Gluten Free Cheesy Garlic Coconut Quick Bread

This is a really quick and easy loaf to make and the whole family loved it. It was good warm out of the oven and now we are munching on it at room temperature for breakfast and lunch. I baked it in a 9×5 loaf pan, so it only rose about 1.5 inches and baked in 34 minutes. Next time I will make it in a smaller loaf pan to try to get a little more lift to it. Either way, for those of us who need to eat gluten free (and are looking for ways to use of 5 lbs of coconut flour) this is a great recipe.

This looks and sounds wonderful!  Tomorrow I will bake one w/o the honey and another one w/o the garlic and add some cardamom.  Yummy!

Roberta – It should since it’s quite moist. Store it in a freezer bag and get as much air out as possible.

Wll individual slices or muffins freeze well?

Thanks for this recipe. It was easy to make and it turned out delicious. It makes for a great gluten free option for me.

Would this need to  be kept in the fridge to keep from getting moldy

Sarah,
I use 6 large eggs and have never noticed it tasting very eggy.  Maybe it’s the coconut flour you’re using?  
Take care,
Deborah

With my husband and son on GAPS this has become my go-to recipe for any bread, muffins, biscuits, etc.  Instead of the garlic and pepper you can use berries and cinnamon for muffins, or any other combination of seasonings and additions you fancy.  Thank you so much for posting it!

This is currently in the oven. My seems very yellow. I added the 6 eggs, but it seemed like so many eggs and I had to use almond flour instead and added a tad bit more almond flour to it. Did anyone else have issues with it being too many eggs and not enough flour? It is still cooking so maybe it will turn out perfect, just looks different…..any suggestions?

If I leave the honey out all together…will the recipe still work?

This was my first attempt using coconut flour and I have to say it wasn’t half bad!  

Like Jonathan I had to add LOTS of water (about a cup) and left out the honey for a savory bread to eat with stuffed peppers.  I had to cook it for just over an hour for the toothpick to come out clean.  

It tasted fantastic and was light and fluffly.  If you are expecting a regular bread consistancy though, this will not give you that, it’s more like a crumbly cornbread texture.

I can’t wait to try the pizza crust recipe.

I made this a couple of days ago and it’s fantastic.  I used coconut oil instead of butter, chia seeds instead of flax and added a couple of teaspoons of dried oregano.  Thanks so much for sharing this fantatic recipe.

Just made this! Turned out good! Left out the honey and I am going to serve it with Quinoa Stuffed Acorn Squash..thank you for posting.

Man this sounds really good. I’m STILL trying to find a really good bread recipe since going WB.I’m going to put sugar free syrup in place of the honey since I am a diabetic and that runs my blood sugar up. Thank you for sharing your recipes with us!

I substituted the butter for coconut oil and the cheese with a dairy free and soy free cheese called Daiya. It’s made of tapioca starch and melts like real cheese. Kinda wish I had read through all the comments and I might have reduced the honey a bit…oh well,it’s in the oven now, let’s see how it turns out!

Sounds great can you substitute coconut oil for part of the butter?

what size pan would you use?

This recipe is extremely versatile.  I always omit the sugars because I am insulin resistant (Type II Diabetes) so I use Organic Stevia Extract.  This recipe can be used for any sort of quick bread that you desire.  I have added all sorts of other flavors such a finely chopped Sun Dried Tomatoes along with basil, garlic, thyme, etc, to make an “Italianish” bread.  I never tried this recipe with the sweetener but did use the garlic and cheese.  I use many different cheeses to achieve different flavor qualities.  A big thanks to Christina in British Columbia. :-)  Peace.

Hi, yes I will try this recipe again with a few alterations. It certainly is easy! I also wanted to say my boyfriend told me he “loves” this bread. :)

I’m afraid I didn’t care for this bread. The problem for me was the mix of sweetness from the honey and coconut flour with the savory taste from the garlic and cheese. The two just don’t go together. However, the recipe might work if the garlic and cheese were omitted and it was left as a sweet bread. I do like the use of six eggs so you are getting lots of protein.

Is there anything else that we could use that could replace the cheese.  My daughter and I have enjoyed your banana muffins and your lemon-lime muffins too.  These are the best recipes I have found for gluten, sugar and dairy free.  The tropical traditional coconut oil  is also the best around. Thank you.

Pam: It’s totally delicious! Very cheesy with a nice coconut flavor. :)

Marla: Ooo, if you do, come back and let me know how you like it!

That looks like it could just melt in your mouth…delish!

xoxo