Gluten FREE Coconut Flour Bread
This is a great bread that you can enjoy while following the Maximized Nutrition Plans. Coconut flour is gluten free, jam packed with fiber (58%!) and low in carbohydrates. Coconut oil, coconut flour, and coconut products in general are fantastic for anyone who is looking to lose weight and improve their health. Rich in lauric acid, coconut oil contains NO trans fat, strengthens your immune system and boosts your metabolism! Coconut oil/flour helps keep you feeling full so that you eat less and is an anti-fungal to boot!
Keep in mind that while this recipe is super quick and easy to make (no soaking required as there is no grain!), it is not anything like regular old wheat bread. You'll find this loaf to bake up very short at about 1 1/2 to 2 inches tall. It will also be very dense. Not ideal for sandwiches, but so good slathered with honey (butter, almond butter, pureed berries) along side a cup of tea.
Coconut Flour Bread
6 eggs
1/2 c melted coconut oil or butter (I usually use coconut oil)
1-2 Tbsp honey (optional, I usually leave it out)
1/2 tsp sea salt
3/4 c coconut flour (sifted once or twice)
1.) Preheat oven to 350 degrees F. Sift coconut flour with sea salt into medium bowl. In small bowl, beat eggs together slightly then add to flour. Stir in oil/butter and optional honey. Pour into a small oiled loaf pan. Bake for 40 minutes.
2.) Turn the loaf out and cool completely on a rack before serving. That’s it!
6 eggs
1/2 c melted coconut oil or butter (I usually use coconut oil)
1-2 Tbsp honey (optional, I usually leave it out)
1/2 tsp sea salt
3/4 c coconut flour (sifted once or twice)
1.) Preheat oven to 350 degrees F. Sift coconut flour with sea salt into medium bowl. In small bowl, beat eggs together slightly then add to flour. Stir in oil/butter and optional honey. Pour into a small oiled loaf pan. Bake for 40 minutes.
2.) Turn the loaf out and cool completely on a rack before serving. That’s it!
11 comments:
Now THAT's tasty! It's so good still warm with a cup of coffee, too. I baked them for 25 minutes in silicone mini-loaf pans and they turned out perfect. On a couple, I grated some organic cinnamon and that tasted alright, too. Next time, I will try orange or lemon zest for a more 'tropical' flavour now that summer is coming to a close. Wonderful recipe! Super-easy! It's the best turn-out I've had using coconut flour. Thanks!
Sandra
I was wondering if all coconut flour is the same. Is there a brand of coconut flour you recommend?
Do I have to sift the flour? (because I do not own a sifter).
Hi Cathy,
What you want to look for in coconut flour is that the only ingredient is coconut and that it is certified organic. That's it! Coconut flour is simply dried coconut meet ground into a fine powder. It's all fiber. You can even make your own at home if you have a high power blender (like a Vitamix)! My favorite brands have been Dr. Mercola's or Tropical Traditions. However, tight on a budget I've been purchasing organic coconut flour from the bulk bins at Whole Foods. It still tastes great, but you have to sift it a few more times for some reason...
You definitely do have to sift coconut flour. I can't stress it enough, which is why I usually say "sift twice" in my recipes. If you don't have a sifter, you can do what I do..use a mesh strainer over a bowl. Simply tap the side of the stainer with the flour in it. All the fine powder will sift thru and the clumps will say in the sifter. try to break up the clumps, otherwise just toss them. These bits left behind are why it's imperative to sift -- they're hard, a result of moisture getting into the flour. Also, a sifted flour will always result in a loaf/cake that cooks evenly. (This goes for Almond flour, any nut flour, any flour..yeah.) Hope this helps!
Do you think this would make a good base for like a shortcake with berries? If so do you know a way to make a alternative whip topping? My family is in our 3rd week of Advanced plan I am 20 pounds down!! My hubby has a sweet tooth so looking for treats that will work for him, but stay on plan.
PS so glad I found your site!
Hi Jaxs and welcome! Sounds like you recently found me and are getting plugged in! This bread would definitely be great with berries and whipped cream. Instead of the processed whipped topping, buy organic or raw heavy whipping cream and whip up your own fresh at home. Add a little liquid stevia to sweeten, or sometimes I'll whip it up then fold in purred strawberries as the sweetener. Also in my Season's Eatings holiday e-book, you'll find a great recipe for whipped coconut milk frosting which is also great with berries. There are ..now i lose count, but maybe 20 dessert recipes and 4 frosting recipes, most Advanced plan. You might like to check that one out. Also, I've been making up some realllllly great Advanced Plan cake recipes lately (pretty proud of them) that you can find in my other e-books, like the Easter and Mother's Day ones. Keep up the great work! Your family is blessed to have you!
I only have regular loaf pans so I doubled the recipe (a dozen eggs is a lot to crack!) and it turned out the same- didn't pay attention the first time and I had a very flat loaf of bread. :) great with eggs over easy on top!
Can you substitute almond flour in for the coconut?
Not for this recipe, exactly. Rough estimate, I'd say cut the eggs in half and double the amount of flour to 1 cup and you can get a pretty good loaf using almond flour.
Will it work to bake it in a
regular loaf pan? I am not sure
what the bread is suppose to
look like.
I am using it for strawberry shortcake. Thank you for your
help.
Hi Cathy,
Yes, you can use one regular loaf pan, size 9x5 inches or 8x4 inches. Or you can use 2 mini loaf pans. Or you can make it into drop biscuits, which you may like better for your strawberry shortcakes.
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