Baked Food Gluten Free Coconut Flour Recipes

Gluten Free Coconut Cornbread

photo by recipe author

Servings: 16
Preparation Time: 10 minutes

1/2 cup gluten-free all-purpose baking flour*
1/4 cup coconut flour
1 cup cornmeal
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon xanthan gum
1 teaspoon sea salt
1 cup milk
1 tablespoon apple cider vinegar
2 eggs
1/4 cup coconut oil, melted
1/4 cup honey (melted with oil)
2 teaspoons pure vanilla extract

Preheat oven to 400 degrees.

Combine all the ingredients in the order listed in a large mixing bowl. Grease 9″ x 9″ pan with coconut oil, and pour mixture into pan.

Bake for 25-35 minutes, until the top is golden brown

*You can make your own gluten free flour mix from one of our recipes here.

Recipe submitted by Sharla, Nampa, ID

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Gluten Free Bread

Gluten Free Bread Recipe

photo by recipe author

Servings: 10-15 slices
Preparation Time: 35 minutes

Dry:

1 1/2 cups amaranth flour
3/4 cup arrow root flour
1/4 cup golden flaxseed meal
2 tablespoons coconut flour
1/2 tablespoon baking soda
1/2 teaspoon salt

Wet:

4-5 eggs
1 tablespoon apple cider vinegar
1/4 cup coconut oil
1/2 tablespoon maple syrup or honey

1. Preheat oven to 350 degrees F.

2. Mix all dry ingredients together in a bowl.

3. In a separate bowl mix the wet ingredients.

4. Mix dry ingredients into wet (some recipes call for a food processor to mix, but I prefer this hand mixing for this dough-gives it a more authentic feel).

5. Grease a pan, no larger than 8’X 8’with coconut oil or butter and scoop batter into the pan.

6. Bake at 350 F for 20-25 min or until a toothpick comes out clean. Watch your baking time carefully not to burn your bread, it gets done fast.

7. Cool and serve.

Recipe submitted by Dede, Ocean City, NJ

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Banana Peanut Butter Power Muffins

Banana Peanut Butter Power Muffins Recipe

photo by recipe author

Servings: 12
Preparation Time: 10 minutes

2/3 cup coconut flour (sifted)
1/2 cup chocolate protein powder
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoon cinnamon
1/3 cup chopped nuts (optional)
3 large ripe bananas
6 large eggs
2 tablespoons honey (optional)
1 tablespoon vanilla extract
1/2 cup peanut butter
1/3 cup melted coconut oil

Heat oven to 350 degrees. Place liners in muffin tin.

Mix all dry ingredients (except nuts) in large bowl. Blend all wet ingredients (except oil) in a blender or mixer. Add oil slowly.

Pour wet into dry; do not over mix. Fold in nuts if using. Allow to sit for 5 minutes.

Divide batter into 12 muffin tins.

Bake for 25-30 minutes at 350 degrees, until knife inserted into center comes out clean. Remove muffins from tin and allow to cool for at least 15 minutes before eating. Enjoy!

Recipe submitted by Courtney Mitchell, Sumas, WA

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Gluten Free Coconut Cream Pumpkin Cheesecake

Gluten Free Coconut Cream Pumpkin Cheesecake Recipe

photo by recipe author

Servings: 12
Preparation Time: 30- 40 minutes

Crust:,

1 tablespoon coconut oil
2 tablespoons coconut flour
1 cup almonds or Brazil nuts (for a thinner crust you may wish to use only 1/2 cup of nuts)
1 cup organic coconut shreds, flakes or chips
1 1/2 – 2 cups crumbled ginger snap cookies or graham crackers (I used gluten free ginger snaps for this recipe)
8 large dates (pitted)

Filling:

3 (8 ounce) packages full fat cream cheese, at room temperature
1 3/4 cups organic brown sugar or 1 1/4 cups organic raw honey
1 cup warmed coconut cream concentrate
15 ounces pumpkin puree
4 large organic eggs, at room temperature
1 teaspoon organic ground cinnamon
1 teaspoon fresh organic ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon fresh ground cloves
1/2 teaspoon salt
1 tablespoon vanilla or seeds from one vanilla bean
2 tablespoons gluten free all purpose flour

Crust:

Taking a 9 inch springform pan, line the bottom with parchment paper. Then very lightly grease the sides with the coconut oil; and then lightly dust the sides with the coconut flour. Add all of the crust ingredients into a blender or food processor and blend until you get a nice sticky mixture. Place all of this mixture into the bottom of the Springform pan; press into the bottom of the pan and 1 inch up the sides of the pan. Set aside until filling is ready.

Filling:

Preheat oven to 350 degrees F.

