A classic Trinidadian recipe remade gluten free, this Coconut bake is made with simple ingredients for a delicious dish.
Learn more about this recipe: https://offthewheatenpathtt.com/2020/01/19/gluten-free-trinidad-coconut-bake-dairy-free —Off The Wheaten Path
4 six inch bakes
warm coconut milk
Gluten Free 1:1 baking flour
butter or dairy free substitute
salt and pepper to taste
In This Recipe
In a measuring cup or bowl, combine yeast, sugar and 1/4 cup warm water. Let sit until foamy and activated.
In a large bowl combine gluten free flour, salt, and baking powder. Mix together until well combined. Once yeast is ready, create a well in the center and add the yeast mixture, along with the egg, coconut milk and husk. Mix with silicone spatula until just combined and the dough is slightly sticky. Let set in a warm place for 30 minutes.
Preheat oven to 350°F. Line a baking tray with silicone or parchment. Divide the dough into two and place on either sides of the baking tray. Wet your hands and gently form a circle about 6-7 inches and 1 inch thick. Smooth the top, let sit for about 10 minutes then bake for 20 minutes until puffed up and golden. Note the top will look a little crackly.
Remove from oven, let cool slightly before serving warm.