Testimonies of the Day (Yes, they all came the same day!)

CHOLESTEROL TESTIMONY: “My mom has had high cholesterol for a good chunk of her life. She was on pills and followed a diet with eggs only once in a while. After reading your book, we decided to test it out and put eggs in her diet again. She has eggs everyday. And her cholesterol has never been lower.
Thanks Maria!” -Nat

WEIGHT LOSS AND GUT HEALTH: “It’s day 6 and I’ve lost 6! I feel good too! No bloating, sore intestines and great energy! Thanks Maria!” -Nan

MOOD TESTIMONY: “Hi Maria, Thank you for your wonderful advice! I started your plan a couple of months ago and I am so happy with how I am feeling. Mentally and emotionally this is the healthiest I have felt in many, many years! I am off my depression medication and I am sleeping so much better. I feel more motivated and have more energy than I can ever remember having before. I honestly can’t imagine feeling any better than I do right now!”- Carrie

AUTISM TESTIMONY: “Hi Maria! My family saw an immediate shift in behavior with a gluten, casein soy, and sugar free diet. I honestly thought that we would have a grieving period over cake pops from Starbucks. In the past we had an upset little girl every time she saw that dang green mermaid. I honestly think yanking the processed sugar out COMPLETELY was way bigger for our child. She is 4 and has an autism diagnosis. It’s mostly speech and language we are dealing with so explaining the changes to her was not gonna help a thing. She’s on a whole new protocol, but this diet was the first step. Very impressed by the removal of sugar. She takes one simple no for an answer now. It’s crazy.”- Heather

CONSTIPATION TESTIMONY: “Maria, it’s amazing – after just one day on the supplements no bleeding or pain during and after #2 for the first time since August! Thank you :)” -April

WEIGHT LOSS AND MIGRAINE TESTIMONY: “I’ve been eating the Maria way for 19 days and feel great. The webinar you taught really helped too. I’ve lost 8lbs and I’m never hungry! Thank you! My husband has migraines 3-4 times a month and hasn’t had one yet this month!” -Stephanie

If you want to start your path to healing, click HERE. I’d be honored to help!

 

I see many clients with a variety of problems. One issue on the rise is Crohn’s and Colitis. If Crohn’s disease and ulcerative colitis are caught before serious damage has been done, both conditions can be treated simply by restricting carbohydrates. An Austrian doctor, Professor Wolfgang Lutz, MD, PhD, has treated Crohn’s disease and ulcerative colitis successfully for over 40 years. This chart clearly shows that when carbohydrates are limited, both Crohn’s disease and ulcerative colitis respond very quickly. Carbohydrates, sugar and vegetable oils are extremely inflammatory and terrible for our intestinal health. Could the increase in carbohydrates and sugar be the cause of all these problems??? In 1840 the average person consumed 2 tsp of sugar a day and in 2009 a typical person consumed over 63 tsp every day!!!
Coconut Flour Bread
AVOID:
Long Chained Triglycerides: (Vegetable Oils…this means anything that is pre-packaged). Long-chain triglyceride impairs the healing time in active Crohn’s disease. These fatty acids are substrates for inflammatory eicosanoid production.Polyunsaturated oils: Red meat has long been wrongly blamed for IBS. A study published in December 2009 shows that linoleic acid harms the gut but news reports and health websites mislead by blaming ‘red meat’ — which contains the least linoleic acid. It’s the polyunsaturated fats and oils, derived from seeds such as sunflower, safflower, soy and corn, which are the major dietary sources of linoleic acid; they are the most harmful oils for those with intestinal problems because they increase inflammation.
FOODS TO CONSUME:
1. ORGANIC BONE BROTH: stock is so awesome because it supplies hydrophilic colloids to the diet. The proteinaceous gelatin in meat broths has the helpful property of attracting liquids – it is hydrophilic. The same property by which gelatin attracts water to form desserts, like Jello, allows it to attract digestive juices to the surface of cooked food particles. Gelatin acts first and foremost as an aid to digestion and has been used successfully in the treatment of many intestinal disorders, including hyperacidity, colitis and Crohn’s disease. Although gelatin is by no means a complete protein, containing only the amino acids arginine and glycine in large amounts, it acts as a protein sparer, allowing the body to fully utilize the complete proteins that are taken in. So these gelatin-rich broths are essential for those who can’t tolerate or afford large amounts of meat in their diets. Gelatin also seems to be of use in the treatment of many chronic disorders, including anemia and other diseases of the blood, diabetes, muscular dystrophy and even cancer.2. Coconut Oil: is a medium-chained fatty acid. MCFA are broken down almost immediately by enzymes in the saliva and gastric juices so that pancreatic fat-digesting enzymes are not even essential. Therefore, there is less strain on the pancreas and digestive system. This has important implications for patients who suffer from digestive and metabolic problems. Since it is easily absorbed in the digestive tract it also helps other essential healing nutrients become absorbed as well.Ulcerative colitis often begins with a virus or a bacterial infection and that the body’s immune system malfunctions and stays active after the infection has cleared. Coconut has antimicrobial properties that affects intestinal health by killing troublesome microorganisms that may cause chronic inflammation. Coconut oil resembles breast milk more than any other food…breast milk helps keep babies healthy!3. Dried Coconut: Is 60-70% fat (coconut oil). Coconut oil is one of nature’s richest sources of medium chain triglycerides, or fatty acids (MCTs). These smaller chain fatty acids have been shown to absorb easier and quicker in the digestive tract than longer chain fatty acids found in other fats, like vegetable oils.If you need more “TLC” with your digestive issues, please contact me for a consult. I have lots of meal plans with specific “healing” foods and suggestions for vitamins and minerals to heal the digestive system.This bread reminds us of more of a “corn bread,” but it tastes great. You could make sandwiches out of it, or enjoy it with a big bowl of organic bone broth.Coconut Flour Bread

