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Coconut Flour Bread {Great as Toast, for Sandwiches, and as Crackers!}…gluten free, grain free, dairy free, low carb

by Lisa on October 9, 2012

I’ve been meaning to post this for several days, but I’m having Internet issues…as in, I don’t have Internet in my apartment yet (Friday!). I guess I didn’t realize how very connected I was until I had to get up and go somewhere that has free wifi. At any rate, it hasn’t been bad. I’ve been reading a lot and walking around outside a lot (still).

There are two prior versions of flatbread, The Original and Version 2.

For grilled cheese, I generally use Version 2, for small pieces of toast or appetizers I use the newest recipe below (it’s denser but puffier!).

This coconut flour bread is actually really similar to the 5 minute coconut flour cookies I posted about last week. In fact, when I made these, I meant to make the cookies but just forgot to add stevia and “screwed up” the amount of protein powder a little bit. Oh, and I used a different brand/type of protein powder, which made me realize how big of a difference that makes!

Coconut Flour Bread

In a frying pan, add 2 Tbsp coconut oil on medium to melt.

In a bowl, mix thoroughly:

2 eggs
2 Tbsp coconut flour
2 Tbsp protein powder (I’m not a big fan of protein powder, so I’ve used a high quality in this recipe, and I’ve also subbed in gelatin–that changes the texture a tiny bit. Make sure to use the collagen hydrolysate gelatin, not the kind that “gels!”)
dash of salt or other seasonings…I tried it with garlic and pizza seasoning…!!!! yum !!!

Add the melted oil and mix until totally smooth. Roll small pieces of the dough into balls and then flatten them before placing in the pan (they won’t flatten on their own). Make sure the pan is greased, and flip them when the bottom is browned as much as you want it to be.

Note: You can make these without protein powder too! They’re just a slightly different texture–the protein powder makes them kind of “springy!”

If you keep them slightly thick, you’ll end up with this:

They’re kinda like mini Australian Toaster Bisciuts—remember those?! They have a very similar texture and flavor too. These are super best with butter, in my opinion. Something about the saltiness of the Kerrygold butter….

 

If you make them smaller and thinner, they’ll look more like this… I know they look like pancakes, but the taste and texture is more like bread. Again…BUTTER!

 

 

20121009-174952.jpg These are the pizza flavored ones…I added smashed roasted garlic, some minced onion, and lots of pizza seasoning! 20121009-175014.jpg This one is a very plain version with nothing added, but overcooked a little in extra coconut oil (a notch above medium heat), so it got crispier! 20121009-175020.jpg The fugly gunk on top is what I’m calling tuna-cado….I’ll share that recipe soon! It came to fruition as a result of me having essentially nothing to work with in my kitchen…and it’s a big winner!

Notes about the bread: Your coconut flour, protein powder, and even the size of your eggs, will determine the exact fluffiness and texture! If the batter/dough seems kinda runny, stir it a little more and let it sit for a minute so the flour soaks up the liquid. I’ve found that it turns out slightly different each time, and I’ve also gotten lazy about measuring (which affects it too). So…experiment a little bit! All I can say is that this stuff is making my quality of life much much higher :-)

News/Notes: I have no idea when I posted last or what it was about. Seriously…I’m totally lost and unorganized at the moment, I think partly because I’ve been getting into an instagram groove, and I can’t remember what I posted where… It’s not old age, it’s just having too many tasks on my list (and not actually writing my list out on paper!). I’m working on it.

I’m excited to accessorize my apartment, but I need to not go crazy because I already own many things that will be shipped here in November. I really can’t wait to have my bike here, and my kitchen stuff. And my couch.

My apartment building is in such a great spot—and there are people walking by all day long. I can’t really see them because the windows are much higher than the sidewalk, but I hear snippets of conversations—wow. It’s pretty entertaining! I can also hear my neighbor in the building next door turn her shower on in the morning. The buildings aren’t that close together (or maybe they are), but when our windows are both open, we may as well be in the same room. I can’t decide if it’s better to meet her or to never ever talk to her…

I talked to Matthew today. I miss him a lot. But I’m in paradise, and he’s a boy who is just as happy seeing me once in a while and chatting on the phone…so we’ll be fine.

I have a few more interesting food things to share…and lots of people have been making my recipes, so I’m going to share their pics in a post very soon!

If you’re into natural wellness, or would like to be around people who are positive and chatty about how we try to use lifestyle to make our lives better, check out my free natural wellness community. There are no rules—except, you have to be nice and you can’t solicit anyone!

For those who asked…

Here’s the link to the pb cup recipe and the pb&j recipe! Also, here’s one for pb cups with nibs and other varieties of pb cups

What new things have you made in the kitchen!?

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  • maria@healthydiaries

    You know I will be making these very soon! I have all the ingredients and I love coconut flour, so I don’t see a reason why not!

