Gluten Free Coconut Flour Cornbread

Preheat oven to 325 degrees

Mix together cornmeal and milk. Set aside.
1 cup cornmeal
1/2 cup milk or coconut milk

In a separate bowl, blend together the following:
1/3 cup sorghum flour
1/3 cup brown rice flour
2/3 cup coconut flour
2 1/2 tsp baking powder
1/2 tsp sea salt

Whisk together:
1/2 cup melted coconut oil
1 tsp vanilla
2 T. Sucanat
4 T. Agave
1 egg
1 1/4 cup milk or coconut milk

Combine all ingredients together and mix well. Pour into an 8x8, coconut oil greased pan and bake for 35-40 minutes.

Gluten Free Chocolate Chip Cookies

For those of you who have an allergy to wheat or Celiac disease, this is an awesome recipe for you! There's no reason to feel deprived now! Even individuals that CAN have wheat tell me that this is their favorite cookie! I hope you enjoy!


Honeyvillegrain.com is where I purchase the Hi-Maize resistant starch and corn bran. Everything else I purchase at my local whole foods store.

1/2 cup almond flour
1/4 cup coconut flour
1/4 cup flax meal
1/4 cup soy flour
1/4 cup brown rice flour
1/4 cup corn bran
1/4 cup Hi-Maize resistant starch
1/4 cup macaroon style coconut (no sugar or dioxide added)
1/2 tsp baking soda
1/2 tsp baking powder (aluminum and gluten free)
1/4 tsp sea salt

2 eggs
1/2 cup + 2 T extra virgin coconut oil (melted)
1 tsp pure vanilla
1/2 cup turbinado sugar
2 T agave
1/4 cup sucanat

1 pkg gluten free chocolate chips

Preheat oven to 375 degrees.
In a large bowl mix the flours, starch, coconut, baking soda, baking powder and sea salt together. Blend well. In a separate bowl, mix the eggs, coconut oil, sugars, agave and vanilla until well blended. Add the wet mix to the dry mix. Stir well. Mix in the package of chocolate chips.

Use a cookie scoop to ball the dough onto a cookie pan (I use stoneware). Bake for 8-9 minutes.