Gluten Recipes Canada, Wheat Gluten Free, Gluten Free Flour
If you are allergic to wheat or sensitive to gluten due to celiac disease, or if you are concerned about your weight and need to cut down on carbohydrates, coconut flour is the right solution for you. Coconut flour can be used to make a variety of delicious baked goods, snacks, desserts, and main dishes. It is high in fiber, low in carbohydrate, and completely gluten free.
All recipes presented here use 100% coconut flour. You can generally replace 10% - 20% of the wheat flour in standard recipes with coconut flour.
All recipes listed below are taken from the book "Cooking With Coconut Flour: A Delicious Low-Carb, Gluten-Free, Alternative to Wheat" By Dr. Bruce Fife.
Click here to read more
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Chocolate Cake
1/2 cup butter or coconut oil
1/4 cup cocoa powder
1/4 cup coconut milk
9 eggs
1 and 1/2 cups sugar
3/4 teaspoon salt
1 teaspoon vanilla
3/4 cup sifted coconut flour
3/4 teaspoon baking powder
frosting
Melt butter in a saucepan over medium heat. Add cocoa powder and coconut milk and mix together. Remove from heat and set aside. In a bowl, mix together eggs, sugar, salt, and vanilla. Stir in cocoa mixture. Combine coconut flour with baking powder and whisk into batter until there are no lumps. Pour batter into greased 8x8x2 or 9x9x2-inch pan. Bake at 350 degrees F (175C) for 35 minutes or until knife inserted into center comes out clean. Cool and cover with frosting of your choice.
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Honey Muffins
This is a basic coconut four muffin recipe you can use to make a variety of muffins.
3 eggs
2 tablespoons butter, melted
2 tablespoons coconut milk or whole milk
3 tablespoons honey
¼ teaspoon salt
¼ teaspoon vanilla
¼ cup sifted coconut flour
¼ teaspoon baking powder Blend together eggs, butter, coconut milk, honey, salt, and vanilla. Combine coconut flour with baking powder and thoroughly mix into batter until there are no lumps. Pour batter into muffin cups. Bake at 400 degrees F (205C) for at least 15 minutes. Makes 6 muffins.
Pecan Muffins
Make Honey Muffins as directed and add ½ cup of chopped pecans and ⅛ teaspoon almond extract.
Blueberry Muffins
Make Honey Muffins as directed and add ½ cup of fresh blueberries and ⅛ teaspoon almond extract. Blueberries should be dry. If rinsed, dry before adding to batter. Bake for 16-18 minutes.
Lemon Poppy Seed Muffins
Make Honey Muffins as directed but omit the vanilla and add 2 teaspoons of lemon extract. Sprinkle poppy seeds on top of muffins just before baking. |
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Cranberry Walnut Bread
8 eggs
1/2 cup coconut oil or butter, melted
1/2 cup coconut milk
1/2 cup sucanat or sugar
1 teaspoon vanilla
1 teaspoon lemon extract
1/2 teaspoon salt
2/3 cup sifted coconut flour
1 teaspoon baking powder
1 cup dried cranberries
1/2 cup walnuts, chopped
Blend together eggs, oil, coconut milk, sugar, vanilla, lemon extract, and salt. Combine coconut flour with baking powder and whisk thoroughly into batter until there are no lumps. Fold in cranberry sauce and nuts. Pour into greased 9x5x3-inch loaf pan and bake at 350 degrees F (175 C) for 60 minutes. Remove from pan and cool on rack.
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Spaghetti with Meatballs
½ pound ground beef
¼ cup coconut flour
2 eggs
½ teaspoon salt
⅛ teaspoon pepper
¼ teaspoon onion powder Combine ingredients and mix well. Form meat mixture into small balls about 1-inch in diameter. Cook as directed below. |
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Spaghetti Sauce
2 tablespoons extra virgin olive oil
1 medium onion, chopped
½ bell pepper, chopped
8 cloves garlic, minced
4 ounces fresh mushrooms, chopped
1 can (32 ounces) tomato sauce
1 teaspoon salt
½ teaspoon pepper
1 teaspoon oregano
¼ teaspoon thyme
¼ teaspoon marjoram
Gluten-free noodles At moderate heat, cook meatballs in a skillet with extra virgin olive oil. Add onion, bell pepper, and garlic and cook until meat is browned on all sides and vegetables are tender. Add mushrooms, tomato sauce, salt, pepper, oregano, thyme, and marjoram, cover and simmer for 20 to 30 minutes stirrings occasionally. Serve over hot gluten-free rice or corn noodles. |
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