1/2 cup coconut flour
1/4 tsp Celtic sea salt
1/4 tsp baking soda
6 eggs
1/2 cup coconut oil, melted OR unsweetened almond milk

Preheat oven to 350 degrees F. In a medium sized bowl sift together the dry ingredients. Slowly add the wet ingredients into the dry ingredients and stir until very smooth. Grease a small bread pan and fill about 2/3 of the way full with batter. Bake for 40-50 minutes, or until a toothpick comes out clean. Makes 12 servings.

NUTRITIONAL COMPARISON (per serving)
Traditional Bread = 82 calories, 1g fat, 1g protein, 21g carbs, trace fiber (21 effective carbs)
“Healthified” Bread (oil) = 132 calories, 11g fat, 3.4g protein, 2.8g carbs, 1.7g fiber (1.1 effective carbs)
“Healthified” Bread (almond milk) = 54 calories, 2.8g fat, 3.5g protein, 2.9g carbs, 1.7g fiber (1.2 effective carbs)

(Above chart is from: Lutz W. Dismantling a Myth. Selecta-Verlag Dr. Ildar Idris GmbH & Co, KG Planegg Vor München, 1986: 125-180.)

214 Comments

  • Kapu says:

    could you use almond flour and unsweetened almond milk?

  • Hey, I wanted to say the boba tea recipe is BRILLIANT!

    I do have some digestive issues…it seems like I’m permanently bloated. I don’t think I have a gluten allergy, and I consume very little of it as it is.

    Also, do you plan on doing any posts in regards to neurotransmitters and diet? Like, depression and what not? I’m always fascinated by the topic. I know some people just push supplements like 5-HTP, but is it possible to get the effects through dietary changes? Just curious!

  • No Kapu… Almond flour wouldn’t work for this recipe… Sorry:(

    As for neurotransmitters, I wrote a whole book (including recipes) on this topic. It is called Secrets to a Healthy Weight Cravings and Mood. You can find it at http://www.marianutrition.com

    Thanks for your support!

  • Anonymous says:

    Don’t know what happened to my comment – but my question is — is the 1/3 cup of coconut milk the concentrated type in a can or the diluted one tht you can buy like a quart of diary milk?

  • It is the real milk in the can.

    Happy baking!!!;)

  • Kelsey says:

    i sent this to my mom to give to her best friend- i know she will love this and it wont cause her any pain/discomfort!! thanks for sharing <3

  • Thanks SO much Kelsey! Let me know if she likes it!!!

  • Whitvia says:

    thank you for the recipe and the nutritional information. You rock!

  • Thanks YOU Whitvia for your support and kind words!

  • Colleen says:

    Maria, I can’t find a button to contact you, but this blog post really hit home. I also have a degree in exercise physiology and am very aware of health issues plaguing the public. I suffer from IBS and even though I know better, am too lazy to change my diet enough to feel better. You mentioned carbs and their cause of inflammation! HELLO! I live on carbs. I’m a runner and rely on them for energy, but in turn, suffer with a messed up stomach. Could you please let me know how to properly contact you to get information on proper foods to heal? Thank you.

  • Anonymous says:

    what are your thoughts on low carb bread…specifically carb-lovers multi-grain? Also steel-cut oats?

  • I actually don’t recommend any grains. That would include “low carb breads” and oats. Sorry… I write a lot about it in my book: Secrets to Controlling Your Cravings Weight and Mood.

    Happy Eating!

  • Anonymous says:

    Can you go gluten free or grain free if you have Type 2 diabetes?

  • Yes! And you should!!! 😉 watch YouTube video: sugar and starch

    Happy Eating!

  • Anonymous says:

    Thank you!

  • Tini Family says:

    Can this be eaten by someone with reactive hypoglycemia? I am new to all this having just been diagnosed last week with hypoglycemia, insulin resistance, pancreas not functioning correctly and alergy to dairy and gluten.

    • Ole says:

      It is not allergies, it simply just isn’t food! The reason for your Hypoglycemia, is that you bombard your body with Carbs in the first place! Diary is for Cows, not humans!

  • Yes! This bread would be awesome for someone with hypoglycemia;)

    Happy eating!

