Baking with coconut flour

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Baking with coconut flour


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Old 05-29-2012, 22:21   #1
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Default Baking with coconut flour

I've had this in the freezer for quite some time, but haven't done much with it. I finally tried a bread recipe last night that turned out okay, but is awfully dry, as is often the case with coconut flour. I'd be tempted to double the fats in the recipe to counteract the dryness, but thought I'd run it past you guys before I waste a good stick of butter! It called for six eggs, and I use jumbos, so am not inclined to increase the number of eggs, but I really don't know sic 'em about this!

The recipe I used was Coconut Flour Bread and the flavor was fine, and it wasn't even crumbly, but just very dry without being crisp.




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Old 05-29-2012, 23:05   #2
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I found for myself I just dont like cocnutflour.
I tried several times and different recipes, but there is a dark, dry taste I just cant like.

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Old 05-29-2012, 23:09   #3
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Did you use the honey? Or a sweetner? I have the stuff to make this. Looks yummy! Schools out for the summer! More time on my hands now

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Old 05-29-2012, 23:43   #4
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I haven't made loaves of bread but I do make several varieties of bagels with Coconut flour. But I also add Flaxseed or Almond meal and lots of eggs. I find the flaxseed is very moist and helps with the texture. I found some tips on this site:

Baking with Coconut Flour

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Old 05-30-2012, 00:00   #5
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A little coconut flour goes a long way, and, yes, it can make the product dry. However, it does impart a soft kind of texture to baked goods. I typically use about 2T coconut flour to a full recipe - no more than 1/4 cup for, say, a recipe for muffins. But, then, I don't use a lot of eggs, either.

To add moisture (or counteract the dryness of coconut) I will add powdered gelatin (about 1T for a muffin recipe) and/or about 1tsp. xanthan gum. These both improve the texture and help retain moisture - but too much of either will cause the product to be somewhat gummy.

It's a challenge, but even so, I like the texture that coconut flour adds. But I take small bites with sips of water when eating. I seem to be more sensitive to the dryness, when my husband isn't bothered at all. Another YMMV.

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Old 05-30-2012, 01:42   #6
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Quote:
Originally Posted by marshagolightly View Post
Did you use the honey? Or a sweetner? I have the stuff to make this. Looks yummy! Schools out for the summer! More time on my hands now
I used Walden Farm pancake syrup - it was the closest thing I have to honey.




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Old 05-30-2012, 01:55   #7
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Thanks Shanny

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Old 05-30-2012, 05:07   #8
 
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It has a lot of eggs in it, does it taste eggy or is it spongy?

Vegetable glycerine makes cakes and breads moist, it only takes a couple of teaspoons. Some people use it as a sweetener, so you could most likely eliminate the syrup.

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Old 05-30-2012, 06:50   #9
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It doesn't taste eggy to me, but then I eat oopsies too - I like eggs. I wouldn't call it spongy either - it's a pretty loaf & pretty slices, but they're just dry. If I soak them up with gravy, they're fine - just not so good for sandwiches.




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