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Old 01-25-2012, 04:40 PM   #1
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What to make of coconut flour?

My Netrition shipment has arrived. Finally got Just like Sugar Brown and Coconut flour. Now that I have them here, I am at a loss. What to bake?
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Old 01-25-2012, 04:44 PM   #2
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I found a recipe for raspberry muffins made with coconut flour. It's on my to do list.
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Old 01-25-2012, 04:59 PM   #3
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I use coconut flour all the time. It's just important to remember that when substituting for regular flour in recipes you have to use a lot less because it absorbs a lot of liquid. And, it also helps to add more liquid to the recipe such as an extra egg, oil or butter.
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Old 01-25-2012, 05:14 PM   #4
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Coconut flour pancakes. These are best made the day before you are going to eat them... actually, I find most coconut flour recipes taste better after they sit for a day.

Diner Style Coconut Pancakes

3 eggs
3 Tablespoons of coconut oil
2 Tablespoons cream
2 Tablespoons water
3 Tablespoons coconut flour
1/4 teaspoon salt
1/4 teaspoon vanilla
1/4 teaspoon almond extract
1 1/2 teaspoon sugar equivalent sweetener
1 teaspoon baking powder

Place eggs and oil in a blender. Process until light and lemony colored. Add all remaining ingredients and process until smooth. If desired, stir in additional water until the batter is the consistency you desire. Leave it thicker than average pancake batter, however, as the batter will liquify more on the griddle. Spoon the batter onto a medium hot griddle, prepared with additional coconut oil. One oiling works for all the pancakes you make--no need to keep adding oil to the griddle. Use the back of a spoon to spread the batter into a roundish shape, but leave it fairly thick. Smaller pancakes are much easier to work with. Do not turn the pancake until you see that the edges are well set. Test the edge to see that the pancake is set on the bottom before turning. These pancakes to not form the bubbles on the top as much as wheat four pancakes. They will most probably be a bit darker in appearance as well. The pancakes should rise after they are turned, and will need less griddle time on the second side. Serve with sugar free syrup and butter or berries and whipped cream.


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Old 01-26-2012, 05:37 AM   #5
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Quote:
Originally Posted by tcalhoun72 View Post
Coconut flour pancakes. These are best made the day before you are going to eat them... From 24 hour low carb diner.
I don't have coconut oil. Can I use canola or olive oil?
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Old 01-26-2012, 05:42 AM   #6
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Yes or melted butter would work too.

Quote:
Originally Posted by Lolly23 View Post
I don't have coconut oil. Can I use canola or olive oil?
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Old 01-26-2012, 07:37 AM   #7
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Quote:
Originally Posted by Lolly23 View Post
My Netrition shipment has arrived. Finally got Just like Sugar Brown and Coconut flour. Now that I have them here, I am at a loss. What to bake?
Look up Lauren's red velvet chocolate cake!

Last edited by tulipsandroses; 01-26-2012 at 07:39 AM..
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Old 01-26-2012, 07:41 AM   #8
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My fav coconut flour recipes are:

waffles and pancakes
banana bread/banana muffins (just made these the other day for the first time in a while and they are always a hit, including with my kids who don't always love LC baked goods)
carrot cake
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Old 01-26-2012, 09:01 AM   #9
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Jen's gluten free bake mix is wonderful. I double this to have on hand in the fridge.

SPLENDID GLUTEN-FREE BAKE MIX



Since my husband is merely intolerant of gluten, we use oat flour by Arrowhead Mills (contamination with gluten is apparently minimal). Bob’s Red Mill makes certified gluten-free oat flour. Netrition.com sells it. See my blog for updates on this recipe. This recipe is in the cookbook, Low-Carbing Among Friends.

1 2/3 cups almond flour, OR (400 mL)
(I use almond meal, i.e. ground sliced
almonds versus almond flour)
3/4 cup certified gluten-free oat flour, OR (175 ml)
regular oat flour (if you don't mind possible slight contamination with wheat)
2 tbsp sifted coconut flour, (30 mL)
(Bob’s Red Mill®)
3/4 tsp xanthan gum (3 mL)

In large bowl, combine almond flour, OR almond meal, oat flour (if you are not able to have gluten-free oat flour then substitute another gluten-free flour), coconut flour and xanthan gum. In container with airtight lid, place bake mix and shake the container well to combine. When measuring oat flour (not necessary with the other ingredients) into measuring cup, make sure to tap the cup on the counter top and fill to the top to get the correct yield for the bake mix. Keep bake mix at room temperature for up to one month or freeze for much longer storage.

Instructions: Substitute 1/4 cup (60 mL) additional bake mix when substituting for 1 cup (250 mL) or more than 1 cup (250 mL) flour in recipes and use 2 tbsp (30 mL) more if substituting for less than 1 cup (250 mL). Always begin by adding an extra egg in muffins, cakes, coffeecakes and loaves (except for cookies most times as it can change the texture) and withholding about half the liquid/wet/fat ingredients and adding in as necessary. If the batter after processing at least a minute is still very thick, add more of the liquid ingredients and if accidentally the batter ends up too sloppy, then add a little more bake mix. If all the liquid has been used and the batter is still stiff, add another egg and another if necessary. Baking experience is helpful. Coconut flour needs eggs.

This bake mix is great in muffins, loaves, cookies, donuts, coffeecakes, many cakes, pie crusts and a few other specialized applications, but will not be suitable for all applications, nor for most yeast applications. Xanthan gum has gluten-like properties and it binds ingredients together preventing crumbly outcomes. Cookies: bake a couple and see how they turn out before adding another egg.

My Alternate Bake Mixes (not gluten-free): When substituting the Splendid Gluten-Free bake mix for some of my other bake mixes, 2 tbsp (30 mL) to 1/4 cup (60 mL) more bake mix may be required depending on if one is replacing less than 1 cup (250 mL) or 1 cup (250 mL) or more (last 2, latter amount). Follow the same rules above. It is convenient to double or triple this bake mix.

Yield: 2 1/2 cups (625 mL)
1/4 cup (60 mL) per serving
125.7 calories
4.5 g protein
8.9 g fat
5.7 g carbs__________________
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Old 01-28-2012, 08:09 AM   #10
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I find very tiny amounts added to a LOT of baked goods recipes really improves texture without impacting flavor much. Like 1 T. in a loaf cake or small cookie recipe; up to maybe ¼ c. in large cake or big-batch cookie recipes. It improves texture almost "magically" IMO. Haven't liked ANY recipe I've tried so far that was ALL coconut flour. They've just come out too dry and "hard", some so much so they were almost un-swallowable. But some folks have had better luck than I using 100% coconut flour.
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