Gluten Free Baked Foods

Gluten Free Cornbread With Sundried Tomatoes

Gluten Free Cornbread With Sundried Tomatoes Recipe

photo by recipe author

Servings: (1) 2 lb. loaf or 12 muffins
Preparation Time: 20 minutes

1 cup cornmeal
3/4 cup rice flour
1/2 cup coconut flour
2 teaspoons baking powder
1 teaspoon xanthan gum
1 teaspoon sugar
1 teaspoon salt
1/2 cup chopped sundried tomatoes in olive oil
1 1/2 cups grated cheddar cheese
3/4 cup room temperature milk
2 eggs, preferably free range, beaten
4 tablespoons melted butter, or coconut oil

Preheat oven to 350 degrees. Butter a 2 lb. loaf pan and line bottom with parchment paper.

Sift the dry ingredients into a large bowl. Stir with a wire whisk until well blended. Add the sundried tomatoes and the cheese. Mix well. Combine the milk, beaten eggs and melted butter in a small bowl. Make a well in the middle of the dry ingredients and add the milk mixture, a little at a time and mix until well blended. Batter will be stiff.

Spoon into the prepared pan and bake 50 minutes. For muffins, bake 25 minutes. Let the pan cool on a wire rack. Run a knife along the sides of the pan, turn the pan over and remove the bread. Discard the parchment paper.

Recipe submitted by Pat, Jackson WI

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Gluten Free Pecan Pie Muffins

photo by recipe author

Servings: 12
Preparation Time: 10 minutes

8 ounces pecan pieces
1/2 cup coconut flour
6 extra large eggs
3 tablespoons coconut oil
1 tablespoon vanilla
3 tablespoons honey
1/2 teaspoon sea salt
1 teaspoon baking soda

Preheat oven to 400 degrees F.

Line muffin tin with 12 paper liners.

In a food processor, chop pecans until they resemble a coarse crumb. Add pecan meal and all other ingredients into mixing bowl and mix until just blended.

Divide into prepared muffin liners and bake for approximately 15 to 20 minutes or until lightly browned and firm to the touch.

Recipe submitted by Kathryn, Cary, NC

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Super Fudgy Chocolate Walnut Brownies – Gluten and Grain Free

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Servings: 9
Preparation Time: 10 minutes

1/2 cup pastured butter
1/3 cup coconut oil
6 ounces organic chocolate chips
1/3 cup coconut flour
1/4 cup organic cocoa powder
1 teaspoon vanilla
2 tablespoons instant coffee/espresso powder (optional)
1/2 teaspoon stevia powder
2 pastured eggs
1/2 cup organic white chocolate chips
1 cup walnuts
pinch of sea salt

1. Preheat the oven to 325. Grease a 8×8 pan with coconut oil or butter. Set aside.

2. In a double boiler start the butter, coconut oil, and chocolate chips melting over medium heat. You can also use a saucepan over very low heat, if you don’t have a double boiler.

3. In a separate bowl, stir the coconut flour, cocoa powder, and sea salt together and set aside.

4. Continue to stir the melted chocolate mixture until smooth and then remove from heat.

5. Stir in the coffee, vanilla, and stevia powder.

6. Quickly whisk the eggs into the melted chocolate, followed by the flour/cocoa powder mixture. Stir until the flour is mixed in. The batter will be lumpy.

7. Fold the white chocolate chips and the walnuts into the batter.

8. Pour the batter into the greased pan.

9. Bake for 20-25 minutes. The brownies will seem underdone.

10. Remove from the oven and let cool completely before cutting.

Recipe submitted by Jessica, Denver, CO

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Flour Free Coconut Cookies

photo by recipe author

Servings: Makes 4-5 dozen cookies
Preparation Time: 40 minutes after soaking

1 cup dry brown rice
1/3 whole millet
1 cup water
3/4 cup honey
1/4 cup coconut oil
1/3 cup ground flax
1/2 teaspoon sea salt
1 1/2 teaspoon baking powder
4 cups shredded coconut

Soak brown rice and millet in plenty of water (plus 1 tablespoon apple cider vinegar) for at least 8 hours, or overnight.

Preheat oven to 350 degrees F.

Drain and rinse, then combine with the rest of the ingredients, except for the baking powder and coconut, and blend until smooth. Combine coconut and baking powder in a large bowl, then add blender batter and mix well.

Mound by teaspoon onto a baking sheet and bake at 350 degrees for about 25 minutes, until lightly browned (like a nice macaroon!).

