Gluten Free Baked Foods

Coconut Flour Cheese Crackers

photo by recipe author

Servings: about 32 crackers
Preparation Time: 30 minutes

1/2 cup coconut flour
1 organic egg
2 tablespoons grass-fed butter
1 1/2 cups shredded cheddar cheese
Pinch salt

Pre-heat oven to 400 degrees.

Using a high power blender or food processor, blend all ingredients together until they are well combined.

Spread cracker batter over a parchment paper lined cookie sheet. Place another piece of parchment paper on top of mixture and use a rolling pin to thinly spread batter. Gently pull off the parchment paper.

Bake crackers for 10 minutes. Take the crackers out of the oven and score them with a knife or pizza cutter. Return to oven and continue to bake until they are lightly brown and crisp, 5-10 minutes.

Recipe submitted by Tiffany, Junction City, OR

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Johnnycake

photo by recipe author

Servings: 4
Preparation Time: 20 minutes

1 cup yellow cornmeal
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon baking soda
1 cup milk
1 large egg
4 tablespoons unsweetened applesauce
1 tablespoon coconut oil, melted

Preheat the oven to 400°F.

Grease an 8 or 9 inch square cake pan.

Mix the cornmeal with the baking powder, salt, and baking soda in a medium bowl.

In a separate, small bowl, combine the milk, egg, applesauce and oil.

Add the wet ingredients to the dry ingredients and mix together.

Pour the mixture into the prepared pan and bake for 15 minutes, or until bread pulls away from the edges of the pan.

Cut into 4 squares and serve.

Nice with ham and/or eggs and a bit of syrup or melted honey.

Recipe submitted by Lois, Sidney

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Gluten Free Applesauce Cookies

photo by recipe author

Servings: 35
Preparation Time: 15 minutes

2 cups almond flour*
1 cup organic, unsweetened applesauce
1 cup shredded, unsweetened coconut
1/2 cup raisins
2 teaspoons vanilla extract
2 tablespoons cinnamon
4 tablespoons melted coconut oil
1/4 cup maple syrup
3 eggs

Preheat your oven to 350 and throw all of the ingredients into your mixer and blend. After the mixture is well combined, let it sit for a minute or two to firm up.

Place small spoonfuls on a parchment lined cookie sheet (you can space them close together– they don’t spread) and bake for 10 minutes. Makes 35-40 small cookies.

*To make your own almond meal/flour, grind almonds just until a moist meal consistency is reached. Be careful not to over-blend.

Recipe submitted by Leslie, Amsterdam, NY

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Gluten Free Bacon, Egg, and Cheese Muffins

photo by recipe author

Servings: 6
Preparation Time: 20 minutes

6 strips bacon
3 eggs
1/4 teaspoon salt
3 tablespoons coconut flour
1/4 teaspoons baking powder
4 ounces cheddar cheese, shredded/diced
Coconut oil (for greasing muffin tin)

1. Preheat oven to 400 degrees.

2. Fry bacon in a skillet until crispy. Set aside.

3. Blend eggs, 2 tablespoons of bacon drippings, and salt in a mixing bowl.

4. Add coconut flour and baking powder. Mix until there are no lumps.

5. Crumble bacon and add to batter along with cheese. Mix until incorporated.

6. Grease your muffin tin with coconut oil or use paper inserts.

7. Pour batter into muffin tin and bake for 15 minutes.

Can be modified for those who don’t eat dairy by omitting the cheese and adding another 1-2 eggs.

Recipe submitted by Andy, North Royalton, OH

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Coconutty Cinnamon Banana Bread

photo by recipe author

Servings: 6 mini loaves or 12 muffins
Preparation Time: 10 minutes

8 eggs
2 mashed ripe bananas
2 teaspoons vanilla
5 teaspoons cinnamon
1/2 teaspoon salt
1/2 cup melted coconut oil
5 tablespoons maple syrup or honey
1/2 cup shredded coconut
3/4 cup coconut flour

Preheat oven to 350 degrees F.

Mix all ingredients together until well combined. Pour into mini loaf pans or muffin tins.

Bake for 25-35 minutes (muffins take less time than mini loaves) or until it tests done.

Recipe submitted by Leslie, Amsterdam, NY

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Gluten Free Toasted Coconut & Banana Mini Muffins

Gluten Free Toasted Coconut and Banana Mini Muffins

photo by recipe author

Servings: 24-36
Preparation Time: 30 minutes

1 cup brown rice flour
1/2 cup quinoa flour
1/2 cup coconut flour
1 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons chia seeds
1/2 cup coconut oil
1/2 cup organic whole sugar
2 eggs lightly beaten
3 tablespoons maple syrup
6 overripe mashed bananas
coconut chips or flakes for garnish

1. Preheat oven to 350 degrees. Lightly grease mini muffin tins.

2. In large bowl combine the 3 flours, baking powder, salt and chia seeds. In separate bowl cream together coconut oil and sugar. Stir in eggs, maple syrup, and mashed banana until well blended. Add banana mixture to flour mixture and mix batter until just moist. Pour into prepared muffin tins and garnish with coconut chips.

3. Bake in preheated oven for 15-20 minutes or until toothpick inserted comes out clean.

Recipe submitted by Mariette, Deansboro, NY

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Gluten Free Blueberry-Peach Baked Oatmeal

photo by recipe author

Servings: 4-6
Preparation Time: 50 min. w/bake time

1 cup fresh or frozen blueberries
1-2 diced fresh or frozen peach (or other fruit of choice)
1 tablespoon honey
1 cup gluten free oats
3 tablespoons flax meal
1/2 cup chopped almonds (or other nut of choice)
1/4 cup unsweetened dried coconut
3 tablepoons sucanat or whole sugar
1 teaspoon cinnamon
1/4 cup coconut oil
1 cup coconut milk* (or other non-dairy milk)

Preheat oven to 350 degrees F.

Place fruit in 8×8 baking dish and drizzle with honey.

Mix oats, flax meal, almonds, coconut, sugar, cinnamon, coconut oil and 1/2 cup of coconut milk. Pour this mixture on top of the fruit and spread out evenly. Pour the remaining 1/2 cup coconut milk on top of oat mixture.

Place in preheated oven and bake for 30 minutes. This can also be made the night before and kept in the refrigerator. Place in oven to bake when you wake up. Delicious!!!

Recipe submitted by Kristin, Clarkesville, GA

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

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Gluten Free Coconut Chocolate Chip Cookies

photo by recipe author

Servings: 9, serving size 1 cookie
Preparation Time: 5 minutes

2 tablespoons coconut flour
1/4 teaspoon unrefined sea salt
3-4 tablespoons organic cane sugar
1/4 teaspoon baking soda
2 tablespoons unsweetened finely shredded coconut flakes
1/3 cup melted coconut oil (cooled)
2 large egg
1/4 cup mini chocolate chips

Recipe: Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper.

Combine coconut flour, salt, sugar, baking soda, shredded coconut in a large bowl and stir well. In a smaller bowl melt coconut oil and allow to cool. Add eggs and mix well with a whisk.

Combine your dry and wet ingredients and mix together until there are no more lumps. Allow to sit for several minutes. Fold in chocolate chips.

Scoop rounded spoonfuls onto the baking sheets. Bake for 12-14 minutes.

Recipe submitted by Halle, Menomonee Falls, WI

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