The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Sourdough coconut bread recipe

catreu's picture

Sourdough coconut bread recipe

Hi everyone. I'm new on this blog. I was wondering if any of you ever experiment with sourdough coconut bread. I've been dreaming about the day i can make a bread like this. I've tried many time but i'm new to bread making and not sure where to start. My daughter and i are gluten intolerant and we love bread so much. One day we tasted this amazing bread that was made of only 4 ingredient ( coconut sourdough, coconut flour, whole coconut and salt) and ever since i've been obsess with wanting to find a recipe but with no luck. I would be so grateful if any of you could help me with this. Thank you so much

Yippee's picture

Do you have any picture of it? I love coconut, and this coconut bread sounds intriguing. 


catreu's picture

catreu's picture

coconut bread

catreu's picture

catreu's picture

Hi Yipee,

Thank for your interest. Let me know what you think. Do you know anyone on this forum that is specialize in coconut bread making ;) please let me know. Oh and i got it from penticton in BC.


Yippee's picture

He is a professional baker from New Zealand. His screen name is NZBaked.  but this is not gluten-free. 

Maybe you could ask him for advice through private message, as he may not see your post here.  


My guestimate of the procedures would be:

Making coconut sourdough: organic coconut flour + yeast water   1:1 by weight

Once you complete the sourdough, mix it with flour and water (100% + overall hydration???), some organic threaded coconut(10% of total flour weight), and some salt (1.5-2.0% +++ of total flour weight)

I would let the dough rise and bake in a tin because with support, the mixture may climb higher, and the bread may be less dense.

I'm not sure to bake at what temperature and for how long. 

How experienced are you in baking? Have you maintained a sourdough starter or yeast water? If not, you might have to fulfill some "pre-requisites" before making this bread. 

Hopefully, other members would chime in to provide more concrete suggestions.

Good luck!



P.S. Check this out:

Your bread is harder to make as there's no "binder" in it. 

JoGood's picture

Hi Catreu! I've also been looking for the perfect coconut sourdough recipe. Nature's Fare (if you're in the Okanagan) used to have a coconut bread and coconut pizza bread available, but with the chaos of the last few years, the baker/business decided to shut down. Did you find a good recipe?

Cryssyl's picture

I got SO excited for a second, I thought maybe somewhere else in the world you could get gluten, sugar, yeast, egg free coconut bread! But alas it only seems to be in penticton! I live here and get the cocolithic bread from just pies almost every week. I would really like to try my hand at recreating it and save myself $7+ a loaf lol. I’m going to start my coconut starter tonight but was hoping to find a bit of a recipe to follow!!

Hakim's picture

We also live in the Okanagan Valley and would love to learn how to make Cocolithic bread. We were wondering if anyone has been successful in finding a recipe for a fermented bread made from only coconut, water and salt?

breadnovice's picture

I have had a hard time getting my coconut flour sourdough hydration percent because the flour soaks up water. After several frustrating attempts I had an idea that turned out to be lucky for me. I didn't use water, I used coconut milk. The results are amazing. I have a rich bubbly starter that is great.  My problem is that pancakes and waffles come out almost flat. Tasty but no body without gluten. Is there a cure? I plan to try baking powder and/or baking soda to see if that would help.

NightSpore's picture

Has anyone made progress on this bread? Thanks! ^_^

rhdenh's picture

Hello everyone,

I am new to this blog but have the same need to make this bread.  Not only is it very expensive to purchase, but right now we need to order a full five months in advance.  I have to limit my supply very strictly to make it last that long.

Has anyone gotten anywhere in their trials?  It would help to publish what you have already tried and failed, so we are not all trying to re-invent the wheel all by ourselves.


Cryssyl's picture

Call and ask to be put on the list. You can choose how much bread and frequency of getting it. Took a couple months to get on the list but def worth it. I would get 2 loaves biweekly. 

rhdenh's picture

Here is an interesting story about a baker who has put a lot of time and effort into trying.


Mini Oven's picture
Mini Oven

Eggs are the binder.  Add sugar, it's a cake.

Tom M's picture
Tom M

It’s not only coconut but looks similar and has good reviews.  If you want to sub out the almond flour with extra coconut flour, it'll take some work to get the liquid right (it would need more).

rhdenh's picture

Here's for starters!  I found a recipe for pure coconut sourdough starter at

I wonder, for the bread itself, if anyone has tried using a pizza oven or pizza stone.  I have never baked a loaf of bread in my life, but I read that pizza steels or stones make baking sourdoughs easier.  I wonder if the trick is in the method.

DeniaCoco's picture

We use an industrial pizza oven (stone) and it works beautifully. We bake GF coconut flour bread on it as well.  

Sabina's picture

Assuming the ingredients list is actually correct, which I really have some serious doubts about, the secret must be in the "whole coconut". Coconut flour by itself just won't hold together. I wonder if they are using the coconut husk as a binder. There are eggless coconut flour bread recipes floating around, but they use psyllium husk. I wonder if you can get the same effect from the coconut husk or shell. 

