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This recipe for Hazel-Coco Bread has fast become a staple at our house.
Having tried a number of gluten-free, grain-free recipes for baked bread, I am so happy to have something that we can actually use in a sandwich, or sliced and dipped for french toast.
The hazelnuts in this recipe do more than add a great nutritional profile to the mix–they also make the flavor of the bread more like a wheat bread.
The use of arrowroot powder lightens the batter, keeping the loft of the loaf higher than I’ve found in most coconut-flour based bread recipes. And while arrowroot is basically plain starch, a little goes a long way toward creating a softer texture in the bread.
I also substituted some ground flax seed for the usual reliance on eggs as a binder. While this recipe still calls for plenty of eggs by a traditional, wheat-based bread’s standards, it’s certainly less than many of the coconut-flour based breads I’ve tried.
I generally double this recipe, and store both loaves in an airtight container for the work- and school-week. Handy!
Once the consistency is right, then I’ll add about two tablespoons of whey, which I also mix in well. Then I cover everything and leave it at room temperature for about 24 hours, stirring occasionally. At the end of this time, I put it in a glass bowl and store it in the refrigerator for up to a week, using it as needed for the afore-mentioned pancakes, and quick breads. The inherent anti-pathogenic qualities of coconut allows this to keep longer than most flours that have been soaked–again, another bonus!
This recipe makes a very moist quick bread that is not overly sweet. I use freshly ground flax seed as a binding agent, thus reducing the amount of eggs usually needed when working with non-gluten flours. Stores beautifully in the refrigerator for up to 5 days.
Makes 1 loaf, approximately 4” high
Preheat oven to 350 degrees Fahrenheit.
Combine all dry ingredients and mix well. Combine liquids in a mixing bowl and mix very well. Slowly sprinkle the dry ingredients into the liquid, combining all thoroughly.
Grease a loaf pan (I use a 9x5x3) and pour in batter. Bake for approximately 45 minutes, or until a toothpick inserted comes out clean.
Remove from loaf pan and cool on a wire rack.
This is about the consistency you should have–if yours is drier, add a little more water
Fresh from the oven and ready for some butter!
This bread has a balanced texture that is both soft, but with enough body to hold up to spreads and sandwiches.