Ingredients
- 2 1/2 teaspoons instant dry yeast
- 2 Tablespoons honey
- 1 1/4 cups non-fat milk (or full-fat, low-fat, rice, almond, soy, or coconut*), heated to 110°F
- 1 1/4 cups white rice flour
- 1 cup potato starch (in the U.S. not potato flour), plus more for dusting
- 1/2 cup sorghum flour
- 1/2 cup cornstarch (or tapioca flour/starch for corn-free)
- 1/4 cups brown rice flour (or brown rice flour)
- 1 3/4 teaspoon xanthan gum (or guar gum for corn-free)
- 1 teaspoon fine sea salt
- 1 large egg, at room temperature
- 1 large egg white, at room temperature
- 1/2 cup (1 stick) unsalted butter (or Earth Balance spread), melted and slightly cooled
- 5 Tablespoons unsalted butter (or Earth Balance spread), melted and slightly cooled for basting
Preparation
Step 1
Stir the honey into the warm water and stir until the honey dissolves. Add the yeast and stir again. Set it aside long enough for a about 1-inch foam forms on top, about 5 minutes.
Add all of the dry ingredients in a separate bowl and whisk together well; and set it aside.
In the bowl of your mixer, beat the egg whites for 15 - 20 seconds on high speed.
Add the egg yolk, melted butter, and yeast mixture; and beat for a few seconds on medium speed.
Add all of the flour mixture at one time and beat on high for 4 minutes.
Oil a large bowl, scoop out the dough into the bowl, cover the bowl, and allow the dough to rise until double in size, about 30 minutes.
Oil two baking sheets and set them aside. Arrange the shelves in your oven so that one is about 6-inches from the top and one on the bottom. Preheat the oven to 425°F.
Scoop 1/4 cup of dough onto a heavily potato starched rolling surface, place a bit of starch on top of the dough, and pat it out into a 6-inch circle. Butter one half of the circle and using a spatula fold the circle in half.
Using the spatula, transfer it to the prepared baking pan. Repeat with the remaining dough.
Once you have them all prepared, baste the tops with melted butter. Bake the first pan you filled for 5 minutes on the bottom shelf, turn the pan around for even browning, and bake them 10 minutes on the top shelf.
Immediately transfer the coco bread to a wire rack to cool completely.
Open up each pocket to prevent them from sticking together.
Fill with your favorite savory filling, preferably with a sauce or mayonnaise, something moist. I used my Tomato-Free Gluten-Free Beef Stew Chili
Freeze any coco bread that you will not consume immediately. To reheat, rewarm in the microwave. If you are against the use of microwaves, microwave a damp paper towel and lay it over the frozen bread until it is defrosted.
Tips
*Because of the high fat content in coconut milk, I would water it down or water down enough to look like non-fat milk, especially if using dairy butter.