Low Carb Coconut Flour Bread (Gluten-Free, Dairy-Free)

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This super easy low carb coconut flour bread requires just 7 ingredients and can be made from scratch in under an hour! No yeast required, this quick bread is Paleo-friendly, keto-friendly, gluten-free, and dairy-free. Slightly sweetened with honey, this bread tastes delicious on its own, or toasted and spread with jam. Bake a loaf or two so you can enjoy homemade bread anytime!

USE KEFIR STARTER CULTURE IN MAKING COCONUT KEFIR

These kefir starter cultures contain the same cultures as regular milk kefir, but they’re not grains. Instead the cultures are added directly. As a result, they can’t be re-cultured indefinitely. Instead, you can sometimes have success using a portion of your first culture to start a second culture, but after a couple times re-culturing the coconut kefir, it will lose potency and need a new starter culture.

Learn to make Coconut Milk kefir at home and download our Milk Kefir recipe book today to get started.

Coconut kefir can be made in a ton of different ways but the 3 we’ve listed out in this post are the best ways. These are the easiest methods and give you the best-finished product.

Now that you know how to make coconut kefir, it’s time to start making your own at home, and Cultures for Health is here to help.

We have the best selection of fermentation and kefir grain products to choose from in our store. We also have all of the tools you’ll need to start fermenting and making your own food in your kitchen.

If you’re ready to start making coconut kefir, our Milk Kefir Grains are the best option for you to use to start making your own coconut kefir now! It contains a packet of dehydrated traditional, heirloom-style milk kefir grains and detailed instructions in case you need more help in the process.

Ready to Learn More About Coconut Kefir?

Coconut kefir is a great alternative for people looking for a non-dairy kefir. And even if you love milk kefir, coconut milk kefir is a tasty change of pace. Coconut kefir is as easy to make as regular kefir, there are just a few hurdles to keep in mind.

INGREDIENTS AND EQUIPMENT AVAILABLE AT CULTURES FOR HEALTH

Milk Kefir Starter Kit

Designed for beginners, this kefir starting kit contains our Milk Kefir Grains plus 3 tried-and-true culturing supplies to make it easy to get started making milk kefir at home. Just add milk!

Packaging and Equipment in the kit may appear different than pictured.

are live probiotics in the form of soft, jelly-like ‘grains’. They are grown in milk, thus giving it their name. The term “kefir grains” describes the look of the culture only, but they aren’t actually grains.

When healthy and fed, these grains will continue to grow and multiply.

Milk Kefir has many health benefits and is one of the richest sources of probiotics!

Just one pouch of grains will culture 4 cups every day. Drink it up, or enjoy your Kefir in smoothies, ice cream, baked goods, and other recipes.

Kefir Starter Culture Powder

Our kefir starter culture makes both milk and water kefir. It’s a kefir powder culture, which means each packet can be recultured a few times. Kefir starter is a great choice for beginners, kefir experimenters, and those who don’t want to maintain kefir grains.

Kefir easter egg

Water Kefir Starter Kit

This beginner-friendly kit contains our Water Kefir Grains plus 4 hand-picked supplies to get you started, including our favorite culturing sugar. Just add water.

Summer is approaching and what better way to indulge than these tangy delicious tartlets. We love this recipe by GutsyFerments

Tart Filling

• 1 1/2 cups fresh mango purée
• 1 1/2 cups coconut kefir
• 1 lime, juice & zest
• 1 1/2 tbsp grass fed gelatin (or agar for vegan option)

Cassava Flour Shortbread Crust

• 2 cups cassava flour  (I recommend the one by three spades)
• 175 g butter or coconut oil, cold & cubed
• 1/2 tsp sea salt

Step 1

To ferment the mango coconut kefir first, blend up mango  , coconut kefir, lime juice and zest till smooth. Pour into a jar and lid tightly. Leave to ferment at room temperature for 12-24 hours or until bubbly.

Step 2

When the kefir is ready, dissolve 1 1/2 tbsp gelatin in a small pot with 3 tbsp water. Allow to bloom for 5 mins.

Step 3

Warm on the stove, until all the gelatin granules have dissolved.

Step 4

Once more pour the jar of mango kefir into the blender and add gelatin mixture. Blend till smooth. Set aside and make the crust.

Cassava Shortbread Crust

Preheat the oven to 180C. Line a muffin tray with cupcake liners.

