The recipe for this, I'm not afraid to say a unique bread, is interesting not only because its ingredients do not contain flour of cereals (cereals), pseudo-cereals, legumes, soybeans, nuts and their oilcakes, starches, yeast, dairy products, sugar and its substitutes , but also by the fact that it can be baked with high quality in the form of a full-fledged large loaf without any problems. The list of ingredients is surprisingly short, with coconut flour and applesauce being the two main ingredients. The eggs in the recipe, when combined with the coconut flour, increase the protein content of the bread, making it, like seed bread, a complete meal, as opposed to conventional bread options, which are almost exclusively floury, high-carbohydrate foods.

Possible baking and half portion of the recipe, in the form of a small loaf,

or even in the form of small rolls or tortillas of various sizes.

The unusual composition of coconut flour, which is high in protein and fiber, gives it very specific physical properties, including an unusually high moisture retention capacity. This is why baked goods made from coconut flour have a very specific ratio of dry to wet ingredients, which completely eliminates the replacement of coconut flour for any other in this recipe.

In the process of preparing the dough, during the mixing of dry ingredients, a significant, I would say dramatic, decrease in volume occurs. Among other features of baking according to this recipe, it should be noted that the dough rises very slightly during the baking process, maybe by 15, maximum 20% of the dough volume. When choosing a baking dish, preference should be given to wide forms, in which a wide and low loaf is obtained, as opposed to the generally accepted, narrow and high, with a dome-shaped loaf of bread. It is difficult to get a dome in this bread, it is practically impossible. The smaller the loaf (the thickness of the dough layer), the better the bread will bake.

The bread tastes exactly like a bready one, unlike many others on coconut flour, which taste more like an unsweetened cake. The taste also depends on the spices and flavors, of which I use sea salt, cumin and my homemade herb. You can use dry garlic or onion powder, or any other dry spice or wet paste of your choice. The bread is dense, but very soft in consistency. Better to let it stand and slowly cool completely, I usually put the bread back in the warm oven, where it cools slowly. The bread is easy to cut, crumbles a little, the pieces are soft, and if they are long from a large loaf, they can break in the middle. Bread freezes and thaws perfectly without losing flavor and structure. Apple bread with coconut flour can be used for both savory and sweet sandwiches, you can bake sandwiches in the oven, you can fry it in a pan. The bread is not dry at all and can be stored for several days at room temperature, it will not stale.

Ingredients:

for a large loaf in the shape of 13cm x 23cm x 6.5cm (the loaf is cut into 16 relatively thick slices and 2 peaks)

• 4 large eggs (220g without shell)
• vegetable oil (I used grape seed oil), if the weight of the eggs is less
• 400g plain applesauce, I used a commercial product - plain apple pie filling where the only ingredient is baked or steamed apple wedges
• 100g coconut flour
• 30g finely ground flaxseeds
• 12g baking soda (or baking powder for those who can tolerate its composition, it usually contains rice flour, make sure it is gluten-free)
• 10g sea salt
• 4-5g cumin powder

optional, optional

• dry seasoning or wet paste (I have 1 heaping teaspoon of my garlic, hot and chili seasoning)
• coconut oil for lubricating the mold
• sesame seeds for decoration

Preparation:

The cooking process is shown using a stationary mixer (used for my convenience). You can use a hand mixer or hand blender attachment.

