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

Ingredients

• 4 whole eggs (pastured if possible)
• 3 eggs separated into whites and yolks
• 4 – 5 Tbsp butter or  ghee
• 1 Tbsp raw honey
• 2 Tbsp applesauce (preferable organic and homemade) or 1/2 large raw organic apple pureed
• 3 Tbsp coconut cream or milk (where to buy)
• 1/2 tsp sea salt (where to buy salt and spices)
• 1 tsp baking soda
• 3/4 cup coconut flour
• Coconut oil to grease the pan well

Equipment

• Electric hand beater (where to buy)
• Food processor (where to buy a food processor)
• Bowls
• Glass loaf pan lined with parchment paper (5 x 7 Glass loaf pan) (where to buy parchment paper)
  

Instructions

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