Grain & Gluten Free Organic Coconut Flour

Coconut flour is a grain and gluten-free flour made entirely from dried coconut meat. Rich in fiber and health promoting MCTs, it is a delicious and versatile flour high in protein and low in carbohydrates. Coconut flour is a healthy substitute for other flours when making bread, pancakes, cookies, muffins, and other baked goods. It blends very well with nut flours or root starches to create superior gluten free baked goods.

HIGH IN PROTEIN & FIBER, LOW IN CARBOHYDRATES

Excellent for gluten, grain and nut free baking.

  • Non gmo
  • Organic
  • Gluten Free
  • Kosher for Passover
 

HOW TO USE COCONUT FLOUR IN YOUR RECIPES:

Substitute coconut flour for all-purpose flour at a 1:4 ratio, or 1-tablespoon coconut flour for every ¼ cup of flour. 1 tablespoon of coconut flour can also be substituted for 1/4 nut flour or root starch in many recipes to improve the texture, add fiber and healthy MCT fats. Due to its high dietary fiber content, recipes featuring coconut flour often call for extra eggs. Therefore, when substituting coconut flour, add one egg for every ¼ cup of coconut flour. Coconut flour absorbs more liquid than other flours but this process tastes time to activate. If your batter looks too thin don’t add more coconut flour until waiting at least 5 minutes to allow the coconut flour to thicken the batter.

When using coconut flour in baking, always let the batter or dough rest for a few minutes before baking or cooking.

To take the guesswork out Rorie’s teamed up with expert dough maker and chef Naomi Elberg of @naomi_tgis to bring you creative recipes for Rorie's coconut flour. Many of the recipes require a combination of coconut flour and arrowroot starch for optimal outcome.



Grain and nut-free pancakes

Yield 14-16 pancakes

  • 5 tbsp (39 grams) coconut flour
  • I tbsp honey ( adjust to taste)
  • 3 eggs
  • 2 tbsp avocado oil
  • 6 tbsp milk of choice
  • 1 tsp vanilla
  • 1 tsp baking powder
  • Pinch of salt

Combine all wet ingredients. Sift in baking powder and coconut flour. Mix with a whisk or fork until smooth. Allow batter to sit and thicken for at least 5 minutes. Heat a frying pan or the griddle to a low flame ( make sure it’s low these pancakes burn easily) Place 1.5 -2 tbsp of batter on the hot pan. Cook until bubbles form and pancake can lift easily to flip. Cook on the underside until cooked. Repeat with the remaining batter.



Banana coconut pancakes

Yield 16 mini pancakes

  • 2 very ripe bananas ( about 1 cup)
  • 4 eggs
  • 5 tbsp coconut flour
  • 1/2 tsp baking soda
  • 1/2 tsp vanilla
  • Pinch of salt

Mash bananas until smooth add eggs and mix. Add 4 tbsp of coconut flour followed by the rest of the ingredients. Mix well. Let the batter sit and thicken for a few minutes. Heat a frying pan of griddle to a low flame ( make sure it’s low these pancakes burn easily) Place 1.5 -2 tbsp of batter on the hot pan. Cook until bubbles form and pancake can lift easily to flip. Cook on the underside until cooked. Repeat with the remaining batter.



Chocolate nib/ chip banana muffins

Yield, about 24 minis 12 standard muffins

  • 1 cup very well mashed over ripe bananas (about 2-3 depending on size, 9 oz total)
  • 4 eggs
  • 1-3 tbsp maple syrup (optional) *
  • 1 tablespoons avocado oil
  • 1 tablespoon apple cider vinegar**
  • 1/4 cup arrowroot starch
  • 1/2 cup coconut flour
  • 1/2 tsp cinnamon
  • 1 tsp vanilla extrac
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 cup cocoa nibs or mini chips plus more to top optionally.

Pre hear your oven to 350 degrees.

Mash banana well until completely smooth. Add wet ingredients and mix. Combine all dry ingredients in a separate bowl. Add dry ingredients to wet. Mix well to combine.

