The best types of flour for making Paleo desserts are almond and coconut flour, ideal replacements for conventional wheat or maize flour. The downside is that you need to get to know these flours and understand how to use them since their texture, density and the amounts used can affect the outcome of your desserts.
Today I want to focus on coconut flour and have compiled some tips to help you use it to cook with. Also, you will be able to put them into action with these Paleo coconut crackers recipe.
But first of all:
WHAT IS COCONUT FLOUR?
Coconut flour is high in fibre, protein and iron, and is gluten-free. It is also very absorbent, which means dough will stay moist for longer than with other gluten-free flours, which tend to cause dough to dry out quickly.
14 TIPS FOR COOKING WITH COCONUT FLOUR:
As it’s an extremely absorbent flour, you'll need more eggs than with a regular recipe. Normally, for every cup of coconut flour you use, you’ll need 6 beaten eggs plus about 1/2 cup of fluid, for example coconut milk.
- If you are on an egg-free diet, you can replace eggs with ingredients such as chia seeds, arrowroot powder, banana or flaxseeds. If you are interested in learning more about replacing eggs, I recommend visiting Paleoveganista).
- Certain special techniques are required to work with coconut flour, since just one teaspoonful too much or too little can completely alter the texture of what you're cooking. For this reason, if you’re correcting the quantity of flour in the dough, it's a good idea to add small amounts at a time.
- We can't use a 1:1 ratio when replacing regular flours with coconut flour. The rule of thumb is to replace wheat flour with 1/4 of the same quantity of coconut flour. So, if your recipe asks for 100 grams of wheat flour, you'd use 25 grams of coconut flour.
- If the texture is too runny once you've added the coconut flour, don't panic! Coconut flour tends to settle after a few minutes, so it's a good idea to let the dough thicken up before putting it in the oven.
- If, on the other hand, the dough has turned out too dry or dense, you can add some coconut oil. Bear in mind that if you use oils to replace solid fats such as butter in the recipe, the amount of liquid needs reducing by around 1/4.
- Another tip for working with coconut flour is to sieve it before use, unless you're going to beat the mixture, and mix it very thoroughly with the other ingredients as it tends to clump during preparation.
- The desserts which work best with coconut flour are pancakes, cupcakes, muffins and sponge cakes.
- If you want a crunchy texture, for example with biscuits, the best way to do this is to mix coconut flour with other flours (such as almond), which will help give the desired texture.
- For low-calorie, low-fat desserts, you can leave out some of the egg yolks and just use the whites, with the same end result.
- When using liquid sugars such as honey, you can use the same quantity as in a conventional recipe but this will affect the liquid content, so the amounts of water or milk used must be adjusted.
- If you want greater volume and consistency, you can add protein powder or bicarbonate of soda.
- Coconut flour is a good choice for coating vegetables and meat before frying. Use the same method and quantities as with conventional flours.
- To keep coconut flour in optimum condition, it should be stored in an air-tight container.
So, as I did in the post How to cook with almond flour, here you have another challenge: Paleo coconut crackers recipe.
These crispy crackers full of flavour are the perfect mid-afternoon snack or for breakfast and, also, there are ridiculously easy to make.
My apologises but this recipe is currently being updated. I always try to improve my recipes, even though they have been published. It will be posted very soon so come back to get the recipe or subscribe to my email newsletter to receive it directly in your mailbox!