sharrs wrote:

I have an easy peasy one - have made it many times, especially good when the cupboard it looking bare as it doesn't need butter or eggs.

In a bowl mix together 1.5 cups flour, 1.5 tsp bp, 1.5 cups coconut, 1 cup sugar, 1.5 cups milk, 1 tsp vanilla essence. I often add a couple of tablespoons of cocoa powder for a change. Bake at 160-170 deg C for an hour or so.

Love this recipe anyone know How to make it gluten free? Would it work with gf flour?

eljayv - 2015-08-24 17:15:00

eljayv wrote:

Love this recipe anyone know How to make it gluten free? Would it work with gf flour?

Yes that would make it gluten free all the way.

bev00 - 2016-08-23 22:19:00

eljayv wrote:

Love this recipe anyone know How to make it gluten free? Would it work with gf flour?

I love this recipe also - so quick and easy! I the double mixture and make a cake, adding a bit of lemon juice, plus lemon icing. Keeps well and tastes even better the next day (well if it lasts that long LOL!) Haven't tried adding cocoa yet, might give that a go next time.

marree - 2016-08-24 10:24:00

eljayv wrote:

Love this recipe anyone know How to make it gluten free? Would it work with gf flour?

Try a combo of roughly equal quantities of: ground almonds, rice flour, arrowroot.

trigal1 - 2016-08-24 11:15:00

bump

bev00 - 2017-08-24 22:24:00

bump

bev00 - 2018-08-22 23:05:00

Think this thread has seen its day

nauru - 2018-08-23 18:35:00

** bump **

autumnwinds - 2019-08-19 23:41:00

What about coconut flour, I have a bag in the cupboard now I don't know what to cook with it?

glynsmum - 2019-08-20 09:56:00

You can use it in most recipes in place of flour - or use half flour, half coconut flour - if you wish to use it up. It'd be nice to use in any recipe that already has coconut as an ingredient.

autumnwinds - 2019-08-20 10:05:00

Thank youautumnwinds I;ll try one of the loaf receipe's

glynsmum - 2019-08-20 10:45:00

glynsmum wrote:

What about coconut flour, I have a bag in the cupboard now I don't know what to cook with it?

Coconut flour behaves differently to wheat flour - it is coarser in texture and far more absorbent. You really need to find recipes that have been devised especially for it as it won't end well if you just use it as a substitute for wheat flour. I haven't bothered with it for a while but I think I have a cheese muffin that uses it, and a haloumi/ cauli pizza base. Let me know if you are interested and I'll try to find them.

davidt4 - 2019-08-20 10:47:00