Gluten Free Baked Foods

Gluten Free Lemon-Rosemary Teacakes

photo by recipe author

Makes 18 teacakes
Preparation Time: 30 minutes

2 large eggs, separated
1/4 cup honey
1/4 cup coconut oil, plus extra for greasing the pan
1 tablespoon fresh lemon zest
1 tablespoon finely chopped rosemary
1 cup blanched almond flour
1/4 cup arrowroot starch
1/2 teaspoon baking soda
1/4 teaspoon sea salt
sliced almonds, for sprinkling

Preheat oven to 350 degrees F. Lightly grease 18 cups of a mini muffin tin with coconut oil.

Using the whisk attachment of an electric mixer beat egg whites to soft peaks. Set aside.

In a small saucepan, melt honey and oil together until just melted. Transfer to a small bowl and whisk in lemon zest, rosemary, and egg yolks.

In a medium bowl, whisk together almond flour, arrowroot, baking soda, and sea salt. Stir in the oil and honey mixture to form a thick batter.

Fold the egg whites into the batter, taking care to deflate them as little as possible. Fold in until thoroughly incorporated and batter is a pale golden color.

Spoon batter evenly among the greased muffin cups. Sprinkle tops with almonds.

Bake for 10-12 minutes until teacakes are golden brown and a toothpick inserted comes out clean.

Cool completely before removing from pan and serving.

Recipe submitted by Hallie, Middleton, WI

Submit your recipe here!

Gluten Free Maple Pecan Coconut Shortbread Cookies

photo by recipe author

Servings: approx. 6 dozen
Preparation Time: 15 minutes

1 cup organic whole sugar
3/4 cup pure maple syrup
2 cups coconut oil
3 tsp. vanilla extract
2 eggs
2 1/2 cups gluten free flour*
2 1/2 cups coconut flour
1 1/2 cups chopped pecans

Preheat oven to 375 degrees F.

In large bowl, beat sugar, syrup and coconut oil until light and fluffy. Blend in vanilla and eggs. Stir in flour until well blended. Evenly stir in pecans.

Roll dough into 1 inch balls and place 2 inches apart on ungreased cookie sheet. With fork dipped in flour, flatten to about 1/4 inch thickness or roll dough to 1/4 inch thickness and cut with cookie cutters.

Bake for 7-9 minutes or until light golden brown. Enjoy these delicious cookies!

*Use flour blend of choice for this recipe, but here are a few suggestions: Flour mix one, flour mix two, flour mix three, flour mix four.

Recipe submitted by Elizabeth, Indianapolis, IN

Submit your recipe here!

Gluten Free Chunky Monkey Muffins

Gluten Free Chunky Monkey Muffins photo

photo by recipe author

Servings: 12 muffins
Preparation Time: 15 minutes

1/2 cup coconut flour
1/2 teaspoon sea salt
1/2 teaspoon baking soda
6 eggs
1/3-1/2 cup honey or sugar
1/3 cup palm shortening or coconut oil, melted
1 tablespoon vanilla
3/4 cup mashed bananas
1/2 cup chopped crispy pecans
1/3 cup coconut flakes
1/3 cup chopped dark chocolate (optional)

Preheat oven to 350 F and greased the muffin pans.

In a small bowl, mix together coconut flour, sea salt and baking soda. In a large bowl, mix together eggs, honey or sugar, palm shortening, and vanilla. Mix the dry ingredients with the wet till thoroughly mixed. Fold in mashed bananas, pecans, coconut flakes and chocolate.

Scoop batter into muffin tins to 3/4 full, top with more pecans (optional) and bake for 20-30 minutes. When done, let it cool and serve with a big glass of milk!

Recipe submitted by Marillyn, Britt, IA

Submit your recipe here!

Gluten Free Pumpkin Delight Muffins

photo by recipe author

Servings: 18
Preparation Time: 15 minutes

7 eggs
1/2 cup coconut milk*
1/2 cup maple syrup
1 cup pumpkin puree
1 teaspoon vanilla
3/4 cup coconut flour
1 teaspoon baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
1/4 cup nuts (I used walnuts and almonds)
10 dates
1 tablespoon date sugar
1 tablespoon finely shredded, unsweetened coconut
1 teaspoon cinnamon

Beat your eggs, Then whip in remaining wet ingredients. Set aside.

In another bowl mix the coconut flour, baking powder, cinnamon and salt. Then add the dry to the wet and mix really well.

Now in your food processor add remaining ingredients. Process until it looks like a crumb mixture, don’t go too long or you’ll end up with a nut butter!

Now, on a table you should have your batter, your toppings, and some pure fruit blackberry jam. You will also need muffin pans and liners.

Preheat your oven to 350 degrees.

Now, in each liner (which you can grease if you want, the batter is sticky) put one tablespoon of batter. Then in the middle put a teaspoon of blackberries, then another tablespoon of batter on top, and finally sprinkle the nut topping on.

Bake for 25 minutes and then let them cool.

While they are cooling melt some dairy-free dark chocolate and then drizzle over your muffins with a spoon.

And then sprinkle on some unsweetened coconut flakes!

And then….ENJOY!!!

Recipe submitted by Junior Chefs, Deer River, MN

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

Submit your recipe here!

