Baked Food Gluten Free Coconut Flour Recipes

Gluten Free Coconut Flour Pie Crust

This gluten free pie crust isn’t like a regular, flaky pie crust (I’m still working on that one). It’s more like a cookie….almost. It has a bit of crunch, a little sweetness, and buttery all around.

It’s multipurpose too. The picture here shows a pumpkin pie filling, but you can use it in any recipe that calls for pie crust. If using it in a sweet recipe, you can add more honey to taste if you like. If you’re going for a savory filling, leave the honey be.

While you’re making this, mold it into the pie plate almost like you would like a graham cracker crust. The dough is going to be soft and delicate so you’ll need to press it into shape. And by the way, the 1/2 cup of shredded coconut can be taken out if you don’t want that extra “coconuttyness.”

Oh, and if you need a pre-baked pie crust, bake this at 350 degrees F for about….15 minutes maybe? Just keep an eye on it and take it out when it’s a nice light golden color. It’ll vary from oven to oven.

I have another fall recipe coming very soon, so stay tuned!

Sarah:)

Gluten Free Coconut Flour Pie Crust

Gluten Free Coconut Flour Pie Crust

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

1/4 cup cold butter
2 tablespoons Virgin Coconut Oil, solid
1 cup coconut flour
2 eggs
1 teaspoon honey
pinch of Himalayan salt
1/2 cup shredded coconut
1 tablespoon water
1 egg white-beaten

In a medium sized bowl cut the butter and coconut oil into the coconut flour until mixture resembles irregular pea sized clumps. Add remaining ingredients except egg white. Mix together with your hands until a soft dough has formed. Pat dough into a 9 inch pie pan. When you are done forming the crust, take the egg white and beat it with a fork until frothy. With a pastry brush, brush the crust with the egg white just before filling.

Recipe by Sarah Shilhavy

Gluten Free Pumpkin Cheesecake Bars

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: 20
Preparation Time: 20 minutes

1 recipe shortbread crust (see recipe below)
1 8 ounce package cream cheese, softened
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1 14 ounce can sweetened condensed milk*
2 eggs
15 ounces pumpkin puree
1/4 teaspoon salt
Dried coconut flakes (optional)

Preheat oven to 350 degrees. Grease a 9×13 inch pan with coconut oil.

Press shortbread dough into prepared pan with corn starch dusted fingers (double recipe if you want a thicker crust). If needed, refrigerate for a few minutes until firm.

In the bowl of an electric mixer, beat cream cheese, cinnamon, ginger and nutmeg just until creamy. Gradually add sweetened condensed milk. Beat in eggs one at a time. Add pumpkin and salt and beat until just blended.

Pour over crust and top with coconut flakes if using. Bake in preheated oven for 30-35 minutes. Filling should be set but still jiggle slightly if you shake the pan. Cool then refrigerate until cold before enjoying.

Gluten Free Shortbread Crust:

1/2 cup butter, at room temp
1/4 cup sugar
1 teaspoon vanilla extract
2 tablespoons coconut flour
1/4 cup + 2 tablespoons corn starch
1/2 cup brown rice flour

Beat butter and sugar until fluffy; add vanilla. Beat in remaining ingredients until a dough forms. Use as directed.

* You can make your own sweetened condensed milk
with our recipe here.

Recipe courtesy Sarah Shilhavy

Submit your recipe here!

Gluten Free Coconut Flour Flax Bread

photo by recipe author

Servings: 8-10
Preparation Time: 10 minutes

1/2 cup coconut flour, sifted
1/2 cup flax seeds, ground
1 /2 teaspoon salt
1 teaspoon baking soda
5 eggs
1/4 cup coconut oil, melted
1/8 cup water
1 teaspoon apple cider vinegar

1. Preheat oven to 325 degrees. Grease a small loaf pan (73/4″ L × 41/2″ W × 3″ H).

2. Mix all the dry ingredients together.

3. Combine all the wet ingredients.

4. Add the dry ingredients to the wet and beat well. Batter will be thick.

5. Pour into loaf pan and bake for 40 minutes or until toothpick comes out clean.

6. Cool completely before slicing.

Note: For moister bread, the water in the recipe can be replaced with yogurt.

