Yesterday, we taught you a little bit about how to understand coconut flour. Today, thanks to Jenny from Nourished Kitchen, we are sharing a delicious gluten-free recipe for coconut flour bread.
Coconut Flour Bread: Brought to you by Nourished Kitchen
3/4 cup coconut flour
1/2 cup ghee (plus extra for greasing the pan– Ghee is clarified butter)
2 tablespoons honey
1/2 teaspoon sea salt
1. Preheat oven to 350 degrees F
2. Combine the ingredients above and mix together well, making sure the batter is clump-free.
3. Grease the bread pan.
4. Pour the batter into the loaf pan and bake in the oven for approximately 40 minutes.
Many thanks to Jenny from Nourished Kitchen for sharing her recipe and beautiful photo with us! For more information, check out what Jenny has to say about this recipe on her blog.
vickiOctober 5, 2012 at 11:16 am
Can you use another ingredient in place of the ghee?
vickiOctober 5, 2012 at 11:18 am
OK just went over to NK and saw you can use coconut oil. Looking forward to trying this one!
CaitOctober 5, 2012 at 11:38 am
You can also try regular butter. It should only adjust the flavor slightly. We recommend always sticking with the recipe, but you are more than welcome to try and let us know how it goes. 🙂
Sherry KindelNovember 10, 2012 at 2:55 pm
I tried making this bread. It ended up only a little over 1 inch high! Could it be the altitude here (almost 7000 feet)?? If so, do you know of some way to adjust the recipe so it will get some height. So disappointing and dry – even when spread with butter. I’d love to use more coconut flour but it is so expensive (not to mention all the eggs needed, too!) to have such poor results. Suggestions??
CaitNovember 14, 2012 at 11:29 am
Sherry, you are probably right when it comes to elevation. You may need to adjust your temperatures and time allotted for baking. As for suggestions, I suggest that you contact Jenny from Nourished Kitchen. This is her recipe that we featured. Good luck!
ChrisOctober 19, 2014 at 6:15 pm
I just made this and it turned out awful! To begin with the smell of the ghee is terrible. When I took it out of the oven there was a pool of oily ghee that I poured off and it must have been at least 1/3 of a cup that was basically deep frying the outside of the loaf. Despite all the oiliness, it still stuck in the pan and would not come out whole. The texture of the loaf was like an omelette–not too surprising with all those eggs. I would definitely not call the finished product bread, and I will absolutely not make it again. Very sorry that I used up all my nice homemade coconut flour on this mess. Also, I did note that the recipe on Nourished Kitchen used double the amount of each ingredient except the honey. I’m just glad I didn’t waste twice as much flour and a dozen eggs on this. 🙁