GLUTEN FREE COCONUT BREAD RECIPES

Name: Gluten-Free Coconut Bread
Yield: 8 servings
Ingredients: Nonstick vegetable oil spray; 1 cup unsweetened shredded coconut; 1½ cups white rice flour; ¾ cup sorghum flour; ¾ cup tapioca starch; 1½ teaspoons baking powder; 1½ teaspoons baking soda; ¾ teaspoon kosher salt; ½ teaspoon xanthan gum; 1½ cups sugar; 1½ cups unsweetened coconut milk; ¾ cup vegetable oil; 1 teaspoon coconut extract (optional); 4 large eggs; ¼ cup unsweetened coconut flakes; Xanthan gum can be found at natural foods stores, some supermarkets, and online.

GLUTEN-FREE COCONUT BREAD RECIPE | BON APPÉTIT

Gluten-Free Coconut Bread Recipe | Bon Appétit image

We’ve found that the best gluten-free recipes rely on a custom blend of flours and starches. To make your own sorghum flour, blitz whole sorghum to a powder with a Vitamix blender or a NutriBullet.

Provided by Bam Bam Bakery, Portland, ME

Yield 8 servings

Number Of Ingredients 16

Ingredients

Nonstick vegetable oil spray
1 cup unsweetened shredded coconut
1½ cups white rice flour
¾ cup sorghum flour
¾ cup tapioca starch
1½ teaspoons baking powder
1½ teaspoons baking soda
¾ teaspoon kosher salt
½ teaspoon xanthan gum
1½ cups sugar
1½ cups unsweetened coconut milk
¾ cup vegetable oil
1 teaspoon coconut extract (optional)
4 large eggs
¼ cup unsweetened coconut flakes
Xanthan gum can be found at natural foods stores, some supermarkets, and online.

Steps:

Place a rack in middle of oven; preheat to 350°. Line a 9x5" loaf pan with parchment, leaving overhang on long sides; coat with nonstick spray (to use an 8½x4½" pan, hold back 1 cup batter). Toast shredded coconut on a rimmed baking sheet, tossing occasionally, until lightly browned, 5–7 minutes. Let cool.
Whisk rice flour, sorghum flour, tapioca starch, baking powder, baking soda, salt, and xanthan gum in a medium bowl. Using an electric mixer on medium speed, beat sugar, coconut milk, oil, and coconut extract, if using, in a large bowl until sugar is dissolved and mixture is smooth, about 4 minutes. Add eggs one at a time, beating well after each addition. Beat mixture until very smooth, about 2 minutes. Reduce speed to low; beat in dry ingredients. Increase speed to medium; beat batter 5 minutes. Beat in toasted coconut. Scrape batter into prepared pan; top with coconut flakes.
Bake bread until top springs back when gently pressed and a tester inserted all the way to the bottom comes out with just a few moist crumbs attached, 80–95 minutes. Transfer pan to a wire rack and let bread cool in pan 10 minutes. Turn out bread onto rack and let cool completely.
Do Ahead: Bread can be baked 4 days ahead. Store tightly wrapped at room temperature

GLUTEN-FREE COCONUT QUICK BREAD RECIPE RECIPE | EPICURIOUS

Gluten-Free Coconut Quick Bread Recipe Recipe | Epicurious image

We’ve found that the best gluten-free recipes rely on a custom blend of flours and starches. To make your own sorghum flour, blitz whole sorghum to a powder with a Vitamix blender or a NutriBullet.

Provided by EPICURIOUS.COM

Yield 8 servings

Number Of Ingredients 15

Ingredients

Nonstick vegetable oil spray
1 cup unsweetened shredded coconut
1 1/2 cups white rice flour
3/4 cup sorghum flour
3/4 cup tapioca starch
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon kosher salt
1/2 teaspoon xanthan gum
1 1/2 cups sugar
1 1/2 cups unsweetened coconut milk
3/4 cup vegetable oil
1 teaspoon coconut extract (optional)
4 large eggs
1/4 cup unsweetened coconut flakes

Steps:

Place a rack in middle of oven; preheat to 350°F. Line a 9x5" loaf pan with parchment, leaving overhang on long sides; coat with nonstick spray (to use an 8 1/2x4 1/2" pan, hold back 1 cup batter). Toast shredded coconut on a rimmed baking sheet, tossing occasionally, until lightly browned, 5–7 minutes. Let cool.
Whisk rice flour, sorghum flour, tapioca starch, baking powder, baking soda, salt, and xanthan gum in a medium bowl. Using an electric mixer on medium speed, beat sugar, coconut milk, oil, and coconut extract, if using, in a large bowl until sugar is dissolved and mixture is smooth, about 4 minutes. Add eggs one at a time, beating well after each addition. Beat mixture until very smooth, about 2 minutes. Reduce speed to low; beat in dry ingredients. Increase speed to medium; beat batter 5 minutes. Beat in toasted coconut. Scrape batter into prepared pan; top with coconut flakes.
Bake bread until top springs back when gently pressed and a tester inserted all the way to the bottom comes out with just a few moist crumbs attached, 80–95 minutes. Transfer pan to a wire rack and let bread cool in pan 10 minutes. Turn out bread onto rack and let cool completely.
Bread can be baked 4 days ahead. Store tightly wrapped at room temperature

GLUTEN-FREE COCONUT FLOUR BREAD RECIPE - DR. AXE

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From draxe.com

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