As the benefits of organic coconut flour continue to make headlines nowadays, more and more are opting to use it than some other types of flour. Then again, baking with it can be very challenging because it requires plenty other special techniques to ensure great results.
Even if that is the case, don’t let anything stop you from baking with such flour. Learn from this guide and soon you’ll master the techniques and eventually yield delicious-tasting meals. Where do you begin?
1. Do not substitute it with wheat flour.
Although it’s tempting to substitute coconut flour with wheat flour, remember it is a big no-no. They are not equal. Coco flour is very absorbent, so when baking, only an ample quantity is needed to yield a successful recipe.
For instance, in baking pastries, you can substitute 1 cup of wheat flour with ¼ cup of coconut flour. And then, increase the number of eggs.
2. Coco flour is dry.
Each flour type has a unique set of characteristics, and for the case of coco flour, it is dense and dry. To lessen dryness, use plenty of eggs. If that doesn’t work, add more mashed fruits or veggies to baked goods. Doing that will make the results moist and fluffy.
3. There are recipes that work best with this flour.
Coco flour is known to yield fluffy and soft baked goodies. In fact, pancakes and pastries like cakes, muffins, breads, Paleo brownies, and cupcakes are just among the few recipes that work best with this flour. But even if this surprises you, it also does well with baking cookies, only that it may not give you that crisp result you always wanted. Nevertheless, you can make it work by mixing it with almond flour or some other flour types.
4. Making it rise.
Did you know that coco flour can let baked pastries rise like other baking flours? Yes. The secret to making it rise is to basically add psyllium husk powder, baking soda, and vinegar. It’s as simple as that.
Now that you have mastered the basics, we’re sure that the next time you bake with coconut flour, you’ll be more confident than before!