    I’m always happy to hear that you’re enjoying Cali, I really hope it continues to get better and better. :)

    Can I also just say thank you for all that you have taught and enlightened me on. I owe you a lot!

  • cathy@1970kikiproject

    you make a good point, lisa – between fb, twitter, our blogs, instagram…it’s a challenge to keep track of what we said where! i think i’ll stick to lurking, for the most part (and talk on my blog!).
    sounds like you have a very entertaining ‘hood – i’d love the eavesdropping!
    glad you still get to talk to m lots!!

  • Heather (Where’s the Beach)

    That bread looks so good. YUM. Too funny on the free entertainment via your open window ;-) It’s always interesting to hear what people talk about isn’t it? I bet Matthew misses you more than you think ;-) You’re an incredible aunt. Maybe he can come for a visit??? I bet he’d love that.

  • Ltd156

    Could you use olive oil instead of coconut oil?

  • eiren

    OOu i bet these would make good welsh cakes!! I just saw Mrs. Romney on Good Morning America making them this morning and got to thinking how i could make them gand dairy free!!! Thanks for the idea!! I’ll tag ya if i make them!!!

  • http://www.facebook.com/profile.php?id=8359753 Lauren George

    You totally have me hooked on coconut flour!!!

  • http://www.thrive-style.com/ Lisakthrives

    Sounds like a great experiment!! :-)
    Can’t wait to hear about them if you try it!

    On Wed 10/10/12 17:30 , “Disqus” notifications@disqus.net sent:

  • http://www.thrive-style.com/ Lisakthrives

    That is a great question….I can’t say for sure, but I don’t see why it wouldn’t work. I’d just make sure to keep the burner heat on the lower side since olive oil has a lower smoke point. If you try it, let me know how it works! I bet it would add a great background flavor too…
    On Wed 10/10/12 16:34 , “Disqus” notifications@disqus.net sent:

  • Brittany

    I made some raw vegan cookie dough bites twice in the past week. They are so good. I need to make these coconut breads. I have an egg replacer that would be perfect with these.

  • purelytwins

    girl that coconut bread looks AMAZING, we will have to give it a try!!! yum

  • http://twitter.com/ChefKatelyn Katelyn Block

    YOU KILL ME. I AM MAKING THESE TOMORROW. Insert question –> is it possible to make them without the protein powder? Maybe one more egg or just more coconut flour..?

  • http://www.thrive-style.com/ Lisakthrives

    You can def do it without protein powder….it just changes the texture a little, but it still works. Somehow the protein powder gives them the “springiness” of bread. But I’ve made them without it and they’re darn good either way :-)

    On Sun 14/10/12 20:02 , “Disqus” notifications@disqus.net sent:

  • Alexia Kulterer

    oh yum! these look amazinG!! i especially love the small crunchy overfried ones.. oh dear i love EVERYTHING crunchy :) will have to give them a go, last time they turned out to soggy somehow

  • http://www.thrive-style.com/ Lisakthrives

    Hi Alexia! These are the updated version….so using the coconut oil instead of the liquid makes them not soggy! I think you’ll like them. I use lots of coconut oil in the pan too (then they get crunchier as well!). I hope you like them if you try them!

    On Mon 15/10/12 10:40 , “Disqus” notifications@disqus.net sent:

  • Surfer808

    I made these and they were not very good at all. The consistency is really strange. Its almost like eating coconut paper mache.

  • http://www.thrive-style.com/ Lisakthrives

    Sorry you didn’t like them!

    On Thu 22/11/12 05:48 , “Disqus” notifications@disqus.net sent:

  • Kaylapea

    I just made these this morning and loved them! I think i just like the density of the cake and I topped them with a lot of blackberry chia seed jam.

  • http://www.thrive-style.com/ Lisakthrives

    I’m so glad you loved them! The jam sounds super great too :-)

    On Wed 06/02/13 09:57 , “Disqus” notifications@disqus.net sent:

  • Amy G

    do you think this would work with a plant protein powder, like brown rice? i’m obsessed with coconut flour and my mouth is watering looking at your recipe pictures!i don’t use whey though and i haven’t been able to find a quality egg white protein powder I like. thanks!

  • http://www.thrive-style.com/ Lisakthrives

    Hi Amy—yep it will work with other protein powders. I’ve tried it with a goat milk protein powder and also with Sun Warrior. It does change the texture slightly and the taste a little bit too… but I still thought it was good! You may just taste the batter to see if you want to add/change anything else. If you try, I hope you’ll let me know how it works!
    On Sun 17/02/13 15:50 , “Disqus” notifications@disqus.net sent:

  • http://www.facebook.com/lee.jacintho Lee Jacintho

    I good way to get uniform sizes is to use and egg ring to flatten them.
    Do they rise much?
    Also, what if you coconut oil is liquid to start? Still 2Tbs?

  • lindsay

    how do you think gelatin powder might work, in lieu of protein powder?

