Coconut Flour Bread Recipes

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Coconut flour bread isn’t the same as gluten bread. It can be grainy and very dense, which is why we don’t use it for sandwich bread.Coconut Flour Bread

Other things to keep in mind when baking with coconut flour:
It’s not wheat flour. It may look like wheat flour, but it smells, tastes and acts much differently than wheat flour.
Very absorbent. Coconut flour soaks up liquid more than other flours do. As a result, you either need to use less flour or more liquid in a recipe for it to work.
It has a rougher texture. To get the lumps out and help it blend with other dry ingredients, you should always sift before using it.

Coconut Flour Bread Recipes


french baguette   easy & delicious

white bread recipes

easy desiccated coconut bread

Iranian Persian bread   – Easy favorite!

Red Bean Bread Rolls   – the classically delicious version

parker house rolls    – packed with flavor

Coconut Flour Bread Recipes
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Coconut Flour Bread Recipes

Coconut flour bread isn’t the same as gluten bread. It can be grainy and very dense, which is why we don’t use it for sandwich bread.
Prep Time20 minutes
Cook Time50 minutes
Total Time1 hour 10 minutes
Course: Dessert
Cuisine: American
Keyword: Coconut Flour Bread Recipes
Servings: 6 Bread
Calories: 472kcal
Author: Luda huang


  • 1/2 teaspoons active dry yeast
  • 1 1/2 cups purpose flour
  • 3 tablespoons white sugar
  • 1/2 teaspoon salt
  • 1 large egg beaten with
  • 3 Tablespoon milk
  • 1/2 cup butter melted and cooled
  • filling
  • 1 cup desiccated coconut
  • 1 large egg beaten with
  • 1 Tablespoon milk
  • 1/4 cup butter melted and cooled
  • 1 tablespoons white sugar


  • In a large mixing bowl or the bowl of your stand mixer fitted with a hook attachment, combine the yeast and warm water. Stir it around and let sit for 5 minutes until the mixture is foamy.
  • Start again with active yeast. Add flour, sugar, olive oil, and salt. Mix by hand or with the dough hook on low speed for 1 minute. Once all of the ingredients are mixed, slowly knead for 7 minutes by hand or with your dough hook on low-medium speed. If your dough is too wet, add up to 1/4 cup more flour. After kneading, your dough should be smooth and elastic.
  • Shape the dough into a ball and place in a large mixing bowl that has been greased lightly with olive oil. Turn it over to coat all sides. Cover tightly with plastic wrap and allow to rise in a warm environment for 1 hour or until doubled in size.
  • Preheat oven to 375°F (190°C).parchment paper or silicone baking mats.
  • Once risen, punch the dough down to release the air. Turn the dough out onto a lightly floured surface. Using a sharp knife, slice dough in half. Then slice each half into quarters. You’ll have 6 pieces of dough, Flatten each piece with your fingers or use a rolling pin.
    the dough
  • filling: Place the desiccated coconut, egg, milk and butter combine. stir and serve topped.
  • Place the filling on top of the dough on one side, then fold the other side over top.Pinch the edges to seal as best you can. Use a fork to crimp the edges. Brush the tops of each pocket with egg wash,and lightly sprinkle with desiccated coconut. Transfer dough to the baking sheets.
    make filling
  • Bake in a preheated 375 degree F (190 degrees C) oven for 20 to 25 minutes, until well browned.
    oven for


Calories: 472kcal | Carbohydrates: 36g | Protein: 7g | Fat: 34g | Saturated Fat: 23g | Cholesterol: 117mg | Sodium: 428mg | Potassium: 150mg | Fiber: 3g | Sugar: 10g | Vitamin A: 800IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 2mg

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