GAPS Bread Recipe

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This GAPS bread recipe is flourless, easy to make, delicious, slices well, and perfect for the GAPS diet.

GAPS bread recipe

GAPS Bread Recipe

Easy bread recipe that is approved for the GAPS diet? Yes please! In fact, this is one of my most requested recipes among readers and clients. 

From heal your gut cookbook, this GAPS bread recipe is perfect for those times when you need a slice of bread (or two). We love to have this bread with some yummy chicken liver pate.

I love this recipe because it uses coconut butter, as opposed to coconut flour that is too fibrous. In fact, this recipe doesn’t require any flour at all!

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GAPS sourdough bread

Grains are not allowed on GAPS, because they are one of the hardest things to digest, and because they feed pathogens. Once you’ve transitioned off of GAPS, you can try enjoying a loaf of sourdough bread.

Due to the fermentation process, sourdough bread is easier to digest than unfermented bread, and a great choice after healing on GAPS. 

Egg free GAPS bread

One of the benefits that I love about making GAPS bread is how simple it is. 

Unlike traditional bread where you knead the dough and wait several hours, this recipe is a quick mix and in the oven in a matter of minutes. Despite it only taking a few minutes and requiring minimal ingredients, sometimes you need an ingredient replacer. 

I like to have an egg free GAPS bread recipe on hand in case a friend with an egg allergy visits or my chickens aren’t producing as many eggs during colder months.

Eggs serve as an essential binder to the recipe, but there are alternatives that can be used (mentioned below). 

Things to note in making GAPS bread

On the GAPS diet, bread can be a special treat. For my family, we love to bake this recipe every so often as a way to celebrate or another life event like when our chickens start laying a lot of eggs. 

I have been making this bread for a few years now and here are the things that I have learned along the way to make the best bread for you and your family…

  • This bread will not keep very well at room temperature, so store in the fridge or it may mold
  • GAPS diet bread freezes very well. If you are thinking about using this recipe in the future, it might be worth making a loaf or two and freezing it. 
  • Whether you are new to the GAPS diet or a seasoned veteran, it is NOT a good idea to rely on this bread as a daily option for meals. When it comes to properly healing your gut on this diet, it’s important to stick to the heart of the GAPS diet. Plan your meals around meat stock, animal fats, organ meats, etc. 
  • This GAPS diet bread is the perfect recipe for the occasional meal. I love to use it with my kids’ favorite liver pate or even just toast with my morning eggs.
  • I always try to bake this bread in a glass bread pan, if possible to avoid any toxins found in aluminum or nonstick pans.
  • This recipe is based on one in the Heal Your Gut Cookbook. If you find that you enjoy this recipe, I recommend that you check out this book for other delicious GAPS recipes. 

Ready to make my favorite GAPS bread recipe? Keep reading…

How to make GAPS bread

This GAPS bread recipe is so much simpler than your traditional bread recipe and is much easier to digest. Filled with ingredients that are meant to be easy on your gut, you will love this recipe while you are on your GAPS journey. 

Here is everything you need to make GAPS bread…



  1. Preheat oven to 300ºF
  2. Melt coconut oil and coconut butter by placing onto a pan of water and turning the stovetop on low heat
  3. Grease loaf pan with ghee, lard, or tallow
  4. Add ingredients and mix in bowl until it is the consistency of a cake batter
  5. Pour batter into greased pan
  6. Put in oven for 40-50 minutes or until a toothpick comes out clean
  7. Cool before slicing

What does GAPS bread taste like?

This recipe uses pure, healthy ingredients to make a loaf of bread that is ideal for anyone on the GAPS diet. 

The coconut ingredients add a light, sweet flavor and are heartier than typical bread. 

Since I always try to provide carbohydrates with fat and protein for my family, this is an excellent option. My family loves to toast a slice or two in the morning with our eggs and butter as a special treat. 

Is there a taste difference between this bread and regular bread?

The taste difference between this GAPS bread recipe and bread that you can pick up at the store is mostly in the taste. Since this recipe calls for fewer ingredients, the coconut taste is easier to detect. 

In addition, the texture of GAPS bread will be different. This bread will contain less air holes, meaning that your bread slices will be less spongy. As a result, this bread may be a little denser and less sturdy than traditional bread. 

We have used this recipe to make sandwiches, and we like to use it as a side dish to a meal like beef heart stew.

