Gluten-free Coconut Bread

Gluten-free Coconut Bread

Craving for delicious hearty coconut bread, while you are on a diet, is now possible with its gluten-free version. It’s a delectable treat for your family and friends during breakfast and afternoon tea.

This gluten-free coconut bread is ideal for people who are on a diet or concerned with their glycemic index (GI) and people with diabetes and celiac disease. With that, let’s enjoy this healthy recipe.


Preparation Time: 18 minutes
Cooking Time: 80 – 95 minutes
Total Time: 98 – 113 minutes


  • 1/4 cup of unsweetened coconut flakes
  • 3/4 cup of sorghum flour
  • 3/4 cup of vegetable oil
  • 3/4 cup of tapioca starch
  • 1 cup of unsweetened shredded coconut
  • 1 1/2 cups of sugar-free coconut milk
  • 1 1/2 cups or 192 grams of white rice flour
  • 1 1/2 cups of sugar
  • 3/4 teaspoon of kosher salt
  • Non-stick vegetable oil spray
  • 1 1/2 teaspoons of baking powder
  • 1/2 teaspoon of xanthan gum
  • 1 1/2 teaspoons or approximately 5.9 grams of baking soda
  • 4 large eggs


  • A teaspoon of coconut extract



  1. Place a baking rack inside the oven.
  2. Preheating the oven to 350-degree Fahrenheit
  3. Set up a 9×5-inch loaf pan with a baking sheet or parchment paper, which should extend on long sides.
  4. Coat the parchment sheet with the non-stick spray.
  5. Toast the unsweetened shredded coconut ingredient on a rimmed parchment paper or baking sheet.
  6. Occasionally toast it until it becomes lightly browned for about 5-7 minutes.
  7. Let it cool.
  8. Vigorously whisk or stir the 1 1/2 cups of white rice flour, ¾ cup of tapioca starch, 1 1/2 teaspoons of baking powder, 1 1/2 teaspoons of baking soda, ¾ teaspoon of kosher salt, and ½ teaspoon of xanthan gum in a medium-sized bowl.
  9. Mix the 1 1/2 cups of sugar and the 1 1/2 cups of unsweetened coconut milk with the teaspoon of coconut extract, if you have one, in a large mixing bowl.
  10. Beat the mixture using an electric mixer, set on medium speed, until the sugar gets dissolved and the texture is smooth for about 4 minutes.
  11. Add the four (4) large eggs into the mixture, one by one, beating each egg well until the mixture is very smooth for about 2 minutes.
  12. Reduce the speed of your electric mixer to low.
  13. Blend other dry ingredients.
  14. Increase electric mixer’s speed to medium.
  15. Beat the batter or mixture for about 5 minutes.
  16. Also, beat in the toasted unsweetened shredded coconut in the batter.
  17. Scrape the batter into the prepared pan, adding 1/4 cup of unsweetened coconut flakes on the top.
  18. Bake the bread for about 80-95 minutes until you see the top bounces or springs back when you gently pressed it or when a few moist crumbs stick to the tester after inserting it to the bread.
  19. Transfer the pan to the wire baking rack and let your bread cool down in the pan for about 10 minutes.
  20. Turn out or move your baked gluten-free coconut bread onto the rack.
  21. Let it cool completely.

And voila! You’re ready to enjoy the delectable treat.

Nicolas Desjardins

Main cooker and writer of the Fominy website. I build websites and blogs for more than 15 years and it's always a pleasure to share articles and recipes with our visitors.

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