Gluten-Free Mango Coconut Bread

Ingredients

• 2 cups certified gluten-free all-purpose flour blend (containing rice flour, tapioca starch, and potato starch) 2 cups certified gluten-free all-purpose flour blend (containing rice flour, tapioca starch, and potato starch)
• 1 tsp xanthan gum (omit if your GF flour blend already contains it) 1 tsp xanthan gum (omit if your GF flour blend already contains it)
• 1 tsp certified gluten-free baking powder 1 tsp certified gluten-free baking powder
• 0.5 tsp salt 0.5 tsp salt
• 1 cup full-fat coconut milk, warmed 1 cup full-fat coconut milk, warmed
• 2 large eggs, at room temperature 2 large eggs, at room temperature
• 3 tbsp melted coconut oil or unsalted butter 3 tbsp melted coconut oil or unsalted butter
• 1 cup ripe mango, diced into small pieces 1 cup ripe mango, diced into small pieces
• 0.5 cup unsweetened shredded coconut 0.5 cup unsweetened shredded coconut

Instructions

1. 1

   In a large mixing bowl, whisk together the certified gluten-free all-purpose flour blend, xanthan gum (if using), certified gluten-free baking powder, and salt for about 30 seconds until thoroughly combined. This ensures an even distribution of leavening and structure.

2. 2

   In a separate medium bowl, whisk together the warmed coconut milk, room temperature eggs, and melted coconut oil or butter until smooth and well emulsified. The mixture should be homogenous and slightly frothy.

3. 3

   Pour the wet ingredients into the bowl with the dry ingredients. Using a spatula or wooden spoon, mix until just combined, being careful not to overmix. The gluten-free batter will be thicker and stickier than conventional dough, which is normal.

4. 4

   Gently fold in the diced mango pieces and unsweetened shredded coconut until evenly distributed throughout the batter. The batter should have a thick, spoonable consistency, with the fruit and coconut suspended within.

5. 5

   Spoon the batter into a greased and floured (with GF flour) loaf pan or line it with parchment paper. You can shape the top slightly with a wet spatula. Let the batter rest for about 10 minutes at room temperature to allow the flours to hydrate.

6. 6

   Bake in a preheated oven at 375°F (190°C) for approximately 30-35 minutes, or until a wooden skewer inserted into the center comes out clean and the top is golden brown and firm to the touch. Allow the bread to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely before slicing.

Nutrition (per serving)

Tips & Notes

• If your GF flour blend already lists xanthan gum in its ingredients, skip any additional xanthan gum or the texture will become gummy.
• Tapioca starch creates a slightly chewy, stretchy texture in GF baked goods — a welcome trait for pizza crust and flatbreads.
• Check that your baking powder is labeled gluten-free — some brands use grain-based fillers — look for certified gluten-free on the label.