Blog#42’s Coconut Flour Baguette Bread Recipe
Macros below the fold
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2/3 cup coconut flour (85 g)
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Coconut Flour Organic Bob’s Red Mill |
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2/3 cup almond flour (85 g)
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Almond Meal/Flour Bob’s Red Mill |
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1/2 cup Teff Flour
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Bob’s Red Mill Teff Flour Gluten Free, Whole Grain |
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1/2 cup psyllium husks
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Anthony’s Organic Psyllium |
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2 tsp. Xanthan Gum
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Bob’s Red Mill Xanthan Gum |
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3 tbsp. coconut cream
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Thai Coconut Cream |
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1 tsp. salt
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2 tsp. baking soda
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Bob’s Red Mill Baking Soda |
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1 Packet Active Dry yeast
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Fleischmann’s Active Dry yeast |
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2 tbsp. Olive Oil
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1 cup coconut milk
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So Delicious Unsweetened Coconut Milk |
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6 eggs
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5 tbsp. apple cider vinegar
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Mix dry ingredients thoroughly, eliminating clumps of coconut flour. Make a well at the center. Crack all 6 eggs into the well right before combining liquids. Coconut flour is extremely absorbent. You should incorporate the wet ingredients one half first, then a quarter or less at a time.
Activate yeast in a tall glass. I use 1/2 teaspoon of sugar. You may want to use a full teaspoon.
In a separate bowl, mix wet ingredients. You should microwave for 30 seconds to a minute to bring the liquid to room temperature or slightly warmer.
Pour liquids into the well after breaking up the egg yolks. Combine wet with dry ingredients, incorporating thoroughly so there are no dry clumps.
Once the batter takes on the consistency of a ball of dough, divide into equal parts. My bread form has five slots. You can make a demi-baguette using five pieces of dough, or do as I do, and divide into 10 mini-baguette sized pieces.
Coconut flour is very sticky. It doesn’t handle like traditional dough. It is best to keep your hands wet as you work it into a bun. The technique I use is to start with a ball and alternate between stretching and rolling it, applying pressure with my fingers in a stretching motion, then slightly rolling between my palms to maintain shape and thickness, wetting my hand as many times as needed until done with each piece.
Place each piece into your bun mold as you finish fashioning it. I use a silicone bun mold and I’ve found that I don’t need to grease it.
Preheat oven to 360 degrees and bake at that temperature for 10 minutes. Turn oven down to 320 degrees and bake for an additional 40 minutes.
I store these baguettes in the refrigerator. They do equally well in the freezer, though I recommend pre-slicing them before freezing. Warm in toaster before serving.
- These mini-baguettes are gluten, dairy, soy, and corn-free.
- These mini-baguettes are suitable ona low-carb diet
- You may substitute the coconut cream with heavy dairy cream
- You may substitute the Teff flour with 1/4 cup Sweet Potato flour, to retain a similar texture
- Omitting the Teff flour reduces each mini-baguette to 5g carbs net.
Nutrition Macros
Each baguette, divided into 10 equal portions, should work out as follows:
