Sourdough coconut bread recipe
Hi there, my name is Catherine and i'm from Canada, originally from Quebec but now live in Alberta since a while. I love baking and eating ;). Many years ago i had health problems and i became lactose and gluten intolerant. Since then i've been on a quest to find a bread that would make me happy. Not an easy quest you would say. I try every kind of gluten free bread and was never satisfy with it. Nothing compare to fresh loaf of bread made with normal flour. One day i went to a little bakery in BC and there it was a bread made of coconut flour. No yeast, no sugar, no oil, nothing added. Just sourdough, coconut flour, whole coconut (mostly shredded coconut i imagine), water and salt. I try many time to make this kind of bread but with no success. I research on the web many hours and ask many bakers. This woman figure out how to work with coconut flour. I'm looking for someone to help me in my quest. I really want to make this bread. Anyone that would like to help me in my quest ;) I would be so grateful.
Any input would be appreciate
Do you have a basic recipe from the bakery that we can try to start with? And was it a sweet bread, or not?
No recipe. Just the ingredients. I've try to ask but they won't help ;(. I knew its a sourdough bread and the only four ingredients are sourdough, coconut flour, whole coconut the seem to be shredded coconut, water, salt nothing else so i have no idea how it bind because in all recipe there is usually eggs but not in this one.
I think you'll just have to experiment. Why don't you try a basic 1:2:3 recipe? First make a sourdough starter with something like this recipe: https://cocotreasure.com/recipes/coconut-flour-sourdough-starter-eat-yummy-again/ I just found it online. I know it adds yeast, so it's not true sourdough but maybe a good place to start. Do that, follow the basic 123 method and see how it goes. Take notes along the way about what you're doing, times, etc and see what you get. Post your results here and people can comment and give you advice. Realistically it's probably going to take you a few tries before you figure out all the variables that work for you to get the bread you want.. Good luck! Let us know..
I bought a bag of organic coconut flour yesterday so that I can experiment with the ingredients even though they seem nonsensical. Then I came across the above discussion. Without a binder in the formula, this experimentation could be a futile pursuit after all.
I know this seem like an impossible task. But I’m sure there is an answer. I think that there is something in the ingredient list that is the keys. So they say whole coconut. You can see they put shredded coconut but I think there is more to it. I think it’s either coconut milk or oil, or cream. When the bread is frozen you can see the texture seem more fatty. I’m really not a specialist at that. Just have a big goal to figure this out. Also I was thinking about offering 500$ to anyone that can help me figure this out some how.
I haven't seen its fatty characteristic being mentioned at all while the most emphasis is on its high-fiber feature. Therefore, it may appear oily even without additional oil or coconut cream as ingredients; and I don't believe the extra fat would bind the coconut flour into the bread you bought. But at least we both think there's a hidden ingredient.
this myself yet but thought I try with some coconut flour that was given to me.
Good luck and let us know ...Kat
I have had this bread as well and it is delicious. I’m celiac and it’s the best gluten free bread I have tasted, however the bakery is not gluten free and the coconut bread often has cross contamination. I am desperate to figure out how to make this. I am 24 hours into making a sourdough starter with just coconut flour and water, but I’m having my doubts it will work out. I’ve heard that the bakery let’s their starter ferment for 12-14 days. If you have figured out how to make this bread please share your recipe.
I tried many time but kind of gave up. I also had a friend tried and it didn’t work. Any success on your part. We need to figure this out. I love that bread too and would do anything to have the recipe ;)
Catherine, you need to have something to make it stretchy that also binds to the flour, as the gluten does in leaven bread. I don't see anything like that on your list of ingredients. Are you sure that list of ingredients is complete? or where did you get it from?
Try a small amount of Konjac flour as an additive. It is a starch made from an Asian root vegetable. It's all natural and is one of the highest (or _the_ highest) strength commercial thickeners.
Some Asian bakers add it to gluten-free bread to get both elasticity (like gluten) and also emulsification (like egg). It is also an indigestible dietary fiber.
A little goes a long way. You can add a small teaspoon to a tall glass of water and have the entire thing quickly turn into a stretchy gel. People also use it to make noodles, sometimes called Konjac noodles or Shirataki.
There's also some technique to learn before using it, since it will immediately gel when mixed with hot water.
This link should get you started: https://oureverydaylife.com/can-use-konjac-flour-baking-41680.html
When sold as a cooking additive, it is also sometimes called Glucomannan, (this is name of the actual starch molecule). You can find amounts as small as 100g at online retailers.
Has anyone discovered any new information on this bread? I have puzzled over this for years. It just doesn't seem possible to make that bread texture with just coconut :(
Would love to know if anyone has an answer to this or found success in their experiments. I love the Cocolithic bread from Just Pies and would be happy to buy it if I could! Unfortunately it sells out within the hour of hitting the store shelves and there is a 6 month wait list to be shipped bread at the moment, so I would so appreciate knowing how to make something similar for my low carb hubby and gluten free self.
What happens when the coconut flour is combined with water and cooked? Is a viscous batter forming? Can it be made to trap bubbles yet thin enough to be put into a vacuum bottle and gassed as with whipped cream? Sprayed out into a form and baked?
Could be using green coconuts. They are less fatty and contain almost tasteless jelly and water. This might be what is fermented as opposed to more mature coconuts.
Hi, I am intrigued by the cocolithic bread also -- I've just started to experiment with coconut flour. So far, I have the beginnings of a coconut-sourdough starter that seems to be moving along just fine. Not sure about the next step though! (I have made the "no-knead" bread -- this almost seems similar?) Thanks for any ideas!
I jiggered up an experimental recipe based on the sour-dough no-knead recipe, adjusted for the thirstiness of coconut flour. I also added coconut oil. So far, the dough feels firmer, not dry, but it is cracking a bit, so I infer the yeast is alive and active. The starter just rose to a quite high, dry, cracking crown of bubbles, so, this definitely seems more promising.