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Baked Food Gluten Free Coconut Flour Recipes

Coconut Almond Flax Cookie

No eggs, dairy or gluten. I made this recipe for my grandson who is allergic to eggs, dairy and gluten, but not nuts. Go figure.

Preheat oven to 375F. Toast almonds if desired on a cookie sheet for about 6-8 minutes.

Mix ground flax seed, (preferably fresh ground), with water and let stand for 4-5 minutes to thicken.

Mix coconut oil, sugar, salt, flax seed mixture and almond extract. Stir in coconut flour, coconut flakes and almonds, let batter rest for 4-5 minutes to allow it to thicken slightly.

Place spoon sized batter mounds about 1 inch apart on a greased cookie sheet. Bake in preheated oven for 15 minutes or until lightly browned. Place cookies on cooling rack and allow to cool completely. Make about 2 dozen cookies.

Recipe submitted by Jerry, Holly Lake Ranch, TX

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Gluten-free Chocolate Chip Banana Coconut Muffins

Banana Muffins
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  • 3/4 cup coconut flour
  • 3/4 cup white rice flour
  • 1/3 cup organic white sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 cup butter, melted
  • 1/4 cup coconut oil, melted
  • 1 cup unsweetened almond or rice milk
  • 2 large eggs
  • 1 cup mashed ripe bananas (about 2 large)
  • 1/2 cup dried coconut
  • 3/4 cup semi-sweet chocolate chips
  • 1/2 cup chopped walnuts or other preferred nuts

Preheat oven to 350 degrees. Line twelve regular muffin cups with muffin liners (optional) or grease with coconut oil. Or use jumbo muffin tins (makes 6).

Mix flours, sugar, baking powder and salt in a large bowl and set aside. Melt butter and coconut oil; add milk and eggs to melted oils and whisk together. Mix in mashed bananas.

Pour banana mixture into dry ingredients, and then add dried coconut, chocolate chips and walnuts. Stir just until blended (do not over mix). Divide batter among muffin cups.

Bake until tops are golden brown and tester inserted into center comes out with some melted chocolate attached and dry crumbs, about 20 for the regular sized muffins, and about 30 minutes for jumbo muffins. Let muffins cool in pans, and then remove.

Recipe submitted by Jean, St. Cloud, MN

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Gluten-Free Chocolate Coconut Cake

Gluten Free Chocolate Coconut Cake
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Preheat oven to 350 degrees.

Melt coconut oil in a saucepan over medium heat. Add cocoa powder, coconut milk and agave nectar; mix together. Remove from heat and set aside.

In a bowl, mix together eggs, optional stevia, salt and vanilla. Stir in cocoa mixture. Combine coconut flour with baking powder and whisk into batter until there are no lumps.

Pour batter into a greased 9x9x2 inch pan or 2 round 9 inch pans. Bake for 45 minutes until a toothpick comes out clean. Cool and cover with frosting of your choice.

Recipe submitted by Sharla, Nampa, ID

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Carrot Cake with Coconut Flour

Carrot Cake
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Put raisins and water into a small pot and bring to a boil, then reduce heat to low, cover pot and simmer while preparing cake batter or until raisins are soft and swollen.

Mix flax meal and water and allow to stand about 10 minutes before mixing into batter.

Butter and flour a 9×13 baking pan.

Beat Rapadura and eggs until smooth and light (3-5 minutes with electric mixer on medium-high speed). Add flax meal and water mixture and beat well. Add oil, honey, and vanilla, and beat until well blended. Add raisins with the simmering water and apple cider vinegar and mix well. (If desired, use a hand blender to puree the raisins into the mixture for a smoother cake.)

Add the coconut flour, cinnamon, salt, and baking soda, and blend well. Add grated carrots, coconut, and optional nuts and blend well.

Pour batter into the prepared cake pan and spread evenly. Preheat oven to 350 degrees (the rest time for the batter while the oven is preheating will help with rising). Bake for 50 – 60 minutes, until toothpick in center comes out clean and center is as firm as the edges of the cake.

Optional icing:

Beat ingredients together with an electric mixer until smooth and frost cake.

This makes a nice dessert or can be used as a breakfast or snack bread.

Recipe submitted by Jenny, Vancouver, WA

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Gluten Free Yellow Cake

example photo shown

  • 2 1/2 sticks butter – softened
  • 1 1/3 cup organic sugar
  • 8 large eggs – at room temperature
  • 2 egg yolks – at room temperature
  • 2 cups coconut flour, sifted
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 1/3 cups of milk (or half n half) + 1 tablespoon
  • 1 tablespoon vanilla
  • Coconut oil

Pre heat oven to 350 degrees. With a pastry brush, grease two round 9 or 8 inch cake pans with coconut oil and dust with coconut flour.

In the bowl of an electric mixer fitted with the whisk attachment, beat the butter and sugar together for about five minutes on medium high speed, until light and fluffy, scraping bowl occasionally. Add the egg yolks into the butter and sugar mixture and beat together until well blended. Add the rest of the eggs in one at a time, beating mixture after each addition. In a separate bowl, combine all the dry ingredients together. Add the vanilla to the milk. With mixer on low speed, add the flour and milk to the butter and egg mixture, scraping bowl when needed. When all the milk and flour mixture is used up, beat the cake batter together for about five minutes, until the color is a bit lighter and the batter is light and fluffy.

Spoon the batter into the prepared cake pans and smoothen out the tops. Bake in a 350 degree oven for about 30-35 minutes, or until toothpick inserted in center of cake comes out clean.

Place the cake pans on a wire rack and let it cool for about five minutes in the pan. Run a butter knife along the edges of the cakes before removing from pan. When cakes are completely cool, frost with Marshmallow Frosting or Chocolate Ganache. Enjoy!!

Marshmallow Frosting

  • 1 1/2 cups organic white sugar
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • 1/2 cup water
  • 1 1/2 tablespoons brown rice syrup
  • 2 egg whites
  • 1 1/2 teaspoon vanilla

Place sugar, cream of tartar, salt, water, and brown rice syrup in a saucepan or pot. Cook and stir over medium heat until sugar is completely dissolved, forming a syrup.

Place egg whites in a mixer bowl and whip on high speed with an electric mixer for about 45 seconds, or until egg white begin to hold their shape. Continue beating on high speed while slowly pouring hot syrup into egg whites in a fine stream. Whip for about 5 minutes longer, or until frosting loses its gloss and stands in stiff peaks. Frost cake immediately. Enjoy!!

Submitted by Sarah, Milwaukee WI

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Pumpkin-Coconut Squares

Pumpkin
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Pumpkin-Coconut Squares

Procedure:

Pre-heat oven at 350 degree F.

Mix the coconut flour with baking powder. Set  aside. Blend
all the rest of the ingredients and then mix with the
coconut flour and baking powder mixture. Mix well. Grease an
8 x12 rectangular pan with coconut oil. Pour the mixture on
the pan.
Bake at 350 degree F for 45 minutes.
Test to see if it is already done by inserting a clean
toothpick in the middle. When the toothpick comes out clean
or with no residue, the mixture is done.

Cool down. Cut into squares.

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own recipe here.

 

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