Gluten Free Coconut Bread

I had never been one for fancy bread until I tried Gluten Free Coconut Bread. The flavour is amazing and perfect for the kick start days. The main difference between this gluten free and shop brought bread is this isn’t heavy and stodgy. The hemp and flax seeds are full of omega 3 and natural energy boosters. These make amazing sandwiches and toast and has a taste of nuts without actually having any. Best bread ever.

Gluten Free Coconut Bread

A homemade healthy bread that's full of flavour.

4.63 from 67 votes

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Course: Bread

Cuisine: American

Keyword: Bake, Bread, Dairy, Eggs, Gluton Free, Healthy, Seeds, Vegetarian

Prep Time: 15 minutes minutes

Cook Time: 1 hour hour 10 minutes minutes

Total Time: 1 hour hour 25 minutes minutes

Servings: 16 Slices

Calories: 257kcal

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Ingredients

 

MetricImperial

• 38 g sesame seeds
• 22 g baking powder
• 12 large eggs free range
• 110 g coconut flour
• 35 g sunflower seeds
• 40 g chia seeds
• 105 g flax seed source of omega 3
• 50 g hemp seeds natural energy boost
• 15 g pumpkin seeds
• 5 g salt
• 170 g unsalted butter

Instructions

• Preheat the oven to 165C/325F/Gas Mark 3
• Very lightly butter the inside of a 9 x 5 inch loaf tin. Line the pan with parchment/greaseproof paper using the butter to hold it in place.
• Place the butter into a small pan and on a low heat melt it. While it is melting do the following step.
• Using a large mixing bowl, add the flax seeds, baking powder, salt, coconut flour and all of the seeds and stir well to combine.
• The butter should be melted by now. Add it to the seed, flour etc mix and stir in. It should start to slightly bind together.
• Using another large mixing bowl, add the eggs (there are a lot but the bread is amazingly light) and whisk either by hand or with a mixer/blend until it has tripled in volume.
• Gently add the whisked eggs to the flour mixture and fold in. Try to be gentle so as much air remain as possible in the dough. Leave the mixture to thicken on its own for about 20 minutes.
• Transfer the mixture to the lined loaf tin. The mixture is thick enough to create a nice camber, so the top is curved. Add a few more seeds to the top of the bread if you like.
• Place the tin in the oven on the middle shelf for 50 minutes or until it has browned on top and looking lovely.
• Remove from the oven and cover with aluminium foil making sure it does not touch the bread and return to the oven for a further 20 minutes. This makes sure the bread is cooked through. If you have a thermometer test the bread as the internal will reach 170F/80C when cooked.
• Remove from the oven and place on a cooling rack until totally cool. Using the parchment/greaseproof paper to lift the bread out of the tin.
• Enjoy.

Nutrition

Calories: 257kcal | Carbohydrates: 9g | Protein: 10g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 162mg | Sodium: 339mg | Potassium: 151mg | Fiber: 6g | Sugar: 1g | Vitamin A: 487IU | Vitamin C: 0.1mg | Calcium: 167mg | Iron: 3mg