Coconut flour

DeborahStanley
DeborahStanley Posts: 90 Member
edited November 12 in Food and Nutrition
I have been experimenting with coconut flour with mixed results, the texture is quite crumbly. A lot of the recipes I've found have a lot of added fat which increases the calories undoing all the good gained from using the coconut flour.

I made a small batch of 'bread' type buns tonight & left them on the rack to cool when I went to put them away there was one gone and the others had all been chewed, my cat was lay not very far away looking stuffed apparently she loved them >^•.•^<

Anyone got any tried & tested low cal coconut flour recipes?

Thanks x

Replies

  • kleighsamboer
    kleighsamboer Posts: 250
    I don't. whenever I use coconut it is in raw food recipes but I know there are a ton of vegan blogs and recipe sites that use alternative flours like coconut. i would try that.
  • bpayne78
    bpayne78 Posts: 249 Member
    Coconut flour doesn't have the stickiness of regular flour because the gluten is gone. That's why those on gluten-free diets make a mixture of flours and mix in either xanthan gum or another one that I can't remember the name of. It gives the stickiness you need. You might look for some gluten free flour mix recipes that use coconut flour. There's a lot more out there than you think and they aren't bad. A google search might give you some ideas.
  • Keladry
    Keladry Posts: 58 Member
    Bumping because I'm looking for recipes with coconut flour too. The problem is that it's very fibrous and apparently needs a lot of eggs to become moist and non crumbly when cooked, which kind of defeats the purpose of its healthiness. It is still low carb but it seems easier to just use almond meal...

    I'm going to try to make coconut flour crackers because they don't need to be moist, so will report back on that later!

    ETA the 'other' option to xantham gum is I think guar gum. But depending on what you're making you might not need it. I've heard for coconut flour it's tricky to work with and you should follow a tested recipe.
  • Keladry
    Keladry Posts: 58 Member
    Ok, success! I made coconut flour choc chip biscuits. I put the recipe in the recipe section though, here: http://www.myfitnesspal.com/topics/show/542360-coconut-flour-biscuits
  • naomi8888
    naomi8888 Posts: 519 Member
    I just LOLed at the cat. At least someone enjoyed them, crumbly or not.
  • GalaxyDuck
    GalaxyDuck Posts: 406 Member
    I've made the pumpkin spice cake/muffins with cinnamon frosting on this page a few times for holidays/special occasions. They are well received, most people don't realize they're eating something made without regular flour. The texture is similar to banana bread.

    http://www.primal-palate.com/2010/10/pumpkin-spice-cakes-and-pumpkin-spice.html

    I don't really bother with the calorie counts for stuff like this because I know it's "treat food" and not something I will ever make regularly. I enjoy them guilt-free, knowing I won't make another batch for at least 6 mths, usually longer.
  • alisonrose01
    alisonrose01 Posts: 34
    I've made this recipe for Vanilla Coconut Cupcakes: http://www.thewannabechef.net/2012/01/16/paleo-vanilla-cupcakes/

    It uses a dang lot of coconut milk, but I think the calorie count came out to 100cal a cupcake (not including frosting) if I remember correctly. They were good day of and next day but became super moist after that. I think it would be a good cake pop recipe.
  • DeborahStanley
    DeborahStanley Posts: 90 Member
    Thanks for the ideas - I'll def try out the pumpkin one - Scrunch the cat also likes pumpkin pie!
  • Zeromilediet
    Zeromilediet Posts: 787 Member
    Cooking with Coconut Flour by Bruce Fife has a great intro on the difference cooking with coconut flour. For instance if your batter seems not thick enough, don't add more flour, just let it sit for a few moments--it absorbs moisture and will thicken. It doesn't have gluten so you need to use lots of eggs for leavening. Coconut flour is high in fiber.

    Because it absorbs moisture be sure to store it well wrapped; I keep mine in the freezer.

    I've made several recipes in that book although I reduce or substitute other sweeteners.
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