Coconut Flour Bread Very Low Carb Recipes

COCONUT FLOUR BREAD RECIPE

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.

EASY LOW CARB BREAD RECIPE (ALMOND FLOUR BREAD)

Steps:

• Preheat the oven to 350 degrees F (177 degrees C). Line the bottom of an 8x4 in loaf pan with parchment paper.
• In a large bowl, stir together the almond flour, psyllium husk powder, baking powder, and sea salt.
• Stir in the eggs and melted coconut oil, then finally the warm water. Try to mix it well to create air bubbles.
• Transfer the batter to the lined baking pan. Smooth/press the top evenly with your hands, forming a rounded top.
• Bake for 55-70 minutes, until an inserted toothpick comes out clean and the top is very hard, like a bread crust. (Important: It will pass the toothpick test before it's completely done, so make sure the top is very crusty, too.) Cool completely before removing from the pan.

COCONUT FLOUR BREAD RECIPE

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.

COCONUT FLOUR BREAD (VERY LOW CARB)

Steps:

• 1. Grease a small 8x4 inch pan with coconut oil. And preheat oven to 350.
• 2. Combine eggs,sweetener,and butter mix for 2 mins. Sift together flour, baking powder, and salt.
• 3. Add flour mix to egg mix. Mix well till mixture thickened. Pour into pan I also line the bottom of my pan with parchment paper. Bake 35 to 45 min.
• 4. Allow to cool 10 mins in the pan. Then remove cool 30 mins more before cutting. Can get 16 slices.