I Made Bread!
I'm proud to announce that I made bread! It was a fun and rewarding experience, and I'm so excited to share the results with you.
I'm proud to announce that I made bread! It was a fun and rewarding experience, and I'm so excited to share the results with you.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 chapati (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- mix coconut flour, arrowroot flour, coconut milk and salt in a small bowl until well combined. Should be a pancake batter consistency
- heat coconut oil in a skillet over a low to medium heat
- spoon the batter into the pan and use the back of the spoon to spread it around the pan (see above)
- cook for about 3 minutes on the first side. It should get bubbly like a pancake and the edges should start to brown.
- watch it carefully. You want it to cook slowly, so you may need to turn the heat down.
- carefully flip and cook the other side for 2 minutes
- drain on paper towels and allow to cool completely before eating
A list of dry powders and liquids reveals nothing about how these starches behave under direct heat. Coconut flour absorbs moisture aggressively while arrowroot functions as a gelling agent, creating a batter that demands precise thermal control rather than standard baking techniques.
Evaluating doneness requires careful visual assessment instead of an internal temperature probe. Cook the batter on low to medium heat for approximately three minutes on the initial side. Surface bubbles will form while the perimeter edges develop a light brown coloration. Adjust the burner downward if the exterior darkens before the center sets. Flip the round gently and finish the second side for two minutes. Drain excess oil on absorbent paper towels, then let the flatbread cool completely to room temperature before consumption, as the starches continue to firm up during cooling.
Multiplying these proportions requires mixing individual batches in separate small bowls rather than scaling a single massive bowl. Larger quantities of coconut flour clump instantly when introduced to liquids, so keeping portions small maintains uniform hydration.
