Life without gluten can be full of obstacles and variations, but that shouldn't mean you have to settle for something less.

Take cake for an example. Gluten-free cakes will never be as good as the wheat ones, right? WRONG! I myself am not gluten intolerant, but I do know what it's like to have to give something up because it's not healthy and try to find an alternative. I don't like to settle for something less; for me taste is a very close second to healthy.

My biggest goal in producing gluten-free recipes is "foolproof-ness." Cake was a big one, and I was eager to try it. This was right about the time that I was really getting into my little coconut flour frenzy and trying to come up with as many recipes as possible for the product. Cake was something I hadn't tried yet, but I was ready to start experimenting.

The first thing was ideas. I wanted to do a yellow and chocolate cake, but decided on the chocolate first. I found a chocolate cake recipe I liked, and began the long process of taking it apart, adding, taking away, testing, testing, testing. By the time I was done it was a totally different recipe. It was by far the longest time I ever spent developing a recipe; even longer then my Coconut Flour Brownies. I tried, and tried again. Each time there always seemed to be something wrong with it. The biggest issue was the dryness. It always seemed too dry. The more I experimented, the more the amount of eggs grew. Soon they had reached a rather alarming amount, but by that time I finally had the perfect gluten free chocolate cake.

It was moist, fluffy, chocolaty, and perfectly foolproof. Many times I've made them for company dessert (many with little kids by the way) and unless I told them they were gluten free they would've never known or suspected and would've just kept on happily wolfing it down.

No, no, seriously. It's really that good. If you make it, follow the recipe exactly and please don't change a thing and then tell me it doesn't work. It really does work. The eggs are the most important part, and they definitely cannot be changed.

While you're mixing the eggs and butter together, don't panic if the butter separates into little sesame seed shapes. That's normal, and doesn't bother anything at all. I also recommend having the butter still just a tad bit cold, not near melting point.

This recipe can be made as a 2, 8 inch layer cake, a 9 inch layer cake, or cupcakes. I like to use a buttercream frosting for this cake but pretty much anything that goes with chocolate will be good on this.

If any of you try the recipe, please feel free to let me know how you liked it. :)

Making A Foolproof Gluten Free Cake

Gluten Free Coconut Flour Chocolate Cake recipe

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

• 1 cup butter - softened
• 1 2/3 cups sugar (white or brown, I recommend the whole sugar)
• 10 eggs (at room temperature)
• 1/2 teaspoon vanilla extract
• 2 cups coconut flour
• 1 cup unsweetened cocoa powder
• 1 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon salt
• 1 1/3 cups whole milk or half n' half
• Coconut oil

Pre-heat oven to 350 degrees. Grease two 9 inch or 8 inch layer pans with coconut oil and dust with cocoa powder.

In an electric mixer fitted with the paddle attachment, combine butter and sugar, and beat together for about 2 minutes. Add eggs in one at a time and beat high speed for about 3 minutes. Add in the vanilla while beating the eggs and butter mixture. In a separate bowl, combine the dry ingredients together and add alternately with the milk to the butter mixture. Beat batter for about five minutes on high speed. Spoon batter into the two prepared cake pans and smoothen out tops.

Bake in preheated oven for 30-35 minutes, or until toothpick inserted into the center of cake comes out clean. Place pans on wire rack and cool for 10 minutes before removing from pans. Cool cakes completely before frosting. Use your favorite frosting to frost the cake.

Peppermint Chocolate cake variation: add 1 teaspoon peppermint extract to batter before pouring into pans and mix well. Frost cake with peppermint frosting or frosting of your choice.

Cupcakes: Make recipe as directed but spoon batter into muffin cups and bake for about 26-30 minutes. Frost after cupcakes have cooled completely. Makes about 24 cupcakes.

Enjoy everyone!

Sarah Shilhavy

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These cookies are great. They are very chewy and moist, and as far as cookies go, I'd say they're pretty healthy.

I really recommend using the whole sugar if you have it on hand as it gives the cookies a bit of a caramel-like taste. But if you don't, regular brown sugar will work.

You can use dried coconut chips, flakes, or even shreds with this recipe. I used the chips and no walnuts. And just in case you were wondering, no, I have not tried using all coconut flour for this recipe.

