Baked Food Gluten Free Coconut Flour Recipes

Puto – Filipino Rice Cake

Puto

photo by recipe author

Servings: 2 1/2 dozen muffin-sized
Preparation Time: 19 hrs w/ soak time

2 cups rice
1 1/2 cups coconut milk*
1/2 cup coconut water (or filtered water)
1/2 cup maple syrup (or 1 cup if you like it sweeter)
2 tablespoons baking powder
1/2 cup coconut flour
4 egg whites
1 tablespoon maple syrup

Soak rice in coconut milk and coconut water for at least 18 hours on the counter in a covered glass container. I use a large fermenting jar. I occasionally would shake the liquid to make sure all the rice is soaked in to the coconut flavor. When finished soaking, place all the rice and liquid in a blender and grind to a gritty batter. Grit should be as fine as possible.

Preheat oven to 350 degrees F.

Pour contents of blender into a bowl and add coconut flour, maple syrup, and baking powder. Mix well and set aside.

In a mixing bowl beat the egg whites until stiff. Fold in 1 tablespoon maple syrup and then re-whip the egg whites until again stiff and fluffy. Fold (keeping the egg white fluff as much as possible) the egg white mixture into the batter. Do not over mix but make sure the batter is not lumpy with clumps of egg white. It should look uniform.

Butter muffin pans or use paper lining and add the batter and fill 3/4 to the top. You can also use a cake pan, for any extra remaining batter.

Place everything in a steam bath covered with foil and bake for 20 minutes. If using a cake pan, it may take longer.

When finished, remove the foil immediately to prevent the condensation from ruining your Puto. Let cool for about 10 minutes. Store in a covered container in the refrigerator.

Recipe submitted by Jennifer, Hagerstown, MD

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

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Calli’s Gluten Free Coconut Fruit Cocktail Cake

photo by recipe author

Servings: 9-12 Hands-on: 30 minutes/Cooking: 30 minutes/Yield: 9 squares

One of my cooking assistants gave me her family’s favorite cake recipe and asked if I could improve it. I replaced cake flour with a combination of gluten free flour blend and coconut flour, the sugar with honey, and the milk with non-dairy milk. The result, after five tries, was a raved about recipe.

To make your own gluten free flour blend, combine 1/2 cup white rice flour, 1/4 cup tapioca starch/flour, and 1/4 cup organic cornstarch or potato starch. Store extra flour in a sealed jar at room temperature. If you buy a gluten free flour blend, look for one that does not contain bean flour.

Dry ingredients:

1 cup all-purpose gluten free flour blend (see notes above)
1/3 cup coconut flour, fluffed with a fork and sifted before measuring
1/3 cup unsweetened flaked coconut (pulverize in blender if mixture is not finely flaked)
1/2 cup raisins
1 teaspoon non-aluminum baking powder
1 teaspoon baking soda
1/2 teaspoon finely ground unrefined sea salt
1/2 teaspoon guar gum or xanthan gum

Wet ingredients:

1/2 cup honey
8-ounce can crushed pineapple in 100% real fruit juice or fruit cocktail (do not drain)
2 medium to large eggs, at room temp (see variations below)

Hot Caramel Topping:

3/4 cup full fat coconut milk or 1 1/2 cups lite coconut milk*, or plain, unsweetened almond milk
1 stick butter or 1/2 cup virgin coconut oil or palm shortening
1/2 cup honey
1/8 teaspoon finely ground unrefined sea salt
1 teaspoon pure vanilla extract or alcohol-free vanilla flavoring

1 medium orange, cut into very thin slices for garnish

1. Position the oven rack in the center of the oven and preheat to 350? F. Generously grease an 8- or 9-inch square baking pan or 9-inch round cake pan.**

2. Lightly spoon the flours into a measuring cup and level with a knife. Add remaining dry ingredients, whisk well, and set aside.

3. Combine the wet ingredients in a bowl and stir or whisk to combine. Add the dry ingredients and stir to evenly distribute. Scrape the bottom of the bowl to mix in all the flour. Pour into the prepared baking pan. Smooth the top with a spatula.

4. Bake in a preheated oven until firm and slightly golden on top and a toothpick inserted into the center comes out clean, 30 to 35 minutes.

5. To prepare the sauce: Combine coconut milk, butter, honey, and sea salt in a 1 1/2 to 2-quart pot. Bring to boil, then reduce heat to medium and boil until the sauce is thick and caramelized and reduces to 1 cup. Remove from heat and stir in vanilla. If you prepare the sauce ahead, allow to cool, then cover, and refrigerate in a heatproof Pyrex bowl. Reheat gently in a toaster oven at 225?F until warm and runny.

6. To serve, run a knife around the edges of the pan and turn the cake onto a large plate or platter. Poke holes all over with a skewer or chopstick. Pour sauce over cake, garnish with orange slices, and serve. Cover leftovers and refrigerate after 3 days.

**For a double batch use a 13x9x2 pan.

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

Recipe submitted by Chef Rachel, Phoenix, AZ

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Gluten Free Brown Sugar Shortbread Cookies

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

1 cup butter, at room temperature
3/4 cup brown sugar
2 tablespoons brown rice syrup
2 teaspoons vanilla extract
1 1/4 cups brown rice flour
1 cup tapioca and/or cornstarch
1/4 cup coconut flour

Beat butter, sugar, and brown rice syrup together until well blended. Add vanilla, mix well.

Add remaining ingredients and mix until well combined. Spread evenly in a greased or parchment paper lined 9×13 glass pan. Refrigerate for 15-30 minutes.

