Gluten Free Baked Foods

Gluten Free Fresh Dill Casserole Bread

Gluten Free Fresh Dill Casserole Bread Recipe

photo by recipe author

Servings: 8
Preparation Time: 15 minutes

1 cup almond flour*
1/2 cup coconut flour, sifted
1/2 teaspoon salt
1 teaspoon baking powder
2 teaspoons active, dry yeast (or one individual package)
2 tablespoons minced, dehydrated onion
about a cup of finely chopped, fresh baby dill
1/2 cup water
1 teaspoon honey
1 cup cottage cheese (preferably full-fat and cultured)
2 tablespoons butter
3 eggs
Optional: extra butter to brush the top of the loaf, and coarse salt

In a medium mixing bowl, stir together the almond flour, coconut flour, salt, baking powder, yeast, and dried onion. Make sure there are no clumps of coconut flour. Stir in the chopped dill.

In a small saucepan, heat the water, honey, cottage cheese, and butter until it is warm and the butter has melted. Stir the warm mixture into the dry ingredients until just incorporated. Stir in the eggs. Oil a standard loaf pan and spread the dough evenly into the pan. Let the dough rise for 45 minutes. It will not double, but it will increase in height.

Preheat the oven to 350 degrees ºF. Bake the bread for 50-60 minutes, or until golden on the edges and top, and the center feels set (not squishy). Remove from the oven and, if desired, brush the top with some additional butter and sprinkle with coarse salt. Let the bread cool for ten minutes before slicing.

*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.

Recipe submitted by Angela, Longmont, CO

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Grain Free Cranberry Pecan Crackers

Grain Free Cranberry Pecan Crackers Recipe

photo by recipe author

Servings: 8-10
Preparation Time: 15 minutes

Dried Cranberries:

1 1/2 cups fresh cranberries
1 teaspoon coconut oil, melted
dash of sweetener (optional)

Crackers:

2 cups raw pecans
Homemade dried cranberries (recipe above)
1 pastured egg
1 tablespoon grass-fed butter, Ghee or coconut oil, melted
1 -2 teaspoons sugar
Couple dashes of sea salt*

Cranberries:

Preheat oven to 250 degrees ºF.

Combine cranberries, coconut oil and sweetener in a bowl. Pour onto a parchment lined cookie sheet and bake for 2-2 1/2 hours. Remove from heat once the majority of berries look dried, set aside to cool.

Crackers:

Preheat oven to 350 degrees ºF.

Place the pecans and cranberries in a food processor and combine until pecans look like coarse sand. Add the egg, butter/oil, sweetener and salt to the mixture and pulse until combined and dough forms.

Place the dough between two pieces of parchment paper and roll out to about 1/8 of an inch thick.

Using a pizza cutter or sharp knife, cut crackers into desired size.

Bake for 10-12 minutes or until lightly browned. Thinner crackers will cook faster and you may need to remove outer edge crackers before you remove the inner crackers.

Let cool to crisp up and store in an airtight container. I love using glass jars for my snacks!

Quick notes

*Use more for salty crackers. I sprinkled the top of rolled out dough will a tiny bit more salt

I did not want to use store bought dried cranberries, they have added sunflower oil and white sugar. You can certainly substitute store bought, but you will probably only need 1/2 cup or less and leave out the sweetener all together. These crackers will definitely turn out to be a sweeter version!!

You can use a dehydrator to dry out the cranberries. I chose the oven method since many people do not have a dehydrator.

Recipe submitted by Kate, Highlands Ranch, CO

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Delicious Gluten & Oat Free Granola Bars

Delicious Gluten and Oat Free Granola Bars Recipe

photo by recipe author

Servings: 12
Preparation Time: 10 minutes

1/2 cup cashews
1 1/2 cup pumpkin seeds (reserve 1/2 cup)
1 cup almonds
1/2 cup sunflower seeds
1 cup raisins
1/2 cup shredded coconut
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 cup honey or maple syrup
1/4 cup coconut oil, melted

Preheat oven to 350 degrees ºF.

Process cashews, 1 cup pumpkin seeds, and almonds in a food processor until they resemble very fine crumbs. To this mixture, add the remainder of the pumpkin seeds, raisins, coconut, salt, cinnamon, ginger, sweetener of choice and coconut oil to your food processor. Pulse just until combined. Press into 9×13 pan lined with parchment paper.

Bake 18-20 minutes until golden brown. Wait until bars are completely cooled before cutting if you want them to stay together.

Note: Nuts can be raw or even better would be soaked and dehydrated.

Recipe submitted by Joy, Linden, TN

Vanilla Bean Coconut Macaroons (Egg and Nut Free)

Vanilla Bean Coconut Macaroons Egg and Nut Free Recipe

photo by recipe author

Servings: 20
Preparation Time: 10 minutes

2 cups unsweetened coconut
1/4 cup virgin coconut oil, melted
2 tablespoons full fat coconut milk cream (cream at top of refrigerated milk)*
1/4 – 1/2 cup granulated sweetener*
3/4 teaspoon gelatin
1/4 teaspoon vanilla beans (1-2 beans)
1/8 teaspoon salt

Preheat oven to 350 degrees ºF.

Combine all ingredients in a food processor and blend until a dough forms.

With a small cookie scoop, form macaroons and place on a parchment lined cookie sheet. You could also roll into balls and slightly press them down on cookie sheet.

Bake in preheated oven for about 8 minutes or until very slightly brown.

Let cookies cool to set up, they will fall apart when warm. These can be stored at room temperature or for a harder cookie, store in the refrigerator.