• turn on the oven to warm up to 170C in fan mode
• coat the baking dish well with coconut oil
• alternatively, use special paper forms for baking loaves or just cover the form with ordinary baking paper
• prepare applesauce from ready-made (baked, steamed, etc.) apples, when using commercial purees, pay attention to their density, completely liquid ones may require an increase in the amount of coconut flour
• grind flaxseed or use a commercial finely ground flaxseed
• mix all dry ingredients: coconut flour, flaxseed, salt, baking soda and cumin, if there are even small lumps in flour or soda, pass the mixture through a sieve
• if you do not use additional spices, the amount of salt should be increased to 12g
• weigh the eggs without the shell, record their weight, calculate how much vegetable oil needs to be added so that the total weight is 220g, do not add butter to the eggs at this stage!
• beat the eggs until light and almost triple the volume
• add applesauce, beat for another 2-3 minutes at high speed
• pour the mixture into a wide bowl, this will greatly simplify the process of evenly mixing the dry ingredients
• add vegetable oil to the mixture if needed
• add wet spices at this stage
• whisk in the added ingredients
• add a mixture of dry ingredients to wet
• Mix dry ingredients into wet ingredients as quickly as possible.
• the mixture will begin to thicken right before your eyes, while losing volume at the same time

• transfer the dough to a baking dish, smooth the surface
• use sesame or other seeds for decoration
• bake on the middle shelf at 170C with a fan for 60-70 minutes, the baked bread will be firm when you touch it

• remove the bread from the mold and place it on the wire rack, return the wire rack to the oven and let the bread cool with the oven (this step is not necessary if you are not using enough liquid applesauce
• if the bread was baked in a greased form, line the wire rack with baking paper, the bottom crust of the hot / warm bread is soft and the wire rack may be damaged

An interesting effect is always noticed in the crumb of this bread, the crumb is darker at the bottom of the loaf and lighter at the top crust.

Baking a small loaf

When baking rolls / tortillas, they should be formed from the dough with wet hands. The dough is very pliable, pinch off a piece and form a medium to small disc into a flat bun. Baking tortillas will take less time.

I used the filling for sandwiches, which I make almost every week. This version of the pate was made with stewed onions, carrots and pumpkin, without roasting the pumpkin first, as I do for the pumpkin pate. When using this filling and for making pancakes, I add hard-boiled eggs.

With homemade sauerkraut, the lunch break was great!

Complies with the BGBK diet, paleo diet (GAPS, SCD).

It should be noted right away that the finished product does not contain many oxalates. This recipe comes in handy for those who avoid casein and starchy foods, and prefer low-carb diets in order to lose weight. This is the best recipe that also promotes the healing of the gastrointestinal tract.

At first glance, it might seem unusual to try to make gluten-free bread. But everything turns out just fine. The bread comes out dense, but at the same time tender, airy and soft. It can be prepared very quickly and easily, no special wisdom is required. In addition to the oven, no other kitchen appliances are required. The point is just to put together all the ingredients you need.

Even eating a small portion of this bread can satisfy your hunger. This is achieved due to the fact that the recipe contains fats and proteins. The special properties of coconut oil make it possible to attribute it to the group of practically healthy fats. It is for this reason that he is given more preference in the nutritional system of the paleo diet. Coconut flour does not contain gluten, starch, casein, but there is a lot of dietary fiber necessary for a person, a lot of protein, low levels of glycemic load and oxalates.

To bake a medium-sized loaf, you need a 10 by 20 centimeter or two smaller forms. The recipe can be cut in half if necessary.

Output: 20 servings, 150 calories each

Ingredients:

• one glass of coconut flour;
• one glass of flax seed (pre-sift and grind) or ground chia seeds (I took them equally);
• one teaspoon of salt;
• a dozen eggs;
• 2 teaspoons of baking soda;
• half a glass of coconut oil (can be replaced with ghee);
• a quarter glass of yogurt, based on the list of permitted products, or its substitute, which is prepared using coconut cream with the addition of a small amount of juice or water;
• one tablespoon of lemon juice or apple cider vinegar.

Preparation:

1. Preheat the oven to 180 degrees Celsius.

2. Combine coconut flour, ground flax and chia seeds, baking soda and salt.

3. Separately mix coconut oil, eggs, yogurt or yogurt substitute, water, vinegar or lemon juice.

4. In 3-4 passes, pour in all the liquid ingredients and add all the dry ingredients, mixing thoroughly. The finished dough should not have lumps.

