Coconut Bread ~ GF CF
Nothing inspires me like a new ingredient! As we nail down our grain free, gluten free lifestyle, we finally found coconut flour locally, and we have been working on a new recipe each week, using coconut flour. Coconut Flour Bread is the easiest thing to make ever, quickly becoming a vital staple in a gluten free, casein free, truly low carb, zero sugar, GAPS friendly, Paleo/Primal without the worldview, diet!
Coconut Flour Bread is packed with protein and fiber, and fills you up with a small amount, making it both healthy and yummy!
Tips on Baking with Coconut Flour
When you first start working with coconut flour, it is a little different. Realizing that helps you begin to take recipes and customize them to fit your tastes. So first, a couple of ground rules to help you be more successful.
- Coconut flour is very dense. You will use far less than you would with regular wheat flour, or other gluten free flours.
- Coconut flour absorbs moisture very fast. You may need more liquid in the recipe you are using
- Coconut flour is very versatile and has a great flavor range. As you use it, you will begin to experiment and discover what you can do with it.
- Coconut flour should be stored in an air tight container, in the fridge
- Be bold, experiment, come up with new ways to use it and recipes, all of us GF people will celebrate with you!
Now on to our happy Coconut Flour Bread recipe
Dry Ingredients
- 3/4 cup coconut flour
- 1/4 teaspoon Sea Salt
Mix well, set aside.
Wet Ingredients
- 1/2 cup melted butter, or for totally casein free - use Virgin Coconut Oil or even half cup EVOO
- 3/4 cup coconut milk (can use any CF milk, almond, etc.)
- 6 eggs, preferably free range and organic
- 7 drops liquid stevia
Turn on oven to 350 degrees. Grease a small loaf pan or an 8 inch round cake pan.
In a food processor, whip the 6 eggs thoroughly. Add coconut milk in, starting with 7 drops of liquid stevia. Pulse several times to thoroughly mix. We put in 1/4 cup butter and 1/4 cup VCO to make our 1/2 cup of fat, and the taste is superb! Add butter/oil, then pulse several times to blend.
Add dry ingredients and pulse gently to mix. Taste the Coconut Bread dough and see if your flavor is in range, if you are comfortable tasting a raw egg (which is why you want to use free range organic - not cheapie mass produced grocery store eggs). What do you intend to do with this particular batch of Coconut Bread? Take it more to a breakfast or snack bread, that is slightly sweeter? Feel free to adjust your stevia, adding a few more drops if necessary.
Do you want to take it to more of a soup and salad bread, or a dinner side, then I would suggest adding a mixture of herbs, such as basil and rosemary, to the dough, to get into that flavor range. Emily kept saying Asiago cheese would be a great accompaniment, and certainly consider that if you are eating milk products, rather than following a casein free diet.
Once your flavor is adjusted to suit your taste, bake for 40 minutes. Cool and enjoy!