  • Tini Family says:

    Thank you. For the first time in months i am excited again to try to make new things. I am so blessed that i found your blog. Thank you so much.

  • winterskiss says:

    Hi , is it ok to substitute real butter for the coconut oil ? I ask because I don’t want it to taste too coco nutty with both the flour and oil . Would the butter mess up the recipe taste or the texture or does the coconut oil help it taste better ?

  • Nurseco says:

    Very yummy. Want to try it with the coconut milk next time. I used a Demarle 4 loaf tray. There was only enough for 1 loaf, but I’ll double the recipe next time. I can’t believe I get to eat this.

  • Dani says:

    I was wondering if you had an opinion on this zero net carb bread from Julian Bakery http://www.julianbakery.com/bread-product/carbzero-regular/ made with: Purified Water, Organic Gluten Free Oat Fiber, Egg Whites, Psyllium, Organic Extra Virgin Olive Oil, Organic Apple Cider Vinegar, Baking Soda.

    The ingredient I am unsure of is oat fiber, because I have no idea whether it actually is healthy, despite being derived from oats.

    I’m hoping this is a decent substitute so that I don’t have to always make my own bread… Though I made this recipe for healing bread to share with my sister this week (she has Crohn’s/colitis and Celiac). We loved it!

    • I think their products a good nutritionally, but the bread I tried, I didn’t like and much prefer this recipe. But you can give it a try. 🙂

      • Caroline says:

        I have also tried the Julian Bakery Almond Paleo Bread and, aside from it being appx $10.00 for a small loaf, it tasted terrible. So much so, that we drove back to Whole Foods to return it on principle!! Can’t wait to try this recipe!!! Thank you!

    • cher stewart says:

      I tried that bread as well and it is quite inedible. They also have terrible customer service. They sent my shipment 2 months after I ordered it (without responding to complaints of non-receipt) and still charged me the huge 2 day shipping fee of $20+. When I received the bread and it tasted about what I imagine to be like cardboard, I wrote to them asking if I had received a bad batch or if there was another bread I could try. They never responded to multiple emails.

    • Candice says:

      I have gotten this bread at Whole Foods and really like it. It’s great toasted like all low carb breads . To all the negative comments. A lot of people expect low carb bread to taste just like regular bread. Losing weight and/or dieting is not easy. It’s HARD work. You have to sacrifice eating delicious baguettes and cakes and pastries. If you want healthy low carb things to taste delicious and just like bread then break your diet, eat whatever tastes good and don’t complain. I think Julian’s is a great substitute personally. It’s also very filling. Hopefully all Whole Foods will carry it as I moved and none of my Whole Foods carry it in New York 🙁

  • Ellen R says:

    Maria – I just wanted to let you know that I made this bread, but ate it in a little bit of a different way. I had it as a treat with a few sliced strawberries and some heavy cream (with some sweetener and vanilla) drizzled over. It was a perfect texture for the strawberry shortcake and delectable! Thanks for the recipe!

  • Sarah says:

    Thank you for this recipe! Our family loves it toasted and topped with peanutbutter!

  • Anonymous says:

    I love this recipe and am going to make it tonight! I was actually getting ready to email you to see if you have a bread pudding recipe. I saw this bread and think I’m going to make a bread pudding with this, swerve, coconut milk, coconut oil or butter. I can’t think of anything to substitute for raisins – any suggestions?

  • Marie S. says:

    This bread is absolutely delicious! It’s perfect for soups – yummy. Thank you so much for sharing this recipe. I’ll be eating this along with the broth to work at getting my IBS under control – it seems to have gone haywire recently for some reason. Thanks again!

  • Tracy says:

    I just made the bread. I used the unsweetened almond milk method. Taste great but has a green tint. Any idea what causes that ?

    • I have not heard that before. Not sure why that happened. 🙂

    • Christine says:

      Tracy I have just made this bread & it has also come out with a green tint I used unsweetened almond milk also
      I see by the date that u posted yr comment back in August 2012 over a year ago so perhaps u have come up with a reason why the green tint by now if u have made it again I am definitly going to keep making it Love it

    • Emily says:

      I just made this recipe with the coconut oil and the bottom half of the bread is gray/green. Very odd.

      • cemmerich says:

        I think that is from some brands of coconut flour reacting. Same thing happens with some brands of psyllium based on the minerals in them (turns purple). 🙂

    • Jennifer Dugan says:

      Mine did that today too. I thought it was me! I wondered if it was the cooking spray I used on the pan.

      • Kathee says:

        So, did you eat it.

      • Nancy says:

        I used several different types of coconut flour and they all turned a little grey. I then made another loaf using 1 Tbsp. baking powder instead of the baking soda and it turned out great. I also used coconut oil instead of the almond milk but I don’t think that would make a difference. I think it’s the baking soda that’s turning the bread grey. Also, in order to make a “higher” loaf, be sure and use a small bread pan. I actually bought a set of Pyrex glass storage containers (with blue lids). It comes in a set of three, with one of the containers being a rectangular 1.2 qt size and two smaller containers about half that size. I use the rectangular container for my bread loafs. You can get this set at most Target stores. Good luck. The coconut flour bread is really good.

