Recently champagne mangos have continually been on sale. I cannot get enough of them! And if you remember, a few weeks ago I made a loaf of bread and a dozen muffins. The coconut mango muffins were a hit, perfect in texture. But as for the bread I wasn’t pleased. Mango adds a lot of moisture and my ration of wet to dry goods was out of proportion. Sometimes I have a hard time finding the balance when I bake gluten-free. With this in the back of my mind I decided to tweak the recipe and try again. Definite success this go around.
When baking gluten free I have discovered it’s smarter to bake in a smaller loaf pan (7×3) or in this instance using a larger pan for a thinner loaf. Eggs are what bind the ingredients together and large loaves can end up crumbling. No fun!
Almond flour made up the base of the dry goods. I added in a tablespoon of coconut flour for its absorbency powers. My choice was to add in coconut flakes and a few mini chocolate chips. These are optional ingredients but I can’t imagine why you would skip them :). You can always use a few nuts too.