Has anyone used coconut flour for baking? I just made some blueberry muffins and they are DELICIOUS!! They are sweetened with honey only. I have been experimenting with gluten free baking, but have heard the starches used convert into sugar in the body. So while I was thinking I was putting good food in my body, I was just substituting one bad thing for another.
But the coconut flour does not need anything but baking powder. I will post the recipe tomorrow if anyone wants to see it. They were super easy. I can't wait to make other things also!
Posted by 4Seasons (Member # 14601) on :
I just used it for the first time. The recipe given to me was "The Joy of Cooking Zucchini Bread", substituting 1/2 coconut flour, 1/2 brown rice flour for the flour and using 1/2 cup applesauce for the 1 cup sugar. It was truly delicious. Here is the zucchini bread recipe:
YUM... so coconut flour is not really a starch?
Posted by RubyJ (Member # 28711) on :
I use coconut flour a lot , usually I use 50/50 coconut flour and almond flour.
Coconut flour is not a starch, it is ground coconut with the oil removed.
I have all kinds of recipes, I'll post some here later.
You can find coconut flour at Whole Foods, but I order mine from Tropical Traditions. I get all of my coconut stuff from them. If you go to the link below and scroll down, you will see a bunch of coconut flour recipes.
When substituting coconut flour for wheat flour in recipes, either add more liquid or decrease amount of flour. The coconut flour really soaks up the liquid!
Posted by skies (Member # 28064) on :
Yes, coconut flour is awesome! I make pancakes with it sometimes! Very rich and yummy. I leave out the honey/agave and use stevia to sweeten them.
Posted by angelaw (Member # 34014) on :
I would LOVE that muffin recipe, Searchingfortruth! I myself have recently started a gluten free, organic diet (want to free up my body from having to over work to process the harsh glutens and toxins so it can work on getting rid of the tick ish instead!)... and those muffins sound like what I've been craving. havent yet tried the coconut flour, but I can't wait to try it now! =D
I'm going to try the zuchini bread recipe too, 4 seasons! Thanks (I have shredded zuchini in my freezer from the summer just waiting for a good recipe!)
Posted by RubyJ (Member # 28711) on :
Coconut Bread (low carb and gluten-free)
1/2 cup coconut flour 1/2 teaspoon baking powder 1/4 teaspoon salt
6 eggs, beaten 1/2 cup unsalted butter, melted (or 1/4 C. butter and 1/4 C. coconut oil) Sweetner equal to 1/2 cup sugar* 1/2 teaspoon vanilla 1/4 teaspoon almond or coconut extract
Sift the first 3 ingredients into a small bowl; set aside. In a medium bowl, mix together the remaining ingredients. Add the dry ingredients from the small bowl to the medium bowl and stir until batter is smooth.
Spread in a greased 8x4 loaf pan. Bake at 350 degrees for 40 minutes. Remove from pan and cool on a rack.
You can also make muffins. Bake muffins for 22 minutes. Makes approx. 9 muffins.
*This recipe is not very sweet. If you want it sweet, double the sweetner.
Posted by Marz (Member # 3446) on :
Does the flour give a coconut flavor to whatever is baked?
The picture of the cake in that Tropical Traditions ad has my mouth watering. And to be able to have zucchini bread again would be great!
Coconut is something that people either love or really dislike, so I'm just wondering if it has any coconut flavor baked. Don't want to waste the money if some people wouldn't like it.
I use coconut oil for popcorn and it doesn't give it any flavor so am hoping the same for the flour.
Posted by RubyJ (Member # 28711) on :
The flour does give a slight coconut flavor. It's not overpowering, though.
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, usually I use 50/50 coconut flour and almond flour.