Coconut Flour Yeast Bread
The only caution with our recipe is to make sure you bloom the yeast in water that’s warm but not too hot. The recommended water temperature for activating yeast is 120-130 degrees F. We suggest using a cooking thermometer to double check the temperature and get your homemade gluten-free bread off to a great start.
Place yeast, water and nectar in a small bowl. Stir the mixture, and let it sit for at least 5 minutes or until bubbly.
In a large bowl, place the coconut and almond flour, flax seeds, baking powder and salt. Whisk ingredients together. Add the activated yeast mixture, melted coconut oil and the eggs. Use a spatula to incorporate all ingredients, making sure they are blended well. If mixture appears dry and crumbly, add an additional egg. The texture should be somewhat like a thick but moist muffin batter. Allow the dough to rest in the bowl for 10 minutes.
While the dough rests, prepare your baking pan. Spray the bottom and sides of a 1-lb. loaf pan (9 x 4 ½ inches) with non-stick cooking oil. Cut a rectangle of parchment paper approximately 18 x 4 ½ inches. Place the parchment paper in the loaf pan and spray it lightly with cooking oil.
Put the bread dough into the loaf pan. Fill the pan evenly to form a good loaf.
Turn the oven on 350 degrees F to preheat. Wait five minutes after reaching 350 degrees to place the bread in the oven. Heating the oven in this way gives the dough a second chance to rest and ensures the temperature is at optimal heat.
Bake for 35 minutes or until the top is golden.
Cool on a wire rack.
Use the ends of the parchment paper like “handles” to help lift the cooled loaf from the pan.
Cool completely before slicing.