Another coconut bread

You have probably noticed that I really love to bake breads albeit I haven’t totally succeeded since starting gluten-free. Also I really have a weak spot for sweet breads which can almost be a mixture between bread and cake. That’s why I tried yet another coconut bread – and yes, I also have a weak spot for coconut. 🙂

This one is a winner, though. I received my latest gluten-free baking “tool’ today – Xanthan Gum, and I just HAD to use it.

Here’s what you’ll need:

– 100g grated coconut

– 1 tbsp. baking soda

– 100g raw or brown sugar

– 200g gluten-free all purpose or bread flour

– 2 tsp. xanthan gum

– 60ml vegetable oil

– 240 ml milk or water (if dairy-free)

– 2 eggs

First mix all dry ingredients in a bowl. I roasted the coconut first, in a pan on medium heat without any oil or other grease (3-4 mins, stir constantly). Then mix all wet ingredients in an extra bowl and add to the dry mix. Process on medium speed for 2 mins until the dough is smooth. Fill into a greased or lined loaf pan. Bake in preheated oven (175 degrees C) for 50-60 mins.

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This bread is really what it looks like – DIVINE. It is soft, juicy, sweet… If I weren’t so full already I’d probably have it all straight away.

Again I think it would be nice with some more things in it, like nuts (almonds…) or dried fruits like sultanas. Maybe next time I’ll use little less sugar.

Nevertheless this is an absolute recommendation. 🙂

Gluten-free soda cake

Like I promised I gave another new cake a shot at the weekend by transforming a “normal” recipe into a gluten-free cake. The result was really great and the formulation was quite easy.

Note: You’ll need a measure cup with ‘ml’-display.

What else you’ll need to make a normal round or square (25-30cm) cake:

– 200ml sugar

– 350ml gluten-free all purpose or – preferably – cake’n’bake flour

– 1 tbsp. baking soda

– 2 tbsp. lemon juice

– 100ml lemonade or soda – basically any sparkling liquid

– 2 eggs

– 100ml vegetable oil

For the topping you need 250g whipped cream and 250g sour cream, strawberries

Mix all cake ingredients until the dough is becoming smooth. Grease the baking pan or cover with pan liner. Fill in the dough and bake about 20-25 minutes (175 degrees C).


Let the cake cool and then cut it in half. Whisk whipped cream until stiff, add some sugar (2 tbsp.) and sour cream, mix carefully. Apply half of the cream on top of one cake half, then cover with the second half and spread the left over cream on top. Let it cool in the fridge for about 2 hours. In case you use fresh strawberries, slice them. I used frozen strawberries, so I pureed them to get some sort of sauce.

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Slice the cake and serve with strawberries or strawberry puree on top. Voilà!

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This cake was really delicious and no-one noticed it was gluten-free (actually, I was the only one on a diet when we had the cake). It is very juicy but not muddy. So, this is an absolute recommendation. To make things a little easier (especially when it comes to slicing and serving the cake), I guess it would be ok to leave the cake in one and just spread the cream on top, resulting in an one-layer cake then. The combination of cake, cream and strawberries is a winner one way or the other.

Also, I think the basic recipe makes a great substitute for our usual “kids-cake” which we have for birthdays, school parties etc. Just add some icing on top, some deco such as sprinkles, jelly beans or smarties… done is the perfect gluten-free kids cake.

Gluten-free afternoon tea-treat

With the weekend approaching I thought I’d go for some sweet treat I’d tried out recently:

Gluten-free Apricot Cake

What you’ll need for a usual round pan:

– 100g soft (but NOT melted / liquid) butter

– 100g brown or raw sugar

– 1 egg, devided into yolk and white

– 150g gluten-free flour – all purpose or bake’n’cake flour

– 60-80ml milk or water (if you’re dairy free)

– 1 large tin of apricot halves

Mix butter and sugar and whip until it’s really, really creamy and the volume has risen. Add milk, egg yolk and flour and mix until well-blended. If the dough appears too dry, add some more milk or water (otherwise the cake will become too dry as well). Whisk the egg white until stiff and add carefully to the dough. Fill into a baking pan (covered with pan liner or thoroughly greased) and place apricots upside up allover – do not press them too much into the dough.

Bake for about 30-40 mins (170 degrees C), decorate with icing sugar before serving. Voilà!

This was actually the first gluten-free cake that really worked out and was really yummy the first time around, it is not dry but juicy and fresh. I hope you like it as much as we did. You can also serve whipped cream or sour cream with the cake.

Tomorrow we will try a new recipe – a kid’s cake with lemonade. We will see how this goes as it is not a gluten-free recipe originally. You will definitely be informed. 🙂

Coconut bread – 2nd try

I was so bothered by yesterday’s accident that I decided to give this bread another go right away. The day today turned out to be the least relaxing – I stayed at home with both big monkeys who both have bad throat infections and who both were in a mood… let me tell you! 😦 Anyway, I took some quiet time to do some research and after that I could tweak the recipe a little. Today I used:

200ml coconut milk

10g dried yeast

200g all purpose gluten-free flour

200g cookies-and-cake gluten-free flour

1 tblsp. vegetable oil

1 tblsp. raw sugar

some salt

100-150ml warm water

First I mixed all dry ingredients, then I added the coconut milk and 100ml water, later I added some more water – you will know once the dough has the perfect texture.

I let it rest for more than an hour and baked it about 45mins (200 degrees C). It looks a little pale but it’s really tasty and the texture is soft, a little moist and crispy on the outside. As I already said I will add more sweets next time now that I found a recipe (or: a mixture of several to fit) that works. Take a look:

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