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Coconut Flour Yeast Bread

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Why I Love This Recipe

Muffins and pancakes are delicious, but sometimes you just need a regular piece of bread for making toast or sandwiches. Coconut flour yeast bread recipes are hard to find but not hard to make. There’s no kneading or long mixing required because you are not trying to build those stretchy strands of gluten—coconut flour is gluten-free! Coconut flour yeast bread is also faster to make than yeasted grain breads. You won’t be waiting hours for dough to rise or wondering if it’s risen correctly. Two short resting periods is all that’s needed for this bread to bake up beautifully.

The only caution with our recipe is to make sure you bloom the yeast in water that’s warm but not too hot. The recommended water temperature for activating yeast is 120-130 degrees F. We suggest using a cooking thermometer to double check the temperature and get your homemade gluten-free bread off to a great start.

Ingredients You'll Need

2 ½ teaspoons active dry yeast
½ cup warm water
2 teaspoons Coco Treasure Coconut Nectar
1 ½ cups Coco Treasure Organic Coconut Flour
1 ½ cups almond flour
2 tablespoons ground flax seeds
¼ teaspoon baking powder
½ teaspoon salt
1/3 cup melted Coco Treasure Organic Coconut Oil
4 large eggs


1. Place yeast, water and nectar in a small bowl. Stir the mixture, and let it sit for at least 5 minutes or until bubbly.

2. In a large bowl, place the coconut and almond flour, flax seeds, baking powder and salt. Whisk ingredients together. Add the activated yeast mixture, melted coconut oil and the eggs. Use a spatula to incorporate all ingredients, making sure they are blended well. If mixture appears dry and crumbly, add an additional egg. The texture should be somewhat like a thick but moist muffin batter. Allow the dough to rest in the bowl for 10 minutes.

3. While the dough rests, prepare your baking pan. Spray the bottom and sides of a 1-lb. loaf pan (9 x 4 ½ inches) with non-stick cooking oil. Cut a rectangle of parchment paper approximately 18 x 4 ½ inches. Place the parchment paper in the loaf pan and spray it lightly with cooking oil.

4. Put the bread dough into the loaf pan. Fill the pan evenly to form a good loaf.

5. Turn the oven on 350 degrees F to preheat. Wait five minutes after reaching 350 degrees to place the bread in the oven. Heating the oven in this way gives the dough a second chance to rest and ensures the temperature is at optimal heat.

6. Bake for 35 minutes or until the top is golden.

7. Cool on a wire rack.

8. Use the ends of the parchment paper like “handles” to help lift the cooled loaf from the pan.

9. Cool completely before slicing.

Questions, Comments & Reviews

I recently tried this recipe using 'instant yeast', and was a bit disappointed as I did not get a 'yeast bread' texture outcome. My result was a very dense 'quick' bread, with yeast flavour, but it did not rise like the bread in the photo. Like I said earlier it did not have a bread texture, but rather it was of a very dense cake. Do you have photos of the mixing process or the batter? I also had to use 6 eggs rather than the 4 called for in the recipe; my yeast proofed well so that did not seem to be the problem.

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