Recipe submitted by Carrol, Huntington Beach, CA

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Chewy Gluten Free Chocolate Chip Cookies

As you may already know, my main goal in making GF recipes is foolproof-ness; I don’t want it to just look like their gluten cousins, they have to taste like them too.

I think this cookie really nails that. Not only does it look exactly like the classic wheat flour chocolate chip cookie, it tastes just like it too. Even the cookie dough is great. The baked cookie though is moist, chewy, slight crisp outside and that wheat-like bite. An experienced taste bud may pick up on the slight gritty texture of the brown rice flour but unless you’re thinking about it and know what brown rice flour is like you’d never know. If the slight grittiness bothers you, try sifting the flour through a very fine sieve before measuring.

When you watch the video below and read the recipe you’ll see that I have unsalted butter and salt listed in the ingredient list. Well, you don’t *need* to use unsalted butter. I usually just do salted butter and omit the salt.

So, are you hungry for cookies yet? Let the video take you through the whole process, then whip up a batch yourself (and let us know what you think). And if you decide not to tell anyone else these are GF, then that’s okay. They’ll never know. But it is kinda cool to see their faces if you do decide to tell them after they’ve devoured more then their share…

Enjoy!

Sarah:)

Chewy Gluten Free Chocolate Chip Cookies

Chewy Gluten Free Chocolate Chip Cookies

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

These cookies are excellent. They’re perfectly crisp on the outside, and chewy on the inside. It’s hard to tell that they’re not made from wheat!

Servings: approx. 3 dozen cookies
Preparation Time: 15 minutes, plus 1/2 – 1 hour chilling time

8 oz unsalted butter, melted (you can use part palm shortening if desired)
2 oz coconut flour
1/2 oz tapioca flour/starch
1 1/4 oz corn starch
9 oz brown rice flour
1/2 teaspoon Himalayan salt
1 teaspoon xanthan gum
1 teaspoon baking soda
2 oz granulated sugar
8 ounces brown sugar
1 egg
1 egg yolk
2 tablespoons whole milk
1 1/2 teaspoons vanilla extract
9 – 12 ounces semisweet chocolate chips

Pour melted butter into the bowl of an electric mixer fitted with a paddle attachment.

In a separate bowl, stir the coconut flour, tapioca, cornstarch, rice flour, salt, xanthan gum, and baking soda together. Set aside.

Add the sugars to butter and cream together on medium speed for about 1 minute. Add egg, egg yolk, milk and vanilla extract. Beat until well combined. Add flour mixture by heaping 1/4 cupfuls until well combined. Add chocolate chips and stir to combine.

Chill the dough in the refrigerator until firm, about 30 minutes to 1 hour.

Preheat the oven to 375 degrees F. Line cookie sheets with parchment paper

Shape the dough into approximately 1 oz balls and place on prepared cookie sheets. Flatten tops slightly if desired.

Bake for 7 – 10 minutes, rotating sheets halfway through baking for even browning. Cool the cookies on the sheets for 2 minutes before moving to a wire rack to cool completely.

Variation: Add about 1 1/2 cups of dried, unsweetened flaked coconut to the dough for Chocolate Chip Coconut Cookies.

Recipe courtesy Sarah Shilhavy

Submit your recipe here!

Gluten Free Coconut Almond Cookies

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

1 egg (optional)
1/2 cup coconut oil, soft
1/4 cup honey
1 teaspoon almond extract
1 teaspoon vanilla extract
1/3 cup carob chips (optional)
1 3/4 cups almond meal
1/4 cup shredded dried coconut
1/3 cup coconut flour
1/4 cup organic whole sugar

Preheat oven to 300 degrees F.