5. Pour the dough into a greased bread pan and bake until cooked through - this is about 40-50 minutes. If the form is smaller, it will take a little more than half an hour. During baking, the dough should rise and the top of the finished bread should brown a little.

6. Allow the bread to cool slightly in the form, no more than 10 minutes, then carefully remove. You can cut bread in an hour, when it has completely cooled down. It is recommended to store baked goods in the refrigerator.

Nutritional properties: 150 calories per serving, 106 mg cholesterol, 14 g fat, 4 g carbohydrates, 5 g protein, 2 g fiber.

This recipe can be used as a basis for other bread baked goods using coconut flour.

Add 1 teaspoon of vanilla extract to the dough, the same amount of agave syrup or honey, mix everything with fruits cut into small pieces. It is best to use soft peaches or pears. Then put the dough into molds and bake for about 30 minutes, depending on the size of the mold. The baked goods should brown slightly on top.

Bake keto bread? Nonsense. The key to this recipe is to have coconut flour. It doesn’t taste like a “sliced” loaf, but the beauty of bread is that its taste depends on what it is eaten with.

Keto bread is great for tea with bread and butter, or even sausage (okay, sometimes you can).

Ingredients

• 1/2 cup coconut flour (we order Nutiva Coconut Flour) *
• A pinch of salt
• Pinch of baking powder
• 6 eggs (preferably at room temperature)
• 1/2 cup flavored or unscented coconut oil (or 1/4 cup each coconut oil and butter)

Instructions

1. Toss the flour, salt and baking powder in a small bowl
2. Break 6 eggs into a larger bowl and mix thoroughly, pour warm melted butter into the egg mass (just not hot, otherwise the eggs will cook). You don't have to use only coconut oil: we use 1/4 cup coconut oil and the same amount of butter. All the same, we live in Russia, and not every store sells coconut oil, we have to save money.
3. Pour the previously prepared "dry" mixture of flour, salt and baking powder into the mass with egg and butter. Here you have to work hard and mix everything well so that there are no lumps. Note - If the eggs were cold, lumps of coconut oil may form, as it hardens very quickly. But there is nothing wrong with that, when it gets into the oven, everything will instantly melt.
4. Pour the resulting mass into a mold (you can use a muffin mold) and bake in a preheated oven (180 ° C) for about 50 minutes.
5. Check readiness with a toothpick. When removing a toothpick, it should remain dry.

And also ...

If you're short on time and don't have an oven, cook in just 3 minutes.

Bon Appetit!

KBZHU for 1 slice

Carbohydrates- 1 g

Protein- 4 g

Fats- 9 g

Calories — 100

For several months (two), I have been deliberately avoiding gluten-free foods. The doctor gave me a referral for a blood test for IgA antibodies to transglutaminase, but the test was negative. So she didn’t believe me that I have an intolerance, but said, “Whatever the child is having fun. You don’t have celiac disease, but if you really want to, you can eliminate gluten from your diet.” I nudged her at an article on non-celiac gluten intolerance, but she shrugged. I had the idea to do a blind double test on a sample of one of me for gluten, but it's a mess to be honest. I already see on my own that even if I eat a little soy sauce, in which the cat cries of flour, then for several days they seem to cut me across with a blunt saw from the inside. And when we returned from Italy, where we wholeheartedly ate pizza and pasta, I writhed in agony for several weeks.

At first I was terribly hungry without bread, so I baked gluten-free cookies, muffins and pies non-stop. They are excellently obtained from almond flour, which, moreover, is rich in nutrients. But very expensive. The cheapest gluten-free flour is rice flour. You can also bake from it. It contains almost no nutrients and has a high glycemic index, which is not ice for me either. And from the sweet it began to stir up me in the end. I needed something to spread the pates and eggplant caviar on. I bought gluten-free bread from time to time at the store. Of all the brands I've tried, the only edible one is Schär, and it's also the most expensive. When a toad strangled me, I tried to bake myself. The first timid attempts to make gluten-free bread yielded less edible results. Moreover, in a panic, I also excluded yeast from the diet. And only cupcakes are made with soda alone. Now the bread is so delicious that even JY sometimes eats it.

