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Coconut Honey Bread

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OK I need some help, first off this recipe is a conflagration of 4 different recipes, SECOND my scale is all wonky right now and keeps shifting, PLEASE someone else go by volume base measurements and get me the grams on this correcting any issues. And Please post pictures, my loaf pan version reminded me of a soft thin loaf...looked like biscotti when cut I did the shreds on top of it lol. the foil pan loaf I did with the shreds in it and it looked odd but was godly good the shreds helped hold it together I think. 

Honey Coconut Bread
6 eggs
1/2 cup (120g) coconut milk (Super Rich Texture)
1/4 cup (60g) honey
1 tbsp vanilla extract (High fat content requires more extract)
1/2 cup (60g) coconut oil
3/4 cup (180g) apple sauce
3/4 cup (108g)coconut flour
1/2 cup (60g)almond flour
2 tsp baking powder
1 tsp salt
2 tbsp shredded coconut (optional)
More honey for to brush over the top for a finish glaze (optional)

1. Preheat oven to 350F
2. Put all ingredients but the baking powder in a food processor and process until completely smooth scraping down off the walls a few times. Then add in your baking powder and mix it in last mixing well in the processor. You can stir in the optional shreds or sprinkle them over the top in the pan.
3. Pour Mixture into a oiled 9x5" loaf pan tap the pan on the counter a few time to level it out then bake for 45-60mins until a knife can be inserted into the center and pulled out clean. NOTE I have used a smaller foil pan and found it takes the longer time but makes a thicker loaf.

Funny how this came together, sort of a mix of my garlic bread, cinnamon cake,  and flat bread considerations, The apple sauce makes for a stickier binder and keeps it moist, the honey works like the maple from my cinnamon cake keeping it moist and holding it together, the eggs I noticed from my flat bread really old stuff together much better then my vegan breads and make a great texture. And oddly experimenting with vegan ice cream for my cater side job led to the coconut milk richness idea. The shreds I just thought would compliment well and in my second go I found they worked like the zucchini in my old bakery zucchini muffin recipe holding the gluten free bread together.

Diagnosed Issues
Celiac (Gluten Ataxia, and Villi Damage dia. 2014, Villi mostly healed on gluten-free diet 2017 confirmed by scope)
Ulcerative Colitis (Dia, 2017), ADHD, Bipolar, Asperger Syndrome (form of autism)
Allergies Corn, Whey
Peanuts (resolved 2019), Cellulose Gel, Lactose, Soy, Yeast
Olives (Seems to have resolved or gone mostly away as of Jan, 2017), Sesame (Gone away as of June 2017, still slight Nausea)
Enzyme issues with digesting some foods I have to take Pancreatic Enzymes Since mine does not work right, additional food prep steps also
Low Tolerance for sugars and carbs (Glucose spikes and UC Flares)
Occupation Gluten Free Bakery, Paleo Based Chef/Food Catering

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