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Soft Coconut Flour Paleo Bread

Posted by Vonnie Wong on

This is the softest paleo bread I've ever made. I must say it is the closest to a wheat bread. It will definitely hold a sandwich. The slice will be rather small but if you have a loaf pan, it will be worth a try. 

This recipe includes no grains! Plus, it is gluten-free and nut-free. Very easy to make - made from 8 ingredients only! 

This is a recipe I will repeat for sure and hope you enjoy it too!

Ingredients:

30g Psyllium husk, finely powdered
180ml Warm water
125g Coconut flour
1 1/2 tsp.
Baking soda
1 tsp.
Himalayan Crystal Salt
6 Eggs
120ml Olive oil
120ml Coconut oil

 

Instructions:

  1. Preheat the oven to 175°C
  2. Ideally, using silicon pan will be the best but if not, grease or line your pound cake pan with parchment paper.
  3. In a small bowl, mix psyllium husk with warm water and allow it to gelatinize. Set the bowl aside.recipe
  4. In a large bowl, mix all ingredients till well combined and add back the psyllium mixture. Mix well.
  5. Spread the batter into the pan and make the surface smooth with a spatula.
  6. Bake the bread for 45 to 55 minutes depending on your oven. The edges should be a nice brown colour and if you stick a toothpick in the bread make sure it comes out clean.
  7. Allow the bread to cool off at least 15 minutes in the pan before removing it from the pan and cool completely on a rack.
  8. Slice and serve! store at room temperature for 2 days or keep in the refrigerator for up to 5 days.

 


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