– coconut milk – maple syrup – dry yeast – avocado oil
Heat the coconut milk and pure maple syrup to about 110 to 115° F in a large mixing bowl. Sprinkle the yeast on top and whisk well until incorporated into the coconut milk.
While the yeast is blooming, add the gluten-free flour, brown sugar, baking powder, cinnamon, and sea salt to a separate bowl and stir until well-combined.
Whisk the avocado oil into the mixing bowl with the coconut milk-yeast mixture and mix until well incorporated.
Stir in the flour mixture and mix until a thick dough forms. The dough should feel moist but not be overly sticky.