Coconut Flour Loaf Bread Recipe (Paleo) 
I follow the paleo diet, but I have to secretly tell you that occasionally I wish I could go back to my pre-paleo days and eat some old fashioned homemade bread. Bread was always hard for me to give up especially because bread used to be my comfort food; my mom always made us tea and her freshly made bread when we didn’t feel well. That’s why, my goal, now that I am paleo, is to make the perfect paleo recipe for fantastic, delicious bread!
So, this weekend when I was snowed in, I experimented with making a coconut flour loaf bread. I love my previous recipe for coconut flour bread slices, but since that recipe takes longer to make, I wanted to experiment and make a new recipe that takes less time and could be sliced more easily. After trying four different variations of this bread, I finally figured out the perfect recipe that makes scrumptious bread!
This coconut flour loaf bread is fluffy, moist, and slices really well. You could use it for sandwich bread, but it’s not quite as strong as conventional sandwich bread (if you try to bend it too much, it may break in half). Two ways I like to serve this bread are with coconut butter or a fruit spread like blueberry jam on top of each slice. Just this morning, I cooked an egg sunny side up and put it on top of a slice of the bread and it tasted amazing! I think it’s going to be my new go to breakfast meal now.
It also tastes great just as is! My mom tried a piece and said it reminded her of old fashioned pound cake that she used to love as a child, “so soft and melt in your mouth good”!
I was reading the ingredient labels on some of the bread labels in our freezer (my family eats gluten-free bread and some conventional bread) and I noticed they all have egg whites as an ingredient instead of eggs. Then I started researching about using egg whites in bread. I found that a lot of sites said egg whites create a stronger and less dense packed bread.
On my first attempt, I did make this recipe using 4 whole eggs and it came out a bit too dense and not as fluffy as it did with using the combination of 1 egg and egg whites. The egg whites also seem to improve the bread, making it stronger and less apt to fall apart or crumble as easily.
Ingredients:
Directions:
1. Add all the ingredients except the apple cider vinegar and baking soda to a large bowl and mix well.
2. Add the baking soda and apple cider vinegar (they will fizz and form bubbles). Mix the batter.
3. Use about a teaspoon of coconut oil to grease a loaf pan (I used this 7.5 by 3.5 pan).
*Note: This recipe makes a smaller loaf of bread. If you would like larger slices of bread, you may want to double the recipe and use a larger loaf pan.
4. Bake at 350 degrees for 40 to 50 minutes or until the top of the bread is lightly browned.
I follow the paleo diet, but I have to secretly tell you that occasionally I wish I could go back to my pre-paleo days and eat some old fashioned homemade bread. Bread was always hard for me to give up especially because bread used to be my comfort food; my mom always made us tea and her freshly made bread when we didn’t feel well. That’s why, my goal, now that I am paleo, is to make the perfect paleo recipe for fantastic, delicious bread!So, this weekend when I was snowed in, I experimented with making a coconut flour loaf bread. I love my previous recipe for coconut flour bread slices, but since that recipe takes longer to make, I wanted to experiment and make a new recipe that takes less time and could be sliced more easily. After trying four different variations of this bread, I finally figured out the perfect recipe that makes scrumptious bread!
What this coconut flour loaf bread is great for:
This coconut flour loaf bread is fluffy, moist, and slices really well. You could use it for sandwich bread, but it’s not quite as strong as conventional sandwich bread (if you try to bend it too much, it may break in half). Two ways I like to serve this bread are with coconut butter or a fruit spread like blueberry jam on top of each slice. Just this morning, I cooked an egg sunny side up and put it on top of a slice of the bread and it tasted amazing! I think it’s going to be my new go to breakfast meal now.
It also tastes great just as is! My mom tried a piece and said it reminded her of old fashioned pound cake that she used to love as a child, “so soft and melt in your mouth good”!
Why I used Egg whites instead of whole eggs:
I was reading the ingredient labels on some of the bread labels in our freezer (my family eats gluten-free bread and some conventional bread) and I noticed they all have egg whites as an ingredient instead of eggs. Then I started researching about using egg whites in bread. I found that a lot of sites said egg whites create a stronger and less dense packed bread.
On my first attempt, I did make this recipe using 4 whole eggs and it came out a bit too dense and not as fluffy as it did with using the combination of 1 egg and egg whites. The egg whites also seem to improve the bread, making it stronger and less apt to fall apart or crumble as easily.
Ingredients:
- 1/2 cup coconut flour
- 1/4 cup melted coconut oil
- 1 egg and 6 egg whites
- 2 to 4 tablespoons raw honey
- 1/2 teaspoon apple cider vinegar
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
Directions:
1. Add all the ingredients except the apple cider vinegar and baking soda to a large bowl and mix well.
2. Add the baking soda and apple cider vinegar (they will fizz and form bubbles). Mix the batter.
3. Use about a teaspoon of coconut oil to grease a loaf pan (I used this 7.5 by 3.5 pan).
*Note: This recipe makes a smaller loaf of bread. If you would like larger slices of bread, you may want to double the recipe and use a larger loaf pan.
4. Bake at 350 degrees for 40 to 50 minutes or until the top of the bread is lightly browned.
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