Gluten-Free Coconut Country Biscuits
1/2 cup Buttermilk
1/4 cup Butter
1/4 tsp Sea Salt
1Tbsp Baking Powder
1tsp Sugar
2 Tbsp Potato Starch
1/4 cup Organic Coconut Flour 3/4 cup White Rice Flour
Preheat oven to 450°F. Combine dry ingredients. Cut butter into flour mixture until it resembles small peas. Stir in but- termilk to form soft dough. Place mixture on top of wax paper and press to 1 inch thickness. Cut with a 2 inch biscuit cutter and place on a greased baking sheet. Bake for 10-12 minutes. Makes 9 biscuits.
Gluten-Free Buttermilk Pancakes with
Coconut Four
2Tbsp Oil
1½ cup Buttermilk
2 Eggs
1Tbsp Sugar
1Tbsp Baking Powder
2Tbsp Potato Starch
1/3 cup Organic Coconut Flour 1 cup White Rice Flour
Mix together dry ingredients in a medium bowl. Add oil, eggs and buttermilk, blend- ing with a whip until just blended. Texture will be a little thicker than regular pan- cake batter, but cooks up fluffy. Pour bat- ter onto medium hot griddle sprayed with cooking spray. Cook until underside is nicely brown, flip and brown other side. Makes 8 pancakes.
Relatively new to the gluten- ng sector, coconu flour is a product you will want to consider. But be- yond just gluten free baking, it’s usable in many applications. Coconut Flour is a delicious, healthy alternative to wheat and other grain flours. It is very high in fiber, low in digestible carbohydrates, a good source of protein and, of course, gluten free. It lends baked goods an in- comparably rich texture and a unique, natural sweetness.
Gluten-Free
Vanilla Almond Sugar Cookies
With Coconut Flour
1/2 cup Sliced Almonds
1/2 cup Margarine (Non-Hydrogenated)
1/3 cup Soymilk
2tsp. Vanilla
3/4 cup White Rice Flour
1/3 cup Organic Coconut Flour 2Tbsp Potato Starch
1/2 tsp. Baking Powder 1/2 tsp. Baking Soda
1 cup Sugar
Preheat oven to 350°F. Cream together sugar and margarine with an electric mix- er and beat for two minutes. Add vanilla and soymilk and beat for an additional minute. In a separate bowl, mix together dry ingredients, except Almonds. Add dry mix to wet ingredients and briefly mix, then add the almonds. Continue mixing until just blended. The batter should have a moist and fluffy consistency. Place by rounded tablespoon on a greased cookie sheet and bake 10-12 minutes. Makes 2 dozen cookies.
Tips for use:
You can replace up to 20% of the flour called for in a recipe with coconut flour, adding an equivalent amount of liq- uid to the recipe. Because of its high fiber content, Coconut Flour requires much more liquid than other flours. You need to use an equal amount of liquids to the amount of Coconut Flour used.
- If batter seems too thick, thin out by adding a bit more oil until desired con- sistency is achieved. If batter seems too runny, don’t worry. Coconut Flour’s high fiber content makes it highly absorbent and during baking the flour will absorb the extra liquid.
- Reducing the sugar or granulated sweetener will make the final product drier and crumbly.
