Here is the best GF/DF Coconut flour bread!

I have been looking for a good gluten/dairy free bread recipe that isn’t filled with high sugar for such a long time. A sort of a coconut flour bread recipe… 

Finally, I have found this delicious recipe!

I originally found a low carb, plain coconut flour bread recipe on Pinterest. It wasn’t dairy free and it really lacked flavour. Then, on another blog, I found an intense gluten/dairy free bread that had so many spices it tasted like a complete spice overload.

After tasting both, I decided to mix some of the ingredients together to add the perfect mix of a low carb, gluten/dairy free bread that has a tasteful amount of spice.

It turned out amazing!

The flaxseed really doesn’t have much of a taste but it’s a great source of fiber and I like to have some mixed in my food every day to stay regular.

This is one of my favorite brands of flaxseed that I use.

Spectrum Essentials Organic Ground Flaxseed, 24 Ounce
 

The oregano in the bread really brings the taste together. I find a combination of spinach, avocado, and olives (can’t live without olives) and mushroom on this bread makes the best sandwich ever!

If you’re looking for a great organic oregano that’s sold for a reasonable price, here is my favorite!

Simply Organic Oregano Leaf Cut & Sifted Certified Organic, .75-Ounce Container
It’s easy to make and really quite delicious. A lot of times people like to add turkey, chickpeas, falafel or even smoked salmon to the sandwich to add some protein. But, when I’m looking for something simple and small to eat, that is my go-to!

I cooked this bread for 40 minutes and it came out perfectly.

The outside formed a perfect crust and the inside was stable and moist. I’ve had a couple of friends who have cooked my recipe themselves and found depending on their oven, they’ve had to cook it 5 minutes longer or shorter.

So just a heads up, after approximately 35 minutes of cooking keep an eye out on the bread and check to see if the center is fully cooked yet.

If you like your bread a little more overcooked than I would even recommend cooking it up to 50 minutes. This would give you a really nice crispy bread, with a strong outer crust.

It really depends on how you like your bread cooked…

I love a softer middle with a stronger crust for my sandwich’s but if I were to be making bread slices to cut up and make for dips, I would definitely overcook it a bit (probably to 50 minutes) just so that the pieces are more firm to scoop up sauces.

The only thing I would have to say about this recipe is that if you cook it in a banana bread pan it will be a small shorter bread. This can make things pretty difficult when baking a bread for sandwiches but great if you’re making the bread to be dipped into sauces.

If you’re looking for a big loaf of bread to make great big sandwiches with, I would recommend doubling the recipe. If you have a smaller pan then this service size in this original recipe is fine but will make fewer pieces of bread.

As a coconut flour beginner, I find it is always difficult to tell how much quantity you should be adding to your recipes because it doesn’t expand as much as regular all purpose flour does.

Nonetheless, coconut flour is great to cook with and find it to be the best gluten-free substitute when baking. Here is the amazing coconut flour that I used, organic and non-GMO.  

Anthony’s Organic Coconut Flour (4lb) Gluten Free & Non-GMO
 

Low Carb Oregano/Flax Coconut Flour Bread (GF + DF)

18 July 2017

by Annie Bri

Cuisine American

Category recipes

A moist low carb, gluten and dairy free bread perfect for lunch's. With a blend of ground flax seed and oregano, this bread is the perfect combination of delicious and healthy. Try it with a spread of avocado for a great taste!

Ingredients

• 1/2 cup coconut flour
• 4 large eggs and 2 egg whites
• 1/2 cup unsalted dairy free butter, room temp (Nutelex, Margerine)
• 1 tsp baking powder
• 1/2 baking soda
• 1/2 tsp apple cider vinegar
• 1/2 tsp salt
• 1 tsp coconut sugar
• 1 1/2 tablespoon ground flax seed
• 1 tsp oregano

Instructions

1. Preheat oven to 350 F
2. In a large bowl, mix together all the dry ingredients (coconut flour, baking powder, baking soda, salt, coconut sugar, oregano, flax seed)
3. In a smaller bowl, mix together the butter and eggs, making sure the butter is well mixed with the eggs. In the same bowl, add apple cider vinegar.
4. Add wet ingredients to the dry ingredients. With a mixer, mix well until all clumps are smoothed.
5. I placed the bread in a banana bread pan.
6. Make sure to oil the pan before placing inside so the bread can easily come out after cooking.
7. I cooked the bread for 40 minutes but depending on your oven, you may need a little bit longer but keep checking.

Tags

baking,

bread,

dairyfree,

food,

glutenfree,

recipe

https://anniebri.com/low-carb-oreganoflax-coconut-flour-bread-gf-df/

Hope you all enjoy this recipe! Please let me know if you decided to bake it yourself and how it turned out. Would you change something? Add something different? Let me know in the comment box below!

Thanks, everyone!