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GLUTEN-FREE HIGH PROTEIN COCONUT BREAD

I stumbled upon a fluffy, delicious coconut gluten-free bread that left an indelible mark on my taste buds. Its irresistible charm lingered long after the trip ended, prompting me to recreate that magic in my own kitchen.
Print Recipe
Prep Time 5 minutes
Cook Time 45 minutes
Servings: 12
Course: Breakfast, lunch, Snack
Cuisine: American
Ingredients Method

Ingredients
  

  • ½ cup coconut flour
  • 1 tsp baking powder
  • ½ tsp salt
  • 6 eggs
  • ½ cup coconut oil, melted
  • ¼ cup maple syrup or honey (optional, for sweetness)
  • ¼ tsp xanthan gum (for binding)

Method
 

  1. Preheat your oven to 350°F (175°C). Grease or line a loaf pan with parchment paper.
  2. Add your six eggs to a large bowl and whisk.
  3. Add dry ingredients and whisk together.
  4. Add the remaining wet ingredients and mix until combined.
  5. Pour the batter into the prepared loaf pan and spread it out evenly. Bake in the preheated oven for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
    Cool and Serve: Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing. Slice and serve.