Coconut Flour Bread Low Carb Coconut Bread Recipes
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, LOW- CARB COCONUT BREAD
Coconut flour, an ingredient that is readily available at gourmet stores and online shops like Amazon.in, is a gluten-free, protein-rich flour that is ideal for low-carb diets. You can also make it at home using our recipe. Here, we have used coconut flour to make a healthy loaf of bread, which is gluten-free, dairy-free and low-carb. Although it is slightly dense, the Coconut Flour Bread tastes awesome and is good for making toast. The bread is slightly sweet, and may be enjoyed plain or with eggs. You can also dab some yummy homemade coconut butter on the toast, to make a complete, healthy breakfast that is rich in protein and good fats. Once the coconut flour is added to the bread, it will absorb the eggs and become thick. Not to worry about this, your bread will turn out okay. You can store the bread at room temperature for about 4-5 days. When refrigerated, the shelf life is about 15-20 days.Also try these recipes Coconut flour Pancakes or Low-carb Chocolate and Peanut Bars.Enjoy how to make Coconut Flour Bread recipe with detailed step by step photos below.
Provided by Tarla Dalal
Categories Bread Snack Oven Gluten Free Veg Indian Low Carb Diet Low Carb Indian Breakfast Advanced Breads
Time 40m
Yield 1
Number Of Ingredients 6
Steps:
- MethodCrack the eggs in a deep bowl, add the coconut oil and honey and mix well using a whisk.Add the coconut flour, salt and baking powder and mix well using a spatula. Cover it with a lid and keep aside for 5 minutes.Put the batter in a greased 175mm. (7") aluminium loaf tin, and spread it evenly.Bake it in a pre-heated oven at 180°c (360°f) for 30 minutes.Cool slightly, demould it on a clean dry surface and cut into 15 equal slices.Serve or store it in an air-tight container at room temperature.
Nutrition Facts :
COCONUT FLOUR BREAD (VERY LOW CARB)
This is such a good recipes, healthy and low carb. There is only 1.3 net carbs per slice. So we can have bread on a low carb diet.
Provided by Wanda Leech
Categories Sandwiches
Time 1h10m
Number Of Ingredients 6
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.
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