Please pass the milk. The cookies need to be dunked.

That is all.

Enjoy!

Sarah:)

Triple Coconut Oatmeal Cookies

Triple Coconut Oatmeal Cookies

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: 3 dozen cookies
Preparation Time: 15 minutes

• 1/2 cup brown rice syrup
• 1/2 cup organic whole sugar
• 1/2 cup butter (softened)
• 1/4 cup coconut oil, soft
• 1 egg
• 1 teaspoon vanilla extract
• 1/2 cup coconut flour
• 1/2 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3 cups rolled oats (not instant)
• 1 cup chopped walnuts, optional
• 1 cup toasted coconut

Preheat oven to 350 degrees F.

Combine brown rice syrup, sugar, butter, coconut oil, egg, and vanilla and beat until fluffy.

In a separate bowl, mix flours, baking soda, and salt. Add to wet mixture and stir well. Stir in oats, walnuts and coconut.

Drop by (serving) teaspoons or a cookie scoop onto greased baking sheets. Bake in preheated oven for 10-15 minutes (edges should be golden brown). Cool for a couple minutes on the cookie sheet before removing.

Recipe submitted by Gail, Alpharetta, GA

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If you love chocolate, then these cupcakes are for you. Even if you don't love chocolate, I'm sure you'll like these.

These dense, fudge-like cupcakes are topped with a fluffy, creamy, whipped cream-like frosting flavored with vanilla. The two are total opposites, but they get along nicely in this cupcake. And the best thing is neither the cupcakes nor the frosting has an overload of sugar. Who wants a mile of sugar fluff on their cupcakes anyway?

The cupcakes can be kept cold or on the counter at room temp, but I recommend storing them overnight in the refrigerator (if they even survive that long). Then, you can take them out to come to room temperature or eat them cold. I like them cold. Make them yourself, then tell me which way you like them.

Oh, and by the way, don't worry if the cakes fall and crack in the center during cooling. That's normal. It makes a great little bowl for the frosting.

The cool thing about these little guys is that they get better with age. I thought they tasted best 2 days after they were baked. But the best thing is: they're gluten free, and completely foolproof. No one will ever know...

What's your favorite cupcake flavor, and what kind of frosting do you like on them?

Until next time,

Sarah:)

Gluten Free Coconut Fudge Cupcakes
with Whipped Vanilla Cream Frosting

Gluten Free Coconut Fudge Cupcakes

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Preparation Time: 15 minutes
Servings: 18-20 cupcakes

Cupcakes:

• 6 oz salted butter (use half coconut oil for a more coconut taste)
• 11 oz Panama 80% Dark Chocolate
• 5 eggs
• 2 tablespoons water
• 3/4 cup granulated sugar, slightly rounded
• 2 teaspoons vanilla extract
• 1 tablespoon coconut flour
• 1 tablespoon unsweetened cocoa powder
• coconut chips

Preheat oven to 300 degrees F. Line a muffin pan with cupcake papers.

Melt the butter and chocolate together over a double boiler or over very low heat. Set aside to cool.

Using an electric mixer fitted with a whisk attachment beat the eggs, water, sugar and vanilla on medium high speed for about 3 minutes. Mixture should be foamy, pale in color and doubled in volume.

With mixer on low, slowly add the chocolate mixture. Increase speed to medium high and beat until well blended, 30-40 seconds. Scrape the bowl down with a rubber spatula once or twice as needed. Add coconut flour and cocoa and beat again for another 30 seconds. Scrape down once, if needed.

Fill the cupcake papers with the batter and bake in the preheated oven for 10-20 minutes. Cupcakes are done when a toothpick inserted in the center comes out wet with gooey chocolate clumps.

Cool in pan for 5-10 minutes before removing and cooling completely on wire racks. Chill until cold in the refrigerator if desired and frost with Whipped Vanilla Cream Frosting and top with coconut flakes. Store overnight in the refrigerator.