  • Gary says:

    Thank you very much.
    I’ve liked your recipes. Yet this touched home. I have IBS. I’ve tried everything but drugs to control it. Yet after reading Gary Taubes’s book Why We get Fat I changed my diet to a Low Carb High Fat diet. I’ve lost 40 lb from Feb 19th 2012 to today Aug 24th. On the 16th my wife and I cheated and went out for a Italian meal, it was our 15th Anniversary. On the 17th my IBS was back. All week I’ve been fighting with it. This helped explain more of my problems. I’ll be emailing you asking for more information on healing my gut. Also maybe some ideas on braking my stall in weight loss. Thank you for your blog (your writing and your recipes really help).

  • Thi-ly says:

    Hi Maria,
    I just made this last night. My did not come out quite as fluffy/tall. how could I improve that? Love your blog and books!

  • Anonymous says:

    I just made the bred it dent rise at all. Did you let the eggs get to room temp? The oil got hard as a rock because of the eggs. The taste was good but I’m doing sum thing wrong. Can I us coconut milk instead of the oil?

  • I would love to make this bread for my vegan friends, but would need to use egg replacer rather than actual eggs. Do you think this will work?

  • Tami says:

    At the beginning of the comments someone asks about 1/3 coconut milk, is that suppose to be in the recipe? Just wondering before I make it.

  • LINDA BARES says:

    The eggs (whites) don’t need to be whipped to stiff peaks for this bread recipe? And by small bread pan, do you mean the mini loaf size? Thanks, I’m hoping to try this one today. Made your yummy crepes this morning!

  • SofAn says:

    Would this work if I doubled the recipe and put it in a glass loaf pan?

  • MissyP says:

    Oh my goodness! I just made this this morning and it was fabulous! I only recently found your site, so this is the first recipe of yours that I have tried but I look forward to trying more. Thank you very much!

  • Anonymous says:

    Hi Maria, I just made this. I doubled it and baked it in a glass bread pan, it looks gorgeous! However, when I cut into it, the top third or so was the same color as yours, and the bottom third a greenish grey color. It tastes fine (like eggy corn bread), looks weird. It reminds me of the color the outside of an egg yolk sometimes gets when you hard boil it, do you know what I mean? My eggs seemed fine, and I beat them a bit before adding the other ingredients… The green part also tastes more like yolks, like they settled or something. I used half butter and half coconut oil.
    Heather from Canada

  • This bread is awesome!

  • Anonymous says:

    I made this bread yesterday and I too got the greenish color. Should the eggs-milk mixture be beaten before put into the dry mixture? Mine is kinda flat too, but maybe that’s from using a 81/2 x 41/2 pan.

    What other brands of flour are available besides Bob’s Red Mill? I haven’t found any. Trader Joe’s only has almond meal, not almond meal/flour.

  • Ning says:

    I just made this as well and it didn’t rise.

    Looks sorta like biscottis but tastes like egg.

    Do you have videos of you making this bread? I wonder what I’m doing wrong.

  • Megan Napier says:

    I made this recipe today and it is delicious. I am baking a lot more now that I have the stand up mixer. It just makes life easier.
    I had made coconut bread from another blog and it was so dry I could barely chew it. Your recipe is much better, its very moist. I am going to freeze the rest of the loaf for an easy snack.

  • Megan Napier says:

    I made it today using coconut oil and I like it. Next time around I will try it with the almond milk.

  • Megan Napier says:

    Do you count calories? I always go back and forth on if its effective way to manage weight. I have gained 5 pounds since moving in with my fiance and I can’t seem to get rid of it.

  • Megan Napier says:

    I think its just pre-wedding stress keeping the stubborn weight on. I work out 5 times a week, eat about 1300-1800 cal a day depending on how active I was that week. If I get back to 100% gluten free I am sure I will lose it. It has been hard to stick to the gluten free lifestyle b/c of all the summer events (bridal showers, weddings, bday parties). There aren’t always the healthiest options at these type of events.

  • karen says:

    Mine had beautiful color, but it didn’t rise. It came out dense and the taste and it was good but had way to much moisture at the bottom, I used exact measurements with the unsweetened almond milk option. Comments above asked about egg whites, but the ingredients didn’t say whites only so I used whole eggs.

  • L.D. says:

    Will this bread work with water instead of almond milk?
    And how much fiber does your coconut flour have per 4 oz? Mine has about 1.41 oz fiber.

  • Rina says:

    Made this bread today. It came out really good. I used almond milk instead of coconut oil. Thanks a lot for the recipe. Made it in a glass pyrex pan. Delish!!!!!!
    Do I store it in the fridge? Freeze it? How long will it last in either option?
    I am wondering about all these wonderful coconut/almond flour recipes, when you are trying to lose weight, how much can you eat? I am having trouble controlling my food intake ever since I discovered all the wonderful recipes. I understand I should be eating veggies and animal protein but where do all your wonderful waffles, bars, pancakes, muffins etc. come in? are they more for maintenance?

