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Janniec6

Coconut Flour

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Has anyone done any baking with coconut flour. I've been reading a bit about it on the internet. The recipes that I've seen call for an unbelievable number of eggs~9 in the recipes I've seen. I was just wondering if anyone had any experience with it.

Thanks~

Jan

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Guest j_mommy

I haven't seen coconut flour. I've used alomond flour and coconut milk!

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I haven't baked with it but I used it in meatballs and they were wonderful! The reason I haven't baked with it is, my daughter and I have an egg allergy and it seems that most of the recipes for baking call for a ton of eggs. Yes, I know meatballs have eggs too. I subbed in flax meal. That works in some baked things but not necessarily all of them.

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I've only used coconut flour in the following recipe. The recipes require lots of liquid because coconut flour is very high in fiber. As a general rule you can replace up to 20% of the flour used in recipes with coconut flour. It is supposed to improve the texture of baked goods.

Coconut Country Biscuits

When you take a bite of these flaky biscuits, you won't be able to stop thinking of all the ways you can eat them!

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

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When you cook with coconut flour, you'll be amazed at how much liquid they absorb. I add a little bit to my baked goods once in awhile and it really makes things more dense, too. But it does have a really nice flavor.

For added fiber (and help reduce bad cholesterol levels) without having to increase liquid/egg amount, I now primarily add ground flaxseed. I'll follow a recipe and just add the flax seed to it; I don't decrease the amount of flour or increase binder/eggs/liquid at all.

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Oooo, that biscuit recipe looks good.

I am allergic to milk, so would need to use a replacement for the buttermilk. Any suggestions?

When I bake I usually use almond milk - would this work, with maybe added vinegar for the acid???

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Has anyone done any baking with coconut flour. I've been reading a bit about it on the internet. The recipes that I've seen call for an unbelievable number of eggs~9 in the recipes I've seen. I was just wondering if anyone had any experience with it.

Thanks~

Jan

I've made a few things with coconut flour, and i've found that most online recipes just don't make much. I usually have to cdouble a recipe to get a 'normal' amount of bread or cupcakes. It is very healthy, but you better REALLY like coconut if thats the only flour you're using. I tend to prefer it added to something else. I'm totally trying those biscuits!

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i am making the biscuits also....

lmk about other recipes; need a cake recipe.

lata,

jdog

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Oooo, that biscuit recipe looks good.

I am allergic to milk, so would need to use a replacement for the buttermilk. Any suggestions?

When I bake I usually use almond milk - would this work, with maybe added vinegar for the acid???

I haven't tried it, but I have read that you can do that. Or use lemon juice with the almond milk. I tbsp per cup of milk

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Has anyone done any baking with coconut flour. I've been reading a bit about it on the internet. The recipes that I've seen call for an unbelievable number of eggs~9 in the recipes I've seen. I was just wondering if anyone had any experience with it.

Thanks~

Jan

Are you talking about the chocolate cake recipe on Mercola's site? If so, I made that one (but I used regular organic sugar instead of stevia. Then I made it into cupcakes and added a bit of raspberry jam to each one). Turned out great :)

I really like this recipe as well:

From www.tropicaltraditions.com

(I used 2 extra tbsp of coconut oil in place of the butter, and rice milk, to make them dairy-free)

Banana Coconut Flour Muffins

--------------------------------------------------------------------------------

--------------------------------------------------------------------------------

1 cup Tropical Traditions Organic Coconut Flour

6 eggs

2 ripe bananas (mashed)

2 Tbsp. melted butter

2 Tbsp. Virgin Coconut oil

2 Tbsp. milk

3 Tbsp. honey

1 tsp. aluminum free baking powder

1/2 tsp. vanilla

1/8 tsp. Himalayan salt

Procedure:

Pre-heat oven at 350 F degrees.

Mix coconut flour and baking powder (put it in separate bowl.) In a mixing bowl, beat eggs gradually, and then add milk, honey, coconut oil, butter, vanilla and salt. Continue mixing. Then add the coconut flour with baking powder and mashed bananas. Blend well. Grease 12 muffin cups with coconut oil. Fill greased muffin cups with the batter.

Bake at 350 degrees F for 20 minutes.

Yield: 12 muffins

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ooh! I can't wait to try those!! B)

I have some gluten-free recipes I need to post...

lovelove

sickchick

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Has anyone done any baking with coconut flour. I've been reading a bit about it on the internet. The recipes that I've seen call for an unbelievable number of eggs~9 in the recipes I've seen. I was just wondering if anyone had any experience with it.

Thanks~

Jan

I've used coconut flour in the cookie recipe on Bob's Reb Mill site, which I have included below, and it turned out fantastic. It has become my favorite cookie recipe.

