While baking with coconut flour does require some getting used to, it’s also not as daunting as it sounds. With an open mind and some willingness to discover new tricks, you can successfully use it as a substitute for the kind of flour that you’re used to. Try to start with a familiar recipe and as your experience increases, you can begin to experiment with other recipes.
Why Bother with Coconut Flour?
Why should you bother with coconut when there are a lot of choices out there that are not difficult to deal with? While there are a lot of flours to choose from, coconut flour offers a unique set of properties that makes it an attractive alternative particularly for those looking for low carb and gluten-free recipes.
Two-thirds of its carbohydrate are actually soluble fiber. Those who are suffering from high cholesterol will immediately see the value of this. It’s not particularly high in fat and protein compared to your typical nut flour like almond flour.
Obviously, it’s gluten-free making it an instant love affair with those on a gluten-free diet. So yes, coconut flour is a good substitute for your typical flour and you certainly should give it a second look.
Read more: The best ways on how to make pastry flour
- Coconut flour is not on one to one equivalence with wheat flour. You can’t just substitute wheat flour with coconut flour at a 1:1 ratio. For example, an ordinary bread recipe takes 2 cups of all-purpose flour, 1/2 cup oil or butter, 1 or 2 eggs, and 1/4 to 1 cup of liquids usually milk. With coconut flour, bread take around 3/4 to 1 and 1/2 cups flour, 6 eggs to 12 eggs, 1/3 to 1 cup of oil and no other liquids added.
- Coconut flour is highly absorbent, it almost behaves like a sponge. For this reason, you don’t need too much flour when baking with coconut flour and it also explains the increased number of eggs. When baking with coconut flour, your best bet is to use established recipes and avoid experimentation when you’re just starting out.
- You can use coconut flour like wheat flour when dredging meat or vegetables. Perhaps this is the only time that you can use it as a one to one equivalent.
- Coconut flour tends to be clumpy so you need to beat it fully along with all the ingredients that you use in your recipe.
- Coconut flour is both dense and dry that’s why you have to use plenty of eggs.
Can you describe for me what a perfect cupcake is? As far as I’m concerned, it’s all about the texture. I can easily overlook the frosting as long as I have a springy, light and tender crumb and to achieve this with coconut flour, I have to rely on lots of eggs.
Eggs do not only provide binding for the cupcake, it also make them moist and tender and help them rise. Here is a trusted gluten-free vanilla coconut flour cupcake recipe:
- 1/2 cup vegetable oil or melted butter
- 2/3 cup sugar
- 1/2 teaspoon salt
- 2 teaspoons gluten-free vanilla extract
- 6 large eggs
- 2 tablespoons of milk
- 1/2 cup coconut flour
- 1 teaspoon baking powder
- Preheat the oven to 350°F.
- Whisk together in a large bowl all the ingredients except for the flour and baking powder.
- Sift together in a separate bowl the flour and the baking powder.
- Mix together the flour mixture and all the wet ingredients.
- Divide the batter evenly among 10 muffin cups since this recipe can make 10 cupcakes
- Bake the cupcakes for 20 minutes at the center rack of the oven.
- After 20 minutes, remove it from the oven and let it cool for 5 minutes while you decide to have frosting or not.
Claire is the founder of SumoChef, and her passion is cooking. Her unique approach to cooking is the result of her varied experience and travel abroad. She believes that food is what actually unites people and the dining table is where we set aside our differences. SumoChef is where she finds expression to her passion and she hope be able to contribute to your cooking experience through this.