Gluten Free Iron Skillet Pecan Coconut Cake

Gluten Free Iron Skillet Pecan Coconut CakeUsing a cast iron skillet is a great choice for baking as cakes bake evenly while developing a wonderful crust around the edges and bottom.

An iron skillet is an amazing piece of cook-ware your kitchen cannot do without.

Baking a cake in a iron skillet is a fun way to play around with your everyday cake recipes.

You can even use cast iron to make all sorts of muffin or cupcake recipes.

This recipe Gluten Free Iron Skillet Pecan Coconut Cake can also be baked cupcake style in a cast iron cupcake mold.


Read Here 5 Reasons to Love Your Cast Iron Cookware


Gluten Free Iron Skillet Pecan Coconut Cake

1 cup coconut sugar, can also use brown sugar

½ cup gluten free flour

2 cups pecan pieces

¾ cup  semi-sweet dark chocolate chips

½ cup sweeten and shredded coconut

⅔ cup clarified butter, room temperature

2 eggs, room temperature

1 tsp. vanilla extract

Preheat oven to 350 degrees

batter for Gluten Free Iron Skillet Pecan Coconut CakeIn a medium bowl, mix together coconut sugar and gluten free flour.

Next add pecans, dark chocolate chips and coconut, and mix in.

Next add the clarified butter cream butter with the vanilla extract, and mix in.

parchment paper on the bottom of iron skilletPlace a piece of parchment paper in the bottom of a iron skillet (makes for easy removal of the cake). Butter the sides with some coconut oil.

Gluten Free Iron Skillet Pecan Coconut Cake batter in an iron skilletNext spoon in the batter, and place into the preheated oven and bake for 30-35 minutes.

fresh baked Gluten Free Iron Skillet Pecan Coconut CakeLet stand and cool for about 10 minutes.

Gluten Free Iron Skillet Pecan Coconut CakePlate and enjoy!!

After using your iron skillet here is a great way to clean it: How to Care for Your Cast Iron Cookware.

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Gluten Free Blueberry Lemon Bread

Gluten Free Blueberry Lemon BreadGluten intolerance is experienced by not a few, but many individuals. In the USA gluten sensitive affects 6% of the population, or about 18 million people.  

Around 3 million Americans, or about 1% of the US population have Celiac disease, and must also avoid gluten.

Magazine DigestionA May 2015 published study in the journal “Digestion” found that 86% of individuals who believed they were gluten sensitive could tolerate it (Resource).

Stefano Guandalini, MD, director of the University of Chicago Celiac Disease Center, says that gluten sensitivity, a condition that doctors once dismissed but now is recognized as legitimate complaint from patients (WebMD).

The most common symptom to gluten intolerance is bloating right after eating any flour product, like bread, flour tortillas, donuts, even breakfast cereals among others that contains gluten.

Sourdough Bread on Cutting BoardAlso sourdough bread has only about 3% max gluten after the fermentation process. We prefer this bread over any other, as we do not bloat after eating it.

You might think, what is wrong with bloating some for a bit, as it will go away?

This maybe true, but bloating is a symptom of digestive issues as well as inflaming the digestive tract.

Also if you find yourself wanting to fall asleep after eating gluten containing foods, that is a symptom that your digestive tract is having difficulty digesting gluten.

Gluten Free Blueberry Lemon Bread

1 1/2 cups almond flour

1/4 cup coconut flour, sifted

1 tsp. baking soda

1/4 tsp. Himalayan salt

4 eggs

1/2 cup coconut oil or clarified butter, melted

bowl of fresh blueberries1/3 cup honey or maple syrup

3 tbsp. lemon juice

zest from 2 lemons

1 1/2 cups blueberries

Preheat oven to 350 degrees

Grease a glass loaf pan and cut a piece of parchment paper to line the bottom.

Combine the almond flour, coconut flour, baking soda, and salt in a large bowl.  Set aside.

Whisk together eggs, coconut oil, honey or maple syrup, lemon juice, and lemon zest until well combined.

Add wet ingredients to dry and mix until well incorporated.

Spread one third of the batter onto bottom of prepared pan. Sprinkle 1/3 of the blueberries on top. Spread another third of the batter and another third of the blueberries. Repeat one more time with the remaining batter and berries.