Preheat oven to 325 degrees F. Take pan out of the fridge and let sit at room temp while oven preheats.

Bake cookies for 20-30 minutes. Edges should be browned. Cut into little pieces while still warm and cool completely in pan before serving.

Recipe courtesy Sarah Shilhavy

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Single Gluten Free Burger Bun

photo by recipe author

Servings: 1
Preparation Time: 10 minutes

Ingredients for one single bun:

1 egg
1 tablespoon coconut flour
1 tablespoon blanched almond flour
1 tablespoon coconut oil (olive oil or melted butter)
Pinch salt
1/4 teaspoon baking powder

Optional:

1 teaspoon nutritional yeast
1/4 teaspoon poppy seeds, chia seeds, sesame seeds

Preheat oven to 350 degrees F.

Add all ingredients and blend together using a hand blender or small food processor. Let the batter settle for a few minutes to thicken.

Split the mixture into two and spoon onto oiled parchment paper to make two 3-inch diameter pools of batter. Top with additional seeds if desired.

Bake in preheated oven for 10 minutes.

Use each piece as top and bottom of a burger bun.

While it is baking you can throw your burger on the grill. If you’re lucky the burger will be done by the time the bun is cooked!

Recipe submitted by Mandy, Denver, CO

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Gluten Free Banana Avocado Quick Bread

photo by recipe author

Servings: 12
Preparation Time: 8 minutes

6 ripe bananas
3 ripe Haas avocados
4 cups rice flour
1/2 cup coconut flour
1/2 cup melted coconut oil
2 1/2 cups whole sugar (adjust to taste)
1 tablespoon cinnamon
1 teaspoon powdered ginger
1 teaspoon ground cardamom
pinch o’ salt
3/4 teaspoon baking soda
1 1/2 tablespoons baking powder

Preheat oven to 400 degrees F.

Mash bananas and avocado with a potato masher in a food processor or with a fork. If really soft, you can use a hand or stand mixer.

Add remaining ingredients, sifting in baking powder and baking soda so that there are no clumpies.

Combine using whisk, mixer or food processor.

Line 2 loaf pans with parchment paper.

Evenly divide mixture into loaf pans. Mixture will be thick.

Reduce oven to 350 degrees and insert loaf pans into oven.

Bake 35-40 minutes or until toothpick inserted into center comes out clean.

Lift bread out of pan by edges of parchment. Cool on wire rack and then slice and serve.

Recipe submitted by Deva, Alachua, FL

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Cranberry Coconut Cookies

photo by recipe author

Servings: 24 cookies
Preparation Time: 10 minutes

6 eggs
1/2 cup butter or coconut oil
1 teaspoon vanilla
2/3 cup maple syrup
1 teaspoon baking soda
1 cup quick rolled oats
1 cup coconut flakes
1/3 cup coconut flour
1 cup dried cranberries

Preheat oven to 350 degrees F.

Blend eggs, butter or oil, vanilla, and maple syrup. Add baking soda. Add quick oats, coconut flakes, cranberries. Add flour last. Drop dough by tablespoons onto a greased cookie sheet.

Bake at 350 for 14 minutes or until edges start to brown. Cool on wire rack. Makes 24 large cookies.

Recipe submitted by Debbie, Greenfield, IA

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Gluten Free Pumpkin Spice Cookies

photo by recipe author

Servings: 48
Preparation Time: 10 minutes

1 cup pumpkin purree
6 tablespoons flax seed meal
1 teaspoon xanthan gum
2 tablespoons apple cider vinegar
2 teaspoons vanilla
1/2 teaspoon salt
1/2 cup honey
1/2 cup coconut oil, melted
2 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
2 cup almond meal
1 cup coconut flour
2 teaspoons baking soda
2 teaspoons baking powder

Icing:

1 cup Coconut Cream Concentrate
1/4 cup honey

Pre-heat oven to 350 degrees F. In a mixer blend together pumpkin, flax seed meal, xanthan gum, apple cider vinegar, vanilla, salt, honey, coconut oil, and spices.

In a separate bowl combine almond meal, coconut flour, baking soda, and baking powder. Add flour mixture to pumpkin mixture and blend well.

Roll Tbsp size balls and flatten with hands. The dough will not spread while baking. Place on cookie sheet lined with parchment paper and bake for 8 to 10 minutes. Cool on wire rack or paper towel.

Icing:

Carefully soften coconut cream concentrate in a small sauce pan over low heat. It will burn quickly so stir constantly. Add honey. Place a 1/2 tsp of icing on each cookie. It will be the consistency of play dough. With your fingers press out the dough to the edges of the cookie.

Recipe submitted by Lisa, Marietta, GA

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Gluten-Free Apple Crisp

Gluten Free Apple Crisp

photo by recipe author

Servings: 6-8
Preparation Time: 15 minutes

Filling:

8 apples – sliced
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon allspice
2 tablespoons coconut oil – melted
2 tablespoons maple syrup

Topping:

1/4 cup coconut flour
1/2 cup shredded coconut
1/4 cup organic sugar
1/4 cup solid coconut oil or butter

Preheat oven to 350 degrees F.

Mix all filling ingredients together in a bowl and pour into greased 9×9 baking dish.

Mix dry topping ingredients together and then drop in cubes of oil or butter and mash together with your fingers until crumbly. Sprinkle on top of filling

Bake at in preheated oven for 20 minutes.

* I would like to note that it’s not really important that the measurements be exact. I never measure when I make this and it turns out fine each time so feel free to adjust to your tastes.

Recipe submitted by Mary, Deer River, MN

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