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Condiments, Dressings, Sauces, and Side Dish Gluten Free Coconut Flour Recipes

Coconut Oil Fried Zucchini Fries

Coconut_Oil_Fried_Zucchini_Fries
Coconut Oil Fried Zucchini Fries
photo by recipe author

 

Servings: 1-2
Preparation Time: 15 minutes

  • 1 medium zucchini
  • 1/2 cup milk
  • 2 tablespoons coconut flour
  • 2 tablespoons corn meal
  • 1 tablespoon arrowroot powder
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • coconut oil (to cover pan to 1/4 inch deep)

Julienne the zucchini. Place milk in a small bowl. In another small bowl mix coconut flour, corn meal, arrowroot powder, salt and black pepper.

In a medium cast iron pan heat coconut oil on medium high.

Dip julienned zucchini a few pieces at a time into milk and then roll in the flours, coating thoroughly. Gently place battered zucchini in the pan with hot oil and brown on all sides. Remove from pan and allow to cool. Best served warm.

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Mint and Coconut Chocolate Sauce

Mint_and_Coconut_Chocolate_Sauce
Mint and Coconut Chocolate Sauce
photo by recipe author

 

Servings: 5
Preparation Time: 10 minutes

Blend all ingredients, if using fresh mint then add to saucepan.

If using mint extract, whisk together all ingredients in saucepan over medium heat. Stir and heat until the sauce thickens, about 7-8 minutes.

Serve over ice cream immediately. Store leftover sauce in the refrigerator.

Homemade Coconut Milk:

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

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Blooming Onion

Baked_Blooming_Onion
Blooming Onion
photo by recipe author

 

Servings: 1
Preparation Time: 5 minutes

  • 1 red onion
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon coconut oil, melted
  • pinch salt
  • pinch pepper
  • pinch rosemary

Cut an onion five times down the middle until you get 1 inch from the bottom of the onion then splash on the balsamic vinegar, coconut oil, salt, pepper and rosemary.

Broil in the oven at 400° F for 15-20 minutes. Serve hot.

Note: Some ovens have broil settings which are adjustable, however if your oven has a predetermined broil temperature then you may place your pan with the onion on the middle rack and monitor carefully until done. (Onion should be soft and translucent but not mushy.)

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Gluten Free Mozzarella Stuffed Breadsticks

Gluten_Free_Mozzarella_Stuffed_Breadsticks
Gluten Free Mozzarella Stuffed Breadsticks
photo by recipe author

 

Servings: 8
Preparation Time: 10 minutes

  • 1/2 cup coconut flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1 tablespoon psyllium husk powder
  • 2 tablespoons butter, melted
  • 1 egg
  • 1 cup boiling water
  • 8  6″ long strips mozzarella cheese

Pre-heat oven to 400° F.

Mix the dry ingredients in a bowl, combine well. Add butter and eggs, mix thoroughly until the mixture looks like breadcrumbs.

Boil water and add to the mixture a bit at a time, stirring thoroughly until you have a dough.

Cut the dough into eight pieces. Take each piece and roll into a ball. Place this on a strip of parchment paper. Place another strip of parchment paper over the dough ball and roll out each one into a rectangle about 8 x 4 inches. Place a mozzarella cheese strip in the center of the rolled dough and cover it with the dough like a parcel wrapping. Make sure all the edges are sealed.

Place the breadsticks on a parchment paper lined baking tray. Bake for 20 minutes, turning over after 10 minutes.

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Asian Pesto Sauce

Asian_Pesto_Sauce
Asian Pesto Sauce
photo by recipe author

Servings: 4 to 6

Preparation Time: Under 10 minutes

  • handful of cleaned mint, about 1/2 cup leaves
  • handful of cleaned cilantro, about 1/2 cup leaves
  • handful of cleaned basil, about 1/2 cup leaves
  • 1 tablespoon coconut water vinegar, use two tablespoons if not using atchara
  • 2 tablespoons atchara, optional
  • 1 tablespoon olive oil
  • 1 tablespoon sesame oil
  • 2 cloves garlic
  • zest and juice of one lime
  • quarter size of ginger cleaned and finely chopped, or 1/8 teaspoon powdered ginger
  • 1 seeded hot pepper, optional
  • 2 tablespoons raw honey
  • 1/2 teaspoon salt
  • dash of hot sauce, optional

Clean herbs and place in blender. Add remaining ingredients and puree. Adjust seasoning for spice if needed.

This sauce is great as a dip for grilled meats or veggies, or mixed with mayonnaise for a sandwich spread.

Cheryl from Carbondale, Illinois won $50 for this recipe and photo! Submit yours here!

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Grain Free “Everything” Dinner Rolls

Grain Free Everything Dinner Rolls photo
Grain Free Everything Dinner Rolls
photo by recipe author

Servings: 8
Preparation Time: 10 minutes

Preheat oven to 350 degrees ºF.

Combine dry ingredients in a medium bowl and whisk to combine.

Combine egg, honey and water, add in coconut oil. Add liquids to the dry ingredients, mix until well combined.

Divide dough into 8 equal portions and roll each section in to a ball, using additional arrowroot powder to keep dough from sticking to your fingers.

Optional: In a small bowl combine Sesame seeds, poppy seeds and garlic powder, roll each ball lightly in the seed mixture.

Place each ball on a baking sheet that’s been lined with unbleached parchment paper.

Reduce oven temp to 325 and bake for 40 minutes on the middle rack.

For best results, allow rolls to cool before serving.

Enjoy!

Recipe submitted by Hayley, Smithfield, PA

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Gluten Free Fried Green Tomatoes

Gluten Free Fried Green Tomatoes Recipe photo
Gluten Free Fried Green Tomatoes Recipe
photo by recipe author

Servings: 4
Preparation Time: 15 minutes

Combine the first four ingredients in a shallow bowl. Dip the tomato slices in the beaten egg, then into the coconut flour mixture.

Heat a skillet for about 5 minutes over medium-high heat. Add the oil. Fry tomato slices till light brown, about 2 to 3 minutes on each side. Serve immediately.

Recipe submitted by Melodie, Fort Mill, SC

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Gluten-Free Tortillas with Coconut Flour

Gluten-Free Tortillas with Coconut Flour photo
Gluten-Free Tortillas with Coconut Flour
photo by recipe author

Servings: 8
Preparation Time: 17 minutes

Mix all ingredients in bowl and set it aside for 5 minutes to thicken and hydrate.

Once pan or griddle is heated, LIGHTLY grease it with coconut oil (too much will make them crispy and bubbly).

Pour slightly less than 1/4 cup of batter into middle of griddle, and smooth out, forming a nice circle (pouring in a spiral pattern may help). Once the edges just start to turn brown (about 1-2 minutes, but be sure to watch it closely), flip the tortilla with a spatula and cook for another 1-2 minutes.

Transfer cooked tortillas to a plate with another plate on top, a tortilla warmer, or a folded towel to keep warm.

Serve them with your favorite fixings for tacos, burritos, or as fajitas, like we did. Enjoy!

Recipe submitted by Melissa, Sacramento, CA

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