Another coconut bread

You have probably noticed that I really love to bake breads albeit I haven’t totally succeeded since starting gluten-free. Also I really have a weak spot for sweet breads which can almost be a mixture between bread and cake. That’s why I tried yet another coconut bread – and yes, I also have a weak spot for coconut. 🙂

This one is a winner, though. I received my latest gluten-free baking “tool’ today – Xanthan Gum, and I just HAD to use it.

Here’s what you’ll need:

– 100g grated coconut

– 1 tbsp. baking soda

– 100g raw or brown sugar

– 200g gluten-free all purpose or bread flour

– 2 tsp. xanthan gum

– 60ml vegetable oil

– 240 ml milk or water (if dairy-free)

– 2 eggs

First mix all dry ingredients in a bowl. I roasted the coconut first, in a pan on medium heat without any oil or other grease (3-4 mins, stir constantly). Then mix all wet ingredients in an extra bowl and add to the dry mix. Process on medium speed for 2 mins until the dough is smooth. Fill into a greased or lined loaf pan. Bake in preheated oven (175 degrees C) for 50-60 mins.

This bread is really what it looks like – DIVINE. It is soft, juicy, sweet… If I weren’t so full already I’d probably have it all straight away.

Again I think it would be nice with some more things in it, like nuts (almonds…) or dried fruits like sultanas. Maybe next time I’ll use little less sugar.

Nevertheless this is an absolute recommendation. 🙂

Coconut bread – 2nd try

I was so bothered by yesterday’s accident that I decided to give this bread another go right away. The day today turned out to be the least relaxing – I stayed at home with both big monkeys who both have bad throat infections and who both were in a mood… let me tell you! 😦 Anyway, I took some quiet time to do some research and after that I could tweak the recipe a little. Today I used:

200ml coconut milk

10g dried yeast

200g all purpose gluten-free flour

200g cookies-and-cake gluten-free flour

1 tblsp. vegetable oil

1 tblsp. raw sugar

some salt

100-150ml warm water

First I mixed all dry ingredients, then I added the coconut milk and 100ml water, later I added some more water – you will know once the dough has the perfect texture.

I let it rest for more than an hour and baked it about 45mins (200 degrees C). It looks a little pale but it’s really tasty and the texture is soft, a little moist and crispy on the outside. As I already said I will add more sweets next time now that I found a recipe (or: a mixture of several to fit) that works. Take a look: