Coconut Flour Bread Recipe 425

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 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.

COCONUT BREAD I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 8x4 inch loaf pan.
• Cream the butter or margarine, vanilla flavored sugar and eggs together. Add the coconut flavoring and mix well.
• Mix in the self-rising flour alternately with the sour cream to the creamed mixture. Stir in the flaked coconut. Pour the batter into the prepared pan.
• Bake at 350 degrees F (175 degrees C) for 50 minutes. Pour glaze over hot loaf and serve.
• To Make Glaze: Mix the confectioner's sugar and milk together until smooth.