This Coconut Flour Bread is a delicious nut-free keto bread recipe with a light, moist texture that is perfect for breakfast toast or sandwiches.
Ingredients
1/2 cup
Coconut flour
1/3 cup
Flaxseed meal (ground)
3 tsp
Baking powder
1 tbsp
Apple cider vinegar
1/2 cup
Olive Oil, Extra Virgin
1/2 cup
Water
5 large
Egg
1/4 tsp
Sea Salt
2 Tbsp
Everything Bagel Seasoning
(Topping, optional)
1 tsp
Oregano, dried
(Topping, optional)
1 tsp
Garlic powder
(Topping, optional)
Instructions
Preheat the oven to 350°F (180°C). Line a 9-inch x 5-inch loaf pan with parchment paper. Slightly oil paper with olive oil. Set aside.
In a large mixing bowl or the bowl of your stand mixer, add the whole eggs, olive oil, water, and apple cider vinegar.
Use the whisk attachment or an electric beater and beat on high speed (speed 11 of a KitchenAid) for 1 minute 30 seconds. You want the mixture to triple in size and look like a fluffy, light, white mixture.
In another bowl, whisk all the dry ingredients: coconut flour, flaxseed, salt, and the optional flavoring: oregano and garlic powder (for savory bread) or erythritol (for sweet bread).
Pour the liquid ingredients on top of the dry ingredients and stir until the liquid ingredients deflate and are fully incorporated into the dry ingredients. It takes about 1 minute for the fiber of the dry ingredients to bind to the liquid and combine well.
Pour the batter into the loaf pan and bake in the center rack of the oven for 45-55 minutes, or until a pick inserted in the center of the bread comes out clean.
Stop the oven, open its door wide, keep the pan in the oven, and let it cool down for 10 minutes before removing it from the oven.
Remove the bread from the pan and let it cool down for 3 hours or overnight on a cooling rack before slicing.
Serve plain or toast the bread in a bread toaster or in a frypan with warm melted butter to crisp the crumb.
Storage
Store in a sealed container for up to 4 days in the fridge. Freeze the bread slices in a zip-lock bag and thaw at room temperature overnight.
