Gluten-free Cooking for Kids

Measure out the rice flour and dessicated coconut and place in a medium sized bowl.  Combine well. 

In a large saucepan bring 200 ml of water to the boil.  Have a kettle of boiled  water to hand in case  you need to add a bit more.  Add the salt.  Take the pan off the heat and tip in the rice flour and coconut. Mix with a sturdy wooden spoon.  The mixture should form a soft pliable dough (a bit like playdough).  It the dough seems a bit dry, add a little more hot water until you reach the right consistency.  Do this gradually as you don't want a really wet and sticky dough.  Put a lid on the pan making sure you've turned off the heat and let the dough stand in the pan for about ten minutes. 

Now knead the dough a few times on a wooden board, using a little more flour if necessary to stop it sticking.  Shape the dough into a log and wrap in clingfilm.  You can keep this in the fridge for a day or two, until you are ready to use it.

To make the breads, cut the dough into 10 pieces.  Roll each piece into a large circle (or use your totilla press).  Place on a baking sheet.  Continue rolling out each piece and layer the breads on the baking sheet using cling film or grease proof paper in between, so that they don't stick together.  Have a bowl lined with a clean tea towel ready and melt some butter in a saucepan ( or open a tin of coconut milk and place in a bowl).  Heat a large skillet until very hot.  Place your bread in the skillet and allow to cook for 10- 20 seconds, until light brown spots appear.  Flip over and do the other side.  Continue doing this until the bread is cooked through.  The time will depend on how thin you have rolled them.  When cooked, lightly brush with melted butter or coconut oil, place in the bowl and cover with the tea towel to keep warm.  Continue until you have cooked all of the breads.