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Old 09-06-2012, 02:01 PM   #1
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Anyone tried coconut flour?

I was just placing an order with Netrition and came across coconut flour. So, I ordered some. It says you can replace 20% of the regular flour in baking with coconut flour and then increase the liquid by 20% I think.

Have any of you used coconut flour? Do you like it? Any tips or good recipes?

I looked at the nutrition label and it says a serving size is 2 TBLS and that a serving has 6 grams of fiber.

I'm looking forward to doing something with it. I just don't know what yet or how it will taste.
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Old 09-06-2012, 02:24 PM   #2
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Old 09-06-2012, 02:31 PM   #3
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Love it, but you need to know how to work with it-- sucks up moisture like crazy, so you need extra liquid. Many recipes on LCF. Do a search!!
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Old 09-06-2012, 03:48 PM   #4
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Yup!! I have made cakes and biscuits with it before. Just be forewarned, you have to use a lot of eggs with it. It soaks up the liquid like nobody's business LOL. I think one of my cake recipes uses a dozen eggs But it was yummy I like using it.
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Old 09-06-2012, 03:51 PM   #5
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Here is an example....6 eggs and 1/2 cup of the coconut flour:

Here is the recipe...and it IS easy. This bread is short (1-1/2" high..but dense). Definitely filling with butter and preserves. Would be great with nut butters as well. Found this recipe on the Nourishing Days website.

Coconut Flour Bread

Ingredients

* 6 eggs
* 1/2 cup melted coconut oil or butter
* 1-2 tablespoons honey (optional, I usually leave it out)
* 1/2 teaspoon sea salt
* 3/4 cup coconut flour

Directions

1. Mix all ingredients together and pour into a small buttered loaf pan. Bake at 350 degrees for 40 minutes.
2. Turn the loaf out and cool completely on a rack before serving. That’s it! Enjoy.
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Old 09-06-2012, 03:52 PM   #6
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And this cake:

"I will be making this as well. I think it looks pretty easy and is P4 friendly.





chocolate cake with whipped peanut butter frosting, ganache drizzle, topped with peanuts…


chocolate cake

3/4 cups coconut flour
1/4 cup cocoa powder
1/2 tsp salt
1 tsp baking soda
10 eggs
1 cup olive oil
1 cup – 1 1/4 cup honey (I think I will use agave nectar)
2 tbsp vanilla extract

method: preheat oven to 325f. prep 2 round 8″ cake pans by coating in oil and lining bottoms with parchment paper rounds.

sift dry ingredients together in a large bowl. no lumpers.

mix all wet ingredients together with whisk, or hand mixer if you have one.

combine wet ingredients with the dry, and mix thoroughly. pour batter evenly into pans. bake for 35-40 minutes, until toothpick comes out clean. careful to keep this from over baking, as this cake tends to burn easily. cool for half an hour before carefully going around edges with a knife and inverting onto cooling racks. cool for another few hours before assembly.

whipped peanut butter frosting

1 cup natural, no-stir, creamy peanut butter
1/2 cup chocolate chips (I will use sugar free)
1 tbsp vanilla

method: in large heat-proof mixing bowl, heat all 3 ingredients over medium heat. i used double-boililer method for this. stir constantly until chips are melted smoothly and thoroughly with peanut butter. it smells good. dip a spoon in and take a bite while no one is in the kitchen.

stick the bowl into the freezer for 15 minutes. whip with hand mixer. if it’s still too glossy, stick it back into the freezer for 10 minutes. you’ll want the texture to be a little stiff, like any icing. be careful not to over whip this, because the fat in the peanut butter will get melty and glossy again if you’re not careful!

place bottom layer of cake onto cake stand or giant plate. spread frosting over bottom layer of cake. stack second layer on top and coat the whole cake with this tasty concoction. don’t get too messy! stick it in the fridge for a bit before topping with ganache.

ganache drizzle

1/4 cup semisweet chocolate chips (may use the sugar free...not sure yet)
1/4 cup heavy cream
1 tbsp butter (room temp)
1 tbsp vanilla

method: over low heat, warm heavy cream until it begins to steam. pour over chocolate and vanilla and stir until completely melted. stir in butter until everything is evenly combined. let it stand for a few minutes at room temp before using.

pour over cake, and top with a handful of salted peanuts."
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Old 09-06-2012, 04:14 PM   #7
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I'm just guessing here...I don't have an oven...but soaked chia seeds might help with both the moisture and holding-together issues. And then you might not have to use as many eggs.

I find xanthan gum indispensable when using gluten-free flours, like nut flours.
Most recipes only need 1/4-1/2 tsp.

PS--I like it in waffles. In fact, a lot of low-carb bread & muffin recipes that turn out dreadful IMO (dry, crumbly, too dense because they don't rise well) make excellent waffles!

PPS--I just read a hint that it's good for thickening smoothies!!!

