Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. Hi Monica. Thank you for sharing the recipe. I made it for the second time already. It’s great. For the nutritional value, what’s the serving size? I can’t find it.
    Thank you!

    1. HI Marina,
      I’m so glad the bread worked out for you! Goodness, sorry about nutritional value – I must need to update that. I am currently traveling but will get to it as soon as I am able. Check back. 🙂 blessings!

  2. Hi, just wondering what sized loaf pan you used? Thanks!

    1. Thanks for stopping in. Sorry I’m not sure of measurements but it was a standard loaf pan. I’m sure a 9X5 or 8X4 would work fine! 🙂

  3. Stacy Gill says:

    Boy Dad book ?
    I have twin 6 yr old, and I’m stay at home mom. My husband works hard and is tired. The boys love n miss their father of course.. I am reading your book and plan on showing a good example. But, i need help for him, in all the ways we as mothers need help. These young boys are a handful, the energy is thru the roof. So, needless to say a Boy Dad book would be awesome

    1. thank you so much for the comment, Stacy! Love the idea of a Boy Dad book. My husband is a busy doctor but he and I do talk through all that I write and a lot of men have applied the same principles in Boy Mom to their parenting. 😉 My husband will also be helping me on future projects, so stay tuned. 😉 thanks again and keep up the excellent work. XO

  4. 5 stars
    The BEST gluten free bread I’ve ever made!!

  5. I’m not a great baker… when I made it, it was greasy/eggy as someone else mentioned. I’m wondering if I wasn’t supposed to add the coconut oil to the batter – but just grease the pan with it? Did I do that wrong? If not, it may be I need to use fewer eggs 😉 I’m excited about this though – promising!!!! Not giving up yet!!! 😉

  6. I tried your recipe last night and it came out very greasy. Amy suggestions?

    1. Hey Kris, I’m sorry, not sure what to say unless you try less coconut oil? Mine have never come out greasy…So many factors with baking — but sorry about that!! 🙂 Blessings–

  7. 5 stars
    This is SO good! The first time I made it, I made it exactly like the recipe, but found it a little spongy/eggy. I realized that it calls for 4 medium eggs, but I always buy large or extra large, so the next time I made it I only used 3 eggs, plus I added 1tsp cinnamon, 1/4 cup chia seeds and half a cup of raisins. So good! Just made it again today, but this time I added 2 mashed bananas and 1/2 cup chocolate chips. Had to bake it for 50 minutes, and turned out GREAT! My whole family, including my 1 and 4 year old love this bread:) Thanks for posting Monica! I have many variations planned for the near future!

    Note: after the first time I baked it, I switched from arrowroot flour to gluten-free flour and it works great:)

  8. 5 stars
    Wow, so yummy! We aren’t gluten free here but I had all the ingredients so decided to try. Made it as written. Definitely different. Kind of spongy & tastes like coconut but I personally loved it! Give it a try!

  9. About to make this- any coco oil alternatives? Has anyone tried sunflower or avocado?

    1. good question…I have not tried a substitute, but if you do please let me know how it turns out! 😉 aloha-

  10. I love this recipe. I have made this a few times. It’s so easy and it comes out so good every time. I make it for my daughter also as she has many diet restrictions. Even when your kid is 25 and married. I wanted to show her I can bake gluten free and have it come out so tasty. Thank you for this recipe and keep them coming.. 🙂

  11. Yay! I’m so excited to try this recipe! I get so tired of being disappointed over and over with the gf kind at the grocery stores. And they are expensive too! Thanks for sharing!

  12. I just made this bread, turned out great. Just wondering how you store it?

    1. Thank you Ketura! I haven’t ever had to store it long b/c my family eats it so fast, ;), but I’d suggest storing it just like any other bread…depending on your humidity and temperature etc…Here in Hawaii it is so humid i almost always put bread in a ziplock and in the fridge. Most places you could seal it and leave it room temp. for a day or 2. Blessings!

      1. Thank you! I will try that.

  13. Thank you for the recipe! My husband and I just (like yesterday) the Whole 30 and have decided to continue to leave out grains, dairy and most sugar…but I REALLY miss bread! So, I am excited to give this a try

  14. Shannon Tucker says:

    Monica, I have another question. My daughter is allergic to nuts. Have you ever tried it with rice flour? I usually use King Arthur’s flour. This sounds wonderful. Since my daughter was diagnosed with Celiac 3 years ago she really really misses bread. The only good one we have found is banana bread. A savory one would be really nice!

    1. Hey Shannon – great question. Here’s what i wrote to Nicole in a previous comment: As for the almond flour…to be honest, my friend Kerri said she has tried every option and the only thing that worked for her was the Almond flour with either tapioca or arrowroot flour. So, you are welcome to switch it out, but no guarantees. 🙂
      Sorry that may not be great news but I would totally appreciate it if you keep me posted with what you try!! Much aloha

  15. Nicole Viegut says:

    Hey there love the idea—— just a question what if you dont use eggs
    What can I substitute for that ( i have in other recipes sub in :flax, banana, chia seeds or applesauce for the egg) will this work ??? Have you been able to try that . If you dont have almond flour what else would work?? Oat flour ??? I know now that would change the recipe but ??
    Thank you

    1. Nicole, well this is the 2nd question about eggs, so looks like I need to try some non-egg varieties! Mary also commented and said she might try bananas…I have a powdered egg substitute in my pantry that I think I’ll try. If you figure anything out, please let me know how it goes! As for the almond flour…to be honest, my friend Kerri said she has tried every option and the only thing that worked for her was the Almond flour with either tapioca or arrowroot flour. So, you are welcome to switch it out, but no guarantees 🙂 Keep me posted on how it all goes!! aloha-

  16. Fantastic. I am celiac and can’t wait to try it. I am also vegan so eggs will probably be bananas. Being GF/V is tough so…thank you!

    1. Please let me know how it goes with the bananas. Do you ever use other vegan “egg substitutes” when you bake? I’d love to hear how it turns out! Blessings, XO