If you wish not to do this step, just mix the berries into the batter.

Next place baking dish into the oven and bake 30-40 minutes, or until a toothpick inserted into center comes out clean. 

Cover with foil if top begins to brown too much.  This is one draw back of gluten free baking, is the top of the cakes seem to brown fast.

Remove from oven and allow to cool.

Gluten free baking is really an art. How so?

Well, if you are use to baking with gluten containing flours, from a grain, and not flour from a nut, it can be caught difficult, if not to say stressful.

We say stressful, because of all the effort and time you spent on preparing and baking, to only have a flop as they say, is stressful.

Slice of Gluten Free Blueberry Lemon Bread topped with Organic ButterIf your first gluten free dessert doesn’t turn out perfect, just try again.

Link here to view our very first gluten free dessert here at Splendid Recipes and More.

It was delicious, though the texture was not right. We kept trying and have come out with some good results.

Desserts made with almond flour and even coconut flour, taste really good with a good Italian or French roasted coffee or even an Espresso.

Serve the dessert bread warm with a dab of organic butter or coconut butter.

Please leave us your thoughts on going gluten free.

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Gluten Free Zucchini Cranberry Bread

Gluten Free Zucchini Cranberry BreadXanthan gum is an ingredient used as a substitute for gluten, when using gluten-free flours, either it be wheat flour with the gluten removed or garbanzo bean flour, fava flour, almond or coconut flour just to name a few.

According to the “Gluten Free Bible Cookbook” – xanthan gum is the result of the mixing of corn sugar and a bacteria.

The cookbook goes on to say if your making dessert breads, 1/2 to 1 teaspoon of xanthan gum is used per cup of gluten free flour. Cakes are 1/4 to 1/2 teaspoon, and cookies is 1/4 teaspoon.

xlarge_97834 The Gluten Free BibleThe author of the “Gluten Free Bible Cookbook” says, though it isn’t an exact science, the amount of xanthan gum you use will also determine the location or area you live in. 

If you living in a more humid location, you may need more gum to achieve the results you’re looking for. If the location is arid, you may likely require less.

The key to being successful at gluten free baking, is to experiment until you get a recipe that gives you the desired result.

Start with a smaller amount than you think you need, and move your way up based on the results.

Allergies To Corn

A xanthan gum substitute may be necessary for people who have an allergy or intolerance to corn.

These substitutes or replacements include:psyllium fiber, gelatin, chia seeds, flaxseeds agar agar, arrow root, and egg whites.

Gluten Free Zucchini Cranberry Bread

1-1/2 cups Sorghum Flour

1/2 cup Garbanzo Fava Flour

½ cup potato starch

1/2 tsp powdered ginger root

1 tsp sea salt

2 tsp ground cinnamon

2 tsp baking soda

1 tsp Xanthan Gum or any starch, arrow root, corn, or tapioca

1 tsp vanilla extract

1 cup sugar

4 large eggs

1 cup brown sugar, packed

1/3 cup avocado oil or coconut oil

1 cup Greek yogurt , plain

3 cups zucchini shredded

½ cup pecan pieces

Preheat oven to 350°F. Coat a 9 x 4 inch baking pan with butter and sugar, set aside.

mixing in pecans and cranberries to make Gluten Free Zucchini Cranberry BreadCombine flours, xanthan gum (or other start of your choosing), baking soda, cinnamon, salt, and ginger together in a bowl. Set aside.

In a large mixer bowl beat together eggs, sugars, oil, yogurt and vanilla. Add flour mixture slowly until just blended. With a large spatula, stir in zucchini, cranberries, and nuts.

baking pan ready to bake - Gluten Free Zucchini Cranberry BreadPour batter into baking prepared pan ½ inch from top.

Bake 45-50 minutes or until toothpick inserted in center of cake comes out clean.

Bake cupcakes for 15 to 20 minutes. Cool on wire rack. Remove cake from pan.

Gluten Free Zucchini Cranberry Bread

If you enjoyed this gluten-free dessert, you’ll surely enjoy these desserts:

Gluten Free Tropical Carrot Cake

Gluten Free Carrot Cake with a Cream Cheese Frosting

Gluten-Free Chocolate Peppermint Cupcakes


Read more here about gluten-free cooking and baking: National Gluten Free Baking Week


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