Gluten Free Carrot Coconut Bread Recipes
CARROT COCONUT BREAD
This is a really moist hearty sweet bread that my family loves. It is adapted from a recipe in the "More With Less Cookbook". I sometimes reduce the fat even more by using apple sauce instead of the oil, but I do like the texture the oil gives it. Also, you can add 1/2 cup chopped nuts if you would like. It gives it a nice crunch.
Provided by ladypit
Categories Quick Breads
Time 1h10m
Yield 2 loaves
Number Of Ingredients 12
Steps:
- Mix the flour through salt together in a very large bowl.
- Mix the eggs, oil and milk in a small bowl.
- Add those wet ingredients into the flour mix and stir it just until mixed.
- Add the rest of the ingredients.
- Put it into 2 bread pans that have been sprayed with non-stick spray (or grease them however you usually do).
- Bake in a 350 degree oven for about 50 minutes or until done.
EASY GLUTEN-FREE CARROT CAKE
I have had many people try this and couldn't believe how moist and delicious it was for gluten free.
Provided by SueAnne McInnis
Categories Desserts Cakes Carrot Cake Recipes
Time 1h25m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
- Beat white sugar and vegetable oil together in a bowl using an electric mixer until smooth and creamy; beat in eggs, 1 at a time, mixing well after each addition. Add 1/2 teaspoon vanilla extract and mix.
- Combine baking flour, baking powder, baking soda, cinnamon, and salt in a separate bowl; mix into sugar-vegetable oil until batter is smooth. Fold carrots into the batter; pour into the prepared baking pan.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 35 minutes. Allow cake to cool completely, at least 30 minutes.
- Beat cream cheese and butter together in a bowl using an electric mixer; beat in confectioners' sugar, a little at a time, until icing is smooth and creamy. Add 1 teaspoon vanilla extract and beat well. Spread icing onto cake.
Nutrition Facts : Calories 449.2 calories, Carbohydrate 50.2 g, Cholesterol 66.9 mg, Fat 27.2 g, Fiber 2.2 g, Protein 4 g, SaturatedFat 7.3 g, Sodium 400.5 mg, Sugar 37.8 g
GLUTEN-FREE COCONUT CARROT CAKE WITH CREAM CHEESE ICING
This is a recipe that I got from the website of Gluten-Free Goddess. It uses Pamela's Baking & Pancake Mix. I've made it several times and I've gotta say, it's really good. My wheat eating DD even asked for it for her birthday. If you are GF/CF you can use canned pumpkin or applesauce in place of the yogurt and 2 cups of your flour mix plus 2 teaspoons of baking powder and 1 teaspoon of baking soda.
Provided by LARavenscroft
Categories Dessert
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 17
Steps:
- Pre-heat oven to 350 degrees F.
- Grease a 9" spring-form cake pan.
- In a mixing bowl, beat the eggs; add the oil and beat; add the brown sugar and beat until smooth.
- Beat in the yogurt, vanilla, cinnamon and spice.
- Add in the baking mix and beat until combined. (The batter should be a bit thicker than wheat flour batter.).
- Add in the coconut, carrots, raisins, and nuts; stir with a wooden spoon to combine.
- Spread the batter evenly in the cake pan; and place the pan in the center of a pre-heated oven.
- Bake until the cake is firm, and a wooden pick inserted into the center emerges clean, about 40-45 minutes (or longer if necessary).
- Cool on a wire rack and frost with cream cheese icing.
- For cream cheese icing, beat the cream cheese and butter until fluffy.
- Add the vanilla.
- Add the powdered sugar a cup at a time; squeeze a little lemon (or other citrus) juice into the frosting and beat until smooth.
- Add more sugar or juice as necessary.
- Frost cooled cake.
Nutrition Facts : Calories 594.7, Fat 26.8, SaturatedFat 9.9, Cholesterol 94.3, Sodium 151.6, Carbohydrate 87.2, Fiber 1.6, Sugar 82.2, Protein 4.4
GLUTEN-FREE COCONUT BREAD
We've found that the best gluten-free recipes rely on a custom blend of flours and starches. To make your own sorghum flour, blitz whole sorghum to a powder with a Vitamix blender or a NutriBullet.
Categories Bon Appétit Wheat/Gluten-Free Coconut Bread Breakfast Dessert Brunch Bake
Yield 8 servings
Number Of Ingredients 15
Steps:
- Place a rack in middle of oven; preheat to 350°F. Line a 9x5" loaf pan with parchment, leaving overhang on long sides; coat with nonstick spray (to use an 8 1/2x4 1/2" pan, hold back 1 cup batter). Toast shredded coconut on a rimmed baking sheet, tossing occasionally, until lightly browned, 5-7 minutes. Let cool.
- Whisk rice flour, sorghum flour, tapioca starch, baking powder, baking soda, salt, and xanthan gum in a medium bowl. Using an electric mixer on medium speed, beat sugar, coconut milk, oil, and coconut extract, if using, in a large bowl until sugar is dissolved and mixture is smooth, about 4 minutes. Add eggs one at a time, beating well after each addition. Beat mixture until very smooth, about 2 minutes. Reduce speed to low; beat in dry ingredients. Increase speed to medium; beat batter 5 minutes. Beat in toasted coconut. Scrape batter into prepared pan; top with coconut flakes.
- Bake bread until top springs back when gently pressed and a tester inserted all the way to the bottom comes out with just a few moist crumbs attached, 80-95 minutes. Transfer pan to a wire rack and let bread cool in pan 10 minutes. Turn out bread onto rack and let cool completely.
- Do Ahead
- Bread can be baked 4 days ahead. Store tightly wrapped at room temperature
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