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Coconut Flour

chirunner

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fantasticalice Explorer
fantasticalice
Posted

Flying Apron Gluten-Free & Vegan Baking Book by Jennifer Katzinger

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freeatlast Collaborator
freeatlast
Posted

Has anyone tried these biscuits? If so, how did they turn out?

Coconut Country Biscuits

Ingredients:

3/4 c. White Rice Flour

1/4 c. Organic Coconut Flour

2 Tbsp. Potato Starch

1 tsp. Sugar

1 Tbsp. Baking Powder

1/4 tsp. Sea Salt

1/4 c. Butter

1/2 c. Buttermilk

Preheat oven to 450°F.

Combine dry ingredients. Cut butter into flour mixture until it resembles small peas. Stir in buttermilk to form soft dough. Place mixture on top of wax paper and press to 1" thickness. Cut with 2" biscuit cutter and place on greased baking sheet.

Bake for 10-12 minutes.

Yields about 9 biscuits.

Tips for Using Coconut Flour

You can replace up to 20% of the flour called for in a recipe with Coconut Flour, adding an equivalent amount of additional liquid to the recipe. Because of its high fiber content, Coconut Flour requires much more liquid than other flours. You need to use an equal amount of liquids to the amount of Coconut Flour used.

If batter seems too thick, thin out by adding a bit more oil until desired consistency is achieved. If batter seems too runny, don’t worry. Coconut Flour’s high fiber content makes it highly absorbent and during baking the flour will absorb the extra liquid.

Baked these this morning before headin' off to school. Very good, but dry. Will try other flour combos next time, retaining the coconut flour at 1/4 cup.

Junior Chef Rookie
Junior Chef
Posted

I use coconut flour a lot. Basically the only flours I use anymore are coconut, almond, and tapioca. For 1 cup of regular flour I typically use 1/4 cup tapioca flour or cornstarch, 1/4 cup coconut flour, and 1/2 cup almond flour.

Roda Rising Star
Roda
Posted

Has anyone tried these biscuits? If so, how did they turn out?

Coconut Country Biscuits

Ingredients:

3/4 c. White Rice Flour

1/4 c. Organic Coconut Flour

2 Tbsp. Potato Starch

1 tsp. Sugar

1 Tbsp. Baking Powder

1/4 tsp. Sea Salt

1/4 c. Butter

1/2 c. Buttermilk

Preheat oven to 450°F.

Combine dry ingredients. Cut butter into flour mixture until it resembles small peas. Stir in buttermilk to form soft dough. Place mixture on top of wax paper and press to 1" thickness. Cut with 2" biscuit cutter and place on greased baking sheet.

Bake for 10-12 minutes.

Yields about 9 biscuits.

Tips for Using Coconut Flour

• You can replace up to 20% of the flour called for in a recipe with Coconut Flour, adding an equivalent amount of additional liquid to the recipe. Because of its high fiber content, Coconut Flour requires much more liquid than other flours. You need to use an equal amount of liquids to the amount of Coconut Flour used.

• If batter seems too thick, thin out by adding a bit more oil until desired consistency is achieved. If batter seems too runny, donâ

freeatlast Collaborator
freeatlast
Posted

I use coconut flour a lot. Basically the only flours I use anymore are coconut, almond, and tapioca. For 1 cup of regular flour I typically use 1/4 cup tapioca flour or cornstarch, 1/4 cup coconut flour, and 1/2 cup almond flour.

Sounds good. I'll try that! Thanks for the suggestion. I use almond meal all of the time, as well.

freeatlast Collaborator
freeatlast
Posted

I think these were in a cookbook my mom picked up at an Amish store. I did make them and were decent. I also used brown rice flour instead. I like to pat my dough out a lot thicker than what recipes recommend. I hate a flat biscuit. I like them when they are so big they split in the middle.

They were the same height as all my biscuits, about 3/4 inch-1 inch high. Only made 7 for me. I also used a teaspoon of psyllium seed husk in place of the sugar. Don't like sweet biscuits.

  • 5 years later...
MommyDragon Newbie
MommyDragon
Posted
On 3/4/2008 at 9:24 AM, kjbrown92 said:

I've successfully made coconut bread (a quickbread) that has no eggs, gluten, dairy, corn, etc. It was good, and stayed amazingly moist even after a week. I spread it with a little coconut oil. I was the only one eating it, so it lasted a while! Let me know if anyone wants the recipe.

Did anyone ever get a copy of this recipe from Kjbrown92? It sounds perfect for my daughter who can't have eggs,  gluten, dairy,  peanuts, walnuts,  honey, etc ? thanks!

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kareng Grand Master
kareng
Posted
1 minute ago, MommyDragon said:

Did anyone ever get a copy of this recipe from Kjbrown92? It sounds perfect for my daughter who can't have eggs,  gluten, dairy,  peanuts, walnuts,  honey, etc ? thanks!

That was from 2008.  I don't think any of those folks are still around.  You might try googling gluten-free vegan baking/bread or baking with coconut flour.

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