Food & Wine
Gluten-free coconut bread
This hearty, golden-brown bread made with toasted coconut is not only delicious for breakfast of afternoon tea, its gluten free!
Which makes it an ideal ingredient for coeliacs, diabetics and those concerned with GI (glycaemic index).
Enjoy this sweet treat next time you’re craving sugar.
Ingredients:
- 6 Pastured eggs
- 2 tbsp raw honey
- 1/2 cup grass-fed ghee, coconut oil or butter*, melted
- 1/2 tsp celtic sea salt
- 3/4 cup organic coconut flour, sifted
- 1 tsp aluminium-free baking powder
Method:
- Preheat oven to 180°C In a medium-sized bowl mix eggs, ghee*, honey and sea salt until well blended.
- Combine sifted coconut flour and baking powder, and whisk them slowly into the batter until no lumps remain.
- Spoon the batter into a small greased loaf pan (9x5x3 or smaller). Bake for about 40 minutes. Remove from pan and cool on rack.
NOTE: This unsweetened bread can be sliced and enjoyed much like many other breads. Because it lacks gluten and doesn't contain yeast, it has a different texture and taste than wheat breads. This recipe can be doubled for a larger loaf, or divided into two smaller loaf pans for a nice tea bread.
Related links:
Gluten-free pizza with cauliflower base