We’ve found that the best gluten-free recipes rely on a custom blend of flours and starches. To make your own sorghum flour, blitz whole sorghum to a powder with a Vitamix blender or a NutriBullet.
Ingredients
8 servings
Step 1
Place a rack in middle of oven; preheat to 350°F. Line a 9x5" loaf pan with parchment, leaving overhang on long sides; coat with nonstick spray (to use an 8 1/2x4 1/2" pan, hold back 1 cup batter). Toast shredded coconut on a rimmed baking sheet, tossing occasionally, until lightly browned, 5–7 minutes. Let cool.
Step 2
Whisk rice flour, sorghum flour, tapioca starch, baking powder, baking soda, salt, and xanthan gum in a medium bowl. Using an electric mixer on medium speed, beat sugar, coconut milk, oil, and coconut extract, if using, in a large bowl until sugar is dissolved and mixture is smooth, about 4 minutes. Add eggs one at a time, beating well after each addition. Beat mixture until very smooth, about 2 minutes. Reduce speed to low; beat in dry ingredients. Increase speed to medium; beat batter 5 minutes. Beat in toasted coconut. Scrape batter into prepared pan; top with coconut flakes.
Step 3
Bake bread until top springs back when gently pressed and a tester inserted all the way to the bottom comes out with just a few moist crumbs attached, 80–95 minutes. Transfer pan to a wire rack and let bread cool in pan 10 minutes. Turn out bread onto rack and let cool completely.
Do Ahead
Step 4
Bread can be baked 4 days ahead. Store tightly wrapped at room temperature
Xanthan gum can be found at natural foods stores, some supermarkets, and online.
Leave a Review
Reviews (2)
Back to TopThis is a nice breakfast bread--not too sweet and subtly coconut-y with an underlying hearty nuttiness from the sorghum flour. It's quite dense but pleasantly moist. Mine took more like 95 minutes to cook all the way to the bottom, so be patient on the timing. I did use the optional coconut extract and substituted butter for cooking spray for greasing the pan.
Anonymous
1/13/2019
I was wondering if I could use sorghum flour or almond meal for the coconut flour. I am allergic to it an don't like the taste. Thanks Laurie Phillips
Litmistic
Maryland
6/2/2017
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