A look at how we our Gluten Free Coconut Bake
Firstly we made fresh coconut milk using a dried coconut so that we could also get some of the husk. This is optional but the flavor it gives the bake is much better than regal store bought coconut milk.
Next we active our yeast by letting it sit in some sugar and warm water. The addition of yeast is not traditional to coconut bake but necessary for the gluten free version as our flours are heavier than regular wheat flour.
We simply combined everything in a bowl and mixed it by hand. Sometimes you would hear of people using stand mixers to make gluten free bread, but this technique worked and that way no special tools are required.
We used eggs to help bind the dough, and give some added structure. I haven’t tried it with an egg substitute, but if you do let us know!
The flour we used for this recipe was Bob’s Red Mill 1:1 Baking Flour. This is what we had on hand and it worked well.
Finally, Gluten Free baking is a tricky thing one minute all goes well the other it’s a whole other thing. If at first you don’t succeed, try again and don’t give up!
Comments (3)
Around the World: Trinidadian Cuisine
May 11, 2020 at 7:11 pm
[…] Coconut Bake (GF + DF) […]
Darrin des Vignes
May 31, 2020 at 1:58 pm
Hiya, what about the xantham gum? I see it’s in the list if ingredients but not in the instructions. I’ve done everything and realise in have this ingredient left. Feels like that weird extra bit in an IKEA box! Thanks.
OffTheWheatenPathTT
May 31, 2020 at 2:01 pm
Hi hi,
Sorry about that! Thanks for pointing it out. It’s usually added to the dry ingredients. Definitely gonna make the change now. 🙂