I’d like to tell you I’m an experienced coconut flour gal but truth-be-told, I often struggle with getting recipes “just so” when I’m baking with this type of flour.
Coconut Flour, you’ll be happy to learn is indeed gluten-free, high in fiber and low in carbs so it’s a great option for folks who need to watch their gluten intake. Because of its’ dense properties, coconut flour is perfect for baking cakes, muffins and breads and I so love the smell, taste and texture of it.
Sadly, I wish I could tell you that it is a cinch to work with. If you are going to venture into baking with coconut flour, you’ll need to know, that because it is so heavy and dense, it soaks up a lot of moisture and liquid so adjustments may be necessary to ensure a good end result.
Adding extra eggs will be your first step to provide the structure to your recipe that is necessary. I would double (even triple) the amount of eggs. For those of you who aren’t able to eat egg products, you can easily substitute the following per egg: mix 1 tblsp of flax seed meal with 2 tblsp of water and let stand for 10 minutes to thicken.
And the number one question I seem to get is “Can I sub coconut flour at a 1:1 ratio to other flours?”
The short answer is unfortunately NO.
If I’m converting a recipe that calls for 1 cup of flour, I’ll often start with 1/3 cup of coconut flour. Finish off my mix and tweak at the very end if necessary.
Your batter will be a bit thicker in consistency than regular flour so don’t be alarmed. If you find it too thick, just add a bit more liquid to the mixture (a little at a time) and see how it looks to you. You may need to experiment a bit before you get the hang of it so have patience and you will be rewarded with a tasty treat that is not only good for you but also quite healthy.
I store my coconut flour in an airtight container in my pantry but some suggest that you should keep it in the refrigerator or freezer. It’s up to you but if you do end up storing it in the fridge, make sure you bring it to room temperature before you start your baking.
So, that’s my input on baking with coconut flour. I hope you’ll find it helpful as you journey into your own baking experiments!
Do you have any handy tips about baking with coconut flour? I would love to hear them in the comments below.