gluten-free almond coconut bread loaf recipe

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I’ve never been one to get into the whole new-years resolution thing, but this year there is one thing I’d like to really turn my attention to. And that’s cleaning out my pantry. I know, awesome right? Ha! See the thing is I have this terrible habit of buying all sorts of weird and wonderful ingredients, that at the time I have full intentions of playing with, but well that spare time to play doesn’t seem to be presenting itself all too often these days so instead they sit in my pantry looking sad and un-loved. There’s beans, legumes, flours of every kind, numerous sugars in varying shades of brown, that teff grain and posole I brought back from the States… yep it’s all still sitting in there (I’m embarrassed to say).

I find it’s just all too easy to become comfortable with the recipes I know, those tried and trusted ones which I reach for each and every day. The ones I could cook in my sleep. As you can imagine I have quite a number of base recipes to which I pull from for our daily meals and once I’ve mastered a recipe idea I don’t tend to move from this too much. Take my sourdough bread recipe (in my cookbook) for example, for years I tinkered around with ratios and ingredients until one day I struck the magic cord. Since then I’ve never felt the need to try out any other gluten-free bread recipes because I’m more than happy with the one I have. But really, some days it’s just nice to live a little right, get out and enjoy new things, new recipes and flavours?! So I did just that. I picked out a recipe from the new Gluten-free Bread in 5 cookbook and made these here lovely loaves. The added bonus being that the recipe was a great excuse to use up all that sorghum flour I’ve had lying around for way too long (it’s not one of the main few flours I use you see…).

Book update: It seems the next print run of my cookbook has arrived and most stores and online book sellers are re-stocked with copies! Yay! I’m so sorry to those of you who were looking for it right before Christmas, unsuccessfully. Berlin friends, you can now also purchase copies of my cookbook in store at Goldhahn & Sampson! Friends everywhere else, I’ve got my fingers crossed you’ll be able to get your hands on my book by mid this year. I’ll share more details as soon as I can. Thanks so much for your patience.

Almond coconut bread loaf
The recipe in the book provides cup and U.S weight measurements as well, but because U.S cups are slightly smaller than ours here in Australia (+ NZ/UK), I’ve only shared the metric weights so as not to confuse anyone. If you are okay using xanthan gum you can use 2 teaspoons of this in place of the psyllium husks and if you’re vegan my guess is you could simply use unrefined sugar in place of the honey, just dissolve it in the lukewarm water a bit first. For my Australian friends, please weigh the yeast (and salt) or use 3 teaspoons in place of the 1 tablespoon as Australian tablespoons are 20ml, not 15ml like the rest of the world! Click on the link in the recipe to get the recipe for Bread in 5’s all purpose gf flour blend. This loaf, even though it contains coconut is not overly coconutty and we enjoyed it with both sweet and savoury toppings, it was really yum topped with avocado, salt and pepper.
Makes four small loaves (can be easily halved or doubled).


700g mixture #1: bread in 5 gluten-free all-purpose flour
105 g coconut flour
45g shredded (unsweetened) coconut
225g almond meal (ground almonds)
4 teaspoons ground psyllium husks* see headnotes
10g (1 tablespoon) granulated yeast
1-1 1/2 tablespoons fine sea salt
965g lukewarm water
170g honey* see headnotes

Whisk together the flours, shredded coconut, almond meal, psyllium husks (or xanthan gum if you’re using), yeast and salt in the bowl of a stand mixer or in a large bowl, or any lidded (not airtight) food container.

Add the liquid ingredients and mix with a spoon or a heavy-duty stand mixer fitted with the paddle attachment. Cover (not airtight), and allow o rest at room temperature until the dough rises, approximately 2 hours.

The dough can be used immediately after the initial rise, though it is easier to handle when cold. Refrigerate it in a lidded (not airtight) container and use over the next 5 days. Or freeze for up to 3 weeks in 450g (1 pound) portions and thaw in the refrigerator overnight before using.

On baking day: Pull off a 450g (1 pound), grapefruit-size piece of dough. Place it on a tray lined with baking paper or dusted generously with cornmeal. Quickly shape it into a ball, gently pressing and smoothing with wet fingers. Cover loosely with cling film (plastic wrap) or an overturned bowl and allow to rest for 60 minutes.

Preheat oven to 230C/450F, with an empty deep tray placed on the shelf below where you’re going to place the bread tray. Dust the top of the bread with rice flour and slash, about 1 1/2 cm (1 inch) deep, with a wet serrated bread knife. Place bread into the oven. Pour 1 cup of hot tap water into the deep oven tray below (this creates steam which helps create a crispy crust on the bread), quickly close the oven door and bake for about 45 minutes or until richly browned and firm. Smaller or larger loaves will require adjustments in resting and baking time. Remove from the oven and allow to cool completely before slicing.

Best eaten on day of baking or toasted thereafter.

Recipe reprinted with permission from Gluten-Free Artisan Bread in Five Minutes A Day by Jeff Hertzberg and Zoe Francois (Thomas Dunne Books, October 2014). I’ve made a few minor wording adjustments to cater for the Southern Hemisphere.

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24 Comments

  • Reply
    Sophie
    January 12, 2015 at 3:34 am

    Looks delicious! I applaud your attempts to cook something other than the old favourites, its so easy to get into this habit – I'm also trying this on at the moment (and tapping into all the great cookbooks out there at the moment…).