Add cocoa nibs or mini chips. Either line muffin cups with parchment paper liner or oil metal muffin pans well with coconut oil.

For mini muffins add 2 tbsp to each cup, for standard muffin pans add 4. Larger muffins will be more dense.

Bake mini muffins for 22 minutes, standard size muffins for 26 minutes.

Once muffins are baked remove from muffins pans and cool on a cooking rack right away to ensure proper texture.

Cool completely before eating or freezing.

*The maple syrup in this recipe is optional. For a naturally mildly sweet flavor omit. For a sweater version add 1-3 tbsp to taste.

**ACV is necessary in this recipe and should not be omitted or replaced.



Chocolate Zucchini Muffins


Yield: 10 standard muffins or 14-16 mini muffins

  • 4 eggs
  • 8 pitted Medjool dates (look for soft dates; harder dry dates will compromise outcome)
  • 1/2 cup unsweetened applesauce
  • 1/2 tsp. vanilla extract
  • 1/2 cup cocoa
  • 2 tbsp. coconut flour*
  • 1/3 cup arrowroot flour* (or tapioca/potato starch)
  • 1 1/2 tsp. baking soda
  • 1/2 tsp. cinnamon
  • 1/8 tsp. sea salt
  • 1 medium zucchini, grated on smallest hole size (about 3/4 cup)
  • 1/2 cup cocoa nibs (for a sugar-free version) or mini chocolate chips

Preheat oven to 350˚F. Mix wet ingredients with an food processor fitted with an S blade until the dates are fully chopped and the mixture looks almost whipped. Combine dry ingredients in a separate bowl. Place grated zucchini in a cheese cloth or thin towel and squeeze out as much liquid as possible. Add dry ingredients into wet mixture and mix to combine. Then add the squeezed-out zucchini and mix again.

Spoon batter into lined muffin cups.

Bake for 28-30 minutes. Allow the muffins to cool in cups just until they can be handled. Transfer to a cooling rack and cool completely before eating. This recipe freezes well. Defrost at room temperature. * If you don’t have nut allergies and you’d like to avoid using 2 different ingredients, substitute the coconut and arrowroot flour with ½ cup Rorie’s Grain-Free Flour Blend.


Note

Different companies of cocoa will produce a different outcome. If the cocoa you are using is very dark in color reduce the amount to 1/4-1/3 cup. Darker cocoa will produce a thicker batter and a denser muffin.



Grain & Nut Free Muffins with 3 variations

Yield 12 muffins

The basic muffin


  • 2/3 c coconut flour
  • 1/4 c arrowroot
  • 1 1/2 tsp ground cinnamon
  • 1 tsp baking powder
  • 1/2 tsp sea salt
  • 3 eggs
  • 1/2 cup plant based milk or water
  • 1/2 cup coconut sugar ( reduce to preference)
  • 1/4 cup maple syrup
  • 1/4 cup melted coconut oil or avocado oil
  • 2 teaspoons vanilla

Preheat your oven to 350 degrees. Mix dry ingredients together in 1 bowl. Mix wet ingredients together in another bowl. Combine wet and dry. Mix until smooth. Fill muffin cups 1⁄2 way; add 1 tsp cinnamon swirl filling and then fill 3⁄4 of the way up with batter. Add another 1⁄2-1 tsp cinnamon swirl and use a toothpick to swirl it into the batter.

Bake for 22-25 minutes


1- Cinnamon Swirl :

  • 1/4 c unsweetened Apple sauce
  • 1/4 c coconut sugar
  • 2 tsp cinnamon

Scoop batter into muffin cups 1/2 way and add 1⁄2-1 tsp cinnamon swirl mixture add more batter until 3/4 full and swirl top using toothpick

Or

Fill 3/4 way full and add 1/2- 1 tsp cinnamon mixture and use a toothpick to swirl it in


2- Chocolate chip/ chocolate shavings

Add mini 1⁄2 c chocolate chips to the batter

OR

Shave or chunk thin prices from a bar of 70 percent chocolate. About 2/3 cup. Place 1/3 cup inside the batter. After dividing the muffins top each muffin with shaving before baking.


