Coconut Flour Flat Bread - Divalicious Recipes (2024)

FAQs

How to get coconut flour to bind? ›

Since coconut flour doesn't contain gluten proteins that bind and create structure, eggs are usually used to hold the product together without crumbling. Using coconut flour in egg-free baking can be tricky but not impossible! Flax eggs, bananas, and apple sauce can also be used to bind and add structure.

Alternatively, if you prefer a more savory bread (or bread that's simply not sweet), you can simply leave out the honey. Baking Powder: In this coconut flour quick bread recipe, baking powder is the leavening agent that will help the batter to rise and give it a light, fluffy texture, so make sure you include it.

Coconut flour is very finely ground dried coconut meat – that's the white fleshy bit from the middle of the coconut. It's a great product for ensuring the whole of the coconut is used. This is because it's a by-product of extracting coconut milk.

They are not the same. The coconut meat is ground, dried, then ground into desiccated coconut flour. Desiccated coconut flour preserves some of the coconut oil found in the flesh. Whereas, After the coconut meat has been squeezed for virgin coconut oil, it is used to make regular coconut flour.

A quick rule of thumb is to swap about 1/4 to 1/3 cup coconut flour for 1 cup of regular flour. Due to its high absorbency, you'll also want to increase the number of eggs. To help you try this unique ingredient, we've rounded up eight of our best coconut flour recipes.

Because coconut flour is gluten-free, it doesn't have an excellent cake-like structure when baked like white flour does; an egg is not only a suitable binder but also gives a sound protein structure in baked goods made with coconut flour.

When stored properly, coconut flour will last for up to two years. The best way to store coconut flour is in an airtight container in a cool, dark place, such as the pantry, fridge, or freezer.

Coconut flour has a slightly sweet and nutty flavor, with a hint of coconut aroma. It has a more absorbent texture and tends to create denser, moister baked goods compared to almond flour. Due to its absorbency, coconut flour often requires more liquid in recipes to prevent dryness.

I've found that it depends on the recipe, and raw recipes do carry the flavor more so than baked and cooked recipes using coconut flour. I do sometimes taste a bit of fiber, depending on how much coconut flour I'm adding to a recipe and the other ingredients, but to me that fiber is a good thing.

Coconut Flour Substitute

You have to do a little playing around with a recipe if you want to substitute coconut flour for regular all-purpose wheat flour. The rule of thumb is to substitute only 20 percent of coconut for wheat flour. Flour made from coconut becomes dense and soaks up a lot of moisture when it bakes.

Is coconut flour good for diabetics? ›

Coconut flour is rich in dietary fibre, which can help reduce the risk of developing heart disease and lower cholesterol levels. As it is low in carbohydrate compared to flours such as wheat and corn, it is useful for people with diabetes because it has a mild impact on blood glucose levels.

Use unsweetened desiccated coconut. Make sure the coconut is completely dry before blending. If not, the coconut flour will be clumpy. Blend the coconut in short bursts until it forms a fine powder.

Potential Health Benefits of Coconut Flour

Coconut flour has a lower glycemic index rating than wheat flour, meaning it takes longer to digest and absorb the carbohydrates in it. It also contains more fiber and protein than wheat flour. Coconut flour can also help you: Control blood sugar.

I often use shredded coconut and desiccated coconut interchangeably when I am baking, making desserts, curries or coconut recipes. Shredded coconut is a larger fiber so you may want to pulse it in a food processor to make it finer to become more like desiccated coconut if needed.

For extra binding (since gluten is not present) a pinch of xanthan gum can be added, depending on the recipe, though I don't find it absolutely necessary. *This blend has worked wonders for me in muffins, cakes, quick breads, cornbread, waffles, gluten-free crêpes, and more.

These flours have very little way of holding together and will crumble without it. However, if you are baking with almond flour and coconut flour, it's not imperative to add xanthan gum. I add it to my recipe, because it guarantees me less crumble and I sell my cakes in my bakery.

If you are using a combination of wheat flour and coconut flour in baked goods then you should increase the amount of liquid using a 1:1 ratio. For instance, if you use 1 cup of wheat flour and 1/2 cup of coconut flour in a waffle recipe then you would add an extra 1/2 cup of liquid to the recipe.