Gluten-Free

Gluten Free Trinidad Coconut Bake

February  5, 2020
Photo by Off The Wheaten Path
Author Notes

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

  • Prep time 40 minutes
  • Cook time 20 minutes
  • Makes 4 six inch bakes
Ingredients
  • 1/2 tablespoon yeast
  • 2 teaspoons brown sugar
  • 3/4 cup warm coconut milk
  • 2 cups Gluten Free 1:1 baking flour
  • 1 egg (large)
  • 3 tablespoons butter or dairy free substitute
  • 1/2 teaspoon salt and pepper to taste
  • 1 tablespoon baking powder
  • 1/4 cup coconut husk
  • 1/4 teaspoon xanthan gum
In This Recipe
Directions
  1. In a measuring cup or bowl, combine yeast, sugar and 1/4 cup warm water. Let sit until foamy and activated.
  2. 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.
  3. 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.
  4. Remove from oven, let cool slightly before serving warm.

See Reviews

See what other Food52ers are saying.

Review