The GAPS Diet doesn’t necessarily need to be bread-free. This coconut flour bread is a lovely way to fulfill the desire to serve buttered (or chia-jam smeared) bread alongside a delicious soup, make french toast for breakfast, or even make open-faced sandwiches for lunch.
This recipe produces either a sweet bread (puree in some apple sauce or date paste) or a savory bread by pureeing in onion. In any case, this coconut flour bread recipe lacks gluten so is a bit more crumbly than gluten-based bread, but it can stand in its place with a few precautions. This coconut flour bread doesn’t pack in lunchboxes particularly well (I recommend grain-free crepes for that), but it does toast deliciously!
This recipe is also found in my recent cookbook, 30 Days Grain-Free.
Coconut Flour Bread Recipe
Coconut Flour Bread Recipe (GAPS, SCD, Paleo)
Grease 1 standard sized loaf pan or 2 mini loaf pans well with butter, ghee, or coconut oil or line with parchment paper.
Mix all ingredients until there are no lumps.
Pour the batter into bread pan, filling ¾ full if dividing between multiple mini bread pans.
Bake in preheated oven at 350 degrees for 40 minutes for a standard sized loaf, or 25 minutes for mini loaves.
Cooking time may vary as loaf pans vary in size; bread is done when a knife inserted into the middle comes out clean.
Allow to cool before trying to remove bread from pan.
To remove, gently run a butter knife around the outside edges, between the bread and the pan. Flip the bread pan over a plate and (hopefully) it will come out all in one piece.
Turn right side up, slice as desired, and store, covered, in the fridge.
New to cooking with coconut flour?Read this first!
More GAPS-Legal Breads that fulfil those cravings:
- Simple GAPS Intro Stage 4 Bread
- Almond and Coconut Flour Bread (Keto, GAPS)
- Keto Hazelnut Sandwich Bread (GAPS, Dairy-Free)
- Low Carb Pumpkin Cranberry Muffins with Almond Flour