So, I am sharing valuable knowledge. Since the post is long, I divided it into several categories, you can read only what you need.

Bread maker
I make bread in a bread maker because gluten-free dough is much stickier than wheat dough, and I'm not really a fan of kneading dough with my hands. And the bread maker mixed it herself, baked it herself. And no need to wash extra dishes. I bought an almost new bread maker on leboncoin for 30 euros with the "gluten-free" mode, but, by and large, I don't need it. It is better to buy a programmable bread maker, but you can even the simplest one, which has the "dough kneading" and "oven" modes. In theory, you can bake in the oven using the same recipes.

The most important thing in a bread maker: INSERT THE BLADE BEFORE PLACING THE PRODUCTS! * Knead the dough for half an hour (my program is called "pizza dough"). Then let it stand at room temperature until it rises about two times - up to a maximum of half a bucket. It will not rise to the height of a bucket, because gluten-free dough rises worse than wheat dough. Depending on the weather conditions in your kitchen, this can take anywhere from an hour to three. And then put to bake for an hour or two (my program is called "oven"). The baking time depends on the moisture content of the dough, and this is one of the technical problems that I have not really figured out yet. I now have a thick dough like this:

The result, IMHO, turns out to be rather dry:

Often in recipes you can find a recommendation to sift the flour so that it contains more oxygen, which the yeast seems to need. I did not notice the difference if I thump the flour with a glass or first pass it through a sieve. IMHO, the bread maker mixes so long and thoroughly that the dough is full of oxygen.

Coffee grinder
Basically, all gluten-free flours can be bought ready-made. But sometimes it is cheaper or easier to grind food in a coffee grinder. For example, sunflower seeds, dry chickpeas / peas, millet can be bought almost everywhere, and you already have to run to get flour from them. Flaxseeds are much more sticky if ground before being cooked. Therefore, I also bought a coffee grinder.

Ingredients
This is the most interesting thing. You can find many recipes on the Internet, the number of ingredients in which can easily go up to twenty. The first time I opened these recipes, meditated and closed them back. In fact, the simplest bread can be baked with six basic ingredients:
1) water - 350 grams
2) olive oil - a tablespoon
3) dry yeast - sachet
4) rice flour - 300 grams
5) starch (potato, corn, tapioca - optional or mixed) - 150 grams
6) salt - 1 teaspoon

The ingredients are listed in the order in which they are to be placed in the bread maker. In my bread maker, all the liquid components are added first, then the dry ones. The most important thing in a bread maker: INSERT BLADE BEFORE PLACING FOOD! * If the yeast is not dry, it is advised to put it in a hole made in the center of the flour. Put the salt as far as possible, preferably in a corner, so that it does not interfere with the yeast at first. Often in recipes you can find a recommendation to sift the flour so that it contains more oxygen, which the yeast seems to need. I did not notice the difference if I thump the flour with a glass or first pass it through a sieve. IMHO, the bread maker mixes so long and thoroughly that the dough is full of oxygen.

Ratio water and torment is a difficult question. When I tried to put in more water, the bread turned out to be very moist, I had to dry it in the toaster. But it was sticky. When I put in less water, the bread was still not completely baked inside, even after two hours of baking. But in addition, it crumbled a lot and was difficult to eat. Everyone should solve this question for himself by trial and error.

Olive oil it is necessary for the smoothness of the dough, and so that it does not stick to the mold.

About flour - a separate section.

Yeast needed for blistering dough. I tried to cook without them - with soda or eggs, but the bread turned out to be very dense and heavy and hardly chewed. There is also an option to grow yeast if you do not trust the purchased one. More details - in the "Sourdough" section.

