Gluten Free Coconut Bread Recipes

GLUTEN-FREE COCONUT BREAD

We've found that the best gluten-free recipes rely on a custom blend of flours and starches. To make your own sorghum flour, blitz whole sorghum to a powder with a Vitamix blender or a NutriBullet.

Categories Bon Appétit Wheat/Gluten-Free Coconut Bread Breakfast Dessert Brunch Bake

Yield 8 servings

Number Of Ingredients 15

Gluten-Free Coconut Bread image

Steps:

Place a rack in middle of oven; preheat to 350°F. Line a 9x5" loaf pan with parchment, leaving overhang on long sides; coat with nonstick spray (to use an 8 1/2x4 1/2" pan, hold back 1 cup batter). Toast shredded coconut on a rimmed baking sheet, tossing occasionally, until lightly browned, 5-7 minutes. Let cool.
Whisk rice flour, sorghum flour, tapioca starch, baking powder, baking soda, salt, and xanthan gum in a medium bowl. Using an electric mixer on medium speed, beat sugar, coconut milk, oil, and coconut extract, if using, in a large bowl until sugar is dissolved and mixture is smooth, about 4 minutes. Add eggs one at a time, beating well after each addition. Beat mixture until very smooth, about 2 minutes. Reduce speed to low; beat in dry ingredients. Increase speed to medium; beat batter 5 minutes. Beat in toasted coconut. Scrape batter into prepared pan; top with coconut flakes.
Bake bread until top springs back when gently pressed and a tester inserted all the way to the bottom comes out with just a few moist crumbs attached, 80-95 minutes. Transfer pan to a wire rack and let bread cool in pan 10 minutes. Turn out bread onto rack and let cool completely.
Do Ahead
Bread can be baked 4 days ahead. Store tightly wrapped at room temperature

Ingredients

Nonstick vegetable oil spray
1 cup unsweetened shredded coconut
1 1/2 cups white rice flour
3/4 cup sorghum flour
3/4 cup tapioca starch
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon kosher salt
1/2 teaspoon xanthan gum
1 1/2 cups sugar
1 1/2 cups unsweetened coconut milk
3/4 cup vegetable oil
1 teaspoon coconut extract (optional)
4 large eggs
1/4 cup unsweetened coconut flakes

GLUTEN-FREE COCONUT MACAROON

I found this recipe on About.com. Very yummy and chewy. The almond extract gives it a nice flavor.

Provided by RNMOMMY2BOYS

Categories Drop Cookies

Time 35m

Yield 12 serving(s)

Number Of Ingredients 5

Gluten-Free Coconut Macaroon image

Steps:

Preheat oven to 325°F.
Combine coconut, sugar and rice flour.
Stir in beaten egg white and almond extract. Mix well.
Drop from teaspoon onto greased cookie sheet.
Bake for 25 minutes until browned on edges. Then, place on cooling sheets.

Ingredients

1 1/3 cups shredded coconut
1/3 cup sugar
2 tablespoons rice flour, ener-g brand
2 egg whites
1/2 teaspoon almond extract

3-INGREDIENT GLUTEN-FREE FLATBREAD

This flatbread recipe can be the base for everything from breakfast burritos to wraps, to little personal pizzas.

Provided by Gemma Stafford

Categories main-dish

Time 35m

Yield Six 8-inch flatbreads

Number Of Ingredients 10

3-Ingredient Gluten-Free Flatbread image

Steps:

In a large bowl, combine the almond flour and tapioca starch. Add the salt and garlic powder, if using. Add the coconut milk and whisk until a smooth, thick batter forms.
Melt 1 teaspoon coconut oil in a large nonstick skillet over medium heat. Once the skillet is at an even, moderate heat, add 1/3 cup of the batter and let it spread out to about an 8-inch circle (although you can make the flatbread large or smaller, if desired). Cook the flatbread on the first side until tiny bubbles begin to form on the surface, about 3 minutes. Flip and cook the other side until golden brown, 1 to 2 minutes. Transfer to a plate or wire rack. Repeat with more coconut oil and the remaining batter.
Serve the flatbreads while warm and crisp. If desired, brush with butter or ghee and sprinkle with chopped herbs--or roll up your choice of optional fillings in the flatbread. Refrigerate any leftover flatbread in an airtight container for up to 3 days.

Ingredients

1 cup (4 ounces/115 grams) almond flour (see Cook's Note)
1 cup (4 ounces/115 grams) tapioca starch (see Cook's Note)
1 can (13.6 ounces/387 grams) full-fat coconut milk (see Cook's Note)
Coconut oil or ghee, for frying
1/4 teaspoon fine salt
1/4 teaspoon garlic powder
Melted butter or ghee, for brushing
Chopped parsley or cilantro, for sprinkling
Cooked bacon, lettuce leaves and sliced tomatoes
Sliced avocado, halved cherry tomatoes and mesclun greens

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Step 1. Place a rack in middle of oven; preheat to 350°. Line a 9x5" loaf pan with parchment, leaving overhang on long sides; coat with nonstick …
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Place a rack in middle of oven; preheat to 350°. Line a 9x5" loaf pan with parchment, leaving overhang on long sides; coat with nonstick spray (to use an 8½x4½" pan, hold back 1 cup batter). Toast shredded coconut on a rimmed baking sheet, tossing occasionally, until lightly browned, 5–7 minutes. Let cool.
Whisk rice flour, sorghum flour, tapioca starch, baking powder, baking soda, salt, and xanthan gum in a medium bowl. Using an electric mixer on medium speed, beat sugar, coconut milk, oil, and coconut extract, if using, in a large bowl until sugar is dissolved and mixture is smooth, about 4 minutes. Add eggs one at a time, beating well after each addition. Beat mixture until very smooth, about 2 minutes. Reduce speed to low; beat in dry ingredients. Increase speed to medium; beat batter 5 minutes. Beat in toasted coconut. Scrape batter into prepared pan; top with coconut flakes.
Bake bread until top springs back when gently pressed and a tester inserted all the way to the bottom comes out with just a few moist crumbs attached, 80–95 minutes. Transfer pan to a wire rack and let bread cool in pan 10 minutes. Turn out bread onto rack and let cool completely.

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