Combine cassava flour, butter and sea salt together in a medium mixing bowl.

Rub the butter into the flour with fingertips until the pastry comes together into a dough. The dough should come together without the addition of liquid. If it’s too dry, add a bit more butter.

With clean hands, roll walnut size balls and place each ball into each muffin cup.

Step 5

Press the dough evenly into the muffin cup. Poke each crust with a fork a couple of times before putting them into the oven.

Step 6

Bake for 20 minutes or until golden brown. The crust will harden as it cools. Allow to chill for 30 minutes before assembling.

Assembly

Carefully pour the mango kefir mousse into each tart. Then transfer to chill in the fridge.

To serve, decorate with activated granola & frozen raspberries.

Coconut kefir is a nourishing dairy-free fermented beverage made with coconut milk, date paste, and kefir grains. It contains potent anti-bacterial, anti-fungal, and anti-inflammatory properties, making it an excellent food to keep in your kitchen.

Image source: The Coconut Mama

Kefir is a fermented beverage traditionally made with milk. It’s full of beneficial bacteria that’s known to boost the immune system, heal the gut and reduce digestive issues. Kefir also contains powerful probiotics that may have health benefits.

What Is Coconut Kefir?

Coconut milk kefir is very similar to dairy kefir. It has all the same benefits, but it’s safe for those with lactose intolerance.

Coconut Kefir Ingredients

This coconut kefir recipe has just three ingredients:

• One quart of full-fat coconut milk. (Good quality matters! Here’s my favorite brand – if you want the full analysis, here’s my writeup on the best coconut milk brands)
• One teaspoon Date Paste or Organic Sugar
• 1/4 Cup Prepared Water Kefir or Coconut Water Kefir (if you have more time, here’s how to make your own coconut water kefir)

You can use it instead of coconut yogurt for breakfast. Top with berries and gluten-free granola for a healthy breakfast! It also tastes great in a smoothie, salad dressing, soups or in coconut popsicles (use in place of coconut milk)!

Coconut kefir is a nourishing fermented beverage made with coconut milk, date paste and kefir grains. It contains powerful anti-bacterial, anti-fungle and anti-inflammatory properties, making it a superior food to keep in your kitchen.

• Prep Time:
• Cook Time:
• Total Time:
• Yield:
• Method:
• Cuisine:
• Diet:

• Date Paste or Organic Sugar
• Prepared Water Kefir or Coconut Water Kefir

Instructions

• Before you get started you’ll need 1/4 cup of prepared water kefir or coconut water kefir. You can use homemade or store bought.
• Next, you’ll need some coconut milk. I like natural valley coconut milk because it’s organic, BPA free and is additive free.
• Pour your coconut milk into a very clean blender and add 1 teaspoon of date paste or organic sugar. You need to add sugar to your milk for the cultures to eat during the fermentation process. Blend the coconut milk and date paste up and pour the milk into a glass jar.
• Add 1/4 cup of water kefir to the milk and gently mix. Don’t mix too vigorous, just enough to combine the kefir with the coconut milk.
• Put the lid on the jar and let it ferment at room temperature for 18-24 hours, or until it’s tart and sour.
• Store in the refrigerator.

Nutrition Facts

• Serving Size:
• Calories:
• Sugar:
• Fat:
• Carbohydrates:
• Protein:

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Coconut water kefir is an immune boosting fermented beverage that helps to build good gut health and is full of electrolytes. Drink daily with each meal for better digestion.

Coconut kefir was one of the first fermented beverage I made at home. I decided to give a try after reading The Body Ecology Diet by Donna Gates. According to her, “a half cup of the Coconut Water Kefir with meals greatly helps digestion.” Coconut kefir has many benefits including better digestion and immune boosting properties.

I’ve been drinking coconut water for years for it’s health benefits and because I love the taste! Once I discovered coconut water could be fermented into a healthy probiotic beverage I had to try it!

Coconut kefir is the only fermented food my husband will drink on a regular basis. It’s actually become quite an expensive treat since I’ve been lazy lately and started purchasing the bottles from the health food store instead of making it.

I enjoy making fermented foods and drinks so I decided to get back on the kefir making train! I’m now making coconut kefir again and I’m learning to make different flavors as well!