3- blistering blueberries.

Divide the batter into muffins cups. Place 4-5 fresh blueberries into each muffin before baking. ( frozen blueberries will bleed and give off too much liquid)



Carrot muffins

Yield 12 muffins


  • 4 eggs
  • 1 tsp cinnamon
  • 1 tsp vanilla
  • 1/4 tsp salt
  • 1 tsp baking soda
  • 1 tsp Apple cider vinegar
  • 1/4 c oil
  • 3/4 c coconut sugar ( reduce to taste)
  • 1 cup grated carrots
  • 2/3 cup coconut flour
  • 1/4 c arrowroot starch

Mix eggs, oil, sugar, salt. Add baking soda followed by vinegar and mix. Add flour. Mix until combined; do not overmix.

Pre heat oven to 350 degrees. Bake for about 25 mins for standard size muffins. Remove from muffin pan and cool before eating.



Nut free brownies

Yield 16-20 brownies

Grain and nut free brownies:


  • 1/3 cup Rories coconut flour *
  • 2 tbsp Rories arrowroot starch *
  • 1½ cups coconut sugar (can reduce to 1 cup)
  • ½ cup unsweetened cocoa
  • ½ tsp. baking powder
  • 4 eggs
  • 1 cup avocado oil
  • 2 tsp. vanilla extract

Preheat oven to 350°F. In a large bowl or the bowl of a standing mixer, combine dry ingredients. Add wet ingredients and mix in a standing mixer or with a hand mixer until a smooth batter forms. The batter will be a little thicker then a typical brownie batter. Spray or brush a 9X13 pan with oil. Pour in batter and spread with a spatula or back of a spoon. Bake for 30-35 minutes on the center rack of your oven.

* If you don’t have nut allergies and you’d like to avoid using 2 different ingredients, substitute the coconut and arrowroot flour with 1 cup Rorie’s Grain-Free Flour Blend.



Grain & Nut Free Chocolate Chip Cookies

Yield 30-32 cookies

  • 3/4 c avocado oil
  • 2 eggs
  • 3/4 c coconut sugar ( or 1/2 cup brown sugar plus 1/2 cup white sugar)
  • 2 tsp Vanilla extract
  • 1 tsp sea salt
  • 1 tsp baking soda
  • 1/4 c arrowroot starch
  • 3/4 cup coconut flour
  • Chocolate chips to taste

Combine oil, egg, sugars and vanilla. Add baking soda, salt, starch and flour. Mix until combined and add chips. Mix. Cover and chill in the fridge for at least 2 hours. Preheat the oven to 350 and line a baking sheet with parchment paper. Use a cookie scoop to form cookies. Bake for 10-12 mins.

Allow cookies to cool completely before eating.



Grain & nut free cookie sticks

  • 1/3 cup coconut sugar ( or 1/4 cup brown sugar plus 1/4 cup white sugar)
  • 1 tsp vanilla
  • 1/4 c avocado oil
  • 1 egg
  • 1/4 tsp Salt
  • 1/4 c coconut flour
  • 1 tbsp arrowroot

Combine oil, sugars and vanilla. Add in egg and mix . Then add baking soda, salt, starch and flour. Mix until combined and add chips. Mix once more. Cover and chill in the fridge for 5 minutes ( not more!) Preheat the oven to 350 and line a baking sheet with parchment paper. Using gloves hands oil the parchment paper and gloves in order to handle the very sticky dough. Shape cookie sticks into a long flat loaf. Bake for 11-12 mins.

Allow cookie stick to cool completely before slicing and serving.



Certified Kosher By Harav Binyomin Gruber

Birchas Shehakol.

Consult your local Rabbi for kizayis measurements.

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