Recipe for Healthiest Bread with Coconut Flour – Gluten Free, Low GI

Ingredients:

1 cup coconut flour
1/2 cup almond flour
1/4 cup ground flaxseed
1 teaspoon baking soda
1/2 teaspoon salt
6 large eggs
1/4 cup coconut oil, melted
1 tablespoon apple cider vinegar
1/2 cup unsweetened almond milk or coconut milk
Optional: Seeds (such as chia, sesame, or sunflower) for topping

Instructions:

Preheat the Oven:
- Preheat your oven to 350°F (175°C).
- Grease a standard-sized loaf pan and line it with parchment paper for easy removal.
Mix Dry Ingredients:
- In a large bowl, whisk together the coconut flour, almond flour, ground flaxseed, baking soda, and salt. Ensure that there are no lumps.
Combine Wet Ingredients:
- In another bowl, whisk the eggs.
- Add melted coconut oil, apple cider vinegar, and almond or coconut milk to the eggs. Mix until well combined.
Mix Wet and Dry Ingredients:
- Pour the wet ingredients into the bowl with the dry ingredients.
- Stir until a thick, smooth batter forms. Coconut flour absorbs a lot of liquid, so the batter will be thicker than traditional bread dough.
Let the Batter Rest:
- Allow the batter to rest for a few minutes to let the coconut flour absorb the liquid fully.
Transfer to Loaf Pan:
- Transfer the batter into the prepared loaf pan, spreading it evenly.
Optional Seed Topping:
- Sprinkle seeds of your choice on top of the batter for added texture.
Bake:
- Bake in the preheated oven for 45-55 minutes or until a toothpick inserted into the center comes out clean.
- Keep an eye on it, as coconut flour can brown quickly.
Cool:
- Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Slice and Enjoy:
- Once cooled, slice the bread and enjoy! It’s great toasted or as a sandwich bread.

This gluten-free coconut flour bread is not only moist and flavorful but also a versatile option for those following a gluten-free or low-carb lifestyle. Customize it with your favorite seeds or herbs for added flavor and texture.