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  • Elianni Gaio

Rice and Tapioca and Green Plantain Blended Bread - Paleo/Keto/Low-carb Diet - Gluten-Dairy Free

Rice and Tapioca Flour and Green Plantain Blended Bread

Make: 1 Loaf

Preparation Time: 10-15 minutes

Baking Time: 60-70 minutes

Total Time: 70-85 minutes


1 cup rice flour (grind the rice in a powerful blender or in a multiprocessor to make the flour)

½ cup tapioca flour

3 tablespoons pumpkin seed

½ of a large green plantain, peeled and sliced

2-3 tablespoons coconut fat, room temperature

4 pasture-raised eggs

1 cup coconut milk

½ teaspoon sea salt

2 tablespoons of coconut sugar

1 tablespoon baking powder


Step 1

Preheat oven to 350 degrees Fahrenheit

Step 2

Lightly grease a bread pan with coconut fat

Dust cake pan with rice flour, reserve

Step 3 (dry mixture)

In a small bowl combine rice and tapioca flour with the baking powder, stir with a spoon until well combined, reserve

Step 4

In a blender place coconut milk, coconut fat, coconut sugar, eggs, green plantain, pumpkin seed, and the sea salt, pulse until combined, 2-3 minutes

Add the dry mixture (Step 3), pulse until well combined, 1-2 minutes

Pour batter into the lightly greased bread pan (Step 2)

Bake for 60-70 minutes

Remove from oven

Let the bread totally cool before slicing

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