Best Coconut Flour Bread (Gluten Free)

This Coconut Flour Bread is relatively easy to make, low in carbs and high in fibre. Making your own bread is a bit time consuming but if you are following a gluten free diet you might want to try this recipe. Just one or two slices will be all that you will need to satisfy you. I find It goes well with sweet or savoury toppings.

Directions

This low carb coconut flour bread is an adaptation from Fast Ed from Better Homes and Gardens Magazines. I substituted the yoghurt with coconut cream and added 2 eggs as I felt the dough was too dry after 40 minutes rest to form the bread.

1. Mix 100g of water with 20g yeast in a small bowl. Set aside for 15 minutes to swell.
2. Mix 400g of water with 30g psyllium husk in a medium bowl, then set aside for 5 min.
3. Combine in the coconut cream, oil and vinegar.
4. Beat the two eggs and add them in too.
5. Mix remaining dry ingredients in a third big bowl.
6. Add yeast mixture and psyllium mixture into the big bowl.
7. Combine well with an electric mixer or wooden spoon until a dough consistency forms. Cover with plastic wrap or a tea towel. Set aside for 40 minutes.
8. Grease a 20x10cm loaf tin with cooking oil spray.
9. Transfer the dough on a floured surface or big wooden chopping board and form the dough into a log shape.
10. Place in loaf tin and cover with the gladwrap or shower cap.
11. Set aside for 1 ½ – 2 hours, until it increases in size in a warm non drifty place.
12. Preheat the oven to 220 C fan-forced for 20-30 min.
13. Place the tin in the middle of the oven and bake for 10 minutes.
14. Reduce the oven temperature  to 180 C fan-forced and bake for 30-35 minutes more, until cooked and golden.
15. Place the bread to cool on a wire rack. Serve with butter and olive oil.
16. You can store it in the fridge in a container or plastic bag for a week or even longer.