If you’re looking for a gluten-free and low-carb alternative to regular flour, your best bet is coconut flour. Not only is it keto-friendly, but it is also relatively cheaper than other low-carb options in the market.
However, substituting your regular flour with coconut flour isn’t as easy as it sounds. It’s very dense and requires a large number of eggs for it to bake properly. Do not fret, this simple bread loaf recipe is all you need to introduce you to baking with coconut flour.
[one_half padding=”0 5px 0 5px”]
INGREDIENTS
1 cup coconut flour
1/2 tsp. fine iodized salt
1/2 tsp. baking soda
12 eggs
1/2 cup coconut oil
1/2 cup olive oil
1 whole head of garlic, peeled and minced
1/8 cup fennel flowers
1/8 cup dried cranberries, optional
1/2 tbsp. butter for greasing the bread pan
[/one_half][one_half_last padding=”0 5px 0 5px”]
PREPARATION
- Preheat oven to 175 degrees Celsius.
- Sift together coconut flour, fine iodized salt, and baking soda in a bowl.
- In a separate bowl, combine eggs, coconut oil, and olive oil. Slowly add the mixture to the sifted dry ingredients. Use a spatula to mix until smooth.
- Fold in garlic and cranberries.
- Prepare and grease the bread pan, then add the batter. Garnish with fennel flowers before popping in the oven. Bake for 40 to 50 minutes.
[/one_half_last]
This story originally appeared in Southern Living Discourse Issue
