from http://nourishedkitchen.com/baking-with-coconut-flour/
Baking with Coconut Flour: What you need to know
- In baking, you cannot substitute coconut flour for wheat or other grain-based flours at a 1:1 ratio. They are not equivalent.
- Coconut flour is extraordinarily absorbent and very little coconut flour is needed to successfully produce a recipe. In baked goods, you generally want to substitute 1/4 cup to 1/3 cup coconut flour for 1 cup grain-based flour. You will also need to increase the number of eggs. In general for every one cup of coconut flour you use, you will need to use six beaten eggs in your recipe in addition to approximately one cup liquid such as coconut milk. When baking with coconut, it is best to use established recipes rather than waste considerable expense and time with experimentation.
- If you are frying or sautéing and need to dredge meats or vegetables, you can use coconut flour in an amount that is equivalent to wheat flour.
- Coconut flour is clumpy. To produce a fine-textured result, the coconut flour must be thoroughly beaten with the other ingredients in your recipe.
- Coconut flour is dense and can also be dry. Every flour has its peculiar characteristics and baked goods made with coconut flour tend to be dense and dry. To reduce dryness, make sure you're using plenty of eggs and you can also add cooked, pureed or mashed fruit or vegetables to your baked goods to increase the moisture.
Coconut Flour Recipes & Cookbooks
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coconut flour bread from http://nourishedkitchen.com/coconut-flour-bread/
By support Published: August 5, 2010
· Yield: 1 loaf
·
· Prep: about 5 minutes min
· Cook: 40 minutes (baking) mins
· Ready In: 40 mins
Composed of just five simple ingredients, this grain-free bread is remarkably satisfying. Though the bread is made from coconut flour, its flavor is only slightly reminiscent of coconut and it offers a beautiful dense crumb similar to coffee cake but without the cloying sweetness. While you could undoubtedly use this coconut flour bread to prepare sandwiches, I think its dense crumb coupled with its very faint coconut flavor would make it the ideal bread for a nutrient-dense and protein-rich French toast. This coconut flour bread will be featured in the lesson #10′s recipe section of CHEESESLAVE's new cooking class, Surf & Turf, which focuses exclusively on protein: why we needed, why you may need more than you think, and how to prepare it.
Ingredients
- 3/4 cup coconut flour
- 1/2 cup ghee (plus extra for greasing the pan)
- 6 eggs
- up to 2 tbsp honey
- 1/2 tsp unrefined sea salt
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Combine coconut flour, ghee, eggs, honey and 1/2 teaspoon unrefined sea salt together.
- Mix all the ingredients together until they form a smooth paste with no clumps.
- Grease a loaf pan.
- Spoon the mixture into the loaf pan, and bake in an oven preheated to 350 degrees Fahrenheit for 40 minutes.
Ghee
Recipe courtesy Alton Brown
Prep Time:
1 min
Inactive Prep Time:
--
Cook Time:
11 min
Level:
Easy
Serves:
Slightly less than 1 pound of ghee
Ingredients
- 1 pound butter
Directions
Place butter in medium saucepan over medium-high heat. Bring butter to boil. This takes approximately 2 to 3 minutes. Once boiling, reduce heat to medium. The butter will form a foam which will disappear. Ghee is done when a second foam forms on top of butter, and the butter turns golden. Approximately 7 to 8 minutes. Brown milk solids will be in bottom of pan. Gently pour into heatproof container through fine mesh strainer or cheesecloth. Store in airtight container being sure to keep free from moisture. Ghee does not need refrigeration and will keep in airtight container for up to 1 month.
Becky Bailes Price
Board Chairman
Corpus Christi Pregnancy Resource Center
4730 Everhart Rd., Corpus Christ, TX 78411 center phone: 361-991-2008
My cell: 361-442-9308 | becky@ppricelaw.com
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