Keto Coconut Flour Sub Sandwich Bread

Janet Tabor

3 years ago

Easy Keto Coconut Flour Sub Sandwich Bread (Yeast And Gluten Free)

This recipe is designed to teach everyone how to make easy keto coconut flour sub sandwich bread that is yeast and gluten free

Course Main Course

Prep Time 5

Cook Time 20

Servings six inch subs

Calories 251kcal

Preheat oven to 400 degrees. Lightly spray 2 six inch sub bread molds. Place molds onto a medium baking sheet. Set aside
Sift or whisk all dry ingredients in a medium mixing bowl until fully combined and no lumps are in the ingredients
Add the eggs. Whisk until combined and the dry ingredients are moist. Once combined whisk vigorously about 30 seconds to fully combine and create air in the dough for more fluffy bread
Add the melted butter. Whisk together until fully combined. Once combined whisk vigorously another 30 seconds to create more air in the dough and to fully combine.
Gradually fold in the cheese until it is fully and evenly distributed
Divide the dough evenly between the 2 prepared sub molds. Use the back of a spoon or a knife and spread the dough evenly throughout the sub molds.
Place filled molds back onto baking sheet and place in preheated oven. Bake at 400 degrees for 20 minutes or until lightly golden on top
Remove from the oven. Allow to cool 10-15 minutes or until the bread is firm enough to easily release from the molds. Allow to cool completely before slicing

This recipe is designed to teach everyone how to make quick keto sub sandwich buns using coconut flour

Course Appetizer, Main Course, Side Dish

Prep Time 5

Cook Time 20

Servings six inch sub buns

Calories 178kcal

Preheat oven to 400 degrees, Lightly grease 3 six inch sub bun molds. Place molds on a baking sheet
In large mixing bowl sift together the dry ingredients until no lumps are in the dry ingredients
Add the eggs. Stir until the dry ingredients are fully moistened. Add the oil. Stir until fully combined and smooth dough has formed. Massage in hands to make sure of the texture. The dough should be moist but not sticky
Divide dough evenly between the two molds. Use a knife or fingers and press the dough in the molds into "sub" shapes.
Place in the preheated oven. Bake at 400 degrees for 20 minutes or until lightly golden and tester comes out clean
Allow to cool in molds for 15 minutes or until firm enough to remove from the molds. Remove from molds transfer to a wire rack and cool completely before slicing
Slice in half vertically to create a top and bottom.

This recipe is designed to teach everyone how to make quick keto coconut flour sub sandwich rolls

Course Appetizer, Main Course

Prep Time 5

Cook Time 20

Servings six inch sub rolls

Calories 154kcal

1 cup coconut flour
1 TBS baking powder
1/2 tsp salt
1 tsp xanthan gum
4 large eggs, room temperature
3/4 cup oil of choice I use olive oil
56 grams shredded cheese of choice (1/2 cup) I use mozzarella
2 TBS warm water more or less depending on the density of your coconut flour Do not use more than 1/4 cup

Preheat oven to 400 degrees. Lightly spray 4 sub sandwich molds. If don't have molds check out my article on how to make foil molds
Sift all the dry ingredients in a large mixing bowl until there are no lumps in the dry ingredients
Add the eggs and stir until all the dry ingredients are moist. Add the oil and warm water. Stir for at least 20 seconds to make sure the xanthan gum is fully combined and a soft dough has formed. Gradually fold in the cheese until it is evenly distributed throughout the dough
Divide the dough evenly among the prepared sub molds.(about 7 TBS + 1 tsp of dough in each mold) Press the dough evenly throughout each mold
Place the molds on a baking sheet and put into the preheated oven. Bake at 400 degrees for 2 minutes or until golden
Remove from the oven.. Allow to cool in the molds about 15 minutes or until they are firm enough to remove from the molds. Transfer to a wire rack and allow to cool completely before slicing
Once cool use a bread knife and slice lengthwise to create a top and bottom. Store leftovers in an airtight container at room temperature up to 4 days or freeze up to 1 month