Coconut Flour for Gluten-Free Baking

Here's what I learned about baking with coconut flour:

It's not a one-for-one substitution for flour. You can't just straight-up replace regular flour with coconut flour. A little coconut flour goes a long way. I used only 1/3 cup of coconut flour to make 10 cookies.

Lots of hydration is needed. Coconut flour absorbs lots of moisture, so you'll need way more eggs or other forms of moisture than normal to hydrate coconut flour.

Coconut flour doesn't spread. Once I scooped the cookie dough onto the baking sheet, I gently spread the mounds out into the thickness and size of the cookie I wanted since the mixture doesn't spread during baking.

Thoroughly mix coconut flour. To make sure the end product is evenly textured, really hydrate and mix the coconut flour together well with the other ingredients. Since there's no gluten, you don't have to worry about the final product being tough.

via Coconut Flour in Gluten-Free Baking: What You Should Know — Let's Try Something New | The Kitchn.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s