Monday, 23 February 2015

Coconut Bread - Gluten Free












I would have published this earlier today if I hadn't decided to go for my run first. Or if I hadn't swung by the supermarket to pick up some supplies for the weeks baking after my run. Or if I hadn't desperately needed a cappuccino and another slice of Coconut Bread after shopping. Or decided to brown the pork ribs and Italian sausages for tonights Sopranos Sunday Gravy. My day is all messed up, but at least I have Coconut Bread and Sunday gravy on Monday.

Anyhooo, here's some Coconut Bread for ya. Enjoy!



Coconut Bread - Gluten Free
adapted from here
For the Gluten Free Flour Blend:
2 cups brown rice flour
1/2 cups white rice flour
1 1/2 cups sorghum flour
1 1/3 cups cornflour
1/2 potato flour
1/4 cup ground almonds
2 teaspoons xanthan gum

Mix the Gluten Free Flour Blend:
Sift all the ingredients for the Gluten Free Flour Blend in a large bowl. Mix thoroughly. This will make more than you need for this recipe, but you can store the remaining flour blend in an airtight container ready to use in your next gluten free recipe.

For the Coconut Bread:
2 eggs
300ml buttermilk
1 teaspoon vanilla extract
2 1/2 cups Gluten Free Flour Blend (above)
2 teaspoon baking powder
2 teaspoon ground cinnamon
1 cup golden caster sugar
150g shredded coconut
75g unsalted butter, melted

Preheat the oven to 180C (350F). Spray a 23 cm x 13 cm  (9 inch x 5 inch) loaf pan and line it with baking paper. Set aside.

In a medium bowl, beat the eggs lightly and add the buttermilk and vanilla. Beat lightly again to combine. Set aside.

Place the  2 1/2 cups Gluten Free Flour Blend, baking powder, cinnamon, sugar and coconut into a large mixing bowl and stir to combine. Add the egg mixture and stir until incorporated. Add the melted butter and stir until you have a smooth batter.

Pour the batter into the prepared pan and bake for 1 hour, or until a skewer inserted into the centre comes out clean.  Leave the bread to cool for 5 minutes in the pan before turning out onto a wire rack.

To Serve:
Cut into thick slices and slather with jam, or toast it and spread with butter and then dust with icing sugar - either way, it's delicious.





7 comments:

  1. Just look at that coconut-y goodness! Yummy.

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  2. Priorities, priorities! A run definitely comes first, and if you can get the shopping out of the way so you don't have to leave the house - Amen to that :)
    And coffee, of course :)
    So glad to have a new coconut bread to try. This one is going to be a favourite with my coconut-loving little sister (seriously, she should have been Malibu Barbie). Happy Sunday on Monday gravy eating!

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    Replies
    1. Haha Malibu Barbie. I hope you all love it.

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  3. Looks and sounds outrageously good. Pinned.

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  4. What a day :) If it ends with this bread, it's a lot of happinness!

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  5. Great shot! Plus, this looks absolutely delicious!

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