When I bake gluten free, I make sure to incorporate healthier flours into the mix. Fiber is definitely one of the major components that can be missing in a lot of gluten free baking. Coconut flour is one of my favorites for cakes since it adds a nice subtle sweet flavor along with fiber and protein.

This pound cake recipe is one of our family’s favorite gluten free cakes. The texture of these mini cakes is perfectly dense with a delicate crumb. There is a slight hint of coconut that adds to the richness of these little vanilla cakes. The glaze adds a little extra sweetness, but these are also great without. I like to toast my unglazed slices. I love how the cake caramelizes when toasted and perfectly compliments the subtle coconut flavors.

Gluten and Dairy Free Vanilla Coconut Pound Cake

• 1 cup Bob’s Red Mill Gluten Free All Purpose Flour
• 1/4 cup Bob’s Red Mill Coconut Flour
• 1/4 cup Bob’s Red Mill Brown Rice Flour
• 2 tsp Baking Powder
• 1/4 tsp Salt
• 1/2 cup Sugar
• 1/3 cup Coconut Oil
• 1 dropper Vanilla Stevia (or 2 Tbsp Sugar plus a tsp of Vanilla)
• 2 Eggs
• 2-6 oz. containers Vanilla Coconut Yogurt

Preheat the oven to 350°F. Coat 3 – 5.75″ x 3.35″ x 2.25″ mini loaf pans with nonstick spray.

In a bowl, combine the flours, baking powder and salt; set aside. In a mixing bowl, beat the sugar, coconut oil and stevia until blended well. Next add the eggs to the sugar mixture and mix until blended well. Then add the dry ingredients and the yogurt to the sugar mixture,  alternating between them ending with the yogurt. Evenly distribute the batter between the 3 loaf pans. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.

Allow to cool for 5 minutes in the pan and then remove from pan to cool completely on a wire rack.

Glaze slightly warm cakes.

Glaze

• 1-1/2 cups powder sugar
• 1-3 Tbsp water

Add a little bit of water to the powder sugar and stir well to make a thick glaze.

This wonderful chia seed recipe comes from Serena, The Non Dairy Queen. Serena has written many wonderful recipes for us before and you can find them here, here, here and here and they’ve all been wonderful- so we were excited, to say the least, when she wanted to help us out with a coconut flour recipe. You can find more about Sarena on her blog, The Non Dairy Queen. 

I must admit; I’m a brunch lover. And, I have a tendency to keep to like-minded people. If we can come together over brunch, we’re going to be lifelong friends.

It was at a brunch not too long ago when one of my dearest friends, a true cockeyed optimist uttered the word “wittycakes” and in that moment I knew — someday that would be a recipe. Now, she’s my brunch-loving biz partner and one of my dearest friends. So, it would only be right that whatever form Wittycakes would take, and in the best representation of her brilliant stage-worthy personality, they’d take center stage at the brunch table.

Hooray for Bob’s Red Mill who said, “March is coconut flour month!” Perfect! Frankly, if my friend could be wearing coconuts, singing in South Pacific on Broadway, that’s where she’d be. Zested with sunshine, dotted with poppy-fresh sass, and a little surprise for sweetness – voilà! These taste younger than springtime.

They are light, cook up fluffy and pair nicely with tropical fruits. Should you need to wash that man right out of your hair, by all means, call up the girls and whip up a batch. Miss Wittycakes suggests you include a pitcher of bubbly and St. Germain. You’ll be feeling Bali Ha’i in no time. Bon appétit!

Wittycakes

You will need:

• 1 cup Bob’s Red Mill Brown Rice Flour
• 1/3 cup Bob’s Red Mill Coconut Flour
• 1 Tbsp Baking Powder
• 2 tsp Orange Zest
• 1-½ tsp Poppy Seeds
• ½ tsp Bob’s Red Mill Xanthan Gum
• ¼ tsp Salt
• 2 Eggs
• 1 cup Coconut Milk
• ½ cup Cream Soda
• ¼ cup melted Earth Balance

Cooking Instructions:

1) In a large bowl, combine dry ingredients and add orange zest and poppy seeds.

2) In a small bowl, or large measuring cup, break in two eggs and whisk briefly to break the yolks.

3) Add the coconut milk, cream soda, and Earth Balance to the eggs and whisk to combine.

4) Add the wet mixture to the dry mixture and stir just until combined.

5) Cook on a skillet over medium high heat. Coat skillet with oil or Earth Balance before spooning batter onto heated surface.

6) Wittycakes should take just a couple of minutes (at the most) on each side.