INGREDIENTS:

1 c. Sugar

1/2 c. Margarine (Non-hydrogenated)

1/3 c. Soymilk

2 tsp. Vanilla

3/4 c. White Rice Flour

1/3 c. Organic Coconut Flour

2 Tbsp. Potato Starch

1/2 tsp. Baking Powder

1/2 tsp. Baking Soda

1/2 c. Almonds (Sliced)

Preheat oven to 350

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You think you could substitute some of the eggs for fruit puree? I know how you mean it tastes like egg.

It's gotta be to bind it altogether during baking.

good luck! B)

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I too think if you follow the coconut flour recipes they are too eggy. It is more like eating custard!

What I prefer to do is sub out 1/4 cup of a gluten free flour mix with the coconut flour. I think it adds body and texture without needing to add any extra egg.

I have made some regular cake recipes and used a gluten-free flour mix but used 1/4 cup dessicated coconut ground slightly. This really adds body to it. I almost prefer this to the coconut flour. If you grind the dessicated coconut all the way then it is flour but if you just grind it a little it is more light and powdery. I hope that makes sense.

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Oooo, that biscuit recipe looks good.

I am allergic to milk, so would need to use a replacement for the buttermilk. Any suggestions?

When I bake I usually use almond milk - would this work, with maybe added vinegar for the acid???

You don't need any added acidic ingredients. When there is acid, some baking soda is used to help neutralize the acid, so that the baking powder doesn't fizzle out too quickly. If baking soda was the only leavening ingredient, then you'd need some acid along with it. However, soda and acid won't wait to get into the oven before starting to fizz. Neither do most baking powders, including Rumford's. Therefore I've switched to Bob's Red Mill baking powder, which is formulated to begin fizzing when it gets hot. It works great!

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I like this recipe; I think I got it from this forum, but I can't be certain. And let me tell you, if you like chocolate, these are about the best cookies ever! Even those that eat gluten absolutely love these little bits of dark chocolatey-cookie goodness!

Chocolate-Chocolate Chip Cookies

1/4 cup unsalted butter, softened

3/4 cup sugar

2 large eggs

1/2 teaspoon gluten-free vanilla extract

1/3 cup cocoa powder

1/4 cup coconut flour

1/2 cup gluten-free chocolate chips

1/2 cup chopped walnuts (optional)

Preheat oven to 350

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Has anyone done any baking with coconut flour. I've been reading a bit about it on the internet. The recipes that I've seen call for an unbelievable number of eggs~9 in the recipes I've seen. I was just wondering if anyone had any experience with it.

Thanks~

Jan

My mom made some coconut cookies for me that were DELICIOUS!!!! They were soooooo good, and she tells me they didn't have a ton of eggs in them! Also in the cookies the coconut flour went a long way...it's Bob's Mill coconut flour or something like that...and the recipe was on the bag. Hope this helps!!!

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LOL I can't find coconut flour... I might have to make some. :lol:

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Has anyone done any baking with coconut flour. I've been reading a bit about it on the internet. The recipes that I've seen call for an unbelievable number of eggs~9 in the recipes I've seen. I was just wondering if anyone had any experience with it.

Thanks~

Jan

Jan,

I often bake with coconut flour. I post some of the recipes on my blog, but I have found coconut flour to be a bit trickier for baking than other gluten-free flours. It is worth the trouble and tweaking, though. I am trying hard to bake with fewer to no eggs and (as always) low glycemic/carb without "fake" sweeteners. The no egg versions turn into coconut crumble, so I am still working on that. Can you eat flax? A T. or two of ground flax is a great egg substitute, but it increases the need for liquid in the recipe. Coconut flour is so fibrous that it already needs a large amount of liquid, hence my comment about it being tricky. I also do all my recipes dairy free, so cream or milk other than coconut milk or hemp milk do not work for me. I will post (on my blog) an update on the coconut flour recipes soon. I hope this helps, but yes I do make and I am in the process of making coconut flour recipes with fewer eggs.

Cindy

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CeliacAlli.....was the cookie recipe you referenced the Vanilla Almond sugar cookie recipe? I've been wanting to try that recipe....am allergic to soy so will try using rice or almond milk.

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LOL I can't find coconut flour... I might have to make some. :lol:

I make mine often as it seems cheaper to buy a bag of dessicated coconut and grind it yourself.

I prefer this actually to the flour. When you do it this way though I prefer to grind it until it is fluffy not flour. This can be subbed out 1/4 cup for your flour blend without affecting the recipe. It adds bulk to say a cake. A gluten-free cake is shorter then its gluten counterpart so this adds back that bulk.

My gluten-free pancakes turn out much better with this in it. YUM

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I make mine often as it seems cheaper to buy a bag of dessicated coconut and grind it yourself.

I prefer this actually to the flour. When you do it this way though I prefer to grind it until it is fluffy not flour. This can be subbed out 1/4 cup for your flour blend without affecting the recipe. It adds bulk to say a cake. A gluten-free cake is shorter then its gluten counterpart so this adds back that bulk.

My gluten-free pancakes turn out much better with this in it. YUM

Thanks, Barb. Gonna try tonight!~

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