Coconut water kefir ingredients

Just a few ingredients here:

How to make coconut water kefir (coconut water kefir recipe)

This is a very simple and straightforward recipe, although it will take a few days to get the full results.

Here’s the step-by-step:

First fermentation

Now it’s time for a second fermentation! This step makes your coconut water kefir fizzy!

Second fermentation

And that’s it! Super simple and straightforward.

What’s your experience been like? Sound off in the comments.

• kefir grains or water kefir starter
• young coconut water, fresh is best but store-bought coconut water works too
• to cup of juice (we like lemon, lime, cherry and tangerine)

• Pour the water kefir grains and the coconut water in a jar.
• Cover jar with cheesecloth and a rubber band.
• Let the mixture stand for up to 48 hours at room temperature. If your fermenting the kefir in a warm room the process may be quicker than 48 hours.
• Strain the kefir and reserve the grains for another batch of kefir.
• Now it’s time for a second fermentation! This step makes your coconut water kefir fizzy!

Second Fermentation Directions

• Mix coconut kefir and juice together and pour into a tight-sealing bottle.
• Allow the coconut kefir to ferment for up to 48 hours or until it’s fizzy.
• Store your bottles of coconut water kefir in the refrigerator.

These coconut flour muffins are so fluffy, tender, and made with just 6 ingredients! Ready in just 10 minutes, they are low in carbs but full of flavor!

The Best Coconut Flour Muffins

You might remember that I’ve shown you a couple of muffin recipes that use alternative flours- like almond flour muffins and oat flour muffins but neither of them are as delicious as these.

This coconut flour muffin recipe is one you’ll add to your baking routine.

The texture is incredible: moist, fluffy, and with a light and tender crumb.

They are healthier than other muffins too, thanks to the extra fiber and protein. Using coconut flour also helps keep the carbs low too. I mean, if you use a sugar free syrup, these muffins will have just 2 grams of carbs.

The best thing about these muffins is that they take seconds to prep and mere minutes to bake. The recipe is super simple too- you simply mix everything together, then bake them up!

Oh, and if you like baking with coconut flour, you’ll enjoy using it to make sandwich bread, banana bread or some peanut butter cookies!

You’ll love this simple ingredient list. If you’ve made any of my healthy desserts before, you’ve probably got everything in your pantry as we speak!

• Coconut flour– Be sure to sift your coconut flour, to ensure there are no clumps.
• Baking powder– Gives the muffins a little extra fluffiness and rise.
• Eggs– Room temperature.
• Butter– Salted and softened. Dairy free butter can also be used.
• Milk of choice– I used unsweetened coconut milk, but any milk works.
• Honey OR keto honey– Gives the muffins some sweetness, and extra moisture. You can also try sugar free maple syrup.
• Vanilla extract– A must for any good muffin or baked goods.
• Mix-ins– Optional, but easy to jazz up the flavors. I added blueberries.

How do you make coconut flour muffins?

Calling these muffins simple is an understatement.

Step 1- Make the batter

In a small mixing bowl, combine the coconut flour and baking powder and whisk until combined. Next, in a separate bowl, whisk together the eggs, butter, milk, honey, and vanilla extract, until combined. Gently fold through the dry ingredients until combined.

Step 2- Fill the muffin cups

Now, distribute the batter amongst a 12-count muffin tin filled with muffin liners.

Step 3- Bake the muffins

Bake the muffins for around 15 minutes, or until a toothpick comes out mostly clean. Remove from the oven and allow the muffins to cool in the pan for 10 minutes, before carefully transferring to a wire rack to cool completely.

Tips to make the best recipe

• Be sure to sift your coconut flour very well before using it. Unlike other flours, coconut often clumps and sticks together.
• Avoid over-baking the muffins, as they continue to cook as they are cooling down.
• For some fun variety, fold through some chocolate chips or shredded coconut.

Storing and freezing instructions

• To store: If you intend to eat the muffins within 2 days, they can be stored at room temperature, in a sealed container. If you’d like it to keep longer, store them in the refrigerator for up to 1 week.
• To freeze: Place the muffins in a ziplock bag and store them in the freezer for up to 6 months.

More coconut flour recipes to try

How does coconut flour affect baking?

Using too much or too little coconut flour can either make the muffins dry or make them wet and soggy. Always carefully measure the flour before using it to ensure everything turns out correctly.

Do these muffins rise?

