Gluten-Free Coconut Bread

Ingredients

Preparation

1. Step 1

   Establish a rack in center of oven; preheat to 350°. Line a 9×5″ loaf pan with parchment, leaving overhang on lengthy facets; coat with nonstick spray (to make direct of an 8½x4½” pan, defend aid 1 cup batter). Toast shredded coconut on a rimmed baking sheet, tossing every on occasion, till flippantly browned, 5–7 minutes. Let icy.

   Step 2

   Dawdle rice flour, sorghum flour, tapioca starch, baking powder, baking soda, salt, and xanthan gum in a medium bowl. Using an electrical mixer on medium velocity, beat sugar, coconut milk, oil, and coconut extract, if using, in a neat bowl till sugar is dissolved and mixture is refined, about 4 minutes. Add eggs one by one, beating successfully after each and every addition. Beat mixture till very refined, about 2 minutes. In the reduction of velocity to low; beat in dry components. Amplify velocity to medium; beat batter 5 minutes. Beat in toasted coconut. Spot batter into ready pan; high with coconut flakes.

   Step 3

   Bake bread till high springs aid when gently pressed and a tester inserted the entire blueprint to the bottom comes out with lawful about a moist crumbs connected, 80–95 minutes. Switch pan to a wire rack and let bread icy in pan 10 minutes. Prove bread onto rack and let icy totally.

   Step 4

   Form Ahead: Bread is also baked 4 days forward. Store tightly wrapped at room temperature

Nutrition Per Serving