Ingredients
1 eggs add milk until 95ml liquid
113g mashed pumpkin
144g bread flour
48g wholemeal flour
48g coconut flour
1 tablespoons vegetable oil
1 tablespoons sugar
1/2 teaspoons salt
1 1/2 teaspoons active dry yeast
500g loaf
Use preset 3 wholemeal, light crust. Be sure to add the ingredients in according to the listed sequence.
Be careful to separate yeast from all liquid and sugar in the beginning.
Tips for using coconut flour
If you are adding coconut flour to a gluten-free flour blend or substituting it for flour in a regular recipe, substitute coconut flour for up to 20% of that blend. The liquid and/or fat combination needs to be increased by about 20% (fat preserves the long term moisture of the final baked product).
Coconut flour typically call for a lot of eggs. Every 1/4 cup (30.8g) coconut flour typically requires one egg for both moisture and structure.
When storing coconut flour, it’s best to keep it airtight and refrigerated since coconut flour absorbs moisture.
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