My coconut flour bread was one of the first recipes I posted. I have revised the recipe slightly and I think this Crusty Coconut Flour Bread is best.
It has a crispy crust – not hard and crunchy like a wheat crust, but a crust none-the-less. It is also a bit more moist inside. As before, it holds together well and is a perfect grain-free bread for those who need a replacement bread when they go gluten or grain-free.
This recipe is slightly different – so be aware of that – but you can view the video of my original recipe and get the gist of how to make it very easily.
This coconut flour bread is an excellent and completely balanced food, as it has plenty of protein from the eggs, plenty of fat from the coconut flour and oil (or butter/ ghee) and plenty of fiber from the coconut flour. Who could ask for more?
Using a hand held electric beater, beat the whites until they are somewhat stiff and set aside
If you are using the 1/2 large raw apple, remove the core and the skin and puree in the food processor here
In the bowl of a food processor, combine the 4 whole eggs with the 3 egg yolks, honey, ghee, coconut cream and applesauce (or raw apple puree) and mix together
Add the coconut flour, salt and baking soda and mix together – the batter should be somewhat stiff
Pour the mix into a mixing bowl and fold in the egg whites – try not to leave big clumps of whites, get them folded in well
Now, pour the batter into a well oiled loaf pan that is well greased and lined with parchment paper that is also greased
Bake at 325º F for 40 minutes
It will look very browned but will not be ready inside
Reduce the heat to 300 and cover the pan with foil or a small piece of parchment paper for another 10 minutes. The parchment paper will help it cook inside without getting too brown on the outside. Just be aware that parchment paper can catch fire if it touches the heat source inside the stove, so be careful if you do this – or use some other oven safe cover.
When finished, cool on a rack. Let cool completely before slicing, then wrap in wax paper and refrigerate.
You do not necessarily have to separate the eggs, but I find that it is fluffier and lighter if you do separate them. If you are in a hurry you can simply leave the eggs whole. However it doesn’t take very long to beat up 3 egg whites and for me, the difference is worth it.
To save time, you can make two loaves at once and have one to freeze.