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Gluten Free Coconut Flour Gingerbread recipe photo
Gluten Free Coconut Flour Gingerbread
Photo by recipe author

Servings: 8
Preparation Time: 45 minutes

  • 1/2 cup coconut flour
  • 1/2 cup gluten free oat flour (you can also use buckwheat or even almond flour)
  • 1/8 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 1/2 teaspoons ginger
  • 1/2 teaspoon cinnamon
  • 3 eggs
  • 1/2 cup coconut milk*
  • 1/4 cup melted coconut oil
  • 1/4 + 1/8 cup raw honey

Preheat oven to 350 degrees F.

Combine all dry ingredients in a small bowl and whisk together.

In a large bowl combine eggs, coconut milk, coconut oil and honey. Whisk together. Pour wet ingredients into dry ingredients, mixing thoroughly until all clumps have disappeared.

Grease an 8×8 inch glass baking pan (or a small loaf pan) with coconut oil and fill pan with batter.

Bake in a pre-heated oven for 40 minutes, or until firm to the touch, or when a toothpick or fork tine inserted in the center comes out clean.

Cool completely. Top with cream cheese frosting and sprinkle with extra ginger, cinnamon and organic sugar.

* For the freshest coconut milk make homemade coconut milk. (See video at this link.)

Recipe submitted by Brandon, Dallas, TX

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Comments (Comment Moderation is enabled. Your comment will not appear until approved.)
I'm wondering if it is possible to use egg replacer in this recipe. I sent the recipe to afriend but she cannot have eggs and would really like to make this recipe. Any suggestiona wold be helpful.thanks. I love all the recipes. I just wish I could use coconut flour. I have. kidney disease and I'm on a low phosphrus and potassuim diet and I'm not supposed to eat coconut. I use cocnut oil in most of my baking though. thanks again. Sharna
# Posted By sharna | 8/5/10 12:14 PM
Hi Sharna,

I haven't tried this without eggs, just because eggs in this recipe the eggs provide a leavening agent and helps it rise. It also adds extra liquid to the recipe, which coconut flour needs, as well as a structural support similar to gluten.

If your friend tries it with an egg replacer, be sure to let her know that she needs about 3/4 cup of liquid to replace the liquid from the eggs. Also, have her add about 1/2 a tsp of guar or xanthan gum for the gluten, as well as about 1 tsp. of baking powder to the mixture for the extra leavening agent. I am only guessing at this, so it will have to go through some experimentation.

I hope that helps!
# Posted By Brandon | 8/5/10 1:35 PM
I made this for breakfast for my two celiac toddlers and myself (also celiac), using the almond flour option. Instead of baking it in a bread pan, I baked it in a silicone muffin pan shaped like leaves and pumpkins. I sprinkled it with a little organic powdered sugar, and my two little ones are devouring them as I type this. They were delicious. I did substitute maple syrup and mollasses for the raw honey, as I don't like to use raw honey for baking as it de-activates the enzymes, and I love mollasses in gingerbread for the taste and extra iron. Thanks for this recipe! It will be a fall staple.
# Posted By Lisa | 10/5/10 7:55 AM
Thank you Lisa, that comment made me so happy! It's a great Fall/Autumn treat in the morning. :)
# Posted By Brandon | 10/5/10 11:35 AM
WOW! I made this just as the recipe says, only I added a bit of chopped crystalized ginger to it. My is it ever good! I want to try with almond meal next. Thank you for sharing this YUMMY recipe:)
# Posted By Polly | 11/25/10 7:41 AM
Made this today with almond flour and molasses, per a previous commenter, and it was delicious! Just had a slice with heavy cream poured on top - definitely a Christmas-season indulgence. Thank you for the great recipe!
# Posted By kla | 12/2/11 1:14 PM
I've made 2 batches of this in the past 3 days. It's VERY good. Used molasses and honey combined to sweeten it and my family loves it. Thank you!
# Posted By Megan | 12/7/11 12:07 PM
This made a wonderful tasting bread!
# Posted By Rachelle | 4/1/14 3:13 PM

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