I like to add coconut milk to curry, but sometimes it will come out a bit too soupy.
Coconut flour helps thicken it up.
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Last edited by piratejenny; 09-06-2012 at 04:19 PM.. Reason: PS
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Old 09-06-2012, 04:56 PM   #8
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Quote:
Originally Posted by dawnyama View Post
Here is an example....6 eggs and 1/2 cup of the coconut flour:

Here is the recipe...and it IS easy. This bread is short (1-1/2" high..but dense). Definitely filling with butter and preserves. Would be great with nut butters as well. Found this recipe on the Nourishing Days website.

Coconut Flour Bread

Ingredients

* 6 eggs
* 1/2 cup melted coconut oil or butter
* 1-2 tablespoons honey (optional, I usually leave it out)
* 1/2 teaspoon sea salt
* 3/4 cup coconut flour

Directions

1. Mix all ingredients together and pour into a small buttered loaf pan. Bake at 350 degrees for 40 minutes.
2. Turn the loaf out and cool completely on a rack before serving. That’s it! Enjoy.
Yum. Sounds terrific and I will definitely try it. The chocolate cake one had my mouth watering. and, with peanut butter frosting. Gotta stop thinking about that. DD here. I think I love the egg part. The more the better. More protein. .

Quote:
Originally Posted by piratejenny View Post
I'm just guessing here...I don't have an oven...but soaked chia seeds might help with both the moisture and holding-together issues. And then you might not have to use as many eggs.

I find xanthan gum indispensable when using gluten-free flours, like nut flours.
Most recipes only need 1/4-1/2 tsp.

PS--I like it in waffles. In fact, a lot of low-carb bread & muffin recipes that turn out dreadful IMO (dry, crumbly, too dense because they don't rise well) make excellent waffles!

PPS--I just read a hint that it's good for thickening smoothies!!!

I like to add coconut milk to curry, but sometimes it will come out a bit too soupy.
Coconut flour helps thicken it up.
I was thinking about the thickening properties as well. I wonder if it would make good gravy? I'm on a kick right now of putting gravy on everything. I make it with low sodium, fat free chicken broth and cornstarch. But maybe coconut flour would be healthier. I'm just going to have to try it when my order arrives. I will be experimenting and will search the site for more recipes and look forward to having more posted here if anyone has a favorite. Thanks.
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Old 09-06-2012, 05:10 PM   #9
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I have it on autoship. You can make the quickbread/cake that mimics cornbread really easily (turns out nicely in a 9x9 pan). I like coconut flour in a lot of things, but never ever gravy. Makes nice babycakes in the babycakes maker. Coconut flour soaks up way more than its body weight in moisture (kind of like me with pms). I can hunt out recipes if you have something specific in mind you want to try. Almost all of the gluten free coconut flour recipes from cookbooks out there have the EXACT same proportions of flour: eggs:liquid:baking powder, so it is hard to mess them up
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Last edited by b_lou_who; 09-06-2012 at 05:11 PM..
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Old 09-06-2012, 05:18 PM   #10
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Quote:
Originally Posted by Kissa View Post
I have a packet gathering dust and never opened... My bad.
Me too, sitting in my cupboard.
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Old 09-06-2012, 05:19 PM   #11
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Has anyone seen Tina lately? I know she bakes with it.
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Old 09-06-2012, 11:24 PM   #12
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I make some really yummy pancakes with coconut flour.

In one bowl mix:

1/2c Coconut Flour
Pinch of Salt
Pinch of Baking Soda
A little Sweetner
A little Cinnamon

In another bowl beat the following for 2-3 minutes until frothy:

4 Eggs
1/2c HWC
1/2c Water
A little Vanilla Extract

Then add the wet mixture to the dry and mix very well by hand. Fry in coconut oil. Delicious!!!
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Old 09-06-2012, 11:48 PM   #13
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Yes and I have come to the conclusion that I don't like it as the sole flour but it is great in combo with other flours including almond flour and flax meal.

Beware- it sucks up moisture like mad!!!
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Old 09-07-2012, 07:34 AM   #14
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I did an experiment with the chia & coconut last night, and it came out well!!!
(For a low-carb, gluten-free thing, anyway. )

Waffles:

Soak 1/4c chia seeds in 3c water for 30 minutes
Beat in 2 eggs
Add 1c coconut flour and 1c hemp protein
Add 1t salt, 1/2t baking soda, 1/2t xanthan gum
2-4T melted butter or coconut oil

Let mixture rest for 10 minutes.
It should be thick enough to be more like a soft dough than a batter.
Add more coconut flour, a tablespoon at a time, until you can pick up the dough and form it.

I cooked them with coconut oil.
1/2c dough yielded 10 waffles, approx 4.5" round.

ETA: I make my waffles very plain so that I can use them for open-faced sandwiches, top them with creamed veggies or eat them as a bread with soup or salad. Sometimes I even make them savory by adding onion & garlic & some shredded zucchini. And of course, you could make them sweet with vanilla, cinnamon, and a little sweetener like coconut sugar.

