Coconut Flour Bread
A simple, gluten-free bread made with coconut flour, ready in about 30 minutes. Perfect for sweet or savory toppings.
Ingredients
- 5 large eggs (room temperature)
- 1 cup coconut flour (sifted)
- 1/2 cup butter (melted)
- 1/2 cup water
- 1 tablespoon apple cider vinegar
- 1 teaspoon baking powder
- 2 tablespoons psyllium husks
- 1/4 teaspoon salt
- 1 large egg white
- 2 tablespoons sesame seeds
Instructions
- Preheat oven to 180°C (350°F) and line a loaf pan with parchment paper.
- In a large mixing bowl, whisk the eggs until fluffy. Add melted butter, water, and apple cider vinegar, mixing until smooth.
- Incorporate sifted coconut flour, baking powder, salt, and psyllium husks into the wet mixture, mixing gently until combined.
- Pour the batter into the prepared loaf pan and smooth the top. Brush with egg white and sprinkle sesame seeds evenly.
- Bake for 30-35 minutes until the top is golden and a skewer comes out clean. Let cool in the pan for 10 minutes before transferring to a wire rack.
- Once cooled, slice with a sharp knife and serve with your favorite toppings.
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Notes
Store in the fridge wrapped in parchment for up to 5 days, or freeze slices for up to 3-4 months.