In a large mixing bowl, add the cream cheese and sugar or honey and beat together with an electric mixer for 3 minutes or until fluffy. Pour the coconut cream concentrate into a large saucepan on a low temp setting and then immediately add the pumpkin and mix together until it is all one color. Be sure to stir regularly while this is warming for about 3-4 minutes and then add to the cream cheese mixture. Beat in the eggs one at a time, then add the cinnamon, ginger, nutmeg, cloves, salt and vanilla and beat until it is all one color again. Add the flour and mix well for 1-2 more minutes.

Take the springform pan and wrap the sides with foil about 2 inches up each side, then set the pan into a small roasting pan or cookie sheet with high edges. Pour your filling into the pan with the crust and place in the preheated oven. Pour hot water from the teakettle about 1 inch up the sides of the springform pan. Bake until the center moves just slightly when shaken, about 70-80 minutes. Remove the cake from oven and let cool on a wire rack. After it has cooled for at least 2 hours, place it in the refrigerator for 3-4 hours before carefully removing the outer ring; serve and enjoy.

Recipe submitted by Donny, San Diego, CA

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Gluten Free Pumpkin Muffins II

Gluten Free Pumpkin Muffins II Recipe

photo by recipe author

Servings: 10 muffins
Preparation Time: 45 minutes total

1 cup organic pumpkin
1/2 medium banana, mashed
1/2 cup maple syrup
3 organic eggs
1 teaspoon vanilla
1 cup almond meal/flour*
1/2 cup organic coconut flour
1 teaspoons baking soda
1 teaspoon baking powder
1/8 teaspoon salt
1 1/2 tablespoons pumpkin pie spice (includes cinnamon, allspice, nutmeg, ginger and cloves)

Preheat oven to 350 degrees F.

Using an electric mixer, blend together pumpkin, banana, maple syrup, eggs, and vanilla.

In a separate mixing bowl, stir together dry ingredients: almond meal, coconut flour, baking soda, baking powder, salt, and spices. Add to wet ingredients until blended. Mixture should hold together well and not be runny.

Pour batter 3/4 full into lined muffin tins.

Bake at 350 degrees for 25-30 minutes.

Tops will get perfectly hard and yummy, and the inside will be very, very moist!

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

Recipe submitted by Ashley, Rocklin, CA

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Gluten and Dairy Free Zucchini Bread

Gluten and Dairy Free Zucchini Bread Recipe

photo by recipe author

Servings: 10
Preparation Time: 15 minutes

1 rounded cup fresh, grated zucchini
3/4 cup sorghum flour
1/4 cup coconut flour
1/2 cup tapioca flour
1/2 teaspoon baking soda
2 teaspoons baking powder
3/4 teaspoon xanthan gum
1/2 teaspoon fine salt
2 teaspoons cinnamon
1 cup organic whole sugar
1/3 cup coconut oil – melted
2 egg whites, beaten (or 1/4 cup liquid egg replacer)
1/4 cup coconut milk*
1 teaspoon fresh lemon or orange juice
1 tablespoon vanilla

Preheat oven to 350 degrees F. Line the bottom of a 9-inch loaf pan with a piece of parchment paper. Oil it lightly.

Press the grated zucchini with a paper towel to remove as much moisture as you can (important). After pressing, fluff with a fork. Set aside.

In a large mixing bowl, whisk together the flours, baking powder, baking soda, xanthan gum, salt and cinnamon. Add in the sugar.

Add remaining ingredients – except zucchini and beat to combine. Continue to beat on medium high until the batter is smooth, about two minutes.

Add in shredded zucchini and stir by hand to combine.

Place in the prepared loaf pan and even out the top.

Bake in the center of oven for 55-60 minutes, until the top is golden and firm, yet gives a bit when lightly touched. Test with a toothpick, which should come out without batter or crumbs.

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

Recipe submitted by Sharla, Nampa, ID

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Gluten Free Coconut Sweet Bread

Gluten Free Coconut Sweet Bread Recipe

photo by recipe author

Servings: 6
Preparation Time: 10

1/2 cup coconut flour
1/4 cup almond flour
1/2 cup shredded coconut
1/4 – 1/2 cup granulated sweetener of choice
1/2 teaspoon baking soda
1/4 teaspoon salt
3 eggs
3/4 cup full fat coconut milk*
1 1//2 teaspoons vanilla extract
1/2 teaspoon apple cider vinegar

Preheat oven to 350 degrees F.

Combine the first 6 dry ingredients in a large mixing bowl. Use a fork to get rid of the clumps from the coconut flour.

In a small bowl, whisk the eggs, coconut milk, vanilla and vinegar.

Combine the two bowls and stir until well combined and smooth.

Pour the batter into a greased bread pan.

Bake at 350 for 45 minutes.

*Baking soda and vinegar is what is the rising agent in this. They begin to act as soon as they are combined and you will want to get the bread in the oven as soon as you pour the batter into pan. Make sure your oven is preheated and ready to go!!

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

Recipe submitted by Kate, Highlands Ranch, CO

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