• Add the water and sugar to a small mixing bowl or cup. Stir to dissolve the sugar, then add the psyllium husk. Mix to combine then set aside for about 5 minutes to allow a gel to form.
• In a mixing bowl combine the flour, baking powder and salt, then use a whisk to combine. Next add the coconut oil. Use a fork to mix the coconut oil into the the flour.
• Then add the psyllium gel to the flour mixture. Use a silicone spatula or your hands to mix the gel into the flour to form a dough. Then turn the dough onto a floured surface and knead into a smooth ball. Place the dough into a greased bowl, rub with a little bit of coconut oil or butter (to prevent it from crusting) and cover with a kitchen towel. Rest the dough for 20-20 minutes to allow the baking powder to activate and the dough to properly hydrate.

Using an egg as the binder

• Add the water and sugar to a small mixing bowl or cup. Stir to dissolve the sugar. Then whisk the egg, apple cider vinegar and melted coconut oil into the sugar-water solution.
• In a mixing bowl combine the flour, baking powder and salt, then use a whisk to combine. Then liquids you combined earlier to the dry ingredients and mix with your hands or a silicone spatula to form a soft dough.
• Cover the dough with a damp paper towel or a kitchen towel and let it rest for 20 to 30 minutes.

Shaping the gluten free bakes for frying

• Divide the dough into 6 to 8 pieces. Then on a floured surface, shape them into round balls.
• Next, place each dough ball on a floured surface and using a rolling pin dusted with flour roll the dough into a flat disk that is 1/8 inch thick. You may also do this step on a silicone mat or between parchment paper.
• You may choose to use a knife, hand pie cutter or the lid of a round container, to cut the bakes into neat round bakes or you can leave the edges as is for a more rustic look.

Cooking the bakes

• Add the oil to a saucepan on medium heat and bring up to temperature (about 300 °F). When the oil is hot but not smoking hot, gently add the rolled out bakes one at a time and cook for 40 second to a minute or until the oil side is brown. Flip and cook for another 30 seconds.
• Remove from the oil, and place the cooked bakes on a plate lined with paper towels or a kitchen towel to allow some of the excess oil to drain
• Serve bakes hot and fresh with a bit of butter or some sautéed salt fish