For any of you who cook or bake gluten free, you know what a challenge it is to find recipes that remind you of all the stuff that isn’t gluten free! Often times, coconut flour is the main ingredient, and then you worry about the dough turning dry.
Our family has tried many, many recipes and discarded them just as many times.
But we finally found this one that doesn’t come out dry, doesn’t break when you try and fold it, and doesn’t taste excessively like “coconut”. We’d like to share it with you too.
This bread is made to be rolled flat and baked in skillet (see photos below). It can be wrapped like a tortilla or eaten with soup. The only thing is that the batter doesn’t hold well in the refrigerator, so you need to cook it all the same day. We haven’t tried freezing it, though, so you could try that.