1-2 Tablespoons melted butter or coconut oil
2 teaspoons coconut flour (adjust as needed)
1/2 teaspoon baking powder
Beat eggs into melted butter or oil. Add coconut flour and baking powder and mix well.
Pour into a microwave safe bowl that will provide a good shape for your bread when complete. Place a plate under your container just in case it overflows.
Microwave on high for 1:30 – 2:00, it will be firm and spongy.
When it has cooled enough to handle, run a knife around the edges and turn out onto a plate. Cut into desired size. Toast, and add your favorite toppings.
You can substitute flax meal or almond flour in place of the coconut flour, it will take about 2 tablespoons rather then the 2 teaspoons of coconut flour.
Low Glycemic Coconut Flour Bread
Coconut flour is much lower in protein than wheat flour, so the eggs are needed to give enough protein in our loaf.
165g (6oz) coconut flour
2 teaspoons baking powder
250g (9oz) butter, melted
12 eggs, lightly beaten
1. Preheat oven to 180C (350F). Line a loaf pan with baking paper.
2. In a large bowl combine coconut flour, baking powder and 1 teaspoon salt. Make a ‘well’ in the middle of the flour.
3. Add eggs and butter in the well. Whisk to combine, but don’t stress if there are a few lumps.
4. Transfer the mixture to your prepared pan. Smooth the top.
5. Bake for 45 minutes or until the loaf is well browned and a skewer inserted in the middle comes out clean.
6. Remove from the pan and cool on a rack before eating.
dairy-free– replace butter with 1 cup light flavoured olive oil or other mild flavoured oil.
vegan/ egg-free– I’m afraid the eggs are critical to the bread texture so best to stick to regular sourdough.
flavoured bread– feel free to add a few handfuls of your favourite flavourings like rosemary, roast cubed potato, seeds, nuts, roast garlic, caramelized onion. Whatever you feel like.
fruit loaf– stir in a few handfuls of dried fruit. I love figs or apricots. Almonds are also good.