Coconut Flour Bread Recipe 455
COCONUT FLOUR BREAD RECIPE
A warm slice of fresh homemade bread doesn't have to be full of gluten and carbs. This paleo and gluten-free Coconut Flour Bread proves it.
Provided by Leelalicious
Categories Breakfast
Time 35m
Number Of Ingredients 11
Steps:
- Preheat your oven to 375° F. Prep a 8x4-inch loaf pan by greasing it with oil or by lining it with parchment paper.
- One easy way to whip up the batter is by simply combining all ingredients in a blender. Pulse or blend on low speed until everything is fully combined. It will be easier for your blender, if you add the wet ingredients first.
- If not using a blender, add all wet ingredients (eggs, oil, milk, optional honey) to a large bowl and whisk until they are well combined.
- Next, add the dry ingredients (coconut flour, ground flax, arrowroot powder, baking powder, salt) to bowl. Then stir them onto the wet ingredients until no more pockets of dry mix remain.
- Optionally: Separate the eggs and whip the egg whites until stiff. Proceed preparing the batter as usual otherwise. Then gently fold in the stiff egg whites as final step. (This makes for a lighter, fluffy coconut flour bread)
- Fill the batter into the prepared loaf pan and sprinkle sesame seeds and a little ground flax over the top. Bake the Coconut Flour Bread for about 25-30 minutes until a toothpick inserted in the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then move to a wire rack to cool fully.
- Store refrigerated for up to 1 week. Lightly toasting the bread slices is highly recommended.
Nutrition Facts : Calories 140 kcal, Carbohydrate 5.6 g, Protein 3.4 g, Fat 12.2 g, Cholesterol 57.2 mg, Sodium 122.2 mg, Fiber 2.3 g, Sugar 0.1 g, ServingSize 1 serving
COCONUT FLOUR BREAD RECIPE
Coconut flour bread is one of the easiest recipes to start with when you start baking with coconut flour! This recipe is gluten-free, grain-free and dairy-free.
Provided by The Coconut Mama
Categories Coconut Flour Recipes
Time 40m
Number Of Ingredients 7
Steps:
- Preheat oven to 350° F. Line an 8-by-4-inch loaf pan with parchment paper.
- Use a medium bowl, mix together all the wet ingredients, eggs, coconut oil, and honey (if using).
- In a separate bowl, mix together all the dry ingredients, coconut flour, arrowroot starch, salt, and baking powder.
- Mix the dry ingredients into the wet ingredients and whisk until the batter is lump-free.
- Pour the batter into the loaf pan and allow the batter to sit for 5 minutes. This helps the coconut flour absorb all of the liquid.
- Bake for 30-40 minutes, until the top is golden brown, until a toothpick inserted into the middle comes out dry.
- Allow the bread to cool in the pan for 10 minutes, then remove from the pan and let cool completely on a cooling rack before slicing for at least an hour.
- Store the bread in an airtight container in the fridge for up to 5 days, or slice the bread and store it in the freezer for up to 3 months.
- To unthaw frozen bread slices, remove the slices from the freezer and either leave them in a container in the fridge and they will be unthawed within a few hours or microwave at intervals of 30 seconds until thawed.
Nutrition Facts : ServingSize 1 slice, Calories 147 calories, Sugar 4.2g, Sodium 349.9mg, Fat 15g, Carbohydrate 5.4g, Fiber 2.5g, Protein 5.4g, Cholesterol 186.5mg
COCONUT BREAD
I've received many requests for this recipe. It's easy to make and just a little different from other quick breads I've tried.
Provided by Taste of Home
Time 1h10m
Yield 2 loaves.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the sugar, oil, eggs and extract. Combine the flour, baking powder, baking soda and salt; add to sugar mixture alternately with buttermilk, stirring just until moistened. Fold in coconut and walnuts. , Pour into two greased 8x4-in. loaf pans. Bake at 325° for 60-65 minutes or until toothpick inserted in the center comes out clean. Cool 10 minutes in pans before removing from pans to wire racks to cool completely.
Nutrition Facts :
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