7) Plate up and serve with maple syrup. Then stand back, these go quickly!

Cooking Notes:

Makes about 1 dozen 4” pancakes.

Cream soda?! Yes, cream soda. It adds just the perfect touch of sweetness and fluff to the batter. “But Marisa, I don’t buy soda!” Good news. Most stores sell individual cans or bottles of cream soda. I used Virgil’s but your favorite will do (and who didn’t love a cream soda when they were growing up?)

“Boy – that seems like a lot of wet ingredients for dry ingredients.” Just you wait. Coconut flour absorbs like nothing I’ve ever worked with before, which makes it a fun flour to experiment with and it adds an extra punch of fiber.

“Aren’t these just going to taste like coconut?” Nope. My taste-testers said the following: “I can’t taste any coconut.” And “I would never guess these are gluten-free and dairy-free. They taste so good!” Yes, really, gluten-free, dairy-free food can taste delicious!

A health and cooking coach specializing in food allergies, Marisa Voorhees (aka: The Food-Sensitive Foodie) helps individuals and families navigate the challenges of learning to live with food sensitivities, allergies, and intolerances. She believes that food allergies can feel limiting but no one should live in a tasteless, solitary world. Life is too delicious for that. Follow along on her journey of living a delicious life with food allergies at marisavoorhees.com where she blogs and offers inspiration, recipes, and ideas that are delicious…and also happen to be gluten and dairy-free.

This lovely recipe for Blackberry Scones comes from Caroline Casey of Out of Liney, the impeccably-punctuated culinary tale of Caroline in New York City. Nothing is off limits to this high-raw, organic, gluten-free vegetarian chef who emphasizes fair-trade ingredients. Check her out on Twitter @OutofLiney. Enjoy these scones as part of our month-long celebration of coconut flour!

Blackberry Scones with Coconut Flour

• 2 cups + 2 Tbsp Coconut Flour
• 1/2 cup blanched Almond Flour
• 2 tsp Baking Powder
• 3/4 tsp Baking Soda
• 1/2 tsp Sea Salt
• 4 Eggs, lightly beaten
• 1-3/4 cup Almond Milk
• 1/2 cup Coconut Oil or Butter
• 3/4 Date Sugar
• 1 Tbsp Apple Cider Vinegar
• 1 Tbsp Vanilla Extract
• 1 tsp Almond Extract
• 3/4 cup Blackberries

Lynn started blogging at Lynn’s Kitchen Adventures in 2008 to share her love of cooking and baking with others. In the fall of 2009, she was diagnosed with gluten intolerance and her kitchen has not been the same.  In 2010, she added a special section to her site to share special recipes, tips, and ideas for the gluten free life.

When I think of coconut flour for some reason I always think breakfast foods, muffins, pancakes, waffles etc. So, I often find myself trying coconut flour in my breakfast type recipes.

My family loves oven pancakes, the kind that are German pancake like, and that bubble up when baked. They are also known as Dutch Babies.

We love oven pancakes so much that I recently adapted the recipe with coconut flour to make it gluten free and we loved the results. When made with coconut flour, the oven pancake is not quite as light and fluffy, but it is so good and it makes a perfect gluten free breakfast.

Coconut Flour Oven Pancakes

• 4 Eggs
• ¼ cup Coconut Flour
• ½ teaspoon Salt
• ½ cup Milk

Preheat oven to 400°F.

In a bowl whisk together eggs, coconut flour, salt, and milk until well blended.

Pour into a 9×13 pan and bake for 7 minutes. Reduce oven temperature to 350°F and bake 11-13 more minutes, or until the pancake puffs up in multiple spots.

Serve warm with butter and maple syrup.

Note: The pancake comes out of the oven bubbled up, but as it cools it will fall and flatten out.

Chef Amelia Hard teaches at our cooking school frequently- join her in April for Remarkable Rice. Photo courtesy of Michelle Abendschan.

Remarkable Rice with Chef Amelia Hard!
Thursday, April 5, 2012 • 5:00-7:00 p.m.
Class Fee $40.00

Popular Chef Amelia Hard is back with another class focused on a single grain: rice. We’ll begin by sampling rice-paper Salad Rolls fi lled with soy-sauce-baked tofu. Then you’ll learn step-by-step how to make a classic Italian risotto with Arborio rice – a delicious Risotto with Seasonal Greens. Other recipes will include leftover risotto – Mushroom Risotto Cakes, Vietnamese Rice-Noodle Salad, Turkish-inspired Rice Pilaf with Nuts and Cinnamon, and Coconut Brown Rice Pudding made with brown sweet rice.