Yes, these muffins will rise thanks to the addition of baking powder and eggs.

How many carbs are in one muffin?

When made using keto honey, there are just 2 grams of carbs.

• softened and salted
• milk of choice I used coconut milk
• or keto honey

• Preheat the oven to 180C/350F. Line a 12-count muffin pan with muffin liners and set aside.
• In a mixing bowl, combine your coconut flour with baking powder and mix well. Set aside. In a separate bowl, whisk together your eggs, softened butter, milk, honey, and vanilla extract until combined.
• Gently fold through your dry ingredients into the wet until combined. Add the blueberries, if using them. Distribute the batter amongst the muffin liners.
• Bake the muffins for 15 minutes, before removing from the oven and letting cool in the pan for 10 minutes, before transferring to a wire rack to cool completely.

TO STORE: If you intend to eat the muffins within 2 days, they can be stored at room temperature, in a sealed container. If you’d like it to keep longer, store them in the refrigerator for up to 1 week.

TO FREEZE: Place the muffins in a ziplock bag and store them in the freezer for up to 6 months.

Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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Sweet, tangy, and made in one bowl, this Blueberry Kefir Bread is a delicious and easy breakfast loaf to make! Loaded with tart blueberries, make this loaf for your next brunch party!

One bowl bread is the best! Whether it’s chocolate chip banana bread, double chocolate banana bread, Irish soda bread, or Nutella zucchini bread, making a quick bread in one bowl is easy and delicious!

In this recipe, we are using blueberry kefir to enhance the blueberry flavor in this bread. Add some fresh or frozen blueberries and you have a simple and delicious bread loaded with summer flavors!

Kefir is perfect to bake with! You can make vanilla muffins, baked peach donuts, sweet mango pancakes, kefir cornbread, and even kefir snickerdoodles!

This recipe is brought to you in collaboration with Lifeway Kefir. Thank you for supporting the brands that make my blog possible!

Why You’ll Love This Recipe

• It’s a one bowl dream! All the ingredients can be mixed in one bowl and then baked in a loaf pan. So easy!
• It’s versatile! You can use this recipe and change the fruit! Use strawberry kefir and strawberry pieces, or raspberry kefir and raspberries!
• It’s perfect for meal prep! Make this loaf on a Sunday and cut it into pieces for breakfast throughout the week.

• All Purpose Flour
• Baking Powder
• Sugar
• Melted Butter. Coconut oil can be used into of coconut oil.
• Eggs
• Blueberry Kefir
• Vanilla Extract
• Blueberries. Fresh or frozen.

What is Kefir?

Kefir is a tart and tangy cultured milk. It is full of good for you probiotics and is high in calcium and protein. In this recipe, we are using kefir where you would normally use buttermilk. The consistency is a little thicker than buttermilk and gives this blueberry bread the tang and moisture for a fluffy inside crumb.

Equipment You’ll Need

Preheat the oven to 375 degrees. Grease a loaf pan with butter or cooking spray. Set that aside.

Mix 1 tablespoon of flour into the blueberries. This will keep them from sinking to the bottom of the batter.

Add the sugar and melted butter to a bowl. Mix well until fully combined.

The blueberries are coated in flour.

The sugar and butter are mixed together.

Add the eggs, vanilla extract, and kefir to the bowl. Mix again until fully combined.

Add the flour and baking powder to the bowl. Mix until fully combined but do not overmix.

The eggs and vanilla are mixed in.

Blueberry kefir is added to the bowl.

Fold in the blueberries.

Pour the batter into the loaf pan and bake for 55 minutes or until a toothpick is inserted and comes out clean.

Add the batter to the loaf pan.

Cool the loaf on a wire rack.

To make the icing, add 1 cup of powdered sugar to a bowl. Add 2 tablespoons of blueberry kefir and mix until the desired consistency is reached. If you would like to icing thicker, add more powdered sugar. To thin out the icing, add more blueberry kefir.

Tips and Tricks

• Make sure the loaf pan is greased well. There is nothing worse than going through the hard work of making a loaf of bread and it sticking to the pan.
• If the top of the loaf starts to burn too quickly, cover the pan with aluminum foil until the loaf is done baking.
• This recipe makes one loaf, but you could separate this into mini loaves if you have small loaf pans, or you can double the recipe and make two loaves.

Frequently Asked Questions

Does blueberry kefir bread freeze well?

