Wednesday, April 28, 2010

Gluten Free Coconut Chocolate Bread

Gluten Free coconut chocolate bread is one of the best uses of chocolate and flour next to a good decadent brownie. Chocolate bread satisfies longer than the brownie; therefore, I prefer it to brownies. This chocolate loaf is closer to a cake than a regular bread loaf. It can be served with a scoop of vanilla ice cream, plain or with whipped cream. Since Pamela’s Bread Mix and Flour Blend is formulated for bread, it has more of a sweet bread texture. If you were to make this with wheat flour, I would recommend using pastry flour (light whole wheat). Pre-mixed flour contains a binder like guar or xanthan gum, so neither need be added for gluten free flour blends.
The past few chilly and wet days got me thinking of baking again. So I will be delivering and sharing a few goodies with my sisters over the next few days.

Chocolate Coconut Bread - Gluten Free
Wet Ingredients
3/4 cup Nutiva Organic Extra VirginCoconut Oil
2 Large Eggs
1 1/2 cups Evaporated Cane Juice (granulated sugar)
1 can Thai Kitchen Lite Coconut Milk (13.6 Oz)
1/4 cup water
Dry ingredients
2/3 cup Cocoa
2 1/2 Cups Pamela's Bread Mix and Flour Blend
1/4 tsp Baking Powder (non aluminum)
1 1/4 tsp Baking Soda
1 tsp Authentic Foods vanilla powder
1/2 tsp Coconut Extract, optional
1/4 cup Lets-Do-Organic Unsweetened Coconut Flakes for topping

Combine cocoa, Pamela's Bread Mix and Flour Blend, baking powder, baking soda and vanilla powder in a lidded container. Shake to blend the mix completely. Set aside.
Mix coconut oil, eggs,coconut extract, sugar in a large mixing bowl, until fluffy

Stir in coconut milk and water until blended
Fold in the dry ingredient mix until completely mixed.
Spray desired pans with oil like Pam and spread into two large loaf pans or 3 small and one medium.
Sprinkle coconut evenly over the top of loaves. Push coconut into the dough slightly with a fork.

Bake approximately 30 minutes for medium and small pans, a little longer for the large pans.
Check for doneness after 30 minutes with toothpick inserted in center.

Servings: 24
Yield: 3 small + 1 medium loaves (I made 3 small and 1 medium loaves)

Nutrition Facts
Serving size: 1/24 of a recipe
Nutrition information calculated from recipe ingredients.
Amount per Serving
Calories 185.49
Total Fat 9.49g
Saturated Fat 7.57g
Cholesterol 17.63mg
Sodium 193.76mg
Potassium 42.29mg
Total Carbohydrates 25.94g
Fiber 2.15g
Sugar 16.37g
Protein 1.46g

1 comment:

  1. Your bread looks delicious! I love chocolate and coconut.