Tag Archives: coconut flour

A Gluten-Free/Dairy Free Scone Disaster

I have been baking scones and freezing them the last few days.  I have some organic half and half that needs to be used up; so I am baking.

My favorite scone has lemon or orange zest and poppy seeds (sometimes substituted with Chia seeds when there are no poppy seeds).  My husband’s favorite scone has chocolate chips and sliced almonds in it (sometimes with a little coconut thrown in for good measure).

Thursday I made a batch of my scones and substituted Chia seeds because the organic poppy seeds I had ordered didn’t arrive. I also made a batch of my husband’s scones.  I decided to be a little creative and added some almond flour. The recipe calls for 2 cups of flour and I substituted 1/2 cup almond flour for part of the organic wheat flour.  They tasted very good.

This morning I woke up determined to use the last of my half and half before it went bad.  Again I made a batch of my scones using lemon zest (need to order some more orange zest) and Chia seeds.  I also decided I would bake another batch of scones for my husband.

This is where I became a little over creative.  The batch on Thursday with 1/2 cup of almond flour and 1 1/2 cups of organic wheat flour had been good.  Why not change things up?  I decided to make this batch totally gluten-free.  For the 2 cups of flour required in the recipe I used 1 1/2 cups almond flour and 1/2 cup coconut flour (since I add coconut anyway) and a handful of unsulfured coconut.  Hmm, I thought. Why not substitute the tablespoon of sugar with coconut sugar (denser and dryer than I thought but I went for it anyway).  Well, if I was going to go gluten-free, why not go dairy free?  I substituted the half and half for almond milk (left over from my daughter’s visit) and mixed it with the two eggs.

So, if I am going dairy free, I should use dairy-free mini chocolate chips.  I mixed everything together and patted it out into a circle on  parchment paper.  I brushed the entire surface with a little of the almond milk/egg mixture and added a few more dairy-free chocolate chips and slivered almonds.  Into the oven it went.

25 minutes later, I pulled out the scones with the melted chocolate chips and slivered almonds on top of a golden brown crust.  My husband walks in a little while later and takes a slice of his favorite scone right off the baking sheet.  He immediately asks what I did different.  He says they are grainy and hard to swallow.  Uh Oh!  I had to taste them for myself.  And yes they were a little gritty tasting and kind of stuck to the back of my throat when I swallowed, calling for a quick glass of water to get them down.

What went wrong?  Should I have balanced the almond flour and coconut flour better?  Should I have used coconut syrup instead of coconut sugar?  Should I have used more almond milk or added an extra egg?  I just don’t know!  If any of you who have baked gluten-free have any suggestions, I would love to hear them.  Until then, I may not be trying this again for a bit.

Yeast Free Bread – Version #3

I have posted about the yeast-free bread recipe that I have used along with my first variation.  Today I decided to try another version (version #3).  Here is how I changed the recipe (followed by my thoughts):


1 1/4 Cup Almond Flour (changed this from 1 1/2 cups)

3/4 Cup Coconut Flour (changed this from 1/2 cup)

2 tsp. Guar Gum (or Xanthum Gum if you don’t have a corn allergy)

2 tsp. Baking Powder

1/2 tsp. Gelatin (or agar-agar)

1 tsp. Salt

Added 1 1/2 tsp. Cinnamon

3 tbs. Sugar or Honey (used raw coconut nectar)

2 Eggs

1 Cup Milk (any kind) (I used coconut milk)

1/4 Cup Melted Butter or Oil (I used the Butter)

Mix all ingredients and place in greased loaf pan at 375 degrees for about 35-45 minutes.  Cool, remove from pan and slice.  Best when toasted.

(My thoughts:  The bread tasted fine, it was a little doughy in the center which might still be okay when toasted, and didn’t rise much.  I am going to do some research in working with almond flour which is more dense.  I may need to add more baking powder.  Also, I am still searching for smaller loaf pans.  The ones I have are 6 x 9 which makes a very shallow size loaf.  To remedy this, I may need to just double the recipe to fill the loaf pan better.)  If any one finds small loaf pans out of either glass, stainless or ceramic, please share the information with me.

Yeast Free Bread – Flour variation

I just made my yeast free bread.  I have been reading a lot of gluten-free recipes that use almond and coconut flours because the almond flour has more protein than the traditional gluten-free flours.

