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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Published on August 4, 2010

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8 Comments

Rachelle April 1, 2014 at 3:13 pm - Reply
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This made a wonderful tasting bread!
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Megan December 7, 2011 at 12:07 pm - Reply

I’ve made 2 batches of this in the past 3 days. It’s VERY good. Used molasses and honey combined to sweeten it and my family loves it. Thank you!

kla December 2, 2011 at 1:14 pm - Reply

Made this today with almond flour and molasses, per a previous commenter, and it was delicious! Just had a slice with heavy cream poured on top – definitely a Christmas-season indulgence. Thank you for the great recipe!

Polly November 25, 2010 at 7:41 am - Reply

WOW!  I made this just as the recipe says, only I added a bit of chopped crystalized ginger to it.  My is it ever good!  I want to try with almond meal next.  Thank you for sharing this YUMMY recipe:)

Brandon October 5, 2010 at 11:35 am - Reply

Thank you Lisa, that comment made me so happy! It’s a great Fall/Autumn treat in the morning. :)

Lisa October 5, 2010 at 7:55 am - Reply

I made this for breakfast for my two celiac toddlers and myself (also celiac), using the almond flour option. Instead of baking it in a bread pan, I baked it in a silicone muffin pan shaped like leaves and pumpkins. I sprinkled it with a little organic powdered sugar, and my two little ones are devouring them as I type this. They were delicious. I did substitute maple syrup and mollasses for the raw honey, as I don’t like to use raw honey for baking as it de-activates the enzymes, and I love mollasses in gingerbread for the taste and extra iron. Thanks for this recipe! It will be a fall staple.

Brandon August 5, 2010 at 1:35 pm - Reply

Hi Sharna,

I haven’t tried this without eggs, just because eggs in this recipe the eggs provide a leavening agent and helps it rise. It also adds extra liquid to the recipe, which coconut flour needs, as well as a structural support similar to gluten.

If your friend tries it with an egg replacer, be sure to let her know that she needs about 3/4 cup of liquid to replace the liquid from the eggs. Also, have her add about 1/2 a tsp of guar or xanthan gum for the gluten, as well as about 1 tsp. of baking powder to the mixture for the extra leavening agent. I am only guessing at this, so it will have to go through some experimentation.

I hope that helps!

sharna August 5, 2010 at 12:14 pm - Reply

I’m wondering if it is possible to use egg replacer in this recipe. I sent the recipe to afriend but she cannot have eggs and would really like to make this recipe. Any suggestiona wold be helpful.thanks. I love all the recipes. I just wish I could use  coconut flour. I have.  kidney disease and I’m on a low phosphrus and potassuim diet and I’m not supposed to eat coconut.  I use cocnut oil in most of my baking though. thanks again. Sharna

Gluten Free Coconut Flour Gingerbread