Entrée Gluten Free Coconut Flour Recipes

Gluten Free Slow-Cooker Mushroom Meatloaf

Gluten_Free_Slow_Cooker_Mushroom_Meatloaf
Gluten Free Slow-Cooker Mushroom Meatloaf
photo by recipe author

 

Servings: 6
Preparation Time: 20-25 minutes

  • 1 pound ground turkey (or beef)
  • 8 ounces portobello mushrooms, diced
  • 1 onion, diced
  • 1 garlic clove, minced
  • 1/4 cup coconut flour
  • 2 tablespoons ground flax seed
  • 2 tablespoons coconut oil, melted
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon Italian seasonings
  • 1/4 cup ketchup*
  • 1 teaspoon ground mustard

In a large bowl, combine turkey, portobello mushrooms, onion, garlic, coconut flour, flax, coconut oil, salt, pepper and Italian seasonings. Mix together until well combined, form into a loaf and place into a greased or lined slow-cooker. (Place a few strips – about 2″ wide – of foil in your slow cooker so you can easily remove the meatloaf and clean up faster.)

In a small bowl, mix together ketchup and mustard until smooth. Pour over loaf. Slow-cook on low heat for about 6-7 hours or on high heat for 3-4 hours. Temperature needs to read 160 ° F.

Tip: Make two loaves at once and store one in the freezer for later use. Simply thaw in the fridge overnight and re-heat.

Make your own fresh ketchup at home using this recipe – Homemade Fresh Tomato Ketchup.

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Gluten Free Vegetarian Pot Pie

Gluten_Free_Vegetarian_Pot_Pie
Gluten Free Vegetarian Pot Pie
photo by recipe author

 

Servings: 6
Preparation Time:  25-30 minutes

Crust:

Filling:

  • 1/2 cup yellow onion chopped (1/2 inch)
  • 2 tablespoons coconut oil
  • 2 1/2 cups vegetable broth
  • 1 3/4 teaspoons cumin
  • 1/2 coconut cream concentrate
  • 12 cups your favorite veggie (I have used sweet potato, asparagus, zucchini, corn, all have been delicious…experiment and share how it turned out!)
  • 2 small potatoes, cubed 1/2 inch
  • 1 cup carrots, sliced
  • 1/2 cup peas
  • 1/2 cup broccoli
  • 1 tablespoon coconut flour (or as needed to thicken)

Dough:

Mix almond and coconut flour with the salt, then slowly fold in softened butter until it crumbles.  Stir in water by the tablespoon and mix dough thoroughly by hand.  Once dough is mixed, divide in half and roll into balls.  Cover or wrap balls and put in fridge.

Preheat oven to 425 degrees ºF.
Saute onions in coconut oil until they become translucent.  Heat vegetable broth in a medium pot and bring to a boil.  Once boiling add cumin and lower head to medium.  Add coconut cream concentrate.  Add vegetables to mixture and let simmer 15 minutes stirring frequently.

While mixture is simmering take 1/2 the dough and push down into the dish fairly thin and up the sides covering the dish.  Roll out remaining dough to cover top and set aside.  Fill the dish with rolled out dough making sure to fill any cracks.

Once mixture has simmered and dough is rolled out add coconut flour to mixture to thicken the liquid.  Pour mixture into dish.  Take rolled top and lay over dish.  If some cracks or falls apart that’s ok just press it back together and fill in cracks.  Press edges together.  Place in oven for 20-30 minutes or until dough is golden brown around edges.

Notes:

*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.

  • If you want to make this recipe completely vegan just substitute earth balance for butter.  Also coconut oil may work, but I haven’t tried it yet.
  • I use frozen broccoli florets and frozen peas to save time and it turns out great.

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Gluten Free Shrimp Dumplings

Gluten_Free_Shrimp_Dumplings
Gluten Free Shrimp Dumplings
photo by recipe author

Servings: 4
Preparation Time:  25 minutes

Place all of your ingredients except the stock in a food processor, and pulse until the mixture is fairly smooth.

Refrigerate the mixture for 30 minutes so it will firm up.

In a deep skillet or a wok pan, heat about a quart of stock to a simmer–you want at least two inches of liquid to be able to poach the dumplings.

When the stock comes to a simmer, use two spoons to form the shrimp mixture into ovals, and drop them into the stock. Repeat until you have a total of 8. Let them simmer for 6-8 minutes, turning them once. Do not let the stock boil, just keep it at a simmer.

Once the dumplings are cooked through, either drain them well before browning them in coconut oil to serve as an appetizer, or add lightly steamed vegetables to the pot and serve the dumplings hot as a soup course.

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Kefir-Soaked Baked Buckwheat Porridge


Carrot Coconut Muffins Photo

Kefir-Soaked Baked Buckwheat Porridge photo by recipe author

Servings: 4-6
Preparation Time 75 minutes

Combine the buckwheat, chia seeds, and kefir in a medium bowl. Leave to soak overnight or for 12-24 hours.

