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Gluten Free Baked Foods

Gluten Free Coconut Flour Pie Crust

This gluten free pie crust isn’t like a regular, flaky pie crust (I’m still working on that one). It’s more like a cookie….almost. It has a bit of crunch, a little sweetness, and buttery all around.

It’s multipurpose too. The picture here shows a pumpkin pie filling, but you can use it in any recipe that calls for pie crust. If using it in a sweet recipe, you can add more honey to taste if you like. If you’re going for a savory filling, leave the honey be.

While you’re making this, mold it into the pie plate almost like you would like a graham cracker crust. The dough is going to be soft and delicate so you’ll need to press it into shape. And by the way, the 1/2 cup of shredded coconut can be taken out if you don’t want that extra “coconuttyness.”

Oh, and if you need a pre-baked pie crust, bake this at 350 degrees F for about….15 minutes maybe? Just keep an eye on it and take it out when it’s a nice light golden color. It’ll vary from oven to oven.

I have another fall recipe coming very soon, so stay tuned!

Sarah:)

Gluten Free Coconut Flour Pie Crust

Gluten Free Coconut Flour Pie Crust recipe photo
Gluten Free Coconut Flour Pie Crust
Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

In a medium sized bowl cut the butter and coconut oil into the coconut flour until mixture resembles irregular pea sized clumps. Add remaining ingredients except egg white. Mix together with your hands until a soft dough has formed. Pat dough into a 9 inch pie pan. When you are done forming the crust, take the egg white and beat it with a fork until frothy. With a pastry brush, brush the crust with the egg white just before filling.

Recipe by Sarah Shilhavy

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Gluten Free Pumpkin Cheesecake Bars

Gluten Free Pumpkin Cheesecake Bars recipe photo
Gluten Free Pumpkin Cheesecake Bars
Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: 20
Preparation Time: 20 minutes

Preheat oven to 350 degrees. Grease a 9×13 inch pan with coconut oil.

Press shortbread dough into prepared pan with corn starch dusted fingers (double recipe if you want a thicker crust). If needed, refrigerate for a few minutes until firm.

In the bowl of an electric mixer, beat cream cheese, cinnamon, ginger and nutmeg just until creamy. Gradually add sweetened condensed milk. Beat in eggs one at a time. Add pumpkin and salt and beat until just blended.

Pour over crust and top with coconut flakes if using. Bake in preheated oven for 30-35 minutes. Filling should be set but still jiggle slightly if you shake the pan. Cool then refrigerate until cold before enjoying.

Gluten Free Shortbread Crust:

Beat butter and sugar until fluffy; add vanilla. Beat in remaining ingredients until a dough forms. Use as directed.

* You can make your own sweetened condensed milk
with our recipe here.

Recipe courtesy Sarah Shilhavy

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Gluten Free Coconut Flour Flax Bread

Gluten Free Coconut Flour Flax Bread recipe photo
Gluten Free Coconut Flour Flax Bread
photo by recipe author

Servings: 8-10
Preparation Time: 10 minutes

1. Preheat oven to 325 degrees. Grease a small loaf pan (73/4″ L × 41/2″ W × 3″ H).

2. Mix all the dry ingredients together.

3. Combine all the wet ingredients.

4. Add the dry ingredients to the wet and beat well. Batter will be thick.

5. Pour into loaf pan and bake for 40 minutes or until toothpick comes out clean.

6. Cool completely before slicing.

Note: For moister bread, the water in the recipe can be replaced with yogurt.

Recipe submitted by Carrol, Huntington Beach, CA

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Gluten Free Coconut Flour Gingerbread

Gluten Free Coconut Flour Gingerbread recipe photo
Gluten Free Coconut Flour Gingerbread
Photo by recipe author

Servings: 8
Preparation Time: 45 minutes

  • 1/2 cup coconut flour
  • 1/2 cup gluten free oat flour (you can also use buckwheat or even almond flour)
  • 1/8 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 1/2 teaspoons ginger
  • 1/2 teaspoon cinnamon
  • 3 eggs
  • 1/2 cup coconut milk*
  • 1/4 cup melted coconut oil
  • 1/4 + 1/8 cup raw honey

Preheat oven to 350 degrees F.

Combine all dry ingredients in a small bowl and whisk together.

In a large bowl combine eggs, coconut milk, coconut oil and honey. Whisk together. Pour wet ingredients into dry ingredients, mixing thoroughly until all clumps have disappeared.

Grease an 8×8 inch glass baking pan (or a small loaf pan) with coconut oil and fill pan with batter.

Bake in a pre-heated oven for 40 minutes, or until firm to the touch, or when a toothpick or fork tine inserted in the center comes out clean.

Cool completely. Top with cream cheese frosting and sprinkle with extra ginger, cinnamon and organic sugar.

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

Recipe submitted by Brandon, Dallas, TX

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Gluten Free Drop Biscuits

Gluten Free Drop Biscuits recipe photo
Gluten Free Drop Biscuits
Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Preparation Time: 10 minutes
Servings: 1 dozen biscuits

Preheat over to 375 degrees F. Line a cookie sheet with parchment paper and set aside.

Blend all the dry ingredients together in a medium sized bowl until well mixed.

Make a well in the center of the flour mix and add remaining ingredients, mixing well. Add more milk if dough looks too dry. The dough should be wet and sticky.

Drop rounded spoonfuls of dough onto prepared cookie sheet (you should get 12 biscuits).

Bake in preheated oven for 12-15 minutes or until bottoms are golden brown.

