Gluten Free Bread for Beginners by Shasta Press

Author:Shasta Press
Language: eng
Format: epub
Publisher: Callisto Media
Published: 2013-12-08T16:00:00+00:00

1½ teaspoons baking soda

¼ teaspoon sea salt

For the glaze:

Zest and juice from 1 large lemon

2 tablespoons coconut milk

4 teaspoons coconut oil

3 teaspoons honey, or to taste

½ teaspoon pure vanilla extract

Make the bread:

1. Preheat oven to 350 degrees F and lightly grease an 8 x 4–inch loaf pan.

2. In a large bowl, whisk together the eggs, coconut oil, lemon juice, coconut milk, lemon zest, and honey until incorporated.

3. In a small bowl, stir together the coconut flour, baking soda, and salt.

4. Add the dry ingredients to the wet ingredients and stir to combine well.

5. Spoon the batter into the loaf pan.

6. Bake for 35–45 minutes, until golden brown and a knife inserted in the center comes out clean.

7. Let cool for 10 minutes and then remove from the pan. Then turn it out onto a wire rack until ready to glaze.

Make the glaze:

8. When the lemon loaf comes out of the oven, combine all the ingredients for the glaze in a small saucepan over low heat.

9. Stir constantly until the glaze comes to a simmer, and then remove from the heat.

10. Cool for at least 15 minutes. Place a piece of foil or parchment paper under the wire rack, and then slowly pour the glaze over the lemon bread.

11. Place the bread in the refrigerator for at least 1 hour until the glaze firms up.

Makes 1 small loaf (6–8 slices).

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