Last edited by piratejenny; 09-07-2012 at 07:40 AM.. Reason: ETA
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Old 09-07-2012, 08:49 AM   #15
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^^^ must have waffles^^^^

tomorrow
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Old 09-07-2012, 08:59 AM   #16
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The hemp gives it a little bit of a strange texture/flavor...maybe 1/2c hemp & 1/2c almond flour would be better. Or some oatmeal, if you don't have hemp.

I mostly did it as an experiment to see if chia would help the moisture issue w/coconut flour. Pretty psyched that they came out well with 50% cf, when "everyone" says to only use 20%!
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Old 09-07-2012, 09:02 AM   #17
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I love it and it has good health benefits. I use it regularly even on down days. I use Ouizoid's fantastic flour mix and make myself a cinnabon for breakfast on most up days. I also sometimes have it on DD's without the cream cheese frosting because it is so low in calories and so filling.

Like others have said, it is a very thirsty little thing, so it drinks and drinks! With the cinnabon muffin, I don't add eggs, other than the tablespoon of egg white powder, but I use lots of Davinci flavored syrup and water.

See post 51 of this thread for a picture. I am always grateful to Ouizoid!
http://www.lowcarbfriends.com/bbs/lo...flour-mix.html
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Old 09-09-2012, 03:22 PM   #18
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Quote:
Originally Posted by KeirasMom View Post
Has anyone seen Tina lately? I know she bakes with it.
Hi all. Busy with school and life, so not really here, but saw this so wanted to respond.

Yes, I use it a lot. And I can't do eggs or dairy, which makes it really tough actually. LOL

I found a lot of recipes by googling grain free vegan. But a lot of paleo recipes use it too. I just can't use them because of the eggs.

My biggest complaint with it is that baked goods can stay kind of doughy inside. But I don't know if that's the coconut flour, or the fact that I can't use eggs and I know it works best that way.
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Old 09-09-2012, 04:46 PM   #19
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thanks Beverly! I appreciate the props
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Old 09-09-2012, 07:31 PM   #20
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Tropical Traditions has recipes.
Also don't forget Lauren at healthyindulgences.

I love coconut flour and don't mind using the eggs.

It makes fabulous cake.

My basic pancake is 1 egg, 1 oz cream cheese (or cottage), 1 T coconut flour, 1/8 t baking powder, dash of stevia all whipped up w a stick blender or bullet.

My mom made us cottage cheese pancakes when we were young and this is the closest I can come.
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Old 09-10-2012, 04:07 AM   #21
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I've made this recipe which was posted on this board for other people and they seem to like it a lot - I simplified it by leaving out the oat flour and vanilla and have made it with fruit sweetened and sf apricot jam.

For non-lc people I use regular sugar and some coconut sugar and for lc/sugar freepeople I use stevia and some coconut sugar.

Marmalade Cake « Buttoni's Low Carb Recipes


« Prune Protein Bars
Low-Carb Vichyssoise »
Marmalade Cake

September 13, 2011 by buttoni

Click to enlarge

This cake came out so moist, icing it would be overkill. I made my first ever attempt at a low-carb marmalade this week and it made so much, I decided to use one jar in making this absolutely delicious cake. Mmmmm. My husband, who is rarely vocal about my low-carb baking, just LOVED this cake! This cake is not suitable until you get to the fruit rung of OWL as the marmalade is made with the whole orange and not just the peel. You can of course, substitute lemon or lime marmalade into this recipe, but it may require quite a bit more sweetener, since they are naturally sour.

INGREDIENTS:

1 c. almond flour

½ c. coconut flour

2 T. oat fiber (not oat bran!)

½ c. erythritol

½ c. granular Splenda

¼ tsp. salt

2 tsp. baking powder

4 pkts. stevia

3 T. melted butter

1 c. my sugar-free orange marmalade: Orange Marmalade « Buttoni's Low Carb Recipes

2 tsp. vanilla

7 eggs, beaten

DIRECTIONS: Preheat oven to 350º. Measure and stir dry ingredients into large mixing bowl. Add wet ingredients and stir well. Pour into a deep, buttered round cake pan, Bundt or angel food cake pan. Bake in a 350º oven for 40-50 minutes. Test for doneness with a toothpick at the center. Allow to totally cool before attempting to remove from the pan, as this, like most large low-carb cakes, is a bit fragile when still warm.

NUTRITIONAL INFO: Makes 10 servings, each contains:

189 calories

13.6 g fat

10.83 g carbs, 5.11 g fiber, 5.72 g NET CARBS

8.54 g protein

246 mg sodium

40 mg potassium

19% RDA Vitamin B12, 91% C, 24% iron, 88% phosphorous, 15% riboflavin, 20% selenium
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