Baking With Coconut flour

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low carb, low sugar, stevia

Baking with Coconut Flour 

Baking with coconut flour can be a great way to eat low carb, grain free and keep all your favorite breads and cakes in your diet. 

We’ve already talked about how great coconut oil is:

increasing metabolism, supporting immune system, promoting the absorption of vitamins, detoxing the body, promoting healthy cholesterol and heart health. Now we are going to talk about all those great benefits in a flour: Coconut flour.


Our bodies don’t tolerate grains very well (wheat, barley, oats…). They are filled with phytates that bind to minerals in our bodies like magnesium. This overtime can leave us deficient in vitamins and minerals. You can soak your grains to help reduce the phytates, but it may be easier to incorporate more grain free foods into your diet.

 Does that mean you can never eat a piece of bread again? What about cake?

There are two main flours that people who are eating grain free are using: almond flour and coconut flour. Those certainly aren’t the only ones, but they are definitely the popular ones.

You can read here about some benefits of coconut flour to other flours. I haven’t bought Dr. Mercola‘s coconut flour – we just bought Bob’s Red Mill brand on Amazon.com.

There are a ton of recipes using coconut flour that you can make and not even realize you are missing the wheat. I found several grain free recipes by searching on Pinterest.


Check out my King Cake in a Mug that Uses Coconut flour

coconut flour, louisiana, cake in a mug, minute cake


This is just one I found recently: original post here

Gluten Free Carrot-Poppy Seed Loaf

3 eggs
1/4  cup applesauce (add more if you need more wet ingredients after you have mixed dry and wet together)
3 Tbsp honey or one teaspoon of liquid stevia extract 
3 Tbsp melted coconut oil or butter
1 cup grated carrot
1 tsp vanilla extract
1 tsp cinnamon
1/2 tsp salt
1/4 cup sifted coconut flour
1/2 tsp baking soda
1/2 cup walnuts, chopped (optional)                                                                                              1.5 tablespoons of poppy seeds 

Preheat the oven to 375 degrees. Grease your 9x5x3 loaf pan

In a large mixing bowl combine the wet ingredients: eggs, applesauce, honey (or stevia extract) and coconut oil or butter. Whisk to combine everything well. Add the vanilla and grated carrot and mix to combine.

Next, combine the dry ingredients In a separate small bowl: cinnamon, salt, coconut flour, baking powder and baking soda. Whisk to combine. Mix the dry ingredients into the wet ingredients and mix until incorporated. 

Pour the batter into your greased pan. Bake for 45-50 minutes or until a knife inserted in the loaf comes out clean. Let cool completely before turning the loaf out of the pan. 

Slice and Enjoy! 

What other flours do you like using that are grain free?

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  1. Angela thanks again for this blog! My family has slowly been making changes to get healthier, but it really is a whole new way of thinking!

  2. Its hard to say, the changes have been small. But I do feel much better, have more energy, and it motivates me to change more and make better choices!

  3. I was recently advised by a doctor to go G-free & lactose free… And I’ll be able to get off of ALL my medications. I’ve been living this for a few weeks and am feeling SO much better already! This blog is so timely in my life! Thank you for writing it!

  4. […] It took months before I convinced myself that I needed to go grain-free. Aidalyn was probably around 10 months, when I just started reducing grains. Then Adam and I committed for the whole month of January we would be 100% grain-free, after that we would be 80-20. I did a lot of “pinning” on Pintrest to get ready. We started using more coconut and almond flour for baking and cooking. […]

  5. I noticed the recipe states adding baking soda and powder but does not have the measurements for the baking powder. Please advise.

    Thank you.

  6. Did you get off your meds? My chiropractor put me on the Paleo diet and I was able to get off most of my cardiac meds in 6-9 months. It got rid of the chronic inflammation around my heart and then I naturally didn’t need all the meds I had been told I would need for the rest of my life! My cardiologist was amazed! Your diet can have such an impact on your health!

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