We are loving coconut flour for gluten/grain free cooking. Here’s a list of the top tips that we’ve learnt to help you cook with coconut flour.
Why would you cook with Coconut Flour?
Coconut flour is a great gluten/grain free substitute for wheat flour and other grains. Coconut flour is fibre rich (about 60%) with some protein and iron and is especially good for low carb eaters as about two thirds of the carbs are dietary fibre.
How do I substitute Coconut Flour for regular flour?
Coconut flour is NOT a direct substitute for regular flour. It is quite different to bake with and takes a little bit of practice to get used to. Firstly you use a lot less than regular flour in a recipe and secondly, coconut flour requires a LOT more moisture, which is typically eggs, as it soaks up liquids like a sponge.
If you are new to baking with coconut flour we suggest trying other people’s recipes first that have been developed for coconut flour before attempting to convert one of your old favourites. If the recipe you find online uses honey/maple syrup or traditional sugar simply substitute The Sugar Breakup Organic Golden Rice Malt Syrup for the honey/maple syrup and our Dextrose for the sugar.