Coconut Bread
Recipe type: Bread
Cook time: 
Total time: 
  • ¾ cup (96g) coconut flour
  • 1tsp baking soda
  • 3 heaped tbsp coconut oil warmed up
  • 6 eggs (room temperature otherwise they stunt the rising)
  • optional:
  • ¾ cup (96g) gluten free flour+1-2 cups almond milk
  1. Preheat oven to 350 degrees F, 180 C, Gas mark 4.
  2. Mix all the ingredients together with a kitchen stand mixer or an egg whisk (that’s what I did). Add the baking soda last, and immediately put the bread in a greased bread tin (9x5x3) lined with parchment paper into the oven. The texture is almost like pancake batter, not solid. Adding gluten free flour gives it more substance. (The photos show just the coconut flour version. Bare in mind that they are zoomed in, the loaf is really tiny!).
  3. Bake until the outside is golden (around 40 minutes if you just bake the coconut flour bread; around 60 minutes if you add gluten free flour and almond milk). The coconut flour version is soft, don’t expect a hard crust on it, the coconut makes it quite oily.
Recipe by Candida Diet Plan at