Variation: for Chocolate Coconut Cookies- add 1/2 cup of cocoa powder to blender mixture.

Tip: These cookies freeze well, so don’t worry about making too many!

Recipe submitted by Kim, Lebanon, NH

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Grain-Free Honey Graham Cracker Pie Crust

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Servings: 8
Preparation Time: 20 minutes

1/4 cup almond flour*
1/2 cup plus 2 tablespoons organic coconut flour
1/4 teaspoon salt
1/4 teaspoon baking soda
1 teaspoon cinnamon
1/4 cup organic coconut oil, softened
1/4 cup organic honey
1 organic egg
1 teaspoon vanilla

Recipe: Directions

Preheat oven to 350 degrees.

Mix the dry ingredients in a medium mixing bowl. In a separate small bowl, whisk together the wet ingredients. Pour the wet ingredients into the dry, and mix until combined.

Using your fingers, press the dough evenly into the bottom and up the sides of a 9 inch pie or tart pan.

Bake for 15 minutes for a pie pan (7 minutes for a tart) if you will not be baking it any further after adding your filling. Cool completely, then add filling.

If your filling requires baking, bake the crust for 5-7 minutes until it’s a very light golden color. Freeze the crust for 30 minutes, then add filling and return to the oven. You may also need to cover the edges as almond flour burns easily.

*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 Danielle, Danville, CA

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Gluten Free Coconut Mango Rugelach

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Servings: 48
Preparation Time: 20 minutes

2 cups coconut flour
1/2 teaspoon salt
3/4 cup coconut oil
8 ounces cream cheese, room temperature
1/3 cup sour cream
1/2 cup organic raw sugar
1/2 cup shredded coconut or coconut flakes
1/4 cup mango preserves (or your favorite preserves)

1. In food processor, mix coconut flour and salt. Slowly pulse in coconut oil, cream cheese, sour cream, and sugar. Pulse until crumbly.

2. Shape dough into four disks, wrap well in (or place in zip lock bags) and refrigerate 2 hours to two days.

3. When ready to bake, preheat oven to 350 degrees. On a lightly floured surface, roll with a rolling pin, or shape with hands, each disk into a 9-inch round. Spread each round with two tablespoons of preserves, and top with a light dusting of coconut flakes. With knife or pizza cutter, cut each disk into 12 wedges. Roll up each wedge, starting with wide edge. Place each cookie on a greased cookie sheet, and sprinkle with additional coconut flakes.

4. Bake 15-20 minutes until lightly golden. Remove from oven and place each cookie on a rack to cool. Cookies store well, in airtight containers up to a week.

Recipe submitted by Tammy, Union City, TN

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Simple Chocolate Coconut Squares

photo by recipe author

Servings: 20
Preparation Time: 25 minutes

2 eggs
1 teaspoon vanilla extract
2 cups finely shredded unsweetened coconut
1/2 cup mini chocolate chips

1. Preheat oven to 350F. Grease a 9×9 inch baking pan with coconut oil.

2. Whisk egg and vanilla together in a small mixing bowl. Add coconut and chocolate chips and stir to combine.

3. Pour out into prepared baking pan. Flatten out and pat down with a spatula or back of a wooden spoon.

4. Bake for 22 minutes, until starting to turn golden. Let cool.

5. Cut into squares and enjoy!

Recipe submitted by Sarah, Marietta, GA

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Gluten Free Roll Out Butter Cookies

photo by recipe author

Servings: 3-4 cookie trays worth Preparation Time: 20 minutes

3 large eggs
1/2 cup honey
1 tablespoon vanilla extract
1 teaspoon almond extract
1/2 cup coconut oil or butter, softened (but still solid)
1-1/4 cup coconut flour
1/2 cup almond flour
2 teaspoons baking soda
1/2 teaspoon salt

Preheat oven to 325 degrees F.

In a food processor, process the eggs, honey, vanilla and almond extracts.

While running, add butter/coconut oil through the chute until combined.

Add flours, soda, and salt — processing until a loose dough ball forms. Small amounts of coconut flour may be added.

Divide dough into 3 parts and form into disks.

Wrap each disk in parchment paper and refrigerate for at least 30 minutes (or as long as 2 days).

Remove one disk from the fridge and layer between two pieces of parchment paper.

Using your fingers, press dough out flat. Use a rolling pin to finish rolling to 1/8″-1/4″ thickness. Cut out shapes with cookie cutters and place on parchment-lined cookie sheets.

Bake in preheated oven for 9-12 minutes, until browned and firm.

Recipe submitted by Bethany, Dayton, OH

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