Yes! This bread freezes beautifully. Allow the loaf to cool and then wrap it in plastic wrap. Place it in a Ziploc bag and freeze for up to 3 months.

Can I make this loaf into muffins instead?

Yes! If you prefer to make these into muffins, simply line a muffin tin with muffin liners, scoop the batter into the muffin tin and bake for 18-20 minutes or until a toothpick is inserted and comes out clean.

Can I use frozen blueberries?

Yes! I love using wild Maine blueberries in this recipe. A lot of times you can only find them frozen, and they work great! If you don’t have fresh blueberries, frozen works great!

Other Recipes To Try!

More Easy Breakfast Recipes

📖 Recipe

• All Purpose Flour
• Fresh or Frozen

For the Icing

• Preheat the oven to 375 degrees. Grease a loaf pan with butter or cooking spray. Set that aside.
• Mix 1 tablespoon of flour into the blueberries. This will keep them from sinking to the bottom of the batter.
• Add the sugar and melted butter to a bowl. Mix well until fully combined.
• Add the eggs, vanilla extract, and kefir to the bowl. Mix again until fully combined.
• Add the flour and baking powder to the bowl. Mix until fully combined but do not overmix.
• Fold in the blueberries.
• Pour the batter into the loaf pan and bake for 55 minutes or until a toothpick is inserted and comes out clean.
• Cool the loaf on a wire rack.
• To make the icing, add 1 cup of powdered sugar to a bowl. Add 2 tablespoons of blueberry kefir and mix until the desired consistency is reached. If you would like to icing thicker, add more powdered sugar. To thin out the icing, add more blueberry kefir.

• Make sure the loaf pan is greased well. There is nothing worse than going through the hard work of making a loaf of bread and it sticking to the pan.
• If the top of the loaf starts to burn too quickly, cover the pan with aluminum foil until the loaf is done baking.
• This recipe makes one loaf, but you could separate this into mini loaves if you have small loaf pans, or you can double the recipe and make two loaves.

Reader Interactions

How Do I Store This Bread?

To store, place the gluten-free coconut bread in an airtight container and store in the refrigerator for up to 1 week.

Can I Freeze This Bread?

Yes, you can! To freeze, wrap the loaf in plastic wrap and freeze for up to 2 months. Let the loaf thaw overnight in the refrigerator before slicing. You can also heat up the bread slight in the oven if you prefer to eat it warm, or toast the slices as an when you want to eat it.

Is Coconut Flour Good For Baking?

Yes, coconut flour is great for baking, especially if you are on a low-carb, paleo or ketogenic diet. It can be used for making cookies, quick breads, yeast breads and cakes. A little coconut flour goes a very long way, so a packet of coconut flour will last you a pretty long time (or at least quite a number of recipes).

Can I Substitute Coconut Flour with Other Flours?

Since coconut flour is the star of this coconut bread recipe, and because it is very fiber-rich, it absorbs a lot of moisture compared to other flours, I do NOT recommend that you substitute it with other flours in a 1:1 ratio. If you really wish to substitute it, remember that for each 1/4 cup of coconut flour, you will need at least 1 cup of other flour.

Is Coconut Flour the Same as Shredded Coconut?

Coconut flour is not the same as shredded coconut, and cannot be substituted in a 1:1 ratio for shredded coconut or other flours.

Why Does Coconut Flour Need So Many Eggs?

Because coconut flour is a very absorbent flour, a recipe that uses coconut flour requires quite a lot of liquids/moisture so that the final texture of the baked good does not turn out dry. Eggs provide both the binding power as well as the necessary liquid needed to create the best texture, which is why coconut flour recipes tend to ask for many eggs.

Description

This super easy low carb coconut flour bread requires just 7 ingredients and can be made from scratch in under an hour! No yeast required, this quick bread is keto, Paleo-friendly, gluten-free, and dairy-free. Slightly sweetened with honey, this bread tastes delicious on its own, or toasted and spread with jam. Bake a loaf or two so you can enjoy homemade bread anytime!