Quick notes

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

**I have not tried this with a liquid sweetener. You would need to reduce the amount to 1/4 cup or less and it may make the dough too runny. If that happens, just add more coconut until the dough is thick enough to form.

Recipe submitted by Kate, Highlands Ranch, CO

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Coconut Flour Banana Bread with Maple Nut Butter

Coconut Flour Banana Bread with Maple Nut Butter Recipe

photo by recipe author

Servings: 6-8
Preparation Time: 20 minutes

2 large/3 small bananas, ripe and mashed
3/4 cup coconut flour
6 eggs
6 tablespoons butter, melted
1/3 cup whole milk, plain yogurt
1/4 teaspoon ground nutmeg
1 teaspoon cinnamon
1 teaspoon baking soda
1 teaspoon vanilla extract
dash of sea salt

Maple Nut Butter

1/2 cup walnuts, finely chopped
1/2 cup butter
1/4 cup maple syrup
1/2 teaspoon cinnamon

Preheat the oven to 350 degrees ºF. Grease a 1 pound loaf pan.

Combine all ingredients for bread and blend until thoroughly mixed. Continue blending on medium speed for 1 minute to allow coconut flour to soak up the liquids.

Pour batter into the greased loaf pan and bake for 45-50 minutes or until a tester comes out clean. Allow bread to set and cool slightly before removing from pan. Slice and enjoy topped with a dollop of sweet & creamy maple nut butter!

Maple Nut Butter:

Slice butter and bring to room temperature. Using a food processor or nut chopper, finely chop the walnuts. Add butter, syrup, and cinnamon and whip (with a hand blender) until light and fluffy.

Spread onto freshly baked banana bread!

Recipe submitted by Caroline, Honolulu, HI

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Grain Free Blueberry Lemon Muffins

Grain Free Blueberry Lemon Muffins Recipe

photo by recipe author

Servings: 24
Preparation Time: 20 minutes

1 cup Tropical Traditions coconut flour
1 teaspoon salt
1 teaspoon aluminum-free baking soda
1/3 cup raw honey
1/3 cup coconut oil
12 eggs
1/3 cup unsweetened applesauce
1 lemon, peel and juice
1 teaspoon vanilla
2 cups blueberries

In a small bowl, combine coconut flour, salt and baking soda.

If coconut oil and honey are not liquid, warm in a small saucepan over lowest heat to liquefy.

In a large bowl beat eggs well with an electric mixer. Then add honey, coconut oil, applesauce, lemon rind and juice, and vanilla and blend well.

Mix dry ingredients into wet. Let batter sit for a couple minutes while the coconut flour absorbs.

Gently fold in blueberries.

Place batter into two paper lined 12 cup muffin pans.

Bake at 350 degrees °F for about 18 minutes or until a toothpick comes out clean (well, without batter, that is… it may have a juicy blueberry stain!)

Cool and serve.

Recipe submitted by Emily, Glen Ellyn, IL

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Zucchini Oat Bars

Zucchini Oat Bars Recipe

photo by recipe author

Servings: 6
Preparation Time: 60 minutes

1 tablespoon flax seed
3 tablespoons water
2 cups oats
1 cup oat flour
1 teaspoon baking soda
1 teaspoon baking powder
1 tablespoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon ginger
1/2 teaspoon salt
1/4 cup pure maple syrup
1/4 cup Gold Label Virgin Coconut Oil
2 teaspoon vanilla
2 cups washed and shredded zucchini
1/2 cup raisins
1/2 cup pecans, chopped

1. Make flax and water at least 1 hour prior to starting.

2. Preheat oven to 350 degrees ºF.

3. Mix oats, flour, baking soda and powder, spices and salt in medium size mixing bowl.

4. In large mixing bowl add flax egg, syrup, oil and vanilla. Blend well.

5. Add dry ingredients in 3 parts. Mix well.

6. Add zucchini to bowl and mix.

7. Add raisins and pecans and mix really well.

8. Spray baking sheet with Pam. Pour batter onto a sheet pan and press out and down with fingers.

9. Bake for 45 minutes.

Recipe submitted by Megan, San Antonio, TX

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Grain Free Coconut Lemon Blueberry Pound Cake/Bread

Grain Free Coconut Lemon Blueberry Pound Cake Recipe

photo by recipe author

Servings: 3 mini loaves – 6 servings per loaf
Preparation Time: 15 minutes

2/3 cup sifted coconut flour
1 teaspoon baking powder
1/2 teaspoon Himalayan salt
1/2 cup shredded unsweetened coconut
8 eggs
1/2 cup raw honey
1/2 cup fresh lemon juice (l lemon)
1 teaspoon lemon extract
1/2 cup melted butter (or 1/4 cup butter and 1/4 cup coconut oil, melted)
1 heaping cup fresh blueberries or frozen right out of freezer

Pre-heat oven to 350 degrees ºF. Thoroughly grease 3 mini bread pans (5 1/2 X 3 1/2 in) with coconut oil.

Mix dry ingredients and set aside. In large bowl beat eggs then add honey, lemon juice, lemon extract and melted butter. Mix thoroughly. Add dry ingredients and whisk or beat until well combined. Fold in blueberries. Pour batter into mini loaf pans.

Bake in preheated oven for 40-45 minutes. Toothpick should come out clean.

Cool pans on rack for 10 minutes then remove bread. Store in refrigerator after cooled. Freezes well.

Recipe submitted by Ela, Detroit, MI

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