GF Baking Recipes

I enjoy baking, but baking doesn't really fit with the paleo lifestyle.  However, gluten free baking helps me feel less guilty about my indulgences.  :)

Chocolate Coconut Cake 
In a small bowl, beat 1 cup softened butter and 1 2/3 cups sugar. Slowly add 10 eggs and beat for 3 minutes. Add 1/2 tsp vanilla extract and beat. In a large bowl, combine 2 cups coconut flour, 1 cup unsweetened cocoa powder, 1 1/2 tsp baking soda, 1/2 tsp baking powder, dash of salt. Add 1 1/3 cup half 'n' half to dry ingredients. Beat until crumbly. Slowly add egg mixture, beat for 3 minutes. Bake cupbakes for 26 minutes in a 350 oven; bake bundt cake for 55 minutes in a 350 oven. Frost when cooled.

Chocolate Orange Muffins
Cream 1/2 cup butter, 2/3 cup sugar, 2 eggs, and zest from whole orange peel. Alternately add gluten free baking mix (brown rice flour/potato starch/tapioca flour/zanthan gum), 3/4 cup pureed orange, 2 tsp baking powder, and 8 tbsp cocoa powder. Spoon into lined muffin cups. Bake at 350 for 18 - 22 min. *Can be made with all purpose/wheat flour.

Coconut Biscuits
Blend together 4 eggs, 3 tbsp butter, 3 tbsp ground flaxseed, 1/4 cup honey, pinch of salt. Combine 1/3 cup coconut flour with 1/4 tsp baking powder and whisk into batter until no lumps. Drop by spoonful onto greased cookie sheet. Bake at 400 degrees for 15-20 minutes. Makes 8 biscuits.

Coconut Butter Cookies
Mix together 1/2 cup butter, 1 cup sugar, 4 eggs, and 1/2 tsp vanilla. Stir in 1/2 cup sifted coconut flour, 2 cups flaked coconut. Drop spoon-size mounds 1 inch apart on a greased cookie sheet. Bake at 375 for 18 min or until golden brown. Remove from sheet immediately and cool on wire rack. Makes about 2 dozen cookies.

Cornbread Muffins
Blend 3 eggs, 1 tbsp butter, 6 tbsp ground flaxseed, 3 tbsp honey, 1/4 tsp vanilla, dash of salt. Combine 2 tbsp coconut flour, 1/4 tsp baking powder, 3 tablespoons cornmeal (I didn't have cornmeal so I used corn muffin mix - not gluten free). Whisk into batter until there are no lumps. Fill muffin cups halfway with batter. Bake at 400 for 15 minutes. Makes 6 muffins.

Donut Muffins  *Adapted from http://allrecipes.com/Recipe/Donut-Muffins/Detail.aspx
Mix 1/4 cup sugar, 1/8 cup canola oil, 1/2 tsp nutmeg. Add 1/4 cup ABVU, 1/4 cup brown rice flour, 1/4 cup potato starch, 1/2 tsp zantham gum, 1/2 tsp baking powder. Spoon into 4 lined muffin cups. Sprinkle with cinnamon and sugar. Bake at 375 for 18 - 20 min.

Dill Biscuits
Mix 1 cup GF flour mix (1/2 brown rice flour, 1/4 potato starch, 1/4 tapioca flour), 1 1/3 tsp baking powder, 1/4 tsp cream of tartar, 1/2 tsp parsley, 1/2 tsp dill weed, 1/2 tsp onion powder, 1/4 tsp garlic powder, dash of salt. Cut in 1/4 cup butter until crumbly. Stir in 1/6 cup light sour cream and 1/6 cup water. Knead until dough stays together. Divide into 4 parts and shape as desired. Sprinkle with Parmesan cheese. Bake at 450 for 11 min until lightly browned.

Orange Cranberry Muffins  *Created by me!
Cream 1/2 cup butter, 2/3 cup sugar, and 2 eggs. Alternately add gluten free baking mix (brown rice flour/potato starch/tapioca flour/zanthan gum), 3/4 cup pureed orange, 2 tsp baking powder. Mix in 1 cup dried cranberries. Spoon into lined muffin cups. Bake at 350 for 18 - 20 min.

Peanut Butter Chocolate Chip Cookies 
Mix together 1/2 cup softened butter, 1/2 cup packed brown sugar, 1/2 cup white sugar, 1 egg. Blend until smooth. Stir in 1/2 cup unsalted natural peanut butter. In a separate bowl, combine 1/2 tsp baking powder, 1/2 cup corn flour, 1/2 cup tapioca flour, 1/4 cup potato flour. Stir into the batter. Mix in 1/4 cup chopped pecans, 1/4 cup chocolate chips. Place teaspoon sized balls 2 inches apart on an ungreased cookie sheet. Bake for 10-12 minutes in a 350 oven.