Coconut Flour Bread | Just Like The

Real Thing
Learn how to make coconut flour bread that bakes perfectly every
single time. This recipe is gluten-free, incredibly easy to make, and
tastes incredible. 
Course Breakfast
Cuisine American
Prep Time 1 minute
Cook Time 30 minutes
Total Time 31 minutes
Servings 12 slices
Calories 156kcal
Author Arman
Ingredients
5 large eggs room temperature
1 cup coconut flour sifted
1/2 cup butter melted
1/2 cup water
1 tablespoon apple cider vinegar
1 teaspoon baking powder
2 tablespoons psyllium husks
1/4 teaspoon salt
1 large egg white
2 tablespoons sesame seeds
Instructions
1. Preheat the oven to 180C/350F and line a loaf pan with parchment paper.
2. Add the eggs into a mixing bowl and beat together until fluffy. Add the melted butter,
water, and apple cider vinegar until combined.
3. Add the remaining ingredients and mix together until just combined.
4. Transfer the bread batter into the lined pan. Brush the top with egg white and sprinkle with
sesame seeds. Bake for 30-35 minutes, or until a skewer comes out clean.
5. Remove the bread from the oven and let it cool completely.
Notes
TO STORE: Wrap the leftovers in parchment paper and refrigerate for up to 5 days. 
 TO FREEZE: Slice your bread, wrap individual pieces in plastic, and then foil. Now it is ready to
freeze for 3-4 months straight.

Nutrition
Serving: 1slice | Calories: 156kcal | Carbohydrates: 8g | Protein: 5g | Fat: 12g | Sodium: 201mg |
Potassium: 43mg | Fiber: 5g | Vitamin A: 349IU | Calcium: 52mg | Iron: 1mg | NET CARBS: 3g
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