Starch added for airiness and looseness of the dough. In different sources it is advised to put it as much as flour, or half. I chose the 2 to 1 option for myself - 300 grams of flour, 150 grams of starch. It seems that tapioca starch is the most useful, I don't know why. Potato is the cheapest. I cooked with different ones, the taste is the same.

Salt - write that it is a necessary ingredient to stop the growth of yeast. I add it for flavor, sometimes even two tablespoons, because gluten-free bread does not have such a problem as "too risen dough". I think to try adding it at the very last moment of stirring so that the yeast works longer and the bread rises more.

Flour
Rice flour is not only the cheapest, but also the most neutral. She has no pronounced taste. Part of the rice flour can be replaced with another to get a different flavor of the bread.
If you put just a little buckwheat flour - 50 grams - then the bread will be dark in color and taste similar to rye or whole grain. Buckwheat is almost not felt. If more, then the strong taste of buckwheat, and I do not like this bread.
I liked it very much millet flour. And she's useful. Gives the bread a yellow color.
Corn not bad from time to time, but it quickly becomes boring. In addition, there are few useful substances in it. It is inexpensive, you can add a little. Gives the bread a yellow color.
Flour sorghum I didn't like it at all. Gives the bread a yellow color.
From ground pumpkin seed flour mixed feelings. If you put a little (50 grams) - then approx. If more, then a very strange taste. Gives the bread a dark color.
From almond flour I tried to make unsweetened English muffins. I did not like. It has great desserts, but it has a very nutty flavor in the bread.
Purchased bread from chestnut flour tasted good. I probably put too much in the homemade bread and I didn't like it.
From coconut flour I made only desserts. You have to be very careful with it, because it sucks in water like a sponge. If you do not add water, then the products are so dry that they are difficult to swallow.
Linen flour is very viscous, and by itself cannot be used for cooking. It needs to be added as a binding agent.

My favorite mix is ​​rice / millet flour for white bread and rice / buckwheat flour for dark bread.

There is also a bunch of flour that I haven’t tasted yet. It seems to me that chickpea flour is reasonable, especially since I really love all beans. It is high in protein and minerals. I'm thinking of buying dry chickpeas and grind them on a coffee grinder. I am suspicious of soy flour. Amaranth flour did not taste, and did not come across. Quinwa has a specific taste, I suspect flour does too. Perhaps you should lay it in in moderation.

Often in recipes you can find a recommendation to sift the flour so that it contains more oxygen, which the yeast seems to need. I did not notice the difference if I plump flour with a glass into a bread maker or first pass it through a sieve. IMHO, the bread maker mixes so long and thoroughly that the dough is full of oxygen.

Adhesives - Gluten Replacement
Wheat flour is very sticky, which cannot be said about gluten-free flour. So if you make bread with those basic ingredients. that I brought, it will crumble very much when cut and eaten into crumbs. To avoid this, a bunch of different exotic and not so products are added to the recipes.

Flax seeds - the easiest. You can also buy them in the form of flour. I grind on a coffee grinder. A little, gram 25, maximum 50. Pour with water, let stand, it turns into gruel. Subtract the amount of flour and water used from the total weight of flour and water.

Chia seeds - already more exotic. You can grind them, or you can bang them like that. It is also better to soak in advance.

Can add eggs but I am not adding.

Guar gum. Works great. The dough is sticky, similar to wheat. But it alarmed me. Not the same gluten, only in profile?

Xanthan gum. Also.

Locust bean gum - have not tried.

Psyllium husk - have not tried. It seems that the fiber should swell and stick together.

Apple fiber ... I rubbed an apple on a food processor. Glued a little bit.

Vegetable fiber. Also, to increase the viscosity in many recipes, it is advised to add grated vegetables - zucchini, carrots, pumpkin, celery. Since I often squeeze vegetable juice, I have a lot of cake left. I don't know if vitamins remain in it, especially after cooking, but vegetable fiber is useful for digestion.

