Coconut flour bread offers a delicious, grain-free alternative to traditional wheat bread, perfect for those following gluten-free, paleo, or low-carb diets. This nutrient-rich bread has a subtle coconut flavor and a tender, moist crumb that makes it versatile enough for sandwiches, toast, or simply enjoying on its own.

Coconut Flour Bread


Why Choose Coconut Flour Bread?

Coconut flour is highly nutritious, and packed with fiber and protein while being naturally low in carbohydrates. It's particularly good at absorbing liquid, which means this recipe has been carefully calibrated to achieve the perfect texture. Unlike some gluten-free breads that can be crumbly or dense, this version maintains a pleasant, bread-like consistency.

Ingredients

  • 3/4 cup coconut flour
  • 6 large eggs, room temperature
  • 1/2 cup coconut oil, melted
  • 1 tablespoon honey (optional)
  • 1 cup warm water
  • 1 teaspoon apple cider vinegar
  • 1/2 teaspoon sea salt
  • 1 teaspoon baking soda

Kitchen Equipment

  • 8x4 inch loaf pan
  • Parchment paper
  • Large mixing bowl
  • Electric mixer (or whisk)
  • Measuring cups and spoons
  • Spatula

Instructions

  1. Preheat your oven to 350°F (175°C). Line your loaf pan with parchment paper, leaving some overhang for easy removal.
  2. In a large mixing bowl, whisk together the coconut flour, salt, and baking soda, breaking up any lumps in the coconut flour.
  3. In a separate bowl, beat the eggs until well combined. Add the melted coconut oil (make sure it's not too hot), honey if using, warm water, and apple cider vinegar. Mix until thoroughly combined.
  4. Pour the wet ingredients into the dry ingredients and mix with an electric mixer or whisk until you have a smooth batter without any lumps. The batter will seem quite wet at first but will thicken as the coconut flour absorbs the liquid.
  5. Let the batter rest for 5 minutes to allow the coconut flour to fully hydrate.
  6. Pour the batter into your prepared loaf pan, smoothing the top with a spatula.
  7. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
  8. Allow the bread to cool in the pan for 10 minutes, then use the parchment paper to lift it out onto a cooling rack.
  9. Let the bread cool completely before slicing (at least 1 hour) to achieve the best texture.

Storage Tips

  • Store in an airtight container at room temperature for up to 3 days
  • Refrigerate for up to 1 week
  • Freeze sliced bread for up to 3 months, with parchment paper between slices.

Recipe Notes

  • Eggs are crucial in this recipe as they provide structure in the absence of gluten. They cannot be substituted.
  • The dough will be thicker than traditional bread dough due to coconut flour's unique properties.
  • For best results, measure coconut flour by spooning it into measuring cups rather than scooping it directly from the bag.
  • If the top browns too quickly during baking, tent with foil for the remaining time.

Nutritional Information (per slice, assuming 12 slices)

  • Calories: 165
  • Protein: 5g
  • Fat: 13g
  • Carbohydrates: 8g
  • Fiber: 5g
  • Net Carbs: 3g

Variations

  • Add 1 teaspoon of dried herbs like rosemary or thyme for a savory version
  • Include 1/2 cup of seeds (sunflower, pumpkin, or sesame) for extra crunch
  • Fold in 1/2 cup of raisins or dried cranberries for a sweeter bread
  • Add 1 teaspoon of cinnamon and 1/4 cup of chopped nuts for a breakfast bread

This coconut flour bread recipe proves that gluten-free baking doesn't mean sacrificing taste or texture. With its rich nutritional profile and versatile nature, it's become a favorite among health-conscious bakers and those with dietary restrictions alike.

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