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1/4 Cup warm water (110 degrees)

1 Tablespoons coconut sugar

1 1/2 Teaspoons dry active yeast



4 Cups All Purpose Gluten Free Flour Mix

1 1/2 teaspoons baking powder

1 Teaspoon baking soda

1/2 Teaspoon salt



Solid part only of full fat coconut milk from can 

Additional non-dairy milk from carton to equal 1 3/4 cups total

2 teaspoons apple cider vinegar



2 Tablespoons olive oil

1 Clove of garlic – crushed

1/2 Teaspoon onion powder

1/2 Teaspoon salt

Pepper to taste


About 1/4 Cup tapioca starch for dusting & rolling out bread



Stir together warm water & coconut sugar in the bowl of your stand mixer. Add the yeast and allow to proof for about 10 minutes while you prepare the other ingredients.

Heat the milks just until warm, then add apple cider vinegar and stir.

After yeast has proofed, add your dry ingredients along with the milk mixture to the yeast mixture. Using the paddle attachment, mix the dough on a medium-high speed for approximately 2 minutes.


Using a spatula, scrape down the sides and bottom of bowl and form dough into a ball. 

Set dough aside to proof, covered with a kitchen towel, for approximately 1 hour or until the dough doubles in size.

Preheat a cast iron pan on a medium heat until it’s evenly hot and reduce heat as necessary to maintain the temperature. You may need a little bit of oil on the cast iron pan if it’s not well seasoned or dry.

Line your cutting board with parchment paper and dust generously with tapioca starch to prevent sticking. Make sure your rolling pin is ready to go.

Divide the dough into 8 pieces

Roll each piece into a ball and flatten with your hands into a thick disk before rolling out. With the residual oil left in the bowl, the dough shouldn’t stick to your hands, but dust your hands if necessary. Roll out the dough ball into a circle that is approx. 1/4″ thick. Don’t roll it too thin.

Place the flattened dough onto your prepared hot pan and allow to cook covered for 1 minute. Flip over and cook uncovered for another 1-2 minutes, until toasted spots appear on the underside.


The bread may bubble and puff up as it cooks – that’s perfect!

Remove bread from pan and place onto a plate and cover with a kitchen towel – this step is essential to keeping the bread soft before serving.

Repeat the process until all pieces are cooked. 



In a small fry pan, add olive oil, crushed garlic & seasonings and sauté until garlic is soft. Or, just use olive oil.

Using a basting brush, baste the finished bread (top & bottom) generously with the seasoned oil and cover with towel until serving. This step not only adds amazing flavor, but helps the bread to stay soft – even after refrigerating or freezing and re-heating later.

Store any unused bread in the fridge for 2-3 days – or freeze for up to one month. To reheat, I warmed mine in the cast iron skillet on the stove, flipping halfway through.

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