In making the loaf I didn't make any adjustments to the measurements for the ingredients. I used agave instead of honey as the honey I have is solid. I also melted the coconut oil in the microwave before adding it to the batter as I was worried about adding solid coconut oil to the batter and not having it evenly distributed. I used a mix master to mix the ingredients using a small bowl. The standard mix master bowl would have been too large for the size of this loaf. I used a small non-stick loaf pan and greased it with coconut oil so that the loaf would come out easily. I baked it for about 28 minutes at 350 degrees F using convection heat in the oven. The loaf needs to rest for two hours in the pan and cool before turning it over to come out of the pan. I let it cool down for an hour and that was fine. The bread does not rise to the same height like regular gluten yeast bread. But it is very filling I think due to the eggs. It is not crumbly when slicing nor dry in texture. The DH and I thought the bread tasted fine and he said it was like a banana loaf in terms of height. One could add a mashed ripe banana to the batter and I am sure it would work. I will store the loaf in the fridge in a plastic bag or container instead of leaving it on the counter or in the cupboard.
|Batter mixed and ready to go into the loaf pan.|
|The sampling has started.|
Here is the recipe from elana's pantry - almond and coconut flour bread. Enjoy!