• Preheat and Grease: Preheat oven to 350F and grease a 8″ x 4″ metal loaf pan. You may also line the loaf pan with parchment paper if your prefer. Adjust the oven rack to the middle position.
• Whisk Wet Ingredients: In a large bowl, beat the eggs, coconut oil, almond milk, and honey together.
• Add Dry Ingredients: Sift the coconut flour, salt, and baking powder into the bowl with the wet ingredients and whisk well to combine until you get a homogeneous liquid batter (the batter will be quite liquid, but that’s perfectly fine).
• Transfer Batter to Pan: Pour the batter into the prepared loaf pan.
• Bake: Bake for 40 to 45 minutes until the top is golden brown and a toothpick inserted in the middle comes out clean.
• Allow to Cool: Let loaf cool for at least 10 to 15 minutes before slicing.

Notes

Coconut Flour: Since coconut flour is the star ingredient of this recipe, and it absorbs a lot of moisture compared to other flours, I do NOT recommend that you substitute it with other flours in a 1:1 ratio. If you really wish to substitute the coconut flour, remember that for each 1/4 cup of coconut flour, you will need 1 cup of other flours.

Eggs: This recipe uses 6 eggs, as the coconut flour absorbs a lot of moisture, which the eggs provide along with structure. Alternatively, if you prefer not to use the egg yolks, you can use 12 egg whites instead of 6 whole eggs. I have not made this without eggs, so I don’t know how this bread will turn out with an egg substitute.

Coconut Oil: For baking, I prefer using refined coconut oil (which has a more neutral flavor) as opposed to extra virgin coconut oil (which has a stronger coconut taste and smell). If you do not have coconut oil, you can also use other neutral vegetable oils (such as avocado oil, sunflower oil, corn oil) or melted vegan butter. Alternatively, if you are not lactose-intolerant, feel free to use normal melted butter or ghee instead.

Almond Milk: I like using an unsweetened  version of my 5-minute homemade almond milk, but you can also use other non-dairy milks (such as cashew milk, tigernut milk, rice milk, oat milk, or soy milk).

Honey: I used honey to sweeten the bread a little, but you can also use maple syrup or agave nectar if you prefer. Alternatively, if you prefer a more savory bread (or bread that’s simply not sweet), you can simply leave out the honey.

Baking Powder: In this coconut flour quick bread recipe, baking powder is the leavening agent that will help the batter to rise and give it a light, fluffy texture, so make sure you include it. If you have Celiac disease or are gluten-intolerant, make sure you use certified gluten-free baking powder.

Storing/Freezing: To store, place the coconut flour bread in an airtight container and store in the refrigerator for up to 1 week. To freeze, wrap the loaf in plastic wrap and freeze for up to 2 months. Let the loaf thaw overnight in the refrigerator before slicing. You can also heat up the bread slight in the oven if you prefer to eat it warm, or toast the slices as an when you want to eat it.

Adapted from: Paleo Grubs

coconut flour bread, coconut bread

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Truly raw almonds

• Raw, shredded coconut
• Filtered water

Is Coconut Flour the Same as Shredded Coconut?

Since coconut flour absorbs a lot of moisture, baked goods using coconut flour tend to require a lot of liquid and a lot of eggs to help the ingredients bind together and provide moisture.

Remember that while coconut flour may be a little more expensive than other flours, a little bit goes a long way, so be very careful with the amount of coconut flour your use.

While most loaves require at least 2 to 3 cups of all-purpose flour or other types of flours, this coconut flour bread recipe only needs 3/4 cup of coconut flour.

Coconut Kefir Options

There are three options for making coconut milk kefir. The first two contain minimal dairy. These are great if you’re just looking to reduce your dairy consumption or if you’re sensitive to lactose. However, the third option is completely nondairy coconut kefir, making it a real vegan alternative. All of these options are great ways to make coconut kefir at home!

This first option uses Milk Kefir Grains and coconut milk. We find that this method repeatedly and sustainably produces solid coconut kefir. You can use homemade coconut milk or a canned variety. If using store-bought coconut milk, remember to avoid brands with additives and sweeteners, as they can be hard on the kefir grains. Guar gum, which is a typical additive, does not seem to be problematic.

Download our Milk Kefir Recipe Book today to start making your own Coconut Milk Kefir at home. It’s easy and fun, and you’ll love the taste!