  • Reply
    Millie | Add A Little
    January 12, 2015 at 7:11 am

    This looks so wonderful!! Pinned and will try it out soon! 🙂

  • Reply
    mardi
    January 12, 2015 at 11:08 am

    looks delicious! what are your thoughts/suggestions to make with non-GF flour?

    • Reply
      emma
      January 12, 2015 at 1:17 pm

      Hi Mardi, if you don't need to eat gf than I suggest you just check out all the other regular wheat-flour bread recipes on the Bread in 5 website 🙂

  • Reply
    Ksenia @ At the Immigrant's Table
    January 12, 2015 at 12:03 pm

    Gorgeous bread. I second the sentiment about stepping outside your comfort zone with recipes. Like with anything in life, the human mind immediately veers towards the familiar…. and even more so with food, which is so tied in with emotions for most of us. Thanks for this beautiful recipe!

  • Reply
    Amy @ Parsley In My Teeth
    January 12, 2015 at 3:17 pm

    I've struggled trying to get anything with almond flour to rise, so I can't wait to give this recipe a try! Looks amazing!

  • Reply
    Mari Hewson
    January 12, 2015 at 6:59 pm

    I yearn for a sandwich sized GF bread…. have you tried cooking this in a loaf pan to get a larger sized slice? (10×4" pan?) Bun loaves are not really practical for a man sized lunch sandwich and I just have to get the wheat belly off my man.

  • Reply
    Zoë François
    January 13, 2015 at 1:49 am

    So, so beautiful! Thank you for giving the bread a try and sharing it with your readers! I'm thrilled you enjoyed it. 🙂

    • Reply
      emma
      January 14, 2015 at 3:14 am

      You're welcome Zoe! xx

  • Reply
    Anonymous
    January 13, 2015 at 9:17 am

    Going to try this on the week. Looks supper easy. I'm sure it will be great in the freezer and taken out on the day to be eaten.

  • Reply
    erin {yummysupper}
    January 13, 2015 at 5:05 pm

    Happy New Year love! I'm so jealous that it's summer in your part of the world – sounds dreamy right now:)
    So funny… I've been cooking through my pantry too these past few weeks. I'm determined to eat all the good stuff I've bought before buying new items. Makes me so happy to see my cupboard slowly emptying out. Off to make a batch of pantry lentils this morning:)
    Love the notion of this bread. I happen to have a ton of sorghum in my fridge… no excuse, right?
    Big hugs to you and yours,
    xoxox
    E

  • Reply
    Monk's Paw
    January 13, 2015 at 6:58 pm

    Looks delicious!

  • Reply
    The InTolerant Chef ™
    January 14, 2015 at 3:09 am

    This looks fantastic, the coconut flour would tase great in this! x

  • Reply
    Leanne Morris
    January 14, 2015 at 6:38 am

    This recipe has me intrigued, I am adding it to my to do list. Thanks.

  • Reply
    london bakes
    January 14, 2015 at 10:47 am

    I'm also trying to work my way through my pantry (before everything starts going off!) and I like the way that it's forcing me to cook outside of my comfort zone and discover new recipes and combinations. I love the sound of this loaf; it looks wonderful and the almond/coconut flour are a great addition.

  • Reply
    Thi
    January 15, 2015 at 5:58 am

    Looks so good! My hubby just recently discovered he is gluten intolerant so recipe comes with perfect timing. Thank you!

  • Reply
    Abby
    January 17, 2015 at 12:01 am

    This bread is just lovely, Emma! It looks absolutely delicious.

  • Reply
    egeedee.com
    January 18, 2015 at 7:02 am

    I love this, Emma. My gluten-free chef would be so thrilled if I made this for her. So I will! Xo

  • Reply
    Sini
    January 19, 2015 at 11:50 am

    I think most of us food lovers are quilty of filling our pantries with all kind of stuff that we forget after a while (or simply wait and wait for inspiration to hit). That said, I think your new year's resolution would be more than welcome in my house as well.
    This bread looks absolutely phenomenal! I think I might have a bag of coconut flour somewhere hidden in my pantry; this would be the perfect way to finally put it in good use.

  • Reply
    Lizzy (Good Things)
    January 20, 2015 at 5:18 am

    Oh Emm, this post struck a chord with me as I have had my larder doors open and half the stuff on my kitchen floor for the last four days! I like to clear out the pantry once a year, but sometimes it gets so full of stuff that I almost have a panic attack looking for things! Sigh. Anyhoo, love your recipe here. And great news about the book xo

  • Reply
    Lea-Anne
    January 31, 2015 at 9:37 am

    My daughters and I had loads of fun making this bread and the result was delicious and moreish – both fresh from the oven and when toasted. Thanks so much for posting…off to see how I can use one of the many tins in my pantry while I feel inspired!

  • Reply
    Lizzy Guest
    February 4, 2015 at 1:20 am

    This looks amazing. Can I cook the bread in a loaf tin or does it need to be free form on a baking tray?

    • Reply
      emma
      February 4, 2015 at 4:09 am

      I've only made it as a free-form loaf, but I don't see why it wouldn't work as a loaf. You might just have to adjust the cooking time a little xx

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