Keep scrolling to learn about potential replacements for eggs in this GAPS bread recipe…

Are there possible replacements for eggs?

From an egg allergy to simply not having any, sometimes a recipe calls for a replacement. Here are a few GAPS approved egg replacements:

  • Homemade almond butter (add ¼ cup per egg)
  • Chia seed egg (for one egg – combine 1 tablespoon of chia seeds with ¼ cup of water and let sit for 15 minutes)
  • Grass-fed gelatin (for one egg, you mix 1 tablespoon of gelatin with ¼ cup of water and let set for 15 minutes)
  • Ripe banana (¼ cup mashed per egg)
  • Unsweetened applesauce (add in ¼ cup per egg)

NOTE: cooked fruit is only if you are on stage 5 or later of the GAPS diet

GAPS bread variations

Since more and more people are beginning to restrict their carb intake, there has been an increase in flour-free bread recipes. 

  1. Replace the coconut ingredients with butternut squash for butternut squash bread! Take 1 medium sized butternut squash (already cooked), 3 eggs and some form of animal fat like lard or butter. 
  2. Add in ½ cup of homemade coconut flour. Commercial coconut flour is too fibrous and can harm your healing gut, which can hinder the GAPS diet from working effectively, but homemade coconut flour is silkier and GAPS approved.

Keep reading to learn more about what to do once your bread is baked…

How to store GAPS bread properly?

In my experience, this GAPS bread recipe will mold fairly quickly. I try to only make this bread if I know that it will be completely eaten in the next day or two, and I will store it in the fridge right away. 

In the fridge, I prefer to store it in an airtight glass container. This helps keep the bread firm for any recipes that I might like to use it for. 

How long does it last?

In the fridge, this recipe will last up to 5 days in an airtight container. Anything longer than that, I recommend that you wrap it tightly and store in the freezer. 

Oftentimes, I will double this recipe and store one loaf in the freezer immediately. Since my kids are little, the chances of my first loaf getting eaten within the first few hours of baking is pretty high. 

More GAPS Recipe

Fermented Garlic Honey Recipe

GAPS Diet Beef Soup Recipe

Healthy Eggnog Recipe

Have you ever made your own GAPS bread?

What ingredients did you use? How did it turn out? Comment below and let us know!

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GAPS diet getting started guide

Looking for a GAPS Intro meal plan?

GAPS to Go is a 30 day meal plan for the GAPS introduction diet that tells you what to eat each day, with complete cooking instructions, and guidance on when to move to each intro diet stage.

Check out GAPS to Go here.

GAPS to Go Meal Plan for the GAPS Diet

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Coconut oil

Coconut butter (also known as coconut manna) 



Baking soda

Mineral salt


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Yield: 1 loaf

GAPS Bread Recipe

GAPS bread recipe

This GAPS bread recipe is flourless, easy to make, delicious, slices well, and perfect for the GAPS diet.

Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes


  • 1/4 cup coconut oil
  • 1 cup coconut butter (also known as coconut manna)
  • High temperature fat to grease the pan with (I used ghee but lard or tallow would work well)
  • 5 eggs
  • ¾ tsp of baking soda
  • ½ tsp salt (I prefer Baja Gold)


  1. Preheat oven to 300ºF
  2. Melt coconut oil and coconut butter by placing onto a pan of water and turning the stovetop on low heat
  3. Grease loaf pan with ghee, lard, or tallow
  4. Add ingredients and mix in bowl until it is the consistency of a cake batter
  5. Pour batter into greased pan
  6. Put in oven for 40-50 minutes or until a toothpick comes out clean
  7. Cool before slicing

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 317Total Fat: 30gSaturated Fat: 25gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 116mgSodium: 320mgCarbohydrates: 8gFiber: 5gSugar: 2gProtein: 6g
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.


1 thought on “GAPS Bread Recipe”

  1. My first time trying this: It did not come together quickly. The chia egg substitutes take time to set, and the coconut oil+butter take time to melt and are difficult for me to remove from their (solid) jars in my cold kitchen to get the correct 1/4cup and 1cup volumes.
    I don’t really know what the consistency of a cake batter is; mine was pretty thin/liquidy so maybe I didn’t have it correct. I don’t think it rose at all and ended up being more of a crumble than a bread. At least it still tasted good and made my kitchen smell amazing.


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