Coconut flour is made from ground up dried and defatted coconut meat and is often use by those on low-carb or paleo diets. Coconut flour should not be substituted for wheat flour on a one-for-one basis. Coconut flour is extreme absorbent and will absorb more liquid than wheat flour.
If you use coconut flour in the same amount as wheat flour in a recipe, the result will be too dry for optimal texture. To use coconut flour in place of wheat flour in a recipe, use one quarter cup of coconut flour for every cup of wheat flour called for in the recipe. Because coconut flour does not contain gluten like wheat flour, you must add an extra egg for each quarter cup of coconut flour that are used.
Using Coconut Flour Instead of Wheat Flour
The extra egg will provide some of the same structure as the gluten in the wheat flour, and the extra egg will help to incorporate air into the batter so that the result of the baking are not too dense. To make a vanilla cake with coconut flour, use one quarter cup of coconut flour for every cup of wheat flour in the recipe, add four extra egg to the recipe, add an additional quarter cup of milk to the recipe, and add more baking powder to the recipe to help the cake to rise. After all ingredient are mixed together, the batter must rest for ten minutes for the coconut flour to absorb the liquid.
If you do not allow the batter to rest, the coconut flour will not be properly hydrated, and the cake will contain grit in its texture. In general, different recipes will require different adjustments when using coconut flour as a replacement for wheat flour. For example, pancakes may require the addition of more milk or water to compensate for the liquid absorption of the coconut flour.
Cookies does not require the same amount of liquid to activate the coconut flour, so you should add extra fat instead. For breading chicken cutlets, use half a cup of coconut flour and an egg wash, and you dont have to allow the breading to rest. To thicken a sauce, use one tablespoon of coconut flour for every cup of liquid in the recipe, and stir the sauce brief to activate the coconut flour.
For best results when using coconut flour to make baked goods, use the tips described below. Spoon and level the coconut flour into the measuring cup rather than scooping the flour directly from the bag; scooping the flour too tightly can lead to too much coconut flour being use in the recipe. Whisk the extra eggs that is to be added to the batter to incorporate air into the eggs before adding them to the dry ingredients.
Fold the wet ingredients into the dry ingredients slow and gently; do not mix the batter too hard. Finally, allow the batter to rest for ten minutes to allow the coconut flour to fully hydrate. To produce better results with recipes that use coconut flour, you can take several steps.
The cook should sift the coconut flour to remove any clumps. Use room temperature eggs and butter when using coconut flour; room temperature ingredients blend better with the dry ingredients. If the desired final product is to have less of the taste of coconut flour, vanilla or spice can be added.
Reduce the oven temperature by 25 degrees; coconut flour brown faster in the oven. Line the baking pans with parchment paper; coconut flour can stick to the pans. Store any remaining coconut flour in an airtight jar; coconut flour absorb moisture from the air.
Some common mistakes that people make with coconut flour include using too much of the flour, using not enough egg, not allowing the batter to rest, and mixing the batter too hard. If people make these error, the result of the baking will be sandy, dry, crumbly, half-hydrated, or too tender. However, if these issues are avoided, the use of coconut flour as a replacement for wheat flour will be rewarded with the benefits of coconut flours high 10 grams of fiber per quarter cup of flour, and the ability of coconut flour to help stabilize the blood sugar of those who consumes baked goods containing this ingredient.