Whipped Vanilla Cream Frosting:

• 1 1/2 cups whole milk
• 1/4 cup corn starch
• 1 cup salted butter, at room temperature
• 3/4 cup granulated sugar
• 2-3 teaspoons vanilla extract
• heavy cream

Pour a little milk into the corn starch to make a slurry. Add remaining milk to a medium saucepan and heat over medium heat. When milk is hot, add slurry, whisking constantly. Heat until mixture thickens, but do not let it come to a rolling boil. Milk should become extremely thick and almost paste-like.

Pour thickened milk into a bowl and cool to room temperature.

Beat the butter and sugar with an electric mixer fitted with a whisk attachment until very light and fluffy, about 5 minutes. Scrape bowl down and add vanilla. Beat for another 1-2 minutes.

Add the milk paste to the butter a spoonful at a time, beating well after each addition. When the milk has been added beat on high speed until frosting is light and fluffy and resembles whipped cream. Thin out with a little heavy cream if needed.

Frost cupcakes and enjoy!

Sarah Shilhavy

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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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Gluten Free Coconut Flour Crepes

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: 4
Preparation Time: 3 minutes

• 1 cup coconut milk*
• 1/4 cup milk
• 3 eggs
• 1/4 cup coconut flour
• 2 tablespoons tapioca flour
• dash of salt
• coconut oil for griddle or pan

  Mix all wet ingredients together then add all dry ingredients. Mix until there are no lumps.

  Spoon onto greased pan or griddle to about 6" in diameter. Batter is runny, so they will be very thin. Coconut flour always takes a while to cook. Flip when the top appears dry. These are quite fragile, so flip carefully. But, they are well worth the effort.

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

  Recipe submitted by Sharla, Nampa, ID

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Coconut Treasure Cookies

Photo by recipe author

Servings: 2 dozen
Preparation Time: 20 minutes

• 1 1/2 cups organic graham cracker crumbs
• 3/8 cup spelt flour
• 1/8 cup coconut flour
• 2 teaspoons baking powder
• 1 cup raw pecans, chopped
• 1/2 cup organic butter, softened
• 1 14 oz can organic sweetened condensed milk
• 1 1/3 cups dried shredded coconut
• 1 1/2 - 2 cups organic dark chocolate pieces/chips

Preheat oven to 350 degrees.

Mix dry ingredients (except coconut and chocolate) together in a bowl. In a separate bowl, blend butter and milk until smooth. Add in dry ingredients. Stir in shredded coconut and chocolate.

Drop dough unto cookie sheets and bake in preheated oven for 10-12 minutes, or until tops begin to become golden. Leave on cookie sheet for a few minutes to cool before transferring to cooling rack.

Recipe submitted by Tandy, San Tan Valley, AZ

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Gluten Free Drop Biscuits

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Preparation Time: 10 minutes
Servings: 1 dozen biscuits

• 1/4 cup coconut flour
• 3/4 cup brown rice flour
• 2 tablespoons cornstarch
• 1/2 cup tapioca starch/flour
• 2 teaspoons sugar
• 1 1/2 teaspoons xanthan gum
• 1 tablespoon baking powder
• 1/2 teaspoon salt (cut back to a generous pinch if using salted butter)
• 1/3 cup butter or coconut oil, melted
• 3/4 – 1 cup organic whole raw milk
• 2 eggs

Preheat over to 375 degrees F. Line a cookie sheet with parchment paper and set aside.

Blend all the dry ingredients together in a medium sized bowl until well mixed.

Make a well in the center of the flour mix and add remaining ingredients, mixing well. Add more milk if dough looks too dry. The dough should be wet and sticky.

Drop rounded spoonfuls of dough onto prepared cookie sheet (you should get 12 biscuits).

Bake in preheated oven for 12-15 minutes or until bottoms are golden brown.

Notes: Experiment with adding shredded cheese and other flavors like garlic powder, onion powder, Italian seasoning, oregano, etc. for a different flavor. A great combo is shredded cheddar cheese and garlic powder! Start out with about 1 cup of shredded cheese and 1/2 -1 teaspoon garlic powder. Enjoy!