  • Rachel says:

    You Talk about Protein bread alot in your secrets to a healhty metabolism book. Is this the bread you are referring to ?

  • Christine says:

    Hi I made this delicious bread this morning Didnt come up as big as the one in your picutre mine is only about 2 inches high & 3½ inches wide but I do love it & as bread is my weakness it certainly did the job Wont want bought bread again one thing I did notice is when cooked about 3/4’s of the way from the bottom of the loaf has gone green the rest is a lovely natural colour The colour hasnt affected the bread in anyway at all Why would this be I followed the recipe exactly as u said Did I read somewhere once something to do with Coconut Flour & the colour green not sure about that

  • Christine says:

    I used the unsweetened almond milk as did Tracy in her note in August 2012 she also had the green colour Bread was very moist & so lovely toasted despite the small slices any ideas as to why it was so small Could I double the recipe & put it in a larger loaf tin or perhaps double the amount & put it in the same size tin mius a couple of eggs Any ideas would be appreciated

  • Ania says:

    I just baked this bread using half unsweetened almond milk (1/4 cup) and half coconut oil (1/4 cup) and although it looks pretty, it tastes very dry. I also baked your waffles made of coconut flour and they were even drier. I bought all this coconut flour on Amazon hoping to like the recipes using it but so far, i’m not a fan. I do love all the almond flour recipes so far though. I won’t give up but is this a common complaint? That coconut flour makes things very dry or am I just too accustomed to the taste of very soft, moist cakes and bread????

    • cemmerich says:

      I haven’t seen that on this one. I do know that not all brands of coconut flour are the same. Some absorb more moisture than others. 🙂

  • Rachel says:

    Have you ever tried making this with just egg whites?? and if not do u normally whisk the egg whites first?

    Thanks Rachel

  • Tracy Lynn says:

    Can the milk be coconut milk….either light or full fat canned.
    I also have a blended milk that has almond and coconut in it.
    This is JUST what I’m looking for. But need the details on the milk

    Thanks Maria

  • paulette says:

    I made this last week and was disappointed as I guess I was expecting something a little sweeter as most wheat bread are (if you chew them well), How much sweetner would you add to make it more like Hawaian Sweet bread?

    Also, since I’m doing no nuts and not dairy for two weeks are there other bread type receipes besides this one?
    Thanks

  • Andrea says:

    Just made this recipe for the first time this evening for dinner. I doubled the recipe and baked it in a ceramic pan, otherwise followed the recipe exactly, using coconut oil. The loaf turned out beautiful, looks like the picture you posted, and tastes great. However, after dinner, a few slices left on the bread board and the cut end of the loaf had turned a greenish gray color on just the bottom 1/4 to 1/3 of the loaf and cut pieces. It looks like mold, but is obviously not. I read in the comments a few others experienced this. I used ‘Let’s Do Organic’ brand coconut flour, fresh eggs, and was sure to mix my batter well. Does not affect taste, but sure got a side eye or two from my family! My guess is some sort of chemical reaction with the baking powder?
    Thank you for the recipe!

    • Paulette says:

      The first two times I made this I used baking powder by mistake and the bread had consistency of cornbread. I added some zsweet to make it taste a little more “bready”. I make it yesterday and realized my error so I used baking soda. The consistency is different and the entire loat has a kinda gray/green color. I used the coconut oil version all three times. I think I prefer baking poweder for the visual effect, bothe ways tasted okay…just sllightly different..Oh and was all out of same bag of coconut flour.

    • cemmerich says:

      Thanks! Yes, could come from different brands of coconut flour. 🙂

  • Katy says:

    Could I use a different oil? I have a daughter who doesn’t like coconut. I can get the coconut flout past her but not the oil. I don’t have almond oil on hand.

  • Ania says:

    But Katy, coconut oil has no taste. It really is a neutral tasting oil when you use it to bake or cook with. You shouldn’t taste any coconut!

  • Jackie says:

    I’ve tried ketogenic bread recipes and so far this one is my favorite! I’ve tried some that are too eggy or, strangely, fishy tasting, but this one is great! a little eyrithritol and cinnamon and I could eat a whole loaf! 🙂 Thanks again! You take all the hard work out of this lifestyle. 🙂

  • Michelle says:

    I’ve made this bread about 5 times , it always tastes great and is the same colour as your but not once has it been as tall. You mention every coconut flour brand is a lil different and having to adjust the flour. So I was wondering what consistency is your batter when your done mixing? Thanks.

  • Keely says:

    I made it tonight and had the same greyish greenish color. I used half butter and half coconut oil. I’m wondering what caused the reaction? The butter and oil were warm as I whisked them into the eggs. Don’t know if that’s what did it. Or the baking soda? It is supposed to be baking soda, correct? Not baking powder? Mine didn’t rise as much as your picture. Thanks though.. I’m sure it will taste good. I like the consistency as I sliced it.

  • irene says:

    Just want to be clear, is this recipe suppose to be made with Baking Soda -OR- Baking Powder? I am using a Bob’s Red Mill baking soda brand. A lot of the comments make me think it will not rise as shown in the picture. And could you list what brand of baking soda or powder you used for this bread above it may help people know what to use exactly to get that same outcome.