I made this loaf of bread with almond and coconut flour as well as some flax-seed meal.  I also used oil this time instead of melted butter.  The bread did not rise as my previous loaves.  I am not sure if it is because the almond flour is heavier or because I used oil instead of butter.  I am thinking maybe I should try reducing the almond flour and either increasing the coconut flour or replacing some of the almond flour with rice flour to see if that makes a lighter bread.  Any suggestions from you out there who follow a gluten-free protocol.  I use this recipe because I follow a yeast-free diet.  I am reprinting the recipe below with what changes I made in the original recipe that I posted.


2 cups of flour (1 cup brown rice, 2/3 cup potato flour, 1/2 cup tapioca flour)*  1 1/2 cup Almond Flour, 1/2 cup coconut flour)

2 tsp. Guar Gum (Xanthum gum can be used if you don’t have a corn allergy)

2 tsp. Baking Powder

1/2 tsp. Gelatin or Agar Agar

1 tsp. Salt

3 tbs.sugar or honey (probably could use agave)

2 eggs or egg substitute

1 cup milk or rice milk (all though I am sure you might be able to use soy or almond milk) I used half and half for a little richer bread.

1/2 cup melted butter or oil I used oil this time

I added 3 tsps. ground flax-seed meal.

Mix dry ingredients and liquid separately.  Combine and pour into greased loaf pan.  Bake at 375 degrees for 35 – 45 minutes.

Gluten-free Brownies

My version of Expresso Fudge Brownie

My version of Expresso Fudge Brownie

A slice of brownie

A slice of brownie

I have been trying to set aside time to experiment with gluten-free baking. It was on my list yesterday but it didn’t get done. Today I have two of the three items left on my “to do” list accomplished. I did work on my taxes and bake something gluten-free. As for my pantry cabinet, I think I would rather go and sew instead.

Today I tried Espresso Fudge Brownies from Elana’s Pantry, http://www.elanaspantry.com/espresso-fudge-brownies/. As you all know I have many food allergies and do my best to avoid foods that can contain mold. The following recipe called for both ground espresso beans and chocolate. I have given you my substitutions beside those ingredients.

Espresso Fudge Brownies

  1. Melt chocolate in a saucepan over very low heat
  2. Add shortening and stir until completely dissolved
  3. Stir in ground espresso and remove from heat
  4. Blend in eggs, palm sugar, vanilla and salt to mixture in pan using a handheld mixer
  5. Blend in almond flour and coconut flour
  6. Pour into a greased 8 x 8 inch baking dish
  7. Bake at 350° for 25-30 minutes
  8. Remove from oven and cool for 1 hour
  9. Serve

I made the brownies with the above substitutions.  The carob powder worked fine but I think using equal amounts of matcha powder was too much.  Maybe next time I would try using less powder and/or maybe steeping it in a small amount of water to bring out more of the flavor.  The brownies are edible with my changes.  They are moist and not too heavy.  My husband thought they weren’t sweet enough but he says that about everything I make because I don’t like the sweet sweet taste.  I bet the original recipe with the delicious chocolate and intense flavor from the exsresso beans would be out of this world.

Gluten-free Muffins 2

I posted the Coconut Honey Blueberry Muffin recipe on November 12, 3012.  Since posting it on this site and another site I was asked if honey could be swapped for something else.  I thought about it and suggested agave or maple syrup but those also caused allergic symptoms to the reader.  I then suggested applesauce instead of honey.

I made the same recipe using 3 tbs. of unsweetened applesauce in place of 3 tbs. of honey.  I used organic whole milk as I did before.  The result was that the muffin was still moist and tasted like coconut but was not very sweet at all.  I am wondering if I were to use the coconut milk instead of whole milk if the muffins would be any sweeter.  There is room for experimentation on this.  All in all I think this is a good muffin recipe that can be adapted to work with various allergens.  Perhaps prune puree could be used (I would suggest a jar of prune baby food since only 3 tbs. is needed).  Perhaps cranberries could be added.  The ideas are endless.  As time allows I am going to do some more experimenting with the recipe and pass it on to the woman who writes the runfastmama blog.

If any of you try this recipe either in its original form or with a variation I would love to hear what you have used and the results.