Notes: Experiment with adding shredded cheese and other flavors like garlic powder, onion powder, Italian seasoning, oregano, etc. for a different flavor. A great combo is shredded cheddar cheese and garlic powder! Start out with about 1 cup of shredded cheese and 1/2 -1 teaspoon garlic powder. Enjoy!

Recipe courtesy Sarah Shilhavy

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Chewy Gluten Free Chocolate Chip Cookies

As you may already know, my main goal in making GF recipes is foolproof-ness; I don’t want it to just look like their gluten cousins, they have to taste like them too.

I think this cookie really nails that. Not only does it look exactly like the classic wheat flour chocolate chip cookie, it tastes just like it too. Even the cookie dough is great. The baked cookie though is moist, chewy, slight crisp outside and that wheat-like bite. An experienced taste bud may pick up on the slight gritty texture of the brown rice flour but unless you’re thinking about it and know what brown rice flour is like you’d never know. If the slight grittiness bothers you, try sifting the flour through a very fine sieve before measuring.

When you watch the video below and read the recipe you’ll see that I have unsalted butter and salt listed in the ingredient list. Well, you don’t *need* to use unsalted butter. I usually just do salted butter and omit the salt.

So, are you hungry for cookies yet? Let the video take you through the whole process, then whip up a batch yourself (and let us know what you think). And if you decide not to tell anyone else these are GF, then that’s okay. They’ll never know. But it is kinda cool to see their faces if you do decide to tell them after they’ve devoured more then their share…

Enjoy!

Sarah:)

Chewy Gluten Free Chocolate Chip Cookies

Chewy Gluten Free Chocolate Chip Cookies recipe photo
Chewy Gluten Free Chocolate Chip Cookies
Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

 

These cookies are excellent. They’re perfectly crisp on the outside, and chewy on the inside. It’s hard to tell that they’re not made from wheat!

Servings: approx. 3 dozen cookies
Preparation Time: 15 minutes, plus 1/2 – 1 hour chilling time

Pour melted butter into the bowl of an electric mixer fitted with a paddle attachment.

In a separate bowl, stir the coconut flour, tapioca, cornstarch, rice flour, salt, xanthan gum, and baking soda together. Set aside.

Add the sugars to butter and cream together on medium speed for about 1 minute. Add egg, egg yolk, milk and vanilla extract. Beat until well combined. Add flour mixture by heaping 1/4 cupfuls until well combined. Add chocolate chips and stir to combine.

Chill the dough in the refrigerator until firm, about 30 minutes to 1 hour.

Preheat the oven to 375 degrees F. Line cookie sheets with parchment paper

Shape the dough into approximately 1 oz balls and place on prepared cookie sheets. Flatten tops slightly if desired.

Bake for 7 – 10 minutes, rotating sheets halfway through baking for even browning. Cool the cookies on the sheets for 2 minutes before moving to a wire rack to cool completely.

Variation: Add about 1 1/2 cups of dried, unsweetened flaked coconut to the dough for Chocolate Chip Coconut Cookies.

Recipe courtesy Sarah Shilhavy

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Gluten Free Coconut Almond Cookies

Gluten Free Coconut Almond Cookies recipe photo
Gluten Free Coconut Almond Cookies
Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Preheat oven to 300 degrees F.

Combine egg (room temp), coconut oil, honey, almond extract and vanilla extract and mix well. Add carob chips if using. Then add dry ingredients and mix well with wooden spoon.

Roll into walnut sized balls and bake for 5 minutes on a lightly greased cookie sheet. Use a fork to flatten and bake for 10-18 more minutes. Cool on wire rack.

Recipe submitted by Sandy, Ogden, UT

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Gluten Free Toasted Coconut Ginger Blondies

Ahhh….the recipe you’ve all been waiting for. Well, maybe not all of you but some of you for sure.

When I posted the first Toasted Coconut Ginger Blondies recipe I promised a gluten free version. So here it is. I was very happy at how they turned out; creamy and moist with a nice chewy texture and toasty crunch from the toasted coconut on top. My mouth is full of said blondies as I type. Seriously.

You can use something else instead of ginger (like chocolate chips or nuts).But that’s up to you. I just wanted to get rid of the rest of our candied ginger, so in they went.

Were you waiting for this recipe? Are you going to make it now? Tell me, I’d love to hear from you!

Sarah:)

Gluten Free Toasted Coconut Ginger Blondies

Gluten Free Toasted Coconut Ginger Blondies recipe photo
Gluten Free Toasted Coconut Ginger Blondies
Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: 20 bars
Preparation Time: 15 minutes

  • 12 tablespoons (1 1/2 stick) salted butter, melted
  • 1 cup brown sugar
  • 4 teaspoons vanilla extract
  • 2 eggs
  • 2 teaspoons organic raw whole milk or coconut milk*
  • 1/2 teaspoon baking powder
  • 1 1/4 cups flour mix (see below)
  • 1/2 cup chopped crystallized ginger
  • 1/2 – 1 cup flaked coconut

Preheat oven to 350 degrees. Lightly grease an 7×11 inch pan with coconut oil.

Mix melted butter and sugar together in a medium sized bowl. Beat in vanilla, eggs and milk until well blended.

Mix remaining ingredients except for the flaked coconut into the egg mix until well blended. Pour into prepared pan and smooth the top out. Sprinkle with flaked coconut.

Bake blondies until golden brown and coconut is toasted, about 20 minutes.

Gluten Free Flour Mix:

Mix all ingredients together until well blended. Use as directed.

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

Recipe courtesy Sarah Shilhavy

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