GLUTEN FREE COCONUT BREAD


I devised this recipe over the Jewish Passover, when my family came over for a saturday lunch. I really missed having a fluffy chollah on the table and so after some research found this recipe. I happened to last year be given some coconut flour (I appreciate that not everyone will have this in their cupboard) and it now seemed the right time to use it. So I baked this recipe and its turned out be a success.

I have slightly adjusted the recipe I found online and have since then advanced it as when I made the second loaf I added in a chili and two chopped spring onion. This bread is very dense but light at the same time and doesn’t rise. 

The bread also works well the next day and toasts well. I highly recommend making this and serving to friends who will be pleasantly surprised by this creation. With some melted brie its just delicious. 

INGREDIENTS 

3/4 cup   96grams   coconut flour
6 eggs
1/2 cup 113 grams  clarified butter (or melted butter)
2 tbsp honey
1/2 tsp salt

METHOD

  • Mix all ingredients together until there are no lumps. Place into a baking tin. I use a loaf tin.
  • Bake at 350 degree F or 180oc for 25-30 minutes. Until golden brown
  • Serve and enjoy. This loaf will store like bread, so remember to wrap it air tight free so that it doesn’t go stale.

 

THE COCONUT FLOUR – You can buy cheaper versions in oriental markets i think.

http://www.amazon.co.uk/Tiana-Organic-Fairtrade-Coconut-Flour/dp/B0054SQ5UW/ref=sr_1_1/276-1519750-2119647?ie=UTF8&qid=1399317123&sr=8-1&keywords=organic+coconut+flour

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