Learn to make delicious Jamaican Coco Bread that’s gluten-free and dairy-free. Perfect for a tasty treat! Cook with Charla for easy recipes.
Deliciously Soft and Fluffy Gluten-Free Bread Recipe
If you’re looking to explore the delicious flavors of the Caribbean, the Jamaican Coco Bread recipe is a fantastic option. This soft and fluffy bread is not only delightful but also caters to those with dietary restrictions, being both gluten-free and dairy-free. The ingredients required for this recipe include gluten-free flour, instant yeast, vegan butter, raw cane sugar, pink salt, coconut milk, eggs, and soya protein isolate, making it a versatile choice for various culinary occasions.
Jamaican Coco Bread is perfect as a side dish to accompany your favorite Jamaican meals or simply enjoyed as a snack on its own. Its unique texture and taste make it an inviting addition to any meal. Whether you’re a seasoned cook or a beginner, this easy-to-follow recipe allows anyone to create a taste of Jamaica right in their kitchen, highlighting the essence of Caribbean cuisine.
✨ Savor the Flavors of the Caribbean: A Delightful Gluten-Free and Dairy-Free Twist on Classic Coco Bread!
Hi guys what’s up what’s up it’s your girl charotte from that girl Cooks healthy today I’m going to show you how to make this Jamaican cocoa bread that’s glutenfree and dairy free really simple to make and buttery let’s get to the recipe so these are the ingredients that you’re.
Going to need first of all before I let you know what the ingredients are it is really really really really important that you follow this recipe to the tea if you want the results that I have in the video then it’s super important that you follow this recipe you the ingredients that I have especially the flour now the flour that I use is.
Glutenfree it’s capoto so it’s Italian glutenfree flour and this glutenfree flour is really really good for when you’re making Savory Goods so if you’re making something like bread or pizza I find that this particular gluten-free flour is Above the Rest I’ve tried using my home blend I’ve tried using other brand bands and it just doesn’t work and.
This is the closest to a bread type texture that I’m really happy with which is why I wanted to share this recipe with you guys obviously glutenfree goods are not going to be the same as conventional Goods but we have to work with what we’ve got and the results for this is pretty good so please use that flower blend you’re also going to need.
Some soy or some people call it soy protein isolate and that is going to complement the flour in terms of helping with the texture some full fat coconut milk as well I have an egg as well I wanted to make this recipe vegan but I haven’t tested it vegan so I am using a an egg and it really does help with the structure especially with the type of.
Flour that I’m using you’re also going to need some dairyfree butter some dairyfree butter that is softened and also some dafy butter that is melted some instant yeast a small amount of Bane sugar and some pink salt so the first thing that we need to do is I have a baking tray here that I’ve lined and I’ve also greased it with.
Some olive oil so you want to do that and then just put it to the side so the next thing I’m going to do now with the coconut milk is I’m going to add add the egg and also just the melted Dairy fee butter and I’m just going to Wix that together and then I’m just going to put it to the.
side so now I’m going to add my dry ingredients so I’m going to add the yeast the Roan sugar pink salt and the protein powder so I’m going to add those ingredients and then I’m just going to take a spoon and just mix it together to make sure that all of those ingredients are completely combined.
once I’ve mixed the dry ingredients together the next thing I’m going to do is I’m just going to create a well so I’m just going to create a well in the center of the bowl and then I’m going to show you what you need to do next so the next thing I’m going to do now is.
I’m going to pour my wet ingredients into the center of the dry bowl and then I’m going to get my hands and I’m going to need to make a soft pliable dough you can use a spoon if you want to um at some point you’ll probably end up using your hands but I do recommend just using your hands just getting your hands dirty and just getting right in there to.
Create that dough so now that we formed our dough we’re not done yet so we need to add that soft butter to the dough and we need to F fold that in and that’s a really important part in terms of getting soft buttery bread it’s going to feel really.
Weird and you’re going to be very very tempted to add some flour which I recommend you don’t do because you’re not going to need any flour and you do need the dough to be quite soft believe it or not that it shouldn’t be sticky but it should definitely be to the point where you’re able to pick it up without it feeling extremely sticky and sticking.
