Gluten-Free Coconut Bread
A moist and flavorful gluten-free coconut bread made with a blend of rice flour, sorghum flour, and tapioca starch. Enriched with coconut milk and topped with toasted coconut flakes for an extra tropical touch.
Ingredients
- •1 spray 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
- •4 large eggs
- •¼ cup unsweetened coconut flakes
Cooking Instructions
- 1.
Place a rack in middle of oven; preheat to 350°F. Line a 9x5" loaf pan with parchment, leaving overhang on long sides; coat with nonstick spray (to use an 8 1/2x4 1/2" pan, hold back 1 cup batter). Toast shredded coconut on a rimmed baking sheet, tossing occasionally, until lightly browned, 5-7 minutes. Let cool.
7 min
- 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.
15 min
- 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.
95 min
- 4.
Bread can be baked 4 days ahead. Store tightly wrapped at room temperature
