.


8 erin September 21, 2014 at 4:23 pm

Quick question: Is this for a 5×7 pan or 5×9 pan? Thanks!


9 Kim Wellington November 25, 2014 at 10:41 am

Is there something you can substitute for the apple sauce?


10 Jill November 25, 2014 at 11:10 am

Hi Kim,
You could use apple sauce or even yogurt if you are eating dairy.


11 Iner January 4, 2015 at 11:14 am

This blog was… how do I say it? Relevant!! Finally I’ve found something which helped me. Thank you!|


12 Sparkie January 11, 2015 at 4:57 pm

HI Jill,
Your recipe is fabulous–and a real lifesaver for me when I want an actual sammich, and nothing else will do.
Now…..I didn’t have a 5×7 loaf pan—both of mine are 5×9. So, I used an Excel spreadsheet to tweak your recipe by 2/7ths so that it would fill my larger pan, and then tweaked a wee-bit more from there by adding ACV to boost the baking soda action. I came up with a fabulous loaf of bread that works beautifully for sammiches, see:

To thank you for this recipe and to share with the rest of your readers who may be “pan challenged” as I was, here are the tweaks I made to work with a 5×9 pan:
8 x-lg/jumbo eggs (which is what I had on hand from the farmer’s market this week), but I would have used 9 eggs if I only had large eggs. Separate 4 per the recipe.
5 3/4 TBSP Ghee
1 TBSP + 1 tsp Honey
2 3/4 TBSP Pureed Apple
5 1/2 TBSP Coconut Milk
3/4 tsp Salt
1 1/3 tsp Baking Soda
7/8 cup Coconut Flour
3/4 tsp Apple Cider Vinegar (I added this–seemed to help boost the baking soda action)

Follow all of Jill’s recipe instructions to the letter to assemble the batter.

Baking times tweaks for the additional mass:
50 minutes at 325 degrees
15 minutes at 300 degrees once covered

Worked like a charm for me. And THANK YOU again for a reliable sammich loaf that doesn’t need a million bucks worth of cashew/almond butter, LOL!


13 Kamelia February 6, 2015 at 1:56 am


Do you think I can make it in a bread-maker?


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