  • paulette says:

    I made 3 loaves with baking powder before I realized it was BAKING SODA. The baking powder made it a cornbread consistency which I liked as well as the more bread like one with the baking soda. So I use whichever I am in the mood for.

  • […] It turned out to be delicious! I made a Crunchy Coconut Bread which I adapted from the following blog […]

  • Valerie Pergolizzi says:

    The unsweetened almond milk does make the bread a different color than pictured, somewhat grayish inside. I am going to try it with the coconut oil next time. I made the recipe 1.5 times and it fit perfectly into an 8 X 4 pan.

    • Hélène says:

      i made it with coconut oil and it was that disgusting green color at the bottom third. but get this…a few days later (the bread sat around as no one but me would eat it) the green went away!!!!
      ok, just a little too weird for me…will not be making this again.

  • Valerie Pergolizzi says:

    Made this a second time to change to coconut oil instead of the almond milk. Big difference in the batter, made as muffins in 6 muffin tin (recipe works perfect for six muffins) and added 2 T. organic unsweetened coconut! Quick, easy and delicious!

  • Greta says:

    I just made this and there is barely enough mixture to cover the bottom of the small loaf pan, about 3/4 inch deep, certainly nowhere near 2/3 full. Anybody else have this problem? It’s in the oven now but I’m not very hopeful – hate wasting such expensive ingredients 🙁

  • Greta says:

    As expected, did not turn out well, it’s only about half inch thick and very, very dry. Also it went green – crazy how this worked for some and not others 🙁

  • Renee says:

    I’m not sure what I did wrong…. tried to be very careful with all ingredients, measurements etc. It did not look anything like the picture. The top was very yellow and did not look like bread at all. Then I tasted it and it was not edible. I ended up throwing it away. I hate wasting all those ingredients 🙁 It did not get green though 🙂

  • Rhea says:

    Made this last night: homemade almond milk, Let’s Do Organic coconut flour, eggs and Arm&Hammer baking soda, Celtic salt. Greenish on the bottom fourth, but I don’t care. I have finally found THE bread for me. Texture is perfect; toasts beautifully; and, can be sliced very thinly. I have a lot of 30 calorie slices! I didn’t discern an eggy taste (a flavor I’m not crazy about) nor a coconut one. I can eat it plain but prefer toasted. I don’t really eat sandwiches any longer, but this bread would hold up to fillings. I used the smallest pan (8×4) I had which did produce a small loaf. I think the recipe could be doubled without issue (baking properly). Thanks for the recipe.

  • Kim says:

    Made it this morning. Was short one egg, used a mashed banana and it came out just fine. Can’t wait to try it the way the recipe is written.

  • Nicole says:

    Does anybody know if the almond milk version is dense and cornbread-like? Or can you only get that result using coconut oil? Thanks so much!

  • Erika says:

    Hello, this is the first time I post here. I am loving this life style and so happy I found this blog. Your recipes and books ( i have one or two on kindle are great.)
    My question is, as I write from germany. I baked this bread just a fwe minutes ago. It tastes great BUT did not rise well and also has this oxidized green colour at the bottom. I used coconut oil and a bit of butter because the coconut oil was not enough.
    I know that the baking soda reacts to something with chlorophyll in certain sunflower based products to make it turn green. Maybe something similar is. Going on here. They say, you can add a few drops of lemon juice to block this reaction, but I am not sure if this information is applicable here.
    Have you found any other reason for the GREEN bread?
    Thanks a million

    • cemmerich says:

      Thanks! Hmm, maybe the lemon juice would work. It is likely some sort of reaction like your describe.

  • Janet t says:

    hi there maria, I just made this loaf. it tastes good, but it is only an inch and 1/2 thick of so. I measured and used the coco traditions flour and oil. do I have to increase baking soda? is your batch in the picture a double batch? do I have to whip it with a mixer? I don’t know… the taste was great though and I liked the texture but the recipe ingredients didn’t make much dough…any suggestions??

  • Janet t says:

    thanks for the tip I will give it a try…

  • jason says:

    hmm if i mixed 6 eggs with half a cup of coconut flour (around 64g im in the uk) that would be like a runny liquid..is that right for the batter? every other bread i have made has been a lot thicker than that? can you give me the egg size that you used 6 of? and also the weight in grams for the coconut flour?

    thanks

  • jason says:

    Still cannot see it i made another receipe the other day with a mixture of almond and coconut flour, total of 300g of flour in that, this would just be like an egg loaf

  • Emily says:

    Maria,
    Thank you for the great recipe. I baked mine last night and it tastes wonderful. Two questions for you: how do you suggest storing this bread? Is it better to have it in the fridge or room temp in a container? Also, my load (Day 2) has a slight discoloration towards the bottom of the loaf. I thought maybe it was mold at first, but I had just baked the night before. Any ideas or suggestions?

