Recipe: Coconut Flour Bread and Biscuits

I have been coconut obsessed lately.  The coconut flour has been fun so far, but finding recipes has been hit or miss.  I looked on the web and so many coconut flour recipes also have all kinds of other flours which I don’t have on hand, or just a billion ingredients.  I wanted to make things with fewer ingredients.  The problem with coconut flour is that it doesn’t behave like a gluten flour (duh).

I found this book at the library:
Cooking with Coconut Flour

Bruce Fife thinks along the line that I do, to use coconut flour as the base and not so much an additional ingredient.

I decided to make the coconut flour bread. This is gluten free/grain free if your baking powder is.  This also is not a traditional sandwich bread, which is kind of what I was hoping for, but I still liked it.


  • 3/4 cup coconut flour (90 grams)
  • 1 tsp baking powder
  • 1/2 cup butter
  • 6 eggs (room temp is best)
  • 2 tablespoons honey
  • 1/2 teaspoon kosher salt

Preheat oven to 350 F.  Line a 9 inch loaf pan with parchment paper, or grease well.

Melt the butter in the microwave and let it cool a bit while getting the rest of the ingredients together.

In a small bowl, sift together the coconut flour and baking powder. Don’t skip this step as coconut flour can be lumpy.

Mix together the eggs, melted butter, salt, and honey.  You can use a whisk or a mixer.  It’s an easy recipe.

Add the coconut flour/baking powder mixture:

Mix well.  The batter will be very thick:

Spread into the loaf pan.

Bake at 350 for 30 minutes.

Remove from the pan carefully. (this is why parchment is the best to use as a sling).  Cool on a wire rack.  This is fragile bread, much like a biscuit. Cool completely before slicing so it doesn’t crumble.

The flavor? Very slightly coconuty, but almost like cornmeal muffins.  Not really sweet, but just a hint.  John asked me if there was cornmeal in it.  I think this would be awesome with some shredded cheese thrown into the batter!  We both really liked this bread.

I cut this loaf into 10 slices.

Nutrition per slice:

Calories: 173, Fat 12.5 g, Carbs 10.5 g, Fiber 4 g, Protein 5 g.

Don’t be afraid.  One slice of this bread kept me full all afternoon on my long work day.  I think next time I would just make these as 10 (or even 20)  drop biscuits instead of doing in the loaf pan.  I think cooking for 12 minutes to start and keep checking them.  I will amend this page once I make these again. (see below)

This is the slice size.


Update 04/06/2011

I made the above recipe and made biscuits, which were successful!  After mixing the batter, I used an ice cream scoop to portion out the dough:

I think this is 1/4 cup scooper?  Anyway, it made pretty much 10 equal portions, which is great because the nutritional stats are the same as the 10 slices of bread.  I love convenience.

So, I lined a half sheet pan with parchment paper and doled out the dough:

I flattened each dough pile a bit just with my fingers.

Bake at 350 for about 25 minutes until golden on the bottom and just starting to brown on top.

Remove to a rack to cool.

Yesiree – I officially puffy heart this recipe!

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25 thoughts on “Recipe: Coconut Flour Bread and Biscuits

  1. Helen

    That bread sure does pack some nice protein and fiber too! You know what I liked best about this post? That you found that book at your library. I don’t know why but the library in my town… not so good. I can almost guarantee you there’s not coconut flour books there!
    Helen´s last blog post ..Three Cheers for Casual Friday!

  2. Biz

    I would think adding chopped jalapenos would be good too – a balance of sweet and heat! 😀

    Hope you and John have a great weekend!

  3. Roberta

    Going to give this a try with some soy flour I picked up at Walmart tonight. Sitting here wondering if its possible to make country gravy out of soy flour hehe.. Will let you know how this works out as well!

  4. jenny

    Thank you SO much for this recipe. Just starting to try grain-free and this will let me have bread too. Thanks so much for your effort.

  5. Roberta

    Made with soy flour. Had to double the flour, as soy doesnt absorb as much liquid as coconut does. I also doubled the baking powder to help it raise more, as twice the flour is a bit heavy.
    Verdict: HOLY SWEET MOTHER OF BREAD! Very tasty ^_^ Is very sturdy, even straight from the oven. I was able to slice it hot and add some butter. It stood up to a very brothy stew, and even is sammich-able. Gooood idea 😉
    Im thinking of adding some whole beans to it next time, to make a faux corn bread. Perhaps even make a seed bread with it. Very good bread Lori!

  6. Christine

    I used this recipe for the second time this morning, and have officially decided it’s going in my collection as my go-to paleo biscuit recipe. Thank you!

  7. Elle

    Hello Lori,

    Thank you so much for this great recipe. I am off gluten for some time and I was desperate for some fluffy cake/bread. I changed the recipe a bit. Only used 4 eggs and substituted one with flaxseed, oil and water and one with cream of tartar and water. Came out perfectly!

    Thanks again.


  8. Pingback: Coconut Flour Drop Biscuits Recipe – SCD and Gluten Free | Comfy Tummy

  9. Marina

    So excited to find this recipe. I hope you are doing well on your journey to meeting your desired weight. Congrats for posting for the world to share in your joy.
    I just made your recipe and omitted egg yolks. For those who can’t or prefer to elimiate them it worked! I love the yolks but the feeling isn’t mutual. So make them sin yolks, no worries… mine turned out delish. I spreak a thin layer of coconut spread (earthy balance) – I’m in heaven!

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  11. Maria

    Those biscuits look great! I love all things coconut, I usually make coconut flour pancakes, but I’ve been looking for other ideas as well 🙂 Thanks for the biscuit idea, hope mine turn out as nice as yours ha!
    Maria´s last blog post ..Lemon Coconut Flour Pancakes

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