All over your hands so just work through it it’s going to take a few minutes to incorporate that butter in to the dough and then I’m going to show you what you need to do next so as you can see I’m just touching the dough to make sure it’s not sticky and it isn’t sticky and it’s just the texture that I need so I’m just going to.
Move that bowl and just put it out of the way now so I have another Bowl now and that bowl has been lightly greased with some oil and what I’m going to do is I’m going to get that dough that I formed earlier and I’m just going to put it in this lightly greased bowl and I’m also going to get some saram or some people call it cing fil and just.
Completely cover it and you want it to prove until the dough will it will it won’t double in size but it would definitely be a lot bigger than what you started with and you’re going to need about up to 2 hours mine took just over 1 hour to prove and you really want to put it in a warm place and that’s going to help with the proving process it’s.
Going to Fast Track it so you just want to cover that bone and let it prove and then I’ll show you what it should look like so this is what the dough looks like as I said it took just over an hour and you can see that I wouldn’t say it’s doubled in size but it’s definitely increased in size by quite a bit so I’m going to remove that wrap and then I’m.
Just going to just use my finger just to press it to make sure that it’s nice and springy just how I like it and then I’m just going to remove it so the next thing we need to do is to put that dough on parchment paper you shouldn’t need any flour because your dough should not be extremely sticky if you’ve done it the way that I’ve instructed you to so.
I’m using a pizza of cutter you can use a knife if you want to to cut it now I’m not needing it just yet so it does have some air in it and I’m just going to show you guys how I’m going to cut it first of all I couldn’t decide whether I want need to do it in eight or whether I did it in six so I start off by cutting it in four and then I cut it I believe I.
End up cutting it in to six and then I think no maybe I should do eight so you don’t see it on camera but I do end up cutting it into six so what I did is I cut it into six equal parts and I also waited but I didn’t do that on camera so you can wait to make sure that you get six parts you might want four parts instead if you.
Want big cocoa bread but I think that six gives you six gives you the results that you will see at the end of the recipe and the in terms of the weight it was I believe it was about 128 or 130 G each so you want to take that into consideration so eight is going to make small cocoa bread six is going to make what’s in the video and.
Four is going to make bigger so just do what you feel is best so I have one of the pieces of dough and what I’m going to do is I’m just going to knead it and then I’m going to roll it into a balll because the D was not need before it’s very important that you need it first of all before forming it into a bow to release.
Some of that air you shouldn’t need any flour as you can see there I’m not it’s not sticking to my hands and it’s perfectly manageable and once you form that dough board you’re going to do it with the rest and I’m then going to show you what all of them should look like so this is what our six dough balls.
Look like they’re nice and springy they’re not hard they’re not flowery they’re quite smooth and that’s what they should be like okay so what we’re going to do now is we just going to roll out that dough ball that we have there so again you can see that I don’t have any flour I haven’t used any flour and you shouldn’t need any flour if you.
Followed my instructions because the dough should be it shouldn’t be be sticky but it is on the softer side so when I roll it out I typically roll it out like an oval shape that’s the shape that I go for and in terms of the diameter I believe it’s about 7 in or so for the diameter so you want to go for something like that type of shape and.
Once you roll out the dough we’re going to get some melted butter and a pastry brush and we’re going to just app apply some of that to the top of the oval shape that we’ve created and then we’re going to fold it into a half moon and then we going to apply some more melted butter when you’re folding it into the half moon you want to be careful as well.
Because like I said it is soft dough but it’s definitely manageable dough as well so I’m going to show you just one on camera and then I’ll show you what the rest of them look like I baked mine in batches by the way because my baking tray was quite small but you can end up rolling them all out if you have a sizable baking tray.
n so as you can see I have three cocoa bread on a baking tray and I’m going to bake it for about 12 to 14 minutes so.
This is what the coca bread looks like straight out of the oven the only thing you need to do now is to glaze it one final time with some melted dairyfree butter but that is how the co bread looks and that is gluten bread Coco bread for you so guys that’s how you make glutenfree cocoa bread thank you so much for watching this video and please.
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