In the morning, preheat the oven to 350 degrees ºF. Butter a 10″ cast-iron skillet.

Beat eggs in a small bowl and add to soaked buckwheat mixture. Mix seeds, coconut oil, cinnamon, vanilla, honey, coconut flour, and salt into buckwheat mixture until everything is evenly combined.

Pour mixture into buttered skillet and place in oven. Bake 50-60 minutes or until edges begin to brown and middle is set.

Allow to cool for 10 minutes before serving. Scoop into bowls and top with fresh fruit and raw milk, yogurt, or kefir.

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Gluten Free Strawberry Pancakes


Gluten Free Gluten Free Strawberry Pancakes Photo

Gluten Free Strawberry Pancakes photo by recipe author

 

Servings: 6
Preparation Time: 30 minutes

1. Preheat griddle over medium-low heat.

2. While the bag of strawberries is unopened, crush them into a powder.

3. In a small bowl beat eggs until frothy. Mix in milk and vanilla.

4. In a medium-sized bowl combine coconut flour, strawberries, baking soda, and sea salt and whisk together. Stir wet mixture into dry until coconut flour is incorporated and clumps are gone. Allow 2 min for batter to thicken.

5. Grease griddle with butter or coconut oil. Ladle 2-3 tablespoons of batter onto griddle for each pancake. Spread out slightly with the back of a spoon. The pancakes should be 2-3 inches in diameter and fairly thick.

6. Cook for a few minutes, until the tops dry out slightly and the bottoms start to brown. Flip and cook an additional 2-3 minutes. Makes approximately 20 small pancakes.

7. Serve with butter, honey, syrup, or fruit.

*For the freshest coconut milk make homemade coconut milk. (See video at this link.)

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Grandpa’s Coconut Flour Hotcakes


Grandpa's Coconut Flour Hotcakes Recipe Photo

Grandpa’s Coconut Flour Hotcakes (photo by recipe author)

Servings: 2-4
Preparation Time: 15 minutes

  • 4 eggs
  • 2 tablespoons melted coconut oil
  • 1/2 cup yogurt
  • 1/2 cup water
  • 1 1/2 teaspoons vanilla extract
  • 1/2 cup arrowroot flour
  • 1-2 tablespoons sugar, depending on how sweet you want them
  • 1/4 teaspoons salt
  • 1/2 cup coconut flour (you want the consistency to be like a thin pancake batter so you may need more or less)

Heat a cast iron skillet to medium-high heat (I use cast iron because non-stick has a Teflon coating which releases chemicals).

In a medium size bowl mix eggs and coconut oil together. Add yogurt, water, and vanilla. In another bowl mix arrowroot, sugar and salt together. Add the dry ingredients to the wet. Slowly add the coconut flour until it reaches to consistency of pancake batter (you want it to be pourable but thick enough that they aren’t super thin, it really depends on how thick/thin you like your pancakes).

Turn the heat down (so they don’t burn or cook to fast) and put some coconut oil or butter in the pan, then pour the batter into the pan and cook both sides evenly. Enjoy!!

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Coconut Flour Applesauce Spice Bread


Coconut Flour Applesauce Spice Bread Recipe photo

Coconut Flour Applesauce Spice Bread (photo by recipe author)

Servings: 10
Preparation Time: 1 hour

Dry Ingredients:

  • 3/4 cup coconut flour
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon baking soda
  • 1 tablespoon pumpkin pie spice
  • 1/2 teaspoon ginger

Wet Ingredients:

1. Preheat oven to 350 degrees ºF.

2. In a large bowl, combine dry ingredients.

3. In a medium bowl, combine wet ingredients (by hand works fine).

4. Pour wet ingredients into dry and blend until evenly combined.

5. Grease pan(s). Pour batter into 3 mini loaf pans or 1 large glass loaf pan.

6. Bake for 35-40 minutes in mini pans. Bake 65-70 minutes for 1 large loaf.

7. Allow to cool completely. Store in fridge

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Gluten Free Coconut Banana Pancakes


Gluten Free Coconut Banana Pancakes Recipe photo

Gluten Free Coconut Banana Pancakes (photo by recipe author)

Servings: 4-5
Preparation Time: 5-10 minutes

1. In a large bowl whisk together the eggs, maple syrup, coconut milk/water, coconut oil, coconut flour and baking soda until well mixed.

2. In a small bowl mash the banana then add to the rest of the mixture.

3. Add 2 tablespoons of mixture to a lightly oiled pan (coconut oil). Slightly flatten with spoon. Let it cook on low/medium heat for 2 minutes then flip. Mash the second side down to flatten the pancake. You want both sides slightly brown.

4. Top with butter, coconut oil, syrup, and fruit as desired.

*For the freshest coconut milk make homemade coconut milk. (See video at this link.)

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