Gluten Free Cream Cheese Coffee Cake

photo by recipe author

Preparation Time: 15 minutes
Servings: 8

Filling:

8 ounces cream cheese, room temperature
1 egg
2 teaspoons maple syrup

Cake:

6 eggs
3 tablespoons butter, melted
1/2 cup yogurt
1/4 cup maple syrup
1 teaspoon almond extract
1/2 cup + 1 tablespoon coconut flour, sifted
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup pecans, chopped
1 tablespoon maple syrup
1 teaspoon cinnamon

1. Preheat oven to 325 degrees F. Grease one 8-inch round cake pan.

2. Beat together all ingredients for cream cheese filling. Set aside.

3. Combine the first five ingredients for cake then add the dry ingredients through the salt. Mix well.

4. Toss pecans, cinnamon and maple syrup together in a separate bowl.

5. Pour cake batter into pan and drop bits of the pecan mixture throughout batter.

6. Top with cream cheese filling and use a knife or tooth pick to swirl it around.

7. Bake for 25 minutes and let cool before slicing.

Recipe submitted by Carrol, Huntington Beach, CA

Submit your recipe here!

Gluten Free Scandinavian Thumbprint Cookies

photo by recipe author

Servings: 12 cookies
Preparation Time: 20 minutes

1/4 cup coconut oil, liquified
3 tablespoons honey
1/4 cup applesauce
1 tablespoon Chia Seed meal (1 tablespoon meal is equal to about 1/2 tablespoons seeds)
1/2 teaspoon vanilla extract
1/3 cup tapioca flour
1/3 cup almond meal/flour*
1/3 cup coconut flour, sifted

Preheat oven to 350 degrees F.

Add the oil, honey, applesauce, chia seed meal, and vanilla to a bowl and mix with an electric mixer. Then add the tapioca flour, almond flour, and coconut flour. Mix again.

Roll into little balls and place on unbleached parchment paper.

Use your fingers to create an indentation and fill it with raspberry or strawberry jam. Bake in preheated oven for about 15 minutes

*To make your own, simply blend whole almonds in a blender just until a meal forms.

Recipe submitted by Kelly, Longmont, CO

Submit your recipe here!

Gluten Free Chocolate Crinkles

It’s that time of the year again. Well seasoned and not-so-well seasoned cooks are pulling out (maybe even dusting) their cookie sheets and getting ready to bake up a storm of cookies.

If you’re one of them, Chocolate Crinkles must be on your list of to-bakes. Seriously. Their soft, fudgy, chocolate-y, rolled-in-powdered-sugar goodness is just too hard to pass up.

Watch the video here:

Now that wasn’t too hard was it? And aren’t they pretty? It looks like snow.

These cookies are both gluten and dairy free, but they are not limited to those who are gluten and dairy intolerant. They’re really yummy, anyone will enjoy them.

Remember to adjust the bake time on these cookies depending on how large you roll the dough. If they’re smaller then 1 inch, start out at 8 minutes. You want them to be slightly under-baked when you take them out so they can finish cooking all the way while sitting on the cookie sheet. So keep your greedy little fingers to yourself and let them cool (if that’s even possible).

Enjoy everyone!

Sarah:)

Gluten Free Chocolate Crinkles

Gluten Free Chocolate Crinkles Cookies

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: yields 3 dozen cookies
Preparation Time: 10 minutes plus chilling time

4 oz bittersweet chocolate, melted
1/2 cup melted coconut oil
1 cup sugar
3 eggs, at room temperature
2 teaspoons vanilla extract
2 cups gluten free flour mix*
1/2 teaspoon xanthan gum
1/4 teaspoon salt
1 teaspoon baking powder
Powdered sugar

Transfer melted chocolate to a medium sized bowl. Whisk in oil and sugar. Mix in eggs, one at a time. Whisk the vanilla in. Mixture should be thick.

Add the flour mix, xanthan gum, salt and baking powder. Mix everything together (should be the consistency of brownie batter). Refrigerate for an hour or more, until the mixture has firmed up.

Preheat oven to 350 degrees F.

Place powdered sugar into a small bowl. Roll dough into small balls (dough should be stiff) and roll in powdered sugar. Place 2 inches apart on a cookie sheet greased with palm shortening, and bake for 10-12 minutes (just until tops feel slightly firm). Let cool on sheet for 3 minutes before removing to wire rack.

*Gluten Free Flour Mix:

Makes 3 cups

2 cups brown rice flour
2/3 cup tapioca starch/flour
1/3 cup coconut flour
1/2 teaspoon xanthan gum

Mix all ingredients together and use as directed.

Recipe by Sarah Shilhavy

Submit your recipe here!

Gluten Free Molasses Cookies

Photo by recipe author

Servings: 25-30 cookies
Preparation Time: 15 minutes

3/4 cup coconut oil
1/4 cup molasses
1 cup organic sugar
1 egg
1 1/2 cups almond meal*
1/2 cup coconut flour
2 teaspoons baking soda
1/2 teaspoon salt
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1 teaspoon ground cinnamon

Mix coconut oil, molasses, sugar and egg together with a fork.

Mix almond meal, coconut flour, baking soda, salt, cloves, ginger and cinnamon in a separate bowl and mix well.

Combine the 2 mixtures and mix with a spoon to form a dough. Chill dough in the refrigerator for 30-60 minutes.

Preheat oven to 350 degrees F.

Roll into 1-inch balls and dip in sugar (optional). Place on a cookie sheet lined with parchment. Bake for about 8 minutes in preheated oven.

* You can make your own almond meal by grinding almonds in a blender until it forms a meal. Be careful not to over process the mixture or else you will get almond butter!

Recipe submitted by Carol, Libertyville, IL

Submit your recipe here!