Coconut Flour Bread Recipes

Coconut Flour Bread Recipes

Coconut flour bread isn’t the same as gluten bread. It can be grainy and very dense, which is why we don’t use it for sandwich bread.Coconut Flour Bread

Other things to keep in mind when baking with coconut flour:
It’s not wheat flour. It may look like wheat flour, but it smells, tastes and acts much differently than wheat flour.
Very absorbent. Coconut flour soaks up liquid more than other flours do. As a result, you either need to use less flour or more liquid in a recipe for it to work.
It has a rougher texture. In order to get the lumps out and help it blend with other dry ingredients, you should always sift before using it.

Coconut Flour Bread Recipes

MORE DELICIOUS SIDES

french baguette

white bread recipes

easy desiccated coconut bread

Iranian Persian bread

Red Bean Bread Rolls

Coconut Flour Bread Recipes
Pin Recipe
Print Recipe

Coconut Flour Bread Recipes

Prep Time20 mins
Cook Time50 mins
Total Time1 hr 10 mins
Course: Dessert
Cuisine: American
Servings: 6 Bread
Calories: 472kcal
Author: Luda huang

Ingredients

  • 1/2 teaspoons active dry yeast
  • 1 1/2 cups purpose flour
  • 3 tablespoons white sugar
  • 1/2 teaspoon salt
  • 1 large egg beaten with
  • 3 Tablespoon milk
  • 1/2 cup butter melted and cooled
  • filling
  • 1 cup desiccated coconut
  • 1 large egg beaten with
  • 1 Tablespoon milk
  • 1/4 cup butter melted and cooled
  • 1 tablespoons white sugar

Instructions

  • In a large mixing bowl or the bowl of your stand mixer fitted with a hook attachment, combine the yeast and warm water. Stir it around and let sit for 5 minutes until the mixture is foamy.
  • Start again with active yeast. Add flour, sugar, olive oil, and salt. Mix by hand or with the dough hook on low speed for 1 minute. Once all of the ingredients are mixed, slowly knead for 7 minutes by hand or with your dough hook on low-medium speed. If your dough is too wet, add up to 1/4 cup more flour. After kneading, your dough should be smooth and elastic.
  • Shape the dough into a ball and place in a large mixing bowl that has been greased lightly with olive oil. Turn it over to coat all sides. Cover tightly with plastic wrap and allow to rise in a warm environment for 1 hour or until doubled in size.
    dough
  • Preheat oven to 375°F (190°C).parchment paper or silicone baking mats.
  • Once risen, punch the dough down to release the air. Turn the dough out onto a lightly floured surface. Using a sharp knife, slice dough in half. Then slice each half into quarters. You’ll have 6 pieces of dough, Flatten each piece with your fingers or use a rolling pin.
    the dough
  • filling: Place the desiccated coconut, egg, milk and butter combine. stir and serve topped.
    filling
  • Place the filling on top of the dough on one side, then fold the other side over top.Pinch the edges to seal as best you can. Use a fork to crimp the edges. Brush the tops of each pocket with egg wash,and lightly sprinkle with desiccated coconut. Transfer dough to the baking sheets.
    make filling
  • Bake in a preheated 375 degree F (190 degrees C) oven for 20 to 25 minutes, until well browned.
    oven for

Nutrition

Calories: 472kcal | Carbohydrates: 36g | Protein: 7g | Fat: 34g | Saturated Fat: 23g | Cholesterol: 117mg | Sodium: 428mg | Potassium: 150mg | Fiber: 3g | Sugar: 10g | Vitamin A: 800IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 2mg
472


Leave a Reply

Your email address will not be published. Required fields are marked *