Gluten Free Coconut Bread Recipes
GLUTEN-FREE COCONUT BREAD
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.
Categories Bon Appétit Wheat/Gluten-Free Coconut Bread Breakfast Dessert Brunch Bake
Yield 8 servings
Number Of Ingredients 15
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.
- Do Ahead
- Bread can be baked 4 days ahead. Store tightly wrapped at room temperature
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- I highly recommend mixing the batter for one loaf at a time, especially if you're using Cup-4-Cup flour. Preheat oven to 350 degrees F. Grease 3 loaf pans with cooking spray and line a small sheet of parchment paper on top of each pan. My pans are 8 1/2" x4 1/2". A 9" x 5" loaf pan will work, too. Set aside.
- In a medium bowl, mix 1 3/4 cups gluten-free four with 2 teaspoons baking powder, 1 teaspoon cinnamon, and 1/2 teaspoon salt. Set aside.
- In a large bowl, mix 2 large eggs, 3/4 cup sugar, 1 cup coconut milk, 6 TBS melted coconut oil, and 1 1/2 tsp vanilla extract. Add half of the dry ingredients to wet ingredients and stir until just incorporated. Add the rest of the dry ingredients and stir until everything is well mixed. Small lumps are okay. Stir in 1 1/4 cups shredded coconut and the zest of one lemon. Pour batter into one loaf pan. Repeat steps 2 and 3 for the rest of the batter.
- Bake loaves for 50 to 55 minutes. If you are baking all three loaves at once, note that the baking time may vary if the heat in your oven doesn't distribute evenly.
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- 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.
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- 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.
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