An easy gluten free coconut flour bread that you can use to replace white and whole wheat sandwich bread. Only 2 net carbs per slice!
Gluten Free Coconut Flour Bread
I love eating italian or sourdough bread. And it was my biggest issue when I decided to watch my carbs and sugar intake. Because I like to eat sandwiches, which are great for easy grab and go meals.
And let’s be honest, it’s hard to make a good low carb sandwich bread. At least one that doesn’t crumble apart after a few days. Or, the bread might not have a strong enough hold for sandwiches.A #glutenfree #lowcarb #grainfree coconut flour sandwich bread that is only 2 net carbs per slice!Click To Tweet
Even my low carb coconut flour bread and low carb gluten free bread weren’t perfect. What I really wanted to do was create a new bread recipe that I could actually use as a reliable low carb sandwich bread. And this time, I wanted to see if I could just use coconut flour.
The issue with coconut flour is that it’s a bit dry, and requires a lot more moisture in the form of eggs. And I’ve found that adding liquids has really helped retain the moisture in the bread. Plus, the liquids help reduce the eggy aftertaste that comes with having to use a lot of eggs in coconut flour recipes.
I knew when I started this bread recipe that I was going to follow the same formula as I did for my gluten free low carb bread. The biggest difference would be removing the almond flour. I liked the bread but I wanted a bread made entirely of coconut flour.
Of course, my biggest concern was with the egg like aftertaste and even the smell. I didn’t want an eggy tasting bread, and I also didn’t want it to smell like eggs when I pulled it out of the oven. I knew I was in for a real challenge.
And to get this coconut flour bread recipe just right, I decided to consult the internet. I wanted to see if I could find some tips and tricks I may not have tried in the past. Luckily, I was able to find a few good tips that helped me with this bread recipe.
For starters, I learned that adding xanthan gum would help bind the bread. And, that it also behaves close to gluten in baked goods. It’s one ingredient I haven’t really added to any of my baked goods and will experiment more with.
I already knew psyllium husk powder was a good addition to my last bread. Psyllium, chia seeds, and flax seeds help bind and create structure in gluten free baked goods. I’ve experimented using flax seeds before in my bread’s, but the bread always tasted gummy.
So when I was working on this coconut flour bread recipe, I decided to only add a small amount of psyllium to the bread. I didn’t want a gummy taste, but I wanted the bread to bind well so I could hold slices. And since I had already added the xanthan gum, I didn’t think I’d need more anyways.
My last bread recipe called for using almond milk to help give moisture to the bread. As well as helped with the rise in the bread. This time, I replaced the almond milk with plain carbonated seltzer water.
I read that carbonated water helps give gluten free bread’s a boost in volume. The carbonated water contains carbon dioxide that helps with volume and gives “air bubbles” in the bread. It adds more depth and texture to the bread.
Another thing I decided to try for this recipe was using room temperature ingredients. So I brought all my eggs an butter to room temperature before I started making this bread. I also separated the yolks from the egg whites so that I could beat the egg whites.
I’ve used room temperature ingredients before in my recipes, but I’ve never strictly made it a point to do so. Yet I’ve since learned that using room temperature ingredients form an emulsion that traps air. That means that the recipe will bond well together for an even textured batter.
I won’t get into the food science stuff here, but you can read an excellent article called “Room Temperature Ingredients Make a Difference.” The post helped me realize the science behind what I was doing, and know it would help. Plus, I love her baking tips posts.
Besides that, I opted to whip up the egg whites with cream of tartar. The idea occurred to me from the oopsie bread recipe which calls for whipping the egg whites. The oopsie bread is a very common bread recipe that uses eggs and cream cheese to form a bread.
Now this coconut flour bread is a basic tasting recipe. To me, it tastes the closest to bread so far. It doesn’t taste like eggs, and it doesn’t taste like coconut. So if you’re looking for more flavor, feel free to add extra spices.
This bread is best served after fully cooled. Let this bread sit in the fridge before slicing or eating. If you find the bread is a little moist, then it hasn’t been cooked or cooled long enough.
- ¾ cup coconut flour
- 12 large eggs, room temperature
- 1½ sticks unsalted butter, room temperature
- ¾ cup seltzer water
- ¾ tsp salt
- ¾ tsp baking powder
- ¾ tsp xanthan gum
- 1½ tsp cream of tartar
- ½ tbsp psyllium husk powder
- Preheat the oven to 325 deg F.
- Using a small bowl, separate the egg yolks from the egg whites. Set aside the egg whites.
- Using a large bowl of mixer, add the egg yolks to a mixer and blend together with the butter until smooth. Set aside.
- In another bowl mix together the dry ingredients of coconut flour, salt, baking powder, xanthan gum and psyllium husk powder.
- Turn on the mixer and slowly add in the dry ingredients and add the seltzer water until smooth.
- Taking a hand mixer, start blending the egg whites for 1-2 minutes.
- Then, toss in the cream of tartar and continue to blend until soft peaks are formed.
- Slowly mix together the egg whites and the batter.
- Spray a 9x5 loaf pan and add the batter.
- Bake until fully baked or until a toothpick comes out clean from the center.
NUTRITION: One loaf vs. 13 slices (can be thinned to 16 slices)