White coconut bread

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.