Making gluten free bread used to be such a struggle for me, as more often than not it didn’t turn out. However now I’m finding some great recipes and I’m enjoying trying different kinds of bread.
This gluten free coconut milk bread is wonderful. It’s sweet and dense and I loved it plain or with a little butter, but it would be great used in french toast.
- 1 can (13.5 oz) organic coconut milk, room temperature
- 4 whisked organic eggs, room temperature
- 1/4 cup Nutiva Organic Coconut Oil, melted
- 1 tbsp Bragg’s apple Cider Vinegar
- 2 tbsp organic honey
- 2 cups almond flour
- 1/2 cup coconut flour, sifted
- 2 tbsp psyllium husk POWDER
- 1 tsp sea salt
- 3/4 tsp baking soda
Preheat the oven to 350 degrees. Lay a piece of parchment paper across a glass bread loaf pan so that it goes down one of the long sides, across the bottom and back up the other long side. (TIP: wet the parchment paper first to make it easier to work with). Grease the two exposed glass ends of the dish. Set aside.
Add all of the dry ingredients to a small mixing bowl and whisk to combine.
Add all of the wet ingredients to a medium sized mixing bowl. Mix with an electric mixer.
Add whisked dry ingredients to wet mixed ingredients a mix with an electric mixer.
Using a spatula, scoop half of the batter into the prepared pan, and press it down firmly. Add the rest of the batter to the dish and press down firmly again. The top should be smooth and level when you’re finished.
Bake for approximately 70 minutes.
Let the bread rest in the pan until cool. Remove and slice.
(adapted from a wonderful blog The Spunky Coconut – check out her site for a ton of other fantastic recipes. My only changes from the original were to double the honey to make it a bit sweeter and use the entire can of coconut milk)