PALEO COCONUT FLOUR BREAD RECIPES

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KETO COCONUT FLOUR BREAD - JUST 1G CARBS PER SLICE ...



Keto Coconut Flour Bread - Just 1g Carbs Per Slice ... image

A nut-free low-carb bread made with coconut flour and flavored with herbs.

Provided by Megha Barot

Categories     Side Dish

Total Time 55 minutes

Prep Time 10 minutes

Cook Time 45 minutes

Yield 10

Number Of Ingredients 8

1/2 cup Coconut flour
1 stick butter (8 tbsp)
6 large eggs
1 tsp Baking powder
2 tsp Dried Rosemary
1/2-1 tsp garlic powder
1/2 tsp Onion powder
1/4 tsp Pink Himalayan Salt

Steps:

  • Combine dry ingredients (coconut flour, baking powder, onion, garlic, rosemary and salt) in a bowl and set aside.
  • Add 6 eggs to a separate bowl and beat with a hand mixer until you get see bubbles at the top.
  • Melt the stick of butter in the microwave and slowly add it to the eggs as you beat with the hand mixer.
  • Once wet and dry ingredients are fully combined in separate bowls, slowly add the dry ingredients to the wet ingredients as you mix with the hand mixture.
  • Grease an 8x4 loaf pan and pour the mixture into it evenly.
  • Bake at 350 for 40-50 minutes (time will vary depending on your oven).
  • Let it rest for 10 minutes before removing from the pan. Slice up and enjoy with butter or toasted!

Nutrition Facts : Calories 147 kcal, CarbohydrateContent 3.5 g, ProteinContent 4.6 g, FatContent 12.5 g, FiberContent 2 g, ServingSize 1 serving

PALEO BREAD RECIPE GLUTEN FREE DAIRY FREE - RACHAEL RAY SHOW



Paleo Bread Recipe Gluten Free Dairy Free - Rachael Ray Show image

Satisfy your carb cravings without blowing your paleo diet! Stiff egg whites give this paleo bread a lighter & fluffier texture than other gluten-free, dairy-free loaves.

Provided by Amy Drummond

Number Of Ingredients 16

3 cups superfine almond flour
½ cup arrowroot starch
⅓ cup golden flaxseed meal
¼ cup coconut flour
1 ½ teaspoons baking powder
1 teaspoon baking soda
1 teaspoon sea salt
5 eggs
plus 2 egg whites
⅓ cup water
¼ cup refined coconut oil
plus more to grease pan
melted
2 tablespoons tahini
1 tablespoon honey
2 teaspoons apple cider vinegar

Steps:

  • Preheat oven to 350˚F
  • Grease a 9-by-5-inch loaf pan with melted coconut oil
  • Whisk together almond flour, arrowroot starch, golden flaxseed meal, coconut flour, baking powder, baking soda and sea salt in a medium bowl
  • Whisk together the 5 whole eggs, water, coconut oil, tahini, honey and cider vinegar in a small bowl
  • Beat egg whites to stiff peaks in another small bowl
  • Stir wet ingredients into dry until just combined
  • The batter will be very thick but do your best to gently fold in the beaten egg whites
  • Pour batter into prepared loaf pan and smooth out the top with a spatula
  • Bake for about an hour or until a toothpick inserted into the middle comes out with very small crumbs that are slightly sticky to the touch
  • Let cool for ten minutes in the pan and then turn out of the pan and let cool completely on a wire rack
  • Slice with a bread knife

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