  • Luna says:

    Do you think it would be OK if I whipped the egg whites and folded them in at the last minute? Would that make a lighter bread?

  • Melissa says:

    I have this in the oven now. I’m a little concerned, consistency was almost like play-doh. I made it with the oil. Is it supposed to be that thick? I was expecting a pour-able batter.

  • Mb says:

    Made this am. Couldn’t be happier. Didn’t expect it to rise much as it is like most other healthy breads ( more dense). Will double batch next time to fit regular bread loaf pan. Thank you for such a great bread as I deal with candida ……and will continue to use forever!

  • Kathy says:

    Maria I just made my first loaf of bread and even though it did turn out dense (as expected, I used heavy whipping cream in place of oil), I absolutely love the taste and texture. My husband had a stroke this past August and I have gained an excessive amount of weight so we are ready and committed to making some dietary/healthy lifestyle changes. I am over the moon about finding your website/blog. One question I do have is, what would be the best way to store this bread after baking? Refridgeration?, Freezer?, Air Tight container at room temp? I may have missed an answer in a previous most but could not find one. Thank you in advance for EVERYTHING!

  • Mary says:

    Is a serving one slice or 2?

  • audrey says:

    Can I use sparkling water instead of almond milk to make it fluffier?

    • Maria Emmerich says:

      Not sure but let me know if you try it. 🙂

      • audrey says:

        The texture was good but it had some strong green spots immediately after baking – I guess that is a reaction of the baking soda… So I think next time I will use almond milk again!

  • Isabelle says:

    Hi, this looks great ! Could you confirm the ‘grams’ equivalent of the ‘cup’ you are using, as ‘cups’ have different contents depending on whether in the UK, US, Australia….
    Thx !
    Isabelle

  • Robin says:

    I made the bread last night. Tasted good but very dense. I used the coconut oil and put a tablespoon of almond milk and a tbsp of coconut water as the dough seemed very dry. I follow all other directions exactly. On hindsight, I wish I had added 1/2 cup of almond milk as well. No green though. Let me know if anyone has tried an ingredient that will make this bread lighter. Thanks

  • Ande says:

    Well, I am disappointed. 🙁 It rose nicely in the oven and looked beautiful on the outside. I let it sit in the pan 10 minutes before removing. When I came back to remove it, it had fallen. When I flipped the loaf pan onto a wire rack, the bread fell apart. The inside looked sponge like a wild mushroom and was grayish in color. The top was a beautiful white and brown. What did I do wrong? What should the batter look like before going into the oven? Should I have used more coconut flour? Would it help if I used some arrowroot with this? I don’t want to waste ingredients and need some advice on this. I used to bake bread with 2 c almond flour and 1 1/2 c coconut flour all the time before going nut free. The bread was perfect every time (the bread only had 2 large eggs, 1/4 c honey and 1/4 c coconut oil for liquid).

  • Kitty says:

    Made this for the first time today. I used my stand mixer with the paddle attachment. I doubled the recipe using coconut oil, exactly as described. Its near-perfect. No green or grey color. It made 17 slices the width of my index finger. The center slices have a small raw spot, but I took it out ofter 35 minutes. I will leave it in the extra minutes next time now that I know. I really like it! Toasting a piece now!

  • Laura says:

    I tried to make this bread and it didn’t look like the picture at all! It was very dense and didn’t rise at all. What did I do wrong?

  • ari says:

    i made the bread and it turned a shade of green… any reason what would cause that to happen?

    • Maria Emmerich says:

      I believe some brands of coconut flour can do this. 🙂

    • Nancy says:

      I think I discovered the reason why some people are having their Coconut Flour Bread turn green or blue. I had that problem also until I purchased a higher fat brand of flour. The flours sold in most stores have a fairly low fat content (3-5 g). I purchased my last flour from Amazon (Anthony’s Coconuts Premium Organic Coconut Flour” and it has 11.5 g fat. It’s also a lot cheaper ($15 for 5 pounds). My loaf turned out perfect. For what it’s worth, I also used 1 tbsp. baking powder instead of 1/4 tsp. baking soda and the loaf seemed a little less dense.

  • Kathie says:

    Can you use egg substitute for the eggs? My cholesterol is high?

  • Kathie says:

    hi I have been recently diagnosed with CHF, type 2 diabetes, and high blood pressure. I am on a 1 liter a day fluid restriction , and 1,500 sodium restriction would your diet help me?

    • Maria Emmerich says:

      This lifestyle is great for those conditions. Here is a recent client:
      “A year ago June my then 38 year old husband was in a health crisis. Type 2 diabetic who had just developed high blood pressure.
      His pressure was so high, his weight was almost 300 pounds and our new Family Doctor went through the roof.
      He was on the verge of a stroke or heart attack. He also suffers from Severe Sleep Apnea.
      I started us on a diet back then which used protein shakes. When I learned about you, I switched over to “your way” or now known as the “Maria way or the ME way” (ME= Maria Emmerich)
      Almost a year down the road he’s lost 50 pounds his blood pressure is much better and his diabetes is under control.
      He had a sleep study done and his very severe sleep apnea is now moderate when he sleeps on his side and only severe if he sleeps on his back.
      I also have lost 50 pounds and that’s even after spending 3 months this Spring/Summer in bed with a broken ankle after a freak ice storm this past April.
      We aren’t perfect at following you yet but we’ve already made such huge strides forward. We are working at changing the habits of a lifetime. So Happy to have found you!!!” -Sherrilee

  • Kevin says:

    For the 1/2 cup of coconut flour, how many grams is that? Because I can get the different weights by using the same measuring cup. And is the final ingredient coconut oil or Milk from the can?

