I have been coconut obsessed lately. The coconut flour has been fun so far, but finding recipes has been hit or miss. I looked on the web and so many coconut flour recipes also have all kinds of other flours which I don’t have on hand, or just a billion ingredients. I wanted to make things with fewer ingredients. The problem with coconut flour is that it doesn’t behave like a gluten flour (duh).
I found this book at the library:
Cooking with Coconut Flour
Bruce Fife thinks along the line that I do, to use coconut flour as the base and not so much an additional ingredient.
I decided to make the coconut flour bread. This is gluten free/grain free if your baking powder is. This also is not a traditional sandwich bread, which is kind of what I was hoping for, but I still liked it.
- 3/4 cup coconut flour (90 grams)
- 1 tsp baking powder
- 1/2 cup butter
- 6 eggs (room temp is best)
- 2 tablespoons honey
- 1/2 teaspoon kosher salt
Preheat oven to 350 F. Line a 9 inch loaf pan with parchment paper, or grease well.
Melt the butter in the microwave and let it cool a bit while getting the rest of the ingredients together.
In a small bowl, sift together the coconut flour and baking powder. Don’t skip this step as coconut flour can be lumpy.
Mix together the eggs, melted butter, salt, and honey. You can use a whisk or a mixer. It’s an easy recipe.
Add the coconut flour/baking powder mixture:
Mix well. The batter will be very thick:
Spread into the loaf pan.
Bake at 350 for 30 minutes.
Remove from the pan carefully. (this is why parchment is the best to use as a sling). Cool on a wire rack. This is fragile bread, much like a biscuit. Cool completely before slicing so it doesn’t crumble.
The flavor? Very slightly coconuty, but almost like cornmeal muffins. Not really sweet, but just a hint. John asked me if there was cornmeal in it. I think this would be awesome with some shredded cheese thrown into the batter! We both really liked this bread.
I cut this loaf into 10 slices.
Nutrition per slice:
Calories: 173, Fat 12.5 g, Carbs 10.5 g, Fiber 4 g, Protein 5 g.
Don’t be afraid. One slice of this bread kept me full all afternoon on my long work day. I think next time I would just make these as 10 (or even 20) drop biscuits instead of doing in the loaf pan. I think cooking for 12 minutes to start and keep checking them. I will amend this page once I make these again. (see below)
This is the slice size.
I made the above recipe and made biscuits, which were successful! After mixing the batter, I used an ice cream scoop to portion out the dough:
I think this is 1/4 cup scooper? Anyway, it made pretty much 10 equal portions, which is great because the nutritional stats are the same as the 10 slices of bread. I love convenience.
So, I lined a half sheet pan with parchment paper and doled out the dough:
I flattened each dough pile a bit just with my fingers.
Bake at 350 for about 25 minutes until golden on the bottom and just starting to brown on top.
Remove to a rack to cool.
Yesiree – I officially puffy heart this recipe!