Living here coconuts are seen everywhere fresh and in abundance, I have a lovely fresh drink of coconut juice every morning…My coconut milk is freshly made at my local market and it is so lovely for my curries and I know I am so lucky…..
Coconut flour as well I can get freshly made but and I should have written this post a lot earlier because I have had my problems cooking with coconut flour but once you find the brand you like and master just how much liquid that it needs for you to bake successfully … you will be away and never cook with anything else …
If you have allergies then coconuts are a fruit seed and not a nut seed it is a great flour to use if your baking has to be nut free….Although a little bird did tell me that the FDA considers the coconut a tree nut…Really!
Well maybe this is one debate which will linger on and on..in the meantime here is another of my posts on The Coconut and whether or not it is a fruit, a nut or a seed!
This lady is grinding the coconut down to make flour so that they can make their pancakes everything here is still made by hand and the whole family have a part to play it is lovely to see the old and the young working together.
Here is a previous post on traditional handmade Thai Pancakes.
Until I came here and for many things, I still do just pick up a packet of the supermarket shelf…never having had really traditionally made food or garments like I see made here before…and now almost on a daily basis I see so much made from scratch it really makes me feel humble …I cook but I don’t know if I would go to all that bother every time I make pancakes…Because I do think most of us would think it a chore…
The problems of baking with coconut flour and how to avoid them.
Flour….Coconut flour has a lovely light texture and produces lovely baked goods. but the absorbency does vary between brands as I mentioned earlier.
One of the most common complaints about coconut flour recipes is that they take a great many eggs. And they really do. But eggs, or egg replacements, really are important in coconut flour baking.This is due in part to the remarkable absorbency of coconut flour, but eggs also give it structure in the absence of gluten. It seems to require more structure than other low carb or gluten-