First time I made the bread, I added 1/4 cup water to the recipe Able posted as it was too thick to spread neatly in the pan when I made it. It gave the bread more moisture, but the taste wasn’t to my liking.
Second attempt I used coconut oil instead of olive oil, 1/2 cup of water, and 5 eggs instead of 6 as the first bread tasted too egg-y. It came out much better than the first batch, more cake-like. If you add a bit of cinnamon and stevia (or erythritol or xylitol) it would make a good treat.
Coconut milk is great for the candida diet, just make sure it has no harmful additives or added sugar and is organic. Adding 1/4 to 1/4 cup of coconut milk will definitely add richness to the taste.
Don’t expect this bread to mirror other breads in texture. It needs additional nut flours or other gluten-free flours to add to the mix to give it that look and taste.
I’ve decided to stop almond flour until I’m several months in the candida diet, but I know it would definitely add to the taste. I’ll be tweaking the coconut bread recipe each time I make it, if I come up with a good result I’ll post it in the recipe board.