I’ve becoming more and more interested in gluten-free baking recently. However, I was too lazy to buy all those different kinds of flour to make a gluten-free flour mix. So, I’ve been looking for a simple gluten-free recipe that is simple, clean and fast. Simple in the sense of not requiring too much of different flour. Clean in the sense that it can be made with only one bowl (Yay!). The preparation time of this coconut flour bread is under 15 minutes (I spent only 5 minutes on my second trial 😚). Then, all you have to do is pop it into the oven and be patient for 50 min. After that, you will get a freshly baked gluten-free bread that amazes your taste bud.
I adapted this recipe from Maria Emmerich to make a vegan version of this bread 😆
Note: Weighing of the ingredients is highly recommended as this recipe is very sensitive to the accuracy of each ingredients.
This recipe makes 4-5 small buns, or you can make a large sub if you want.
71 g Coconut flour
36g Psyllium husk powder (no substitutes)
1 1/2 tsp baking powder
1 heaped tsp Aduna baobab (optional)
Pinch of salt
28g Tbs apple cider vinegar
3 chia eggs (3 Tbsp grounded chia seeds + 9 Tbsp lukewarm water)
1 cup boiling water
- Preheat the oven to 180 °C
- In a large bowl, add the coconut flour flour, psyllium powder, baking powder and salt. and mix well
- Add in the chia eggs and vinegar and mix until combine. I suggest you mix with your hand until it forms a thick dough.
- Add boiling water into the bowl. Mix until well combined and dough firms up.
- Divide the dough into 4 or 5 equal parts and roll them into balls
- Press them downward to make them slightly flat
- Place them on a lined baking tray, 1 inch apart, as they will slightly expand during baking
- Bake for 50 minutes until it is firm to touch
- Remove from the oven and place it on a tray to cool down
- Cut it half horizontally and stuff with your favorite fillings. Mine is avocado, beetroot, grilled tempeh and zoodles 🙌🏻 Sweet fillings will be good too! I will go for raw nut butter and bananas!