Hands-on Pie Baking with Dan Allen!
Thursday, April 12, 2012 • 5:00-7:00 p.m.
Class Fee: $50.00

Dan Allen, owner of Cricket Café will help demystify your pie baking dilemmas. In this hands-on class Dan will focus on Sweet Apple Pie with a foolproof and whole wheat crust that envelopes a one-of-a-kind unique apple filling. He will provide you with baking tips to make even the beginner baker successful. His recipes with include: Hand Pie variations – a flaky hand pie perfect for packed lunches, picnics, or anytime and fi lling choices from savory to sweet, Brown-Butter Pear and Lemon Curd Tart, Butter Brickle Banana Cream with a Toasted Coconut Crust, Blueberry and Lemon Cloud Tartlets, and Missouri Mud Pie. Everyone will leave class with their own apple pie (using a whole wheat crust) to bake at home!

Supplies to Bring: Apron, wash cloth, 9 inch glass or ceramic pie plate, medium size mixing bowl, rubber spatula or wooden spoon, pastry cutter, bench knife and rolling pin.

New to Gluten Free with Lori Sobelson!
Thursday, April 19, 2012 • 5:00-6:30 p.m.
Class Fee: $25.00

Are you new to the gluten free lifestyle? Do you feel overwhelmed not knowing what is safe to eat, what products to buy, how to bake without using gluten fl ours? In this class Lori Sobelson, Director of Community Outreach with Bob’s Red Mill will walk you through the basic steps of converting to a gluten free lifestyle. We will discuss what it means to live a gluten free lifestyle, talk about brands you can trust, sample gluten free baked goods made from Bob’s Red Mill gluten free mixes as well as learn tips that will make your new menu planning easier. You’ll leave with a recipe packet and a better understanding of all that’s available to make your new lifestyle easy to adapt to and worth the change!
*This class is specifically designed for those who are new to gluten free. It is an informational class only; no cooking demonstration will be given.

 Spectacular Spring Salads with Laura B. Russell!
Thursday, April 26, 2012 • 5:00-7:00 p.m.
Class Fee $40.00

Join food writer and cookbook author Laura Russell as she incorporates grains, beans, and lentils into spectacular spring salads. Many are main-dish worthy, such as Quinoa Salad with Chicken and Grapes, Wild Rice Salad with Smoked Trout and Lemony Dill Vinaigrette, and Cannellini Bean Salad with Tuna and Watercress. The others, Lentils Vinaigrette with Toasted Almonds, Tropical Rice Salad with Mango, Avocado, and Cilantro, and Buckwheat Salad with Roasted Asparagus, can be served as side dishes or light main dishes. We’ll talk about cooking grains and beans, making homemade dressings, and ideas for varying the recipes as well. All of the salads in this class are gluten free.

In honor of National Chocolate Chip Cookie Week, here is a customer favorite at our Whole Grain Store. It’s a simple adaption from our Gluten Free Chocolate Chip Cookie Mix. Enjoy!

Over the past couple of months we have experimented with selling our Wheat Free cookies in six packs. Not only have we been selling out, but customers are asking for recipes! Lucky for you this cookie is simple, quick to make and keeps very well. Following, is our best selling Wheat Free Peanut Butter Chocolate Chip Cookie.

Here are a few tips when making this recipe. First, mix dough until just combined. The cookies tend to flatten out if over-mixed. Next, if your cookies are coming out too dark and doughy in the middle, place another pan underneath. Lastly, to make a regular Gluten Free Chocolate Chip Cookie, omit the peanut butter and water from this recipe. With this variation you may have to increase your baking time. Enjoy!

Gluten Free Peanut Butter Chocolate Chip Cookies

• ½ cup Butter or non-hydrogenated Margarine (soft)
• ¾ cup non-hydrogenated Peanut Butter
• 6 Tbsp Applesauce
• 4 tsp Water
• 3 cups  Bob’s Red Mill Gluten Free Chocolate Chip Cookie Mix
• ½ cup Semi-Sweet Chocolate Chips (optional)

Preheat oven to 350°F. In a stand mixer, cream together butter and peanut butter. Scrape down sides and add applesauce and water. Mix on medium speed until combined. Add cookie mix and chocolate chips. Mix for no more than a minute, scraping down sides if necessary. Scoop in to 2 ounce balls (about 2 Tbsp of dough), flatten with hand and bake for 14 minutes. When cookies are done they will lose their shine and will be dark around the edges.

