Gluten Free/Vegan Coconut Quick Bread

Ingredients

• 2/3 cup Coconut Flour
• 1 cup Sorghum Flour
• 2 cups Arrowroot Flour
• 1 tablespoon Xanthan Gum (or Guar Gum if you need to avoid Corn)
• 1/3 cup Honey or Aguave Nectar
• 1 teaspoon Baking Soda
• 4 teaspoons Baking Powder
• 2 tablespoons (DRY) Ener-G Egg Replacer (use dry without water) (do not add water called for on box)
• 1 teaspoon Salt
• 4 tablespoons Softened Butter
• 1 tablespoon Vinegar (I used Apple Cider Vinegar)
• 2 1/4 cups Non-Dairy Milk (I used Unsweetened Almond Milk)
• 1 teaspoon Ground Chia Seeds (try running Chia Seeds through a Coffee Grinder)

Directions

This recipe- was one my Lucky first attempt recipes. The results blew us away. Most recipes that I post- I test and re-test before posting if they are lacking some little element of perfection.  I must also note that this was my first time using Coconut Flour. Funny enough I have used Coconut Flour in a few other recipes since- and was not happy with the results. (Oh that learning Curve that trails me through these kitchen adventures) BUT due to the incredible soft texture of this coconut bread recipe- you better believe that I will be spending a significant amount of time in the future experimenting further.

This quick bread is quite healthy! And Ill venture to say that its on the edge of functioning as a sandwich bread. You could try using it for this- if you are sensitive to yeast. It is not by any means a sweet bread. The light almost silky texture will force you to grab slice and after slice.  You’ll notice that the batter has a distinct taste to it from the coconut flour- this flavor will disappear once baked.

1. Preheat Oven to 350 degrees. Grease the Bread Pan.
2. In a Bowl Combine the Coconut Flour, Sorghum, Arrowroot, Xanthan, Baking Soda, baking Powder, Dry Egg Replacer, Salt and Ground Chia Seeds.
3. Add the remaining wet ingredients ( Softened Butter, Vinegar and Dairy Free Milk)  Mix well. (using a stand or hand mixer is optional)
4. Pour the batter into the bread pan and cook in the oven. Bake for 1 hour. Halfway through cooking time cover the bread with tin foil to prevent burning. Before removing the bread from the oven do the toothpick test to test for done-ness. If the toothpick comes out clean the bread is read. If it does not come out clean- continue baking until it does.
5. Allow the bread to cool 30 minutes before cutting into. As it cools it will finish cooking and gain elasticity that it does not yet have when first removed hot from the oven.

This bread freezes beautifully. Enjoy!