White coconut bread
Ingredient | Qty, g | |
---|---|---|
Coconut flakes or flour | ||
Rice protein isolate | ||
Baking powder without starch | ||
Xanthan gum | ||
Cooking salt | ||
Egg ? 1 pc ≈ 50 g 200 g ≈ 4 sheet | ||
Butter | ||
Cumin | to taste | |
Garlic ? 1 pc ≈ 5 g | to taste | |
Product release: | 256 g | |
Restore to default | ||
Add a dish to the menu |
5 min | ||
5 min | ||
5 min | ||
35 min | ||
30 min | ||
2 h | ||
50 min - 3 h 20 min |
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Proteins | 12.7 g |
Fats | 19.6 g |
Net carbohydrates ?The amount of carbohydrates absorbed in 100 grams. When counting carbohydrates eaten, only pure carbohydrates are taken into account. | 1.9 g |
Calories | 242 kcal |
Indexes | |
Glycemic load ?The lower, the better. | 0.3 |
Insulin index (II) ?The degree of insulin increase in response to a product compared to glucose, taking into account both carbohydrates and proteins with fats. The lower, the better. | 30.6 |
Disease Inflammatory Index (DII) ?Reflects how the product affects the level of inflammation in the body. Products with a positive index can enhance inflammatory processes, while those with a negative index can reduce them, helping to improve immunity and reduce the risk of chronic diseases. | 0.01 |
Antioxidant (ORAC) ?The higher the value, the stronger the antioxidant properties. Listed per 100 grams. It is recommended to consume foods with a total minimum of 5000 ORAC per day. | 237 |
Weight loss | Detention | Set |
---|---|---|
25% | 18% | 15% |
972 kcal | 1350 kcal | 1620 kcal |
Ideal: 5% Carbohydrates 20% Proteins 75% Fats | |
Recommendations (2) | |
|
Nutrient | % of RDA |
---|---|
iWhich products: ◦ Egg: 99% B7 | 535313245? |
iWhich products: ◦ Egg: 99% B4 (Choline) | 36467944? |
iWhich products: ◦ Egg B2 | 29346227? |
iWhich products: ◦ Egg B12 | 29292527? |
iWhich products: ◦ Egg: 97% ◦ Coconut flakes or flour: 3% B5 | 24244020? |
iWhich products: ◦ Egg: 54% ◦ Butter: 46% A | 13172915? |
iWhich products: ◦ Egg B6 | 1111237? |
iWhich products: ◦ Egg: 80% ◦ Butter: 18% ◦ Coconut flakes or flour: 2% E | 77157? |
iWhich products: ◦ Egg: 88% ◦ Coconut flakes or flour: 13% B1 | 67135? |
iWhich products: ◦ Egg: 95% ◦ Coconut flakes or flour: 3% B9 | 55103? |
iWhich products: ◦ Egg B8 (Inositol) | 5595? |
Nutrient | % of RDA |
---|---|
iWhich products: ◦ Egg: 99% Selenium | 4444814124 |
iWhich products: ◦ Egg: 82% ◦ Rice protein isolate: 11% ◦ Coconut flakes or flour: 5% Phosphorus | 27273827? |
iWhich products: ◦ Egg: 69% ◦ Rice protein isolate: 20% ◦ Coconut flakes or flour: 11% Iron | 2511207? |
iWhich products: ◦ Cooking salt: 68% ◦ Egg: 25% ◦ Rice protein isolate: 6% Sodium | 19193719? |
iWhich products: ◦ Egg: 98% ◦ Cooking salt: 2% Iodine | 131322910 |
iWhich products: ◦ Egg: 82% ◦ Rice protein isolate: 9% ◦ Coconut flakes or flour: 8% Zinc | 111524112 |
iWhich products: ◦ Coconut flakes or flour: 68% ◦ Rice protein isolate: 21% ◦ Egg: 11% Manganese | 8111310? |
iWhich products: ◦ Egg: 74% ◦ Coconut flakes or flour: 26% Copper | 55104? |
iWhich products: ◦ Egg: 83% ◦ Rice protein isolate: 10% ◦ Butter: 4% ◦ Coconut flakes or flour: 2% Calcium | 5555? |
Nutrient | % of RDA |
---|---|
iWhich products: ◦ Egg: 99% Oleic acid | 718912881? |
iWhich products: ◦ Butter: 47% ◦ Egg: 28% ◦ Coconut flakes or flour: 25% Palmitic acid (Saturated) | 42426542? |
iWhich products: ◦ Egg: 91% ◦ Butter: 9% Arachidonic acid (AA, Omega-6) | 3410320669? |
iWhich products: ◦ Butter Stearic acid (Saturated) | 16202720? |
First, combine and thoroughly mix all the dry ingredients: coconut flour (23 g), rice protein isolate (7 g), baking powder (3 g), xanthan gum (1 g), and salt (2 g). You can also add a dry mixture of Italian herbs, cumin, and garlic.
Next, in a separate bowl, combine and mix all the liquid ingredients: eggs (200 g) and butter (20 g).
After that, combine both mixtures and mix well until you achieve a homogeneous consistency.
Fill the prepared mold with the dough and smooth it out with a wet spoon for convenience.
Bake the bread in a preheated oven until done for 30-35 minutes.
Baking temperature 180°C, heating mode “top+bottom” without convection.
After baking, let the bread cool completely on a rack, then place it in the refrigerator for 2 hours for better texture.
The cooling and resting process of the bread is necessary for the even distribution of remaining free moisture.
Moisture migrates during cooling, and the texture stabilizes.
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- Recipe ▶️
- Ingredients ▶️
- Macronutrients in the Dish ▶️