Gluten-Free Coconut Bread

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Gluten-Free Coconut Bread

By

Bam Bam Bakery, Portland, ME

We’ve found that the best gluten-free recipes rely on a custom blend of flours and starches. To make your own sorghum flour, blitz whole sorghum to a powder with a Vitamix blender or a NutriBullet.

Yield

8

Rating

—

Ingredients

Nonstick vegetable oil spray

1 cup unsweetened shredded coconut

1½ cups white rice flour

¾ cup sorghum flour

¾ cup tapioca starch

1½ teaspoons baking powder

1½ teaspoons baking soda

¾ teaspoon kosher salt

½ teaspoon xanthan gum

1½ cups sugar

1½ cups unsweetened coconut milk

¾ cup vegetable oil

1 teaspoon coconut extract (optional)

4 large eggs

¼ cup unsweetened coconut flakes

Xanthan gum can be found at natural foods stores, some supermarkets, and online.

Instructions

Step 1

Place a rack in middle of oven; preheat to 350°. Line a 9x5" loaf pan with parchment, leaving overhang on long sides; coat with nonstick spray (to use an 8½x4½" pan, hold back 1 cup batter). Toast shredded coconut on a rimmed baking sheet, tossing occasionally, until lightly browned, 5–7 minutes. Let cool.

Step 2

Whisk rice flour, sorghum flour, tapioca starch, baking powder, baking soda, salt, and xanthan gum in a medium bowl. Using an electric mixer on medium speed, beat sugar, coconut milk, oil, and coconut extract, if using, in a large bowl until sugar is dissolved and mixture is smooth, about 4 minutes. Add eggs one at a time, beating well after each addition. Beat mixture until very smooth, about 2 minutes. Reduce speed to low; beat in dry ingredients. Increase speed to medium; beat batter 5 minutes. Beat in toasted coconut. Scrape batter into prepared pan; top with coconut flakes.

Step 3

Bake bread until top springs back when gently pressed and a tester inserted all the way to the bottom comes out with just a few moist crumbs attached, 80–95 minutes. Transfer pan to a wire rack and let bread cool in pan 10 minutes. Turn out bread onto rack and let cool completely.

Step 4

Do Ahead: Bread can be baked 4 days ahead. Store tightly wrapped at room temperature

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Gluten-Free Coconut Bread

By

Bam Bam Bakery, Portland, ME

We’ve found that the best gluten-free recipes rely on a custom blend of flours and starches. To make your own sorghum flour, blitz whole sorghum to a powder with a Vitamix blender or a NutriBullet.

Yield

8

Rating

—

Ingredients

Nonstick vegetable oil spray

1 cup unsweetened shredded coconut

1½ cups white rice flour

¾ cup sorghum flour

¾ cup tapioca starch

1½ teaspoons baking powder

1½ teaspoons baking soda

¾ teaspoon kosher salt

½ teaspoon xanthan gum

1½ cups sugar

1½ cups unsweetened coconut milk

¾ cup vegetable oil

1 teaspoon coconut extract (optional)

4 large eggs

¼ cup unsweetened coconut flakes

Xanthan gum can be found at natural foods stores, some supermarkets, and online.

Instructions

Step 1

Place a rack in middle of oven; preheat to 350°. Line a 9x5" loaf pan with parchment, leaving overhang on long sides; coat with nonstick spray (to use an 8½x4½" pan, hold back 1 cup batter). Toast shredded coconut on a rimmed baking sheet, tossing occasionally, until lightly browned, 5–7 minutes. Let cool.

Step 2

Whisk rice flour, sorghum flour, tapioca starch, baking powder, baking soda, salt, and xanthan gum in a medium bowl. Using an electric mixer on medium speed, beat sugar, coconut milk, oil, and coconut extract, if using, in a large bowl until sugar is dissolved and mixture is smooth, about 4 minutes. Add eggs one at a time, beating well after each addition. Beat mixture until very smooth, about 2 minutes. Reduce speed to low; beat in dry ingredients. Increase speed to medium; beat batter 5 minutes. Beat in toasted coconut. Scrape batter into prepared pan; top with coconut flakes.

Step 3

Bake bread until top springs back when gently pressed and a tester inserted all the way to the bottom comes out with just a few moist crumbs attached, 80–95 minutes. Transfer pan to a wire rack and let bread cool in pan 10 minutes. Turn out bread onto rack and let cool completely.

Step 4

Do Ahead: Bread can be baked 4 days ahead. Store tightly wrapped at room temperature

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Cinnamon Baked Doughnuts

By Ina Garten

Hong Kong Egg Tarts

By Food Network Kitchen

Chinese egg tarts come in a few varieties: these tarts hail from Hong Kong and consist of a puff pastry crust with a slightly less sweet and rich filling than other versions. They are enjoyed throughout the year for breakfast or as an after-school or mid-afternoon snack. In Hong Kong, there are specific bakeries that specialize in egg tarts; when a fresh batch is hot out the oven, the beautiful sweet aroma travels down the block to attract customers.

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By Anna Theoktisto

These mustardy monkey bread rolls boast lots of cheddar cheese and garlic, making them ideal with soup or pasta.

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By Tyler Florence

Oatmeal-Glazed Breakfast Cake

By Food Network Kitchen

This hearty cake is packed with oats, flavored with cinnamon and topped with a warm glaze made with more oats, shredded coconut and nuts. We used pecans, but feel free to use whatever you have on hand. It's a great way to clean out the pantry and simple enough for kids to help with. Bake one on a Sunday and enjoy it all week long for breakfast or as a snack! It's delicious at room temperature or lightly warmed in the microwave.

Creamy Lemon Pasta

By Andrew Zimmern

This Creamy Lemon Pasta is an ode to the sweet, fragrant lemons that grow all along Italy’s Amalfi Coast. It’s a signature dish of L’Antica Trattoria in Sorrento. Get the recipe at Food and Wine.

20 min

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View All →

Butternut Squash Polenta | Epicurious

By Anna Stockwell

Butternut squash melts into the polenta as it cooks for this creamy make-ahead dish. Once transferred to a baking dish, pressing chunks of creamy Fontina cheese into the polenta ensures that once baked it will be full of gooey pockets of cheese throughout.

Mustard, Kale and Cheddar Pull-Apart Bread

By Anna Theoktisto

These mustardy monkey bread rolls boast lots of cheddar cheese and garlic, making them ideal with soup or pasta.

3 hr 5 min

Quick Chana Masala

By Keya Wingfield

This easy chana masala recipe has a clever trick: boiling the canned chickpeas with their liquid helps match the texture you'd get from soaking dried ones.

Sweet Cinnamon Tamal

By Daniela Soto-Innes

Baking a single large-format tamal may not be traditional, but it produces a similarly tender, moist, barely sweet cake with pudding vibes.

Schlutzkrapfen – pasta filled with spinach and ricotta

By GIC Kitchen

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1 hr 30 min

Cinnamon Baked Doughnuts

By Ina Garten