Some people online claim that the bread is fermented for 12 days. I don't know where they got that information, but maybe if all the dough (as opposed to just a starter) is fermented that long some sort of change happens to the flour? 

The company that makes that bread also apparently makes coconut flour pie crusts: and they even make a top crust. I doubt they are fermenting their pie dough. It's some sort of magic.

cfraenkel's picture

Have any of you who live there, actually asked the baker how it's made? It might be the simplest way. Or does that take all the fun out of it?

rhdenh's picture


Thanks for your comments. No, it's true it is challanging to figure this out ourselves, but I really am not doing this for fun.  My friend has asked these bakers but they don't want to say how they do it.  That is understandable, of course.  They have a right to keep it secret.  If I can help it, I really don't want to doubt the truth of their ingredient list, at least at the moment.

I find the idea interesting about using coconut husks.  The ingredients say "whole coconut," so that could very well be true.  It is also an interesting idea to allow the actual bread to rise for a good while. 

I have never made a loaf of bread in my life.  Would one or some of you who have a little experience want to try putting together a "first try" recipe?  I wonder if we could discuss that here together, to get a little input from everyone and come up with something that might be worth trying. I am willing to try making the starter according to the recipe I found online.  Then, if we could kind of get a recipe together, with everyone's input and suggestions, I could either purchase a "pizza steel" or use an iron pot to do the baking on, and give it a try;.

Unless some one of you is just as interested as I am, and is better qualified to do this experimenting. That would be even better!   :)


Anne Hargrave's picture
Anne Hargrave

Hi all, new to this site, and am here trying to find out about coconut sourdough.  I too live in Penticton and have tried the Cocolithic local bread that makes us all loco.  I bought it from the bakery but had a reaction due to the cross contamination with the gluten in the bakery.   

The links that were on the blog are not active anymore.  

And cannot otherwise find a recipe that just has coconut, water and salt. 

I have bought coconut starter but have not activated it yet.  A few things - coconut flour is low carb and carbs activate the fermentation. Has anyone found a way around this? I"m thinking coconut milk? 

Also, have noted that iodine (in iodized salt) and chlorine can hamper fermentation.   

Has anyone found success with coconut sourdough bread? 





tpassin's picture

Also, have noted that iodine (in iodized salt)

I don't think the iodine in salt is a factor.  I used non-ionized salt for years in my starters and dough.  Then I started using ordinary (US) iodized table salt and I have never noticed a difference.

Lesia's picture

Here I am now almost 5 years later than the original post wondering if anyone has had luck with this yet. 

DeniaCoco's picture

This is the best GF, authentic sourdough coconut bread you can make; tried and true. You will need to make a coconut flour starter, steps below bread recipe. Hope this helps someone!

240g GF starter

20g coconut oil

160g water

350g coconut flour (the brand of coconut flour we use contains a small amount of rice flour in it) 

2g yeast

5g brown sugar

10g salt

1g baking powder






1 cup coconut flour

1 cup lukewarm water (chlorine-free)

1 tablespoon natural sweetener (optional, to feed the yeast)



Day 1:


In a glass or plastic container, mix 1 cup of coconut flour with 1 cup of lukewarm water. Make sure the water is not too hot, as it can kill the wild yeast.

If desired, add a natural sweetener like honey or maple syrup to provide food for the yeast. Stir until well combined.

Cover the container loosely with a breathable cloth or coffee filter and secure it with a rubber band.

Day 2:


Check for any signs of bubbles or a slightly sour smell. If you don't see much activity, don't worry—this is normal in the early stages.

Discard half of the mixture (about half a cup) to reduce the amount and feed the remaining starter with another 1 cup of coconut flour and 1 cup of lukewarm water. Stir well.

Cover the container again and let it sit at room temperature.

Days 3-7:


Repeat the feeding process once a day, discarding half of the mixture and adding 1 cup of coconut flour and 1 cup of lukewarm water.

You should start to notice more bubbles and an increase in volume. The starter will become thicker and may develop a tangy smell.

Maintaining the Starter:


Once your gluten-free sourdough starter is active and bubbly, you can switch to a maintenance routine. Feed it with 1 cup of coconut flour and 1 cup of lukewarm water every 24 hours or as needed to maintain its activity.

If you don't plan to bake regularly, you can store the starter in the refrigerator and feed it once a week. Before using it in a recipe, take it out and let it come to room temperature, then feed it.


Remember that creating a sourdough starter can take time, and the exact duration may vary. Patience is key. If you encounter any mold or unpleasant odors during the process, it's best to discard the starter and start over. Once your gluten-free sourdough starter is active and bubbly, you can use it in various gluten-free sourdough recipes.

jo_en's picture

Hi, Can you send a picture of the finished product and a crumb shot? I have friends who would like this!


JoGood's picture

I'm excited to give this a try. Thank you.