Tired of trying to find a gluten-free bread that’s crispy on the outside, fluffy on the insides and easy to love? Look no further!
By Carolyng Gomes
Gluten-Free Coconut Lime Bread
- Total Time: 2 hours 30 mins
- Yield: 4 1x
Description
Tired of trying to find a gluten-free bread that’s crispy on the outside, fluffy on the insides and easy to love? Look no further!
Ingredients
Scale
- 1¼ cups full fat coconut milk
- ¾ cups water, warm
- 3½ tbsp chia seeds
- ¼ cup coconut oil, melted
- 2 tsp fresh lime juice
- Zest of 1 lime
- 3 cups of Namaste’s Perfect Flour
- 2½ tsp guar gum
- 1 tbsp raw coconut sugar
- 1 packet instant dry yeast
- 1 tsp salt
Instructions
- Oil a 9 X 5 loaf pan and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment add coconut milk, water, chia seeds, coconut oil, lime zest and lime juice. Mix on speed 2 until thoroughly combined.
- Sift flour, guar gum, sugar and dry yeast into a bowl. Set aside.
- Add the flour mixture, a little bit at a time, while continuing to mix on speed 2. Increase to speed 4 for 2 minutes.
- Add salt and mix at speed 2 for an additional 2 minutes.
- Cover with plastic wrap and set aside in a warm place for 40 minutes. The dough will grow to almost double.
- Preheat oven to 350F.
- Bake bread for 1 hour and 45 – 55 minutes. Once cooked remove from oven and let rest in pan for 10 minutes.
- Remove bread from pan and transfer to wire rack until cooled completely.
Notes
This bread is vegan because it contains no dairy or eggs. However, if you’d like you can substitute ¾ cup water and chia seeds with 3 large eggs at room temperature. Bread lasts for 3-4 days in a zip-lock back on the counter. Keeps in the freezer, just slice before freezing for easier use.
- Prep Time: 30 mins
- Cook Time: 2 hours
- Category: Baking
