Coconut Flour Bread

Because coconut flour has no gluten in it, it does not make a great cold sandwich bread. However,  grilled cheeses, patty melts, and paninis work perfect!  This bread is very thick and grainy (which I love because it is a meal in itself- slathered in butter and jam!) Unfortunately, it doesn’t stay together well in the toaster, so, I suggest warming up a piece in a buttered skillet.

Coconut Flour Bread

This light and fluffy bread is perfect for sandwiches, french toast, and pan grilling!
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Breakfast
Cuisine American
Servings 8


  • 6 large eggs
  • 1/2 c coconut oil
  • 1/4 c butter softened
  • 1/2 c almond milk
  • 8 TBS coconut flour
  • 2 TBS arrowroot flour
  • 1 tsp baking powder
  • 1/2 tsp sea salt


  • Preheat oven to 350 F
  • In a medium bowl mix eggs coconut oil, butter and almond milk (I call this the glue stage because it is truly wat holds this bread together.)
  • In a large bowl sift together coconut flour, arrowroot powder and baking powder,
  • Slowly blend in the ‘glue’ wet mixture into the dry flour bowl. Mix until it’s smooth.
  • Allow batter to rest for 5 minutes
  • Scoop batter into greased 7 in 3/8 bread pan in bake bread until top is golden brown and a toothpick inserted into the middle comes out clean. 40 minutes.
  • Enjoy!

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