A few basic ingredients are all you need to make these easy and delicious gluten free coconut bars.
Growing up my mom usually took one of three desserts to potlucks, holiday dinners, or anytime she needed a dessert for a special occasion. Coconut bars were one of those desserts.
Coconut bars are a classic old fashioned dessert that my family has been making for close to fifty years. They aren’t a pretty dessert, but they are so good! Once you taste these they are hard to stop eating.
When I went gluten free I knew that my mom’s coconut bars were one of the recipes that I had to learn to adapt to gluten free.
After some trial and error, I came up with a version that we love. I actually came up with two versions. One uses individual flours and it is our favorite because it is the closest to the real thing.
The recipe also works with Bob’s Red Mill 1 to 1 Gluten Free Flour Blend and I include those directions in the recipe as all.
If you need a simple old fashioned dessert give these coconut bars a try!
To make them even better stir in a few chocolate chips for a gluten free chocolate coconut bar recipe.
The best thing about these coconut bars is that they contain fairly basic ingredients in most gluten free kitchens.
- brown sugar
- white sugar
- vanilla extract
- sorghum flour
- potato starch
- tapioca flour
- xanthan gum
- baking powder
- chocolate chips, optional but good
More Gluten Free Desserts
- 1/2 cup butter, melted
- 1 cup brown sugar
- 1 cup white sugar
- 2 eggs
- 2 teaspoons vanilla extract
- ¼ cup and 2 Tablespoon sorghum flour
- ¼ cup and 2 Tablespoon potato starch
- ¼ cup tapioca flour
- 1/2 teaspoon xanthan gum
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 ½ cups coconut
- 1 cup gluten free chocolate chips, optional
- In a large bowl combine butter, brown sugar, sugar, eggs, and vanilla. You want to mix this by hand. It really turns out better mixed by hand and not with a mixer.
- Stir in sorghum, potato starch, tapioca flour, xanthan gum, baking powder, and salt.
- Stir in oconut, and stir until combined.
- Stir in chocolate chips if using.
- Spread batter into a 9x13 pan. Bake at 350 for 28-30 minutes.
- Cool and cut into squares.
I prefer these coconut bars with individual flours because the sorghum gives them a great flavor. It gives it the taste and texture closest to the real thing. However, I have used Bob's Red Mill 1 to 1 gluten free blend when I have been out of sorghum and it works too.
Amount Per Serving: Calories: 275Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 41mgSodium: 224mgCarbohydrates: 41gFiber: 2gSugar: 35gProtein: 2g
Nutritional values are approxomite and aren't always accurate.