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« Cooking & Baking with Coconut Flour, part 2 | Main | Cool Kitchen Tool: The Herb Keeper »

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Stefanie McDaniel

I love this Baking with coconut flour series! Great job!

I actually just got done with a bag of Let's do Organic Coconut flour. I really liked the texture and consistency of everything I baked- Almond Butter Bars, Coconut Flour Biscuits, and Egg Quiches. The only other brand I have used is the coconut secret and I liked Let's do Organic A LOT better!

You should try Coconut Flour Biscuits. My boyfriend is a wild land firefighter and needs good nutrition quickly and efficiently. He may be called out to a fire and expected to be at the station an hour later. On top of that quality nutrition is hard to come by and may not be available for hours upon hours at a time. I always send him out with Coconut Flour Biscuits, I bake them in two dozen batches and they freeze wonderfully. I use this recipe http://cavegirlcourt.blogspot.com/2010/01/paleo-biscuits.html and typically will add cooked bacon crumbles in the mix.

Roberta-Redefined Foodie

I am also cooking more with coconut flour. I do know that I DO NOT like Let,s Do Coconut brand. I have had great results with Tropical Traditions as long as I sift it. I find that I like Elanas Pantry recipes because she uses only 1/2 cup in most of her recipes. Anymore than that I don't find that I like it.

Debbie

Interesting findings with the different brands of coconut flour. I use Tropical Traditions brand because it is produced in a facility that only processes coconut products. This made the difference in avoiding our nut allergies through cross-contamination. Thanks for sharing your work.

Chef Rachel

That's great to know.

Thank you for following my blog. I am also on Face Book now with a Healthy Cooking Coach page.

Chef Rachel

Hi Debbie

Thanks for sharing that. If too much coconut flour is used the end result can be heavy.

Chef Rachel

Hi Stefanie,

I can't wait to try these. Thanks for sending the link. I have some ideas to make them a bit airier too. Check out the Rosemary-Garlic Popover recipe too (if you use some starches).

Let me know if you have other coconut flour recipe favorites!

Gretchen at The Gluten Free Edge

I've been baking with coconut flour for several years using the only one available locally, Bob"s Red Mill. Lately I've been using it quite a bit more. Also,in baking sweet treats that do not call for coconut flour I always substitute one tablespoon of another flour with coconut flour - it ups the 'yum' factor as much as vanilla does!

Stephanie

I just made my first coconut flour recipe yesterday! Chocolate Chip Scones. I was following a recipe which had the flours by weight, which I found helpful. I do strongly prefer a digital scale for baking and sticky liquids like peanut butter or honey. I'll even take a recipe and the nutrition facts label and do the math to figure out how many grams of peanut butter equals the 1/2 cup called for in the recipe! (1/2 cup = 8 tablespoons = 4 servings = [see jar and multiply 4 * gram weight of one serving])

Looking forward to more info, especially about conversion, as I'm baking primarily for myself (gluten-free) and a diabetic friend.

Stephanie

P.S. links to the other two parts would be helpful in each post.

Chef Rachel

Hi Stephanie

Great idea! I will go back this week and insert the links to the other posts. Thank you!

Trix

It's much easier to understand when you put it that way!

Diane Nelsen

I'm interested in baking with coconut flour and was wanting to replace the white flour with coconut flour in my blueberry/oat muffins. Anyone know if the recipe calls for 2 1/2 cups white flour...how much coconut flour whould you use instead?

Kemo

be that your oven is hotter than arageve you could try adjusting the temperature down a bit and maybe leaving the loaf in for a little longer.Another thing that sometimes helps is to remove the loaf from the tray and place it directly onto the bars of the oven shelf for the last five minutes of baking which allows the heat to get to the bottom.Also, if you're baking it on stoneware rather than a metal tray, that can make the bottom slow to cook.

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