Gluten Free Coconut Bread Recipes

GLUTEN-FREE COCONUT BREAD

Gluten-Free Coconut Bread image

We've found that the best gluten-free recipes rely on a custom blend of flours and starches. To make your own sorghum flour, blitz whole sorghum to a powder with a Vitamix blender or a NutriBullet.

Categories Bon Appétit Wheat/Gluten-Free Coconut Bread Breakfast Dessert Brunch Bake

Yield 8 servings

Number Of Ingredients 15

Ingredients

Nonstick vegetable oil spray
1 cup unsweetened shredded coconut
1 1/2 cups white rice flour
3/4 cup sorghum flour
3/4 cup tapioca starch
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon kosher salt
1/2 teaspoon xanthan gum
1 1/2 cups sugar
1 1/2 cups unsweetened coconut milk
3/4 cup vegetable oil
1 teaspoon coconut extract (optional)
4 large eggs
1/4 cup unsweetened coconut flakes

Steps:

Place a rack in middle of oven; preheat to 350°F. Line a 9x5" loaf pan with parchment, leaving overhang on long sides; coat with nonstick spray (to use an 8 1/2x4 1/2" pan, hold back 1 cup batter). Toast shredded coconut on a rimmed baking sheet, tossing occasionally, until lightly browned, 5-7 minutes. Let cool.
Whisk rice flour, sorghum flour, tapioca starch, baking powder, baking soda, salt, and xanthan gum in a medium bowl. Using an electric mixer on medium speed, beat sugar, coconut milk, oil, and coconut extract, if using, in a large bowl until sugar is dissolved and mixture is smooth, about 4 minutes. Add eggs one at a time, beating well after each addition. Beat mixture until very smooth, about 2 minutes. Reduce speed to low; beat in dry ingredients. Increase speed to medium; beat batter 5 minutes. Beat in toasted coconut. Scrape batter into prepared pan; top with coconut flakes.
Bake bread until top springs back when gently pressed and a tester inserted all the way to the bottom comes out with just a few moist crumbs attached, 80-95 minutes. Transfer pan to a wire rack and let bread cool in pan 10 minutes. Turn out bread onto rack and let cool completely.
Do Ahead
Bread can be baked 4 days ahead. Store tightly wrapped at room temperature

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Place a rack in middle of oven; preheat to 350°. Line a 9x5" loaf pan with parchment, leaving overhang on long sides; coat with nonstick spray (to use an 8½x4½" pan, hold back 1 cup batter). Toast shredded coconut on a rimmed baking sheet, tossing occasionally, until lightly browned, 5–7 minutes. Let cool.
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