Recipe courtesy Sarah Shilhavy

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Coconut Crunch Muffins

Photo by recipe author

Servings: 12
Preparation Time: 10 minutes plus 25-30 minutes baking time

MUFFINS:

• 3/4 cup half n' half or whole milk
• 1/4 cup lemon juice or vinegar
• 1 cup organic whole sugar
• 1/3 cup butter, melted
• 1 egg
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract
• 1 1/2 cups flour
• 1 cup coconut flour
• 1/2 cup flaked coconut, toasted
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 1/2 cups berry mix, frozen

TOPPING:

• 3/4 cup toasted flaked coconut

1. Preheat oven to 375 degrees F. Grease a 12-cup muffin pan or line with paper liners.

2. MUFFINS: Combine milk and lemon juice in a large bowl; milk will thicken. Whisk in next 5 ingredients until well combined. Add next 5 ingredients. Add frozen fruit and stir lightly until just combined into the batter. Spoon batter into prepared muffin cups.

3. TOPPING: Sprinkle each muffin with 1 tablespoon toasted coconut.

4. Bake in a preheated oven 25-30 minutes or until a toothpick inserted in the center comes out clean. Let muffins sit for 10-15 minutes before removing from pan. Cool on a wire rack.

Recipe submitted by Agnes, Schaumburg, IL

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As you may already know, my main goal in making GF recipes is foolproof-ness; I don't want it to just look like their gluten cousins, they have to taste like them too.

I think this cookie really nails that. Not only does it look exactly like the classic wheat flour chocolate chip cookie, it tastes just like it too. Even the cookie dough is great. The baked cookie though is moist, chewy, slight crisp outside and that wheat-like bite. An experienced taste bud may pick up on the slight gritty texture of the brown rice flour but unless you're thinking about it and know what brown rice flour is like you'd never know. If the slight grittiness bothers you, try sifting the flour through a very fine sieve before measuring.

When you watch the video below and read the recipe you'll see that I have unsalted butter and salt listed in the ingredient list. Well, you don't *need* to use unsalted butter. I usually just do salted butter and omit the salt.

So, are you hungry for cookies yet? Let the video take you through the whole process, then whip up a batch yourself (and let us know what you think). And if you decide not to tell anyone else these are GF, then that's okay. They'll never know. But it is kinda cool to see their faces if you do decide to tell them after they've devoured more then their share...

Enjoy!

Sarah:)

Chewy Gluten Free Chocolate Chip Cookies

Chewy Gluten Free Chocolate Chip Cookies

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

These cookies are excellent. They're perfectly crisp on the outside, and chewy on the inside. It's hard to tell that they're not made from wheat!

Servings: approx. 3 dozen cookies
Preparation Time: 15 minutes, plus 1/2 - 1 hour chilling time

• 8 oz unsalted butter, melted (you can use part palm shortening if desired)
• 2 oz coconut flour
• 1/2 oz tapioca flour/starch
• 1 1/4 oz corn starch
• 9 oz brown rice flour
• 1/2 teaspoon Himalayan salt
• 1 teaspoon xanthan gum
• 1 teaspoon baking soda
• 2 oz granulated sugar
• 8 ounces brown sugar
• 1 egg
• 1 egg yolk
• 2 tablespoons whole milk
• 1 1/2 teaspoons vanilla extract
• 9 - 12 ounces semisweet chocolate chips

Pour melted butter into the bowl of an electric mixer fitted with a paddle attachment.

In a separate bowl, stir the coconut flour, tapioca, cornstarch, rice flour, salt, xanthan gum, and baking soda together. Set aside.

Add the sugars to butter and cream together on medium speed for about 1 minute. Add egg, egg yolk, milk and vanilla extract. Beat until well combined. Add flour mixture by heaping 1/4 cupfuls until well combined. Add chocolate chips and stir to combine.

Chill the dough in the refrigerator until firm, about 30 minutes to 1 hour.

Preheat the oven to 375 degrees F. Line cookie sheets with parchment paper

Shape the dough into approximately 1 oz balls and place on prepared cookie sheets. Flatten tops slightly if desired.

Bake for 7 - 10 minutes, rotating sheets halfway through baking for even browning. Cool the cookies on the sheets for 2 minutes before moving to a wire rack to cool completely.

Variation: Add about 1 1/2 cups of dried, unsweetened flaked coconut to the dough for Chocolate Chip Coconut Cookies.

Recipe courtesy Sarah Shilhavy

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