Hi there, James! Often times gluten-free baked goods have a higher amount of sugar in them because it helps create structure and provides a little flavor, so it can be tricky when eliminating that sugar entirely. We're not quite sure why your bread turned green — that one has us scratching our heads. We're also not familiar with the recipe you've mentioned and haven't made bread with coconut flour ourselves, so you'll have to do a bit of experimenting. Best of luck! Morgan@KAF

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