Gluten-Free Coconut Bread

This Gluten-Free Coconut Bread is fluffy, buttery and delicious! The process is super simple and it calls for basic ingredients that you can buy at your local grocery store. Noting crazy or complicated.

What’s not to love about an easy gluten-free recipe that is actually healthy, right?

Nowadays, a lot of people are jumping into the gluten-free wagon and blindly trust anything that has the famous “gluten-free” label. Unfortunately, not everything that says gluten-free is necessarily a better option. A lot of these products use corn flour, which can be inflammatory and lead to digestive problems when eaten in excess.

So, what’s wrong with corn?

Here are some quick facts of why corn flour is not ideal for gluten-free folks:
88% of the corn grown in the State is genetically modified
If you are working on healing your gut, corn can aggravate your digestion and cause inflammation.
GMO corn is used a wide variety of gluten-free products.
You can read more about corn in this article.

Make sure to always read labels and double check the product you’re buying is free of corn flour or if it does make sure is non-GMO or organic.

If you are looking for more gluten-free bread ideas, then you should definitely try this Gluten-Free Onion Bread

Alright, enough CORNology. Let’s jump to the recipe.

Gluten-Free Coconut Bread

Ingredients:

1/2 cup coconut flour
1/2 tsp baking soda
1/4 tsp sea salt
3 whole eggs
1/2 cup melted unrefined coconut oil, ghee or grass-fed butter
1/4 cup full-fat coconut milk (or any other milk of your preference)
2 tbsp maple syrup (just according to your preference)
2 egg whites
Ghee or coconut oil for greasing

How?

Preheat the oven at 350 F.
In a large bowl, blend all the ingredients using a hand mixer.
Grease a loaf pan with a little bit of coconut oil and cover the bottom with parchment paper.
Transfer the bread mixture to the pan and spread evenly. Use your hands if necessary. It will seem kind of dry, but keep calm. You’ll be happy once it’s done baking.
Bake for 45 minutes. Let cool down and enjoy!
It stays well in the fridge for about a week. I’ve never frozen it before, so I’ll assume it lasts longer in the freezer. 😀