Amazing Gluten Free Jamaican Coco Bread Recipe

I was looking to make something different in the gluten free bread category. So, I did a Google search for Jamaican bread and the rest is history. Coco bread got its name because it is usually made with coconut milk, however, there are several version online that call for regular milk, and even coconut. The texture of these lovely pockets are truly amazing for being gluten free. I will be making these often. This recipe was converted to gluten free from this gluten Jamaican Coco Bread Recipe.

If I were asked to describe this bread I would say, “It’s like a pita pocket, but not. It’s like a bread, but not. It’s like a buttered biscuit, but not. It’s like a pizza crust, but not. You’ve got to try this!”

Gluten Free Jamaican Coco Bread Recipe


Yield: Makes 12 six-inch coco bread pockets.

Gluten Free Jamaican Coco Bread Recipe

Gluten free Jamaican coco bread to use as pockets for savory fillings. They have an amazing texture, like nothing you've ever had, gluten-free.


  • 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 more white 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, separated
  • 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


  1. Stir the honey into the warm milk 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.
  2. Add all of the dry ingredients in a separate bowl and whisk together well; and set it aside.
  3. In the bowl of your mixer, beat the two egg whites for 15 - 20 seconds on high speed.
  4. Add the egg yolk, melted butter, and yeast mixture; and beat for a few seconds on medium speed.
  5. Add all of the flour mixture at one time and beat on high for 4 minutes.
  6. 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.
  7. 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.
  8. 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.
  9. Using the spatula, transfer it to the prepared baking pan. Repeat with the remaining dough.
  10. 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.
  11. Immediately transfer the coco bread to a wire rack to cool completely.
  12. Open up each pocket to allow the steam to escape and prevent them from sticking together.
  13. Fill with your favorite savory filling, preferably with a sauce or mayonnaise, something moist. I used my Tomato-Free Gluten-Free Beef Stew Chili
  14. 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.


*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.

10 Replies to “Amazing Gluten Free Jamaican Coco Bread Recipe”

  1. I have a few question on the recipe. In step 1 you say to add the honey to the warm water, I don’t see warm water in the ingredients. Did you mean the warm milk? Also in step 4 you say to add the egg yolk, the ingredients call for 1 large egg and 1 large egg white. Should it be 1 large egg separated? Or is it 1 egg separated and 1 extra egg white?

    1. Unfortunately, coconut flour absorbs much more liquid than other flour. You would have to use it along with other flours, starches, and gum. You can usually substitute 39% coconut flour for rice flour blend without having to add too much more liquid.

  2. Could rice milk be used? I’m unable to use dairy or the options provided. Also, could a replacement be used for the whole egg? This looks good! Can’t wait to try!

  3. thanks so much fer postin’ this! will do some modifications (rice allergies) and make some up…possibly even today. can’t wait as they look divine and that sure solves my mess of slicin’ pita bread, lol. will try to remember to let’cha know what i used as subs & how it turned out. big hugs :D

    1. Great, Debra!

      My thoughts exactly! And using real butter makes these taste like a buttered biscuit…just amazing!

      I suggest using sorghum in place of the rice flour.

      I will look forward to your feedback, if you remember.


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