    • Maria Emmerich says:

      1/2 cup coconut flour is about 80 grams for me. You can use coconut oil or almond milk (for a lighter texture).

      • Appletree says:

        Hi Maria, Just saw this comment that your half cup measurement is 80gm which is 20gm more than I had suggested previously in another comment. Please can you confirm its 80gm for your half cup measurement and let your readers know I made the wrong suggestion? Many thanks, sorry for the trouble!

  • Joanne says:

    This is a great recipe! I’ve been craving something to put a little butter or peanut butter on, and this fits the bill. I made a few changes: whipped it up in the blender and added some vanilla and sweetener. Then I baked it in a muffin tin, because I couldn’t find a bread pan. I ended up with seven perfect muffins.
    Thanks!

  • Tiffany says:

    I don’t like to leave negative reviews, but I think its important to give honest feedback when a recipe doesn’t turn out well. Especially given the cost of the low carb and paleo ingredients. I followed the recipe exactly and I ended up with a dry dense brick that had a terrible flavor. It went right in the trash, the flavor was so eggy I couldn’t even repurpose it. I have baked a lot with coconut flour and I know it is very tricky and I have made some of Maria’s other recipes that were quite good. Don’t waste your time on this one, it’s not a good outcome.

  • LaRissa says:

    I made it! I really like the taste but it didn’t rise very much??? It was only about an 1-1/2 inch think?? Any suggestions? I used pink himilayan salt, I didn’t have celtic salt. I used 1 TBSP cocunut flour too.

  • Kathee says:

    I made this as my first try at gluten free. It wa short but the texture was good when I cut into it.bI wanted to be sure it was cool before I put it away so I set it in the fridge. When I went to put it away it was turning grey from the bottom. Is this m
    Normal and if not what went wrong.

    • Maria Emmerich says:

      Some brands of coconut flour will turn a little grey. Thanks! 🙂

    • Nancy says:

      Kathee, I used several different types of coconut flour and they all turned a little grey. I then made another loaf using 1 Tbsp. baking powder instead of the baking soda and it turned out great. I also used coconut oil instead of the almond milk but I don’t think that would make a difference. I think it’s the baking soda that’s turning the bread grey. Also, in order to make a “higher” loaf, be sure and use a small bread pan. I actually bought a set of Pyrex glass storage containers (with blue lids). It comes in a set of three, with one of the containers being a rectangular 1.2 qt size and two smaller containers about half that size. I use the rectangular container for my bread loafs. You can get this set at most Target stores. Good luck. The coconut flour bread is really good.

  • Mia says:

    Can I use cupcake pan to bake these? If so, what cook time would you recommend?

  • Margo says:

    I was diagnosed at five with a nervis stomach this went on tell I was in my 20’s . The pain was so bad I would pass out from it and find myself in the hospital when I came to. Then at 62 with IBS at 63 with Chrones. So I don’t know what I have but I have educated myself on gluten intolerance . It has came to my attention that every time I eat toast or bagels for breakfast, which is most morning . It triggers the cramping after about 30 minutes, No medication helps me. A probiotic helps some and so does Greek yogurt. Could going completely gluten free help me? I gave up meat eight years ago because I could not digest it and it helped, but I love making special breads to eat. This will realy be hard for me. The pain is getting unbearable again. I hope you can help me my doctors don’t seem to agree on treatment.

    Tired of the Pain
    Margo

  • Kim says:

    I made this today, super simple and clean – my bread turned out dense and dry and flat – the batter going in was like a cake batter. I used vanilla hemp milk and greased the pan with hemp oil. All other ingred same. Any ideas? I know it has to be in the way I put it together and the ingred choices I made – just need a couple of pointers! Thanks for all you do and post to HELP so many others!

  • Andrea says:

    Help!
    Mine did not rise at all and the inside was blue???
    I am shocked to be honest, has anyone had something like this happen to them, any reason why this happened?

  • Jill says:

    Maria…. Can you tell me please which brand of coconut flour bakes up the most fluffy baked goods ? I know that not all brands are the same so…. which one is best for the fluffiest baked goods please ?

    thanks

  • Carolyn says:

    Just put in oven…it looks so gooey. can’t imagine it turning into bread…

    • Carolyn says:

      Ok it actually had a good texture – like corn bread. It tastes ok (what low carb bread can taste that great, right?) It would be good with chili or soup.

  • Tim says:

    Maria, can any salt be used? The Celtic Sea Salt you use, is it fine or course grain? The salt thing’s a little confusing.

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