INGREDIENTS IN MAKING COCONUT MILK KEFIR

• Activated Milk Kefir Grains
• Coconut Milk

INSTRUCTIONS FOR COCONUT KEFIR RECIPE

• To make coconut milk kefir, place the milk kefir grains in coconut milk. Usually 2-4 cups.
• Stir with a non-metal spoon.
• Cover with coffee filter or cloth, secured by a rubber band.
• Culture the coconut kefir at room temperature, 68°-85°F
• After 12 hours, begin checking the coconut milk kefir every few hours, up to a maximum of 24 hours. Remove the milk kefir grains once the coconut kefir reaches the desired consistency.

COCONUT KEFIR RECIPE NOTES

Sometimes kefir grains will require an adjustment period, so the first batch of coconut milk kefir may not culture as desired. Use the coconut milk from this batch for cooking and place the milk kefir grains in fresh coconut milk. An adjustment period isn’t uncommon whenever kefir grains are switched from one type of milk to another (cow to goat, pasteurized to raw, dairy to coconut, etc.).

Milk kefir grains can be cultured in coconut milk regularly but should be revitalized in dairy milk for 24 hours once every few batches to keep them healthy.

Note that dehydrated milk kefir grains should be rehydrated and fully activated in non-Ultra Pasteurized dairy milk for at least 3 weeks before being used to culture coconut milk.

More GAPS recipe

GAPS Diet Pumpkin Muffins

Blended Carrot Soup Recipe

Fermented Beets Recipe

Things to note when making GAPS diet flours

There are so many diet flours out there, it can be overwhelming to choose which is best for your homemade baked goods. That is one reason that I love the GAPS diet – it keeps the recipes simple and wholesome. This includes flours for your birthday cake!

• When making your own flours, the fresher the better. If possible, plan ahead of your baking so that you can soak your almonds long enough or have enough time to dry out the blended coconut solids.
• With shredded coconut, be careful to buy as natural as possible. Oftentimes, shredded coconut will come with added sugar and chemicals that can be harmful to your body while on the GAPS diet. I personally only buy my Shredded coconut from Azure Standard, so that way I am sure the ingredients are fresh and wholesome.
• Pay attention to how your body responds to the flour.
• Avoid store bought nut and especially coconut flours! They are very harmful to a digestive system that is working hard to heal.
• If you have extra, be sure to store in an airtight container in the freezer. Any exposure to air will ensure that your homemade diet flour will go rancid very quickly.
• A high quality food processor will help you get the smoothest flours for your baked goods. Personally, I love to use for creating fine flours.
• When grinding the flour, make sure to stop soon enough – if you blend too long you’ll end up with nut butter.

• Add shredded coconut to the blender with equal parts warm water
• Strain the solids from the liquid and save the coconut milk for other uses
• Spread out the solids and let them dry in a dehydrator or in the oven on the lowest possible temperature for one hour

Soaking

To soak almonds, all you need is to fully submerge your whole nuts or seeds in water for 12 – 24 hours. This will make the nuts easier to digest, unlock the nutrients, and deactivate the anti-nutrients.

Or, like I said above, you can alternatively grind the nuts or seeds first, and then soak or ferment the flour.

If soaking is too big of a hassle, I recommend making coconut flour instead. As mentioned in the recipe above, all of the hard work is at the beginning where you blend and strain the shredded coconut first. Then you dry the coconut flour before you start baking.

Coconut flour vs almond flour

When it comes to using coconut flour or almond flour in your baked goods, one thing is for sure – store bought is not the way to go.

Store bought almond flour often is a bag of rancid almonds, so your body will not receive all of the proper benefits from the food.

Store bought coconut flour is very high in fiber and can be very irritating to a healing gut. In her book, Corrado describes it as like rubbing sandpaper on a wound. Ouch!

Homemade almond (or other nut or seed) flour and coconut flour can be great options on the GAPS diet. Some people tolerate one better than the other. I recommend listening to your body and going with the one that your body likes the best.

Fermenting

To ferment nuts or seeds, the process is the same as soaking, except that you add some whey from dripping homemade yogurt or kefir to the soaking water. You can also soak nut or seed flour in water and whey.

How to make coconut flour

In my experience, coconut flour makes some of the sweetest, most delicious baked goods around! The fact that it helps your gut heal is just icing on the cake.

I’m sharing the best GAPS diet flours for baking in this handy guide.

Choosing the best GAPS diet flours for baking doesn’t have to be difficult. In fact, this diet lays out a few of the simplest flours for you and your family to bake with that fit best with the GAPS diet.

