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

Sweet Potato Latkes

Sweet Potato Latkes Recipe photo
Sweet Potato Latkes Recipe
photo by recipe author

Servings: approx. 24 latkes
Preparation Time: 12 minutes

Shred sweet potato and onion (I use the shredder attachment on the food processor). Remove and place between paper towels and pat dry. Put in bowl and mix in remaining ingredients except for oil.

Coat cast iron skillet with enough coconut oil to pan fry, and heat the oil on medium high. Form mixture into palm-sized balls then press to flatten slightly. Add to heated to oil. May need to flatten slightly more with a spatula. Cook on both sides until golden brown. Add salt as desired. Latkes are traditionally served with applesauce or sour cream.

Recipe submitted by Pamela, Birmingham, AL

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Coconut Fried Zucchini

Coconut Fried Zucchini photo
Coconut Fried Zucchini
photo by recipe author

Servings: 4
Preparation Time: 20 minutes

Heat coconut oil at low-medium heat in heavy bottom frying pan. Desired temperature is 375 degrees for frying.

Add two eggs to a medium size bowl and lightly beat them.

In a second bowl mix coconut flour, Parmesan cheese and salt together.

Dip zucchini slices into egg mixture and then place them in flour mix. Make sure to coat them well.

Fry the zucchini until golden brown, 3-5 minutes on each side. Place fried zucchini on a paper towel lined plate. Serve immediately and enjoy!

Recipe submitted by Tiffany, Junction City, OR

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Sweet Potato Vanilla Patty Cakes

Sweet Potato Vanilla Patty Cakes photo
Sweet Potato Vanilla Patty Cakes
photo by recipe author

Servings: 12 large cookies
Preparation Time: 20 minutes

Combine all ingredients in a large bowl. Let chill in the fridge or freezer until malleable. Form into flat “cakes.” Make sure they are relatively thin, like a 1/4 inch thick.

Fry in coconut oil until golden brown. Drizzle with maple syrup and dust with coconut flour.

Recipe submitted by Jaclyn, Guelph, ON

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Gluten Free Biscuits & Gravy

Gluten Free Biscuits and Gravy recipe photo
Gluten Free Biscuits and Gravy
photo by recipe author

Servings: 3-4

Biscuits:

Sausage Gravy:

Biscuits:

1. Preheat oven to 400 degrees F. Grease up 6 cups of a muffin tin with coconut oil.

2. Put coconut flour, almond flour, salt and baking powder in the bowl of a food processor. Add the butter and pulse until the butter is incorporated. The butter pieces should be about the size of peas.

3. In a blender (or by hand if you’re feeling energetic), whiz the egg whites until they are frothy. Add them to the food processor and pulse a couple times until they’re incorporated. Don’t go crazy though, just pulse it a few times until just blended.

4. Distribute the batter evenly into the 6 cups of your muffin tin. It should fill them about 3/4 full. These biscuits don’t rise, so that’s okay. Bake for 15 minutes until the tops are browned.

5. Pour your gravy on top, and enjoy.

Sausage Gravy:

1. Heat up a skillet over medium-high heat and brown the sausage. Break up the sausage into fairly small pieces so it will cook easily, but I like to leave some bigger chunks in there too. Once the sausage is thoroughly cooked, remove it with a slotted spoon and set it aside. Discard most of the fat, but leave about a tablespoon in there, and leave all the stuck-on brown bits of sausage in the bottom of the pan.

2. Turn the heat down to medium. Add the arrowroot and stir it into the fat and brown bits, whisking constantly for about a minute so it doesn’t burn. It will get pretty thick and almost dry.

3. Add the coconut milk about 1/3 at a time, and whisk together with the “roux,” incorporating it thoroughly. Some of the browned bits should start to come off the bottom of the pan, too. This is what we want. Keep adding in the coconut milk until it is all incorporated. Add the fennel, sage, cayenne, salt and pepper and mix it in.

4. Add the sausage back in and incorporate throughout the gravy. Cook for a moment so everything is heated evenly. Serve immediately over biscuits.

Recipe submitted by Amber, Norfolk, VA

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

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