  • http://www.thrive-style.com/ Lisakthrives

    Hi Lindsay… I actually tried it yesterday! It worked—it just changed the flavor somewhat (I used unflavored gelatin), and the texture was a little different too. But it definitely worked!

  • lindsay

    Thanks! Gonna give it a whirl for breakfast :)

  • April

    Have you tried this with just egg whites? Thanks!

  • http://www.thrive-style.com/ Lisakthrives

    I haven’t tried it with just egg whites, but I think it would work! It may just change the texture a little–you may need to add a little more liquid.
    On Tue 06/08/13 19:55 , “Disqus” notifications@disqus.net sent:

  • Carnivalbaby Peters

    i tried this recipe and unfortunately the inside of mine didn’t cook. i dunno if i skipped a step or something or maybe its because i substituted flax seed for the egg (i’m allergic to egg). any suggestions for an eggless version?

  • http://www.thrive-style.com/ Lisakthrives

    Hmm… that’s a good question! I would guess the flax egg was probably the reason for it not really working. I’ve never gotten a non-egg version to work quite right. You could try chia instead of flax maybe… if I come up with something I’ll let you know!

    On Tue 13/08/13 01:29 , “Disqus” notifications@disqus.net sent:

  • Carnivalbaby Peters

    Greatly appreciated :)

  • http://kizi-yepi.kizi2.com/ kiziyepi

    It looks delicious meal. I really like it and I will try to make it for my
    family.Thanks you so much and hope that you can post how to make good dish more!

  • S

    What do you bake these in? The oven or the stove top. And if it’s the oven what temp.

  • Quita

    Thank you so much for this economical recipe. I have looked up other recipes and found that they require so many eggs. This is great and fast. The texture is a little sandy but I will experiment with other flours to see how that turns out. Thinking maybe cassava flour which tends to be chewy. Have you ever added another flour? I baked one to test and that turned out great too. Thanks again for sharing!

  • homect

    Can you tell me what the carb count is, please?

  • Maddie

    I made these and they tasted great BUT, somehow my batter was very thin more like pancake batter. So they came out thin like pancakes. Did I put too much of the liquified coconut oil into the mix as opposed to keeping it in the pan?? Was I supposed to put the liquified oil into the batter?? I did use the protein powder.

  • langranny

    Yummy. I made it with 2 eggs, 3T of soy flour, the coconut oil, 3 T of protein powder, a pinch of salt and 1/2 t of baking powder. Cooked in an iron skillet in one of my English muffin Rings. Very tasty (had one with butter and sugar free raspberry jam). The muffin even had holes in it like a real English muffin. May try it again but also add a pinch or so of yeast – just for flavor. I really miss my eggs Benedict…

  • Mdyvonne

    Ive been making these for a while now…I cannot have gluten and my husband eats low carb. We love them! Just wanted to share that, instead of protien powder I use 1 tablespoon of ground flaxmeal and 1 tablespoon of finely ground psyllium husk and it tastes great! The psyllium husk gives it the springy bread feeling that I miss with gluten free low carb breads. Love your recipe. Its so versatile. Thanks!

  • http://fibonacci-financial.blogspot.com/ KumoBob

    2 eggs
    2 Tbsp coconut flour ???
    2 Tbsp protein powder
    dash of salt or other seasonings

    Was that supposed to be 2 cups coconut flour?

  • http://www.thrive-style.com/ Lisakthrives

    No—the coconut flour is like 60% fiber, so it needs a LOT of liquid in proportion to flour in order for it to “work” in recipes.

    On Wed 14/01/15 18:06 , “Disqus” notifications@disqus.net sent:

  • ttward1057

    What brand protein powder do you use?

  • Paula Last

    Does it say how much coconut oil to add somewhere?

  • Cheri

    I’m a little late to the party, but I’ve cut out the grains and was looking for a good replacement for breakfast sandwiches. Tried a few things, didn’t really like them that much. Tried this last night, and it fit the bill. The taste takes a little getting used to but it actually wasn’t far off from a pancake, just much more dense. But with bacon and eggs on top, a sandwich appeared and I gobbled it up. I’d like to find a way to make them a little thinner, and I also have visions of cheddar bacon versions in my head. Thanks for the recipe!

  • Rachel O’Leary

    These were fantastic! I will be making these again. Thanks for sharing.

  • Name

    You used a vanilla flavored protein powder or an unflavored protein powder? The ‘high quality’ link above was for vanilla. I just wanted to verify.

  • Ci

    Made these they were great. I only had vanilla protein powder, so I used oat fiber instead with a little collogen powder.
    Loved them.

  • Cynthia C

    Maybe chia seed with water? I don’t have the link handy but a quick search will show you how to substitute it for eggs. I haven’t tried it but it has potential.

  • Kelly

    Love this recipe! as well as your other recipes!, but I haven’t been getting your newsletter/blog in a long time. Love to get your new recipe!.

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