Gluten Free Muffins

I have posted about gluten intolerance as well as included some gluten-free recipes.  Recently a fellow blogger posted a recipe for gluten-free muffins (Coconut Honey Blueberry Muffins).  I didn’t have any blueberries.  I really wanted to try the muffins and couldn’t wait to get blueberries.  I  made the honey muffins with blueberries and loved them.  My daughter and husband loved them as well.  They were sweet and had a wonderful coconut flavor.  The only thing I would change for me is the amount of honey ( I have a hard time with very sweet things including fresh blueberries on their own and even overly sweet apples).  These muffins are something I definitely would make again and this time I will be prepared and have  some fresh organic blueberries on hand to add to the mix.

Honey Muffins

  • 3 Eggs
  • 2 Tablespoons Butter, Melted
  • 2 Tablespoons Coconut Milk or Whole Milk
  • 3 Tablespoons Honey
  • 1/4 Teaspoon Salt
  • 1/4 Teaspoon Vanilla
  • 1/4 Cup Sifted Coconut Flour
  • 1/4 Teaspoon Baking Powder
  • Preheat Oven to 400F, bake for at least 15 minutes.  18 minutes if 6oz blueberries added

Put eggs in bowl and whisk.  Add, organic whole milk or coconut milk (I used whole milk because I was in too much of a hurry to open a can of coconut milk.), honey, salt and vanilla.  Stir in coconut flour and baking powder.  Add melted butter and blueberries if desired.

To learn more about my fellow blogger, visit her website.  Not only is she a woman with food allergies but she is a marathon runner.


A quick note:  This recipe makes 6 muffins.

Gluten free recipes from Elana’s Pantry – Diary 2

Monday, September 3, 2012

Today I tried another gluten-free recipe using almond and coconut flour from http://elanaspantry.com.  I decided to make the Chocolate Almond Joy Bars.  The recipe can be found at http://www.elanaspantry.com/chocolate-almond-joy-bars/.  I have printed it below:

Chocolate Almond Joy Bars

  1. In a large bowl, whisk together eggs, coconut milk, almond extract and palm sugar
  2. In a smaller bowl, combine almond flour, coconut flour, salt and baking soda
  3. Mix dry ingredients into wet with a handheld mixer
  4. Stir in ½ cup of the chocolate chips
  5. Grease an 8×8 inch Pyrex baking dish
  6. Pour batter into dish, then sprinkle shredded coconut and remaining chocolate chips on top
  7. Bake at 350° for 30 minutes
  8. Cool for 1 hour
  9. Serve

I am avoiding chocolate as much as possible because of my mold free diet.  I substituted carob chips in place of the chocolate and used organic cane sugar because I didn’t realize the recipe called for coconut palm sugar and I really wanted to make them. 

The result was amazing.  These bars are light and delicious.  You can taste the flavors of coconut, almond and carob (my chocolate substitute) in each bite.  I don’t think anyone would even know they were gluten-free if they were not told.

For those of you considering going gluten-free or who are already living gluten-free either by choice or because of Celiac’s disease, I encourage you to check out Elana’s Pantry at the site address above.

I realize that this makes two posts in the same day but I am anxious to share this recipe and the site I obtained it from.

Gluten Free

Recently I came across the name of a blog post dedicated to gluten-free recipes (www.elanaspantry.com).  The recipes looked interesting and I think I would like to try some of them.  While I haven’t eaten gluten-free in some time since I have gotten wheat back into my diet, I think it would be healthier if I ate less than I do.

Many of the bread recipes call for blanched almond flour or coconut flour (I didn’t realize that either were available.).  I have decided that since I am in the experimentation mood, I am going to order each of these flours and see what I think of the bread recipes.  These flours are pricier than the traditional gluten-free flour mixtures but the almond flour offers more protein and I am intrigued by what bread would taste like made with coconut flour.  In reading the recipes I noticed that these recipes used 1 tsp. of apple cider vinegar.  Since I am eliminating fermented foods from my diet I am going to try to replace the vinegar with lemon or lime juice to see what the end result will be.  Hopefully since it is  only 1 tsp. the substitution will not be a problem.

I also liked some of the cracker recipes that are on the blog.

If any of you visit the site, please let me know what you think.  I would especially like to hear from any of you who have already been to this site or who have tried her gluten-free recipes.

A side note:  Since preparing this post for publishing I have received both flours.  I hope to try some of the gluten-free recipes soon.  Unfortunately we are in the midst of a heat wave with temperatures over 100 for the past several days and still for some time in the future.  As soon as it cools a bit and I can get myself in the mood to bake, I will report back.