Combine egg (room temp), coconut oil, honey, almond extract and vanilla extract and mix well. Add carob chips if using. Then add dry ingredients and mix well with wooden spoon.

Roll into walnut sized balls and bake for 5 minutes on a lightly greased cookie sheet. Use a fork to flatten and bake for 10-18 more minutes. Cool on wire rack.

Recipe submitted by Sandy, Ogden, UT

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Gluten Free Cheesy Garlic Coconut Quick Bread

Prepared by Sarah Shilhavy, photo by Jeremiah Shilhavy

Servings: 6

6 eggs
1/2 cup butter, melted
2 tablespoons honey (if using solid honey melt first)
1/2 teaspoon salt
3/4 cup coconut flour
Black pepper, to taste
Flax seeds (optional), to taste
1/2 – 1 teaspoon garlic powder (adjust to taste)
1/2 – 1 cup shredded cheese

Preheat the oven to 350 degrees.

Blend all ingredients except cheese in a food processor (or whisk by hand) until there are no lumps. If the batter is a little dry just add a tablespoon of water as needed. It should be a pretty moist, almost pourable batter. Stir in cheese. Pour into greased bread pan.

Bake in preheated oven for 40 minutes or until done (toothpick inserted in center comes out clean).

Recipe submitted Christina, Coquitlam, British Columbia, Canada

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Lemon-Lime Coconut Flour Muffins

Gluten Free Lemon Lime Coconut Flour Muffins

Prepared by Marianita Shilhavy, Photo by Jeremiah Shilhavy

Servings: 9 muffins
Preparation Time: 15 minutes

2/3 cup organic coconut flour
1 teaspoon aluminum free baking powder
6 eggs
1/3 cup Rapadura whole sugar
2 tablespoons milk
2 tablespoons butter, melted
2 tablespoons Virgin Coconut oil (melted)
1 tablespoon lemon juice
2 teaspoons lime juice
1 teaspoon finely grated lemon zest
1 teaspoon finely grated lime zest
1/8 teaspoon Himalayan salt

Procedure:

Pre-heat oven at 350 degrees F.

Mix coconut flour and baking powder, and then set aside.

In a mixing bowl, beat the eggs and gradually add sugar, milk, butter,
coconut oil, lemon juice, lime juice, lemon zest, lime zest, and salt. Beat
until well blended.

Gradually add the coconut flour with baking powder to egg mixture. Blend
well. Spoon batter into 8 muffin tins lined with paper liners.

Bake at 350 degrees F for 20 minutes or until toothpick inserted into center
comes out clean.

*If using salted butter salt is not needed.

Recipe by Marianita Shilhavy

Submit your recipe here!

Gluten Free Pumpkin Muffins

Gluten Free Coconut Flour Pumpkin Muffins recipe photo

Gluten Free Coconut Flour Pumpkin Muffins Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: 12 muffins
Preparation time: 10 minutes

1/2 cup coconut flour
1/2 teaspoon baking powder
1 teaspoon cinnamon powder
1/4 teaspoon cloves
1/4 teaspoon allspice/nutmeg
1/2 cup pumpkin puree
6 eggs (or 4 whole eggs and 2 whites…a good way to use up your egg whites)
1 teaspoon vanilla
1/2 cup coconut oil, melted
3/8 cup maple syrup (about 3 1/2 oz)
pinch salt
1/4 cup chopped walnut pieces

Preheat oven to 400F. Grease a muffin pan or line with paper liners.

Sift together coconut flour and spices together.

Whisk remaining ingredients together (except walnuts) in a separate bowl until well mixed.

With a wooden spoon or whisk stir the flour mixture gradually into the pumpkin mixture so that no lumps remain.

Divide batter between 12 muffin cups. Sprinkle with walnuts.

Bake for 12 minutes or until toothpick inserted in center comes out clean. Do not over bake as the flour can burn easily. Frost with icing once cool (optional).

Cream Cheese Icing