Dough
In some recipes, it is advised to first mix the dough - a small part of water and flour (100/100 grams) with yeast and a spoonful of sugar, and wait ten minutes until the yeast starts working, and then add all the other ingredients. It seems that the dough rises better. I didn't notice the difference with the quick bookmark. Perhaps you have to wait longer than ten minutes.

Leaven

If you don't trust commercial yeast, or want a more complex sour bread, similar to rye, you can make the sourdough yourself. There are many different complicated and not so complicated recipes on the Internet. The simplest: add the same amount of water and flour every day. Do not forget to close the container, you can cover it with cling film, otherwise flies will fly in.

Since yeast lives everywhere, it will begin to multiply by feeding on flour. Also, the air is full of lactic acid bacteria. First, all this will smell of acetone, then fermented fruit or wine, and fruit flies will come flying. After about a week or two, the dough will smell like dough and begin to bubble and rise. I added about 50 grams of water and flour every day (some even advise twice a day), but very quickly this thing got out of a liter container, because it also grows upward. You need to either take a large container, or divide it into two containers, or I have now restarted the process and try to put a smaller one.

When making bread, replace some of the water and flour with sourdough. For example, if you add 300 grams of sourdough, subtract 150 grams of water and 150 grams of flour from the recipe. The rest of the leaven is fed again with flour and water, and put the refrigerator. It seems that she can live there indefinitely (I have not tried it), if once a week she is presented with flour and water. Before preparing the bread, remove from the refrigerator, add flour and water, and let it grow for 12 hours. In a bread maker, it is advised to let the dough brew at room temperature after kneading until it doubles - this can take from three to eight hours.

To the taste I liked this bread much more than yeast bread.

Additional ingredients

If you've already grasped the kungfu of the first gluten-free bread, there are more tips on how to complicate the recipe to get closer to perfection.

Some recipes suggest putting a spoon Sahara into ingredients so that yeast grows more actively. I didn't notice the difference with or without sugar.

To taste and increase the healthiness of the bread, you can add sunflower seeds, sesame seeds, caraway seeds, pumpkin seeds, whole flax seeds .

It seems to be vitamin C improves yeast performance and dough stability. Have not tried.

In some recipes, it is advised to put more soda for the airiness of the test. I didn't notice the difference, but I need to take a closer look.

Vegetable fiber. Also, to increase the viscosity in many recipes, it is advised to add grated vegetables - zucchini, carrots, pumpkin, celery. Since I often squeeze vegetable juice, I have a lot of cake left. I don't know if vitamins remain in it, especially after heating, but vegetable fiber is good for digestion.

That, in fact, is all I wanted to tell you about the Vietnam War. If you have any additions, questions, recommendations, I am open for communication.

* what i regularly forget to do

Well, you here and the recipes have poured! And how will you surprise you now?
So:
Coconut milk-300ml (if there is no milk, it can be easily made from coconut flakes. Pour boiling water over the chips so that they are covered. Leave to swell until it cools down. Then squeeze the milk through a napkin (to make it easier to squeeze, grind the swollen chips with a blender). , in fact, did just that.
Dry yeast - 1.5 tsp
Flour c / z-3 glasses (maybe a little more)
Brown sugar (any is possible) -2st. l
Egg-1pc.
Vanilla to taste
Coconut cake-50g
In half of the warm milk, dilute the yeast, add 2-3 tablespoons of flour and leave it for underneath.

Beat the egg with sugar until frothy

Mix the finished dough with the egg, add the rest
milk

Coconut cake (left over after preparing milk) or just coconut flakes

Vanilla and gradually add flour until smooth. We grease our hands with vegetable oil.

Leave the dough until it doubles in volume.

I love to bake bread in small tins, so I divided the dough into 6 pieces. Stretch each one, then roll it up and roll it up like a snail

Leave for proofing.
After proving, grease with milk, sprinkle with coconut

Bake at 180 ° until golden brown (it is advisable to stay away from the kitchen, since the coconut-vanilla smell just blows the roof off !!!)
Here are our breads, light as fluffs, (despite the fact that from c / z