There are a lot of flour varieties that can be used on the GAPS diet. There are some that you should definitely avoid and then there are specific ways that you can incorporate the GAPS approved flours into your diet.

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GAPS diet cassava flour

Cassava flour is a gluten-free option that is, unfortunately, not approved on the GAPS diet. This is because starches feed pathogens, and for that reason, are avoided on GAPS. Later, when transitioning off of GAPS, cassava flour is one of the first starches that can be introduced.

Choosing nuts and seeds

It is important to discuss the value in quality nuts and seeds for your flours. Personally I love to order mine from Azure Standard, where you can get the highest quality for your flours.

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The information in this blog post is my personal experience and opinion. It is for general information purposes only, that may not apply to you as an individual, and is not a substitute for your own physician’s medical care or advice. Always seek advice from your physician or another qualified health provider with any questions you may have regarding nutrition, medical conditions, and advice. Never disregard medical advice or delay seeking medical care because of something you have read on this blog.

• Soak/sprout/ferment nuts or seeds for at least 12 hours (longer is even better)
• Dry them out with a dehydrator or in the oven on the lowest temperature possible until dry
• Grind them into flour using a food processor or high powered blender
• Or, another method is to grind the nuts or seeds first, and then soak or ferment the flour for 12 – 24 hours

The guide to baking on the GAPS diet

I recommend the book The Complete Cooking Technique for the GAPS diet by Monica Corrado (the official GAPS chef). This book is wonderful and does an excellent job laying out the flours that your body will do the best with.

In the book, Corrado talks of four approved flours:

• Homemade almond flour (or other nut or seed flour)
• Homemade coconut flour
• Coconut butter/coconut manna (this is simply coconut pureed)
• White Navy beans can also be used, but it is a long, laborious option. It is a substitute that can be used if nuts and coconut are not an option, and someone really wants baked goods.

Corrado also mentions one alternative, but with a strong warning that I always like to keep in mind.

Nut flours from the store can be used in a pinch, but I try really hard not to use store bought almond flour or almond flour that you do not process thoroughly enough. This is because almonds are seeds and hold a lot of anti-nutrients on them. This can make your digestive system have to work extremely hard – not our goal on GAPS!

Also, store bought nut flours often sit around on the shelves for a long time and go rancid before you buy them.

What is Coconut Flour?

Today, I wanted to make a quick bread that is also low carb with the use of coconut flour exclusively (no other flours required).

If you’ve never baked with coconut flour before, here are the details.

Coconut flour is a high-fiber flour that is ground from dried coconut meat.

Basically, after coconut milk has been squeezed and extracted from coconut meat, the remaining coconut meat is dried at a very low temperature before being processed into a fine flour that is then used for baking, especially for those on low carb diet or ketogenic diet.

Yes, coconut flour is gluten-free, since it is made from coconut dried coconut meat, and coconut is naturally gluten-free.

How to make nut flour

To make almond flour takes a little bit of planning ahead (since soaking can take some time), but aside from that it is a fairly simple process.

How to make GAPS diet flours for baking

Luckily, making your own GAPS diet flours for baking is a fairly simple process. In fact, I usually plan out my baking to just add it into one of the steps.

Take your nuts or seeds, soak, ferment, or sprout them, dry them out, and then grind them for a hearty flour that is also kind to your digestive system. I’ll go into more detail on the exact step by step process later in this post.

Or you can make your own coconut flour. I’ll also explain coconut flour below. Coconut manna is also a great option for flourless baked goods. I’ll be sharing a flourless cupcake recipe that uses coconut manna in a new blog post very soon.

It can take some time, but it is a really easy process to make flour for all of your GAPS approved baked goods.

Have you ever made your own GAPS baking flour?

If you did, what did you make? What methods did you use? Comment below and let us know!

How long do GAPS diet flours last?

All GAPS diet flours are best stored in the freezer, where they will last several months. I like to keep mine in glass jars or glass storage containers.

USE FINISHED WATER KEFIR FOR THE COCONUT KEFIR RECIPE

This option is completely dairy-free.

• Add ¼ cup water kefir (finished kefir, not the water kefir grains) to 2-4 cups coconut milk.
• Cover loosely and culture for 24 hours. The cultures in the water kefir will culture the coconut milk. It’s not exactly the same cultures, but they’re similar and will produce a perfectly acceptable coconut milk kefir.

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