Entrée Gluten Free Coconut Flour Recipes

Grain-Free Strawberries ‘n “Cream” Porridge

Grain-Free Strawberries ‘n Cream Porridge Recipe photo

photo by recipe author

Servings: 2
Preparation Time: 10 minutes

1 1/2 cups coconut milk*
6 tablespoons coconut flour
2 eggs
1/8 teaspoon salt
1 tablespoon pure maple syrup or honey
1 tablespoon coconut oil
1/2 – 2/3 cup chopped strawberries (about 4 or 5 medium berries)

In a small saucepan whisk together the first 5 ingredients. Bring to a boil over medium heat, stirring constantly. Add the coconut oil and reduce heat to medium-low. Boil and stir about 3 minutes until thick and creamy. Stir in strawberries. Serve warm.

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

Recipe submitted by Melodie, Fort Mill, SC

Submit your recipe here!

Coconut Chicken with Plum Sauce

Coconut Chicken with Plum Sauce Recipe

photo by recipe author

Servings: 4
Preparation Time: 25 minutes

4 to 6 bone-in chicken thighs
1/2 cup coconut flour
1/2 teaspoon salt
2 tablespoons coconut oil
1/3 cup water
3 tablespoons white wine vinegar
1 teaspoon minced garlic
1/4 teaspoon crushed red pepper
6-8 Italian plums, pitted and halved

Dredge the chicken with the coconut flour, coating all sides. Sprinkle with the salt.

In a 12-inch skillet, heat coconut oil over medium heat. When it is melted, add the chicken pieces, skin sides down. Cook for 4-5 minutes, or until the skin is getting crispy. Flip over the chicken to let it brown for 2-3 minutes on the other side.

Stir together the water, vinegar, garlic, and pepper, and pour it around the chicken. Tuck the plum halves around the chicken pieces. Cover the pan and let it cook for 10 minutes, or until the chicken is cooked through. The sauce will thicken as it cooks, but for a thicker sauce, uncover the skillet and let it cook for an additional 3-5 minutes, or until the sauce is the desired consistency. Taste and adjust seasonings, if needed.

Recipe submitted by Angela, Longmont, CO

Submit your recipe here!

Gluten-Free Tortillas with Coconut Flour

photo by recipe author

Servings: 8
Preparation Time: 17 minutes

1/4 cup coconut flour (40 g)
1/4 teaspoon baking powder
8 egg whites
1/2 cup water
pinch of salt
coconut oil

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

Submit your recipe here!

Gluten Free Coconut Flour Pancakes

Gluten Free Coconut Flour Pancakes Recipe

photo by recipe author

Servings: 4
Preparation Time: 15 minutes

1 cup coconut flour
8 eggs
1 1/2 cups (+ possibly 1/2 cup, more) milk of your choice
1 teaspoon vanilla extract
2 tablespoons melted coconut oil
1/4 teaspoon cinnamon
2 tablespoons raw honey
1/2 teaspoon apple cider vinegar
1/2 teaspoon baking soda

1. Mix all dry ingredients, except for baking soda, together in a medium size bowl. Mix wet ingredients, except for vinegar, and add to dry ingredients. Let sit for a few minutes.

2. After batter has hydrated, add just enough extra liquid to make a batter that’s too thick to spread by itself. Add in baking soda and vinegar and mix just until incorporated.

3. Using an ice cream scoop, plop batter onto a greased or oiled skillet, spread out batter, and cook for a few minutes per side (until browned on both sides of pancake).

4. Top with your favorite toppings and enjoy!

Recipe submitted by Melissa, Sacramento, CA

Submit your recipe here!

Gluten Free, Dairy Free Pumpkin Pie Waffles

Dairy Free Pumpkin Pie Waffles Recipe

photo by recipe author

We occasionally serve with whipped cream for fun, but we find the waffles sweet and flavorful enough to be served “as is”, without butter or syrup.

Servings: 10 4×4 waffles
Preparation Time: 5 minutes prep, 5 minutes cook

12 eggs (or 8 eggs and 1 cup chia gel – 1/4 cup chia seeds and 3/4 cup water)
1 cup pumpkin
1/2 cup maple syrup
2-3 teaspoons pumpkin pie spice
1 1/2 tablespoons vanilla
1/2 teaspoon salt
1/2 cup coconut oil, melted
1/2 cup coconut flour

Combine all ingredients. I usually make the batter in my Vitamix because it is simple to blend it all together and then pour into the waffle iron. The batter does have a thick consistency, but the waffles themselves are far from dense.

Let sit for 5 minutes.

Cook in preheated waffle iron, approximately 5 minutes per batch, or to desired brownness

Makes 10 4×4 waffles.

Recipe submitted by Wendie, Burr Ridge, IL

Submit your recipe here!

Gluten Free Salmon Pie

Gluten Free Salmon Pie Recipe

photo by recipe author

Servings: 6
Preparation Time: 10 minutes

This is a quick and easy recipe. Make your Gluten Free Flour Mix up ahead to have handy and it’s a snap to make! It is great as a main dish served with peas and a side salad or as a brunch item served with new potatoes and tomatoes.

1/2 cup gluten free flour blend* (see recipe below)
1 tablespoon coconut flour
1 teaspoon basil
1/2 teaspoon fresh ground pepper corns
1/4 teaspoon salt
5 eggs
3 tablespoons melted coconut oil
1/2 can wild salmon
1/2 cup cheese
2 green onions

Preheat oven to 350 degrees F.

Mix the dry ingredients well, stir in the eggs and oil. Pour into a greased pie plate. Top with salmon, cheese and green onion. Bake at 350 for 30 minutes or until set. In the summer time I separate the mix into 2 pie plates and bake only 20 minutes so I don’t heat up the kitchen.

* Gluten Free Flour Mix