Think of this recipe, from the Bob’s Red Mill Cookbook, as a jumping off point for a simple, yet delicious meal on a busy Monday night. The vegetables listed below are suggestions; feel free to add or subtract vegetables based on what you have on hand or what is in season (broccoli, cauliflower, sweet potatoes, mushrooms, etc). Quinoa ensures that your family gets all the protein they need, while the roasted vegetables deliver a rainbow of vitamins and minerals. Serve this with a loaf of crusty bread and a green salad or sliced fruit for a hearty Meatless Monday meal.

Roasted Vegetables and Quinoa

• 1/4 cup Olive Oil
• 2 Garlic Cloves, minced
• 6 small thin-skinned Potatoes, quartered
• 3 medium Zucchini, halved lengthwise and sliced
• 1 large Onion, halved and sliced
• 2 medium Carrots, peeled and sliced on the diagonal
• 2 Red or Green Bell Peppers, cut into chunks
• 2 Tbsp chopped fresh Rosemary or 1/2 to 1 Tbsp dried
• 1/2 tsp Kosher Salt
• 1/4 tsp freshly ground Black Pepper
• 3 cups Vegetable Stock
• 1-1/2 cups Quinoa
• 1/3 cup Raisins

Preheat oven to 425°F.

Combine the olive oil, garlic, potatoes, zucchini, onion, carrots and bell pepper in a large bowl. Sprinkle with the rosemary, salt, and pepper and mix thoroughly to coat. Transfer the vegetables to a large roasting pan, cover loosely with foil and roast for 30 minutes.

Meanwhile, bring the stock to a boil in a heavy saucepan. Stir in the quinoa and return to a boil, then reduce the heat to medium, cover and cook for 15 minutes, or until all of the liquid has been absorbed. Remove from heat, replace the cover to keep it warm and set aside.

Remove the foil from the roasting pan, stir the vegetables, and add the raisins. Roast, uncovered, for another 10 to 15 minutes, or until tender and nicely browned.

Mound the quinoa in a wide shallow bowl, serving platter, or individual plates, top with the vegetables and serve.

This recipe sounds unconventional, but these muffins are truly delightful. If you like the flavors used in Thai and Indian cuisine, you will be pleasantly surprised by these treats. Our recipe specialist, Sarah House, developed these for you when I mentioned our celebration of Coconut Flour for March. She couldn’t wait to get in and create something unique for you!

Coconut Curry Muffins

Sweet and salty. Perfect for mid-morning, afternoon or a midnight snack. Gluten Free, High Fiber, Low Carb, Soy Free.

Topping

• 1 Tbsp Organic Coconut Flour , sifted (10g)
• 1 Tbsp Evaporated Cane Juice (15g)
• 1/8 tsp Sea Salt (1g)
• 1/8 tsp Curry Powder* (.5g)
• 1/4 cup Shredded Coconut (25g)
• 2 Tbsp unsalted Butter, melted & cooled (28g)

Muffins

• 6 Eggs
• 4 Tbsp unsalted Butter, melted & cooled (56g)
• 1 tsp Coconut Flavor
• 1/2 cup Evaporated Cane Juice (114g)
• 1/4 tsp Sea Salt (1g)
• 1-1/2 tsp Curry Powder* (6g)
• 1/2 cup Organic Coconut Flour (58g)
• 1/2 tsp Baking Powder (2g)
• 1/4 cup Shredded Coconut (25g)

Directions

Notes

*If curry powder contains salt, adjust salt to taste.

Today kicks off our month-long celebration of Coconut Flour, an intriguing, but under-utilized, ingredient. It seems to us that coconut flour is one ingredient that keeps popping up all over food blogs and recipe sites as an interesting product. But what do you do with it and how do you bake with it?

If you try baking with coconut flour, you’ll notice right away- it’s different. When you look for recipes to try this “different” flour, they almost invariably call for loads of eggs. Even as a gluten free flour, it behaves quite differently from its brethren. The high fiber content makes coconut flour absorb an incredible amount of liquid, hence the eggs, making it hard to use in place of other gluten free flours or substitute in tried-and-true recipes. The very light coconut flavor, however, makes it an appealing ingredient for sweet and savory dishes alike.

While there is no good rule-of-thumb for using coconut flour, we brought together a wonderful collection of bloggers to give you inspiration and help guide you to understanding this unique and incredibly healthy flour. Enjoy!

Ingredients

• 1/2 cup Coconut Flour
• 1/3 cup Vegetable Oil
• 1/2 cup Unsweetened Baking Cocoa
• 1 cup Sugar
• 1/3 cup Butter, softened
• 4 Eggs
• 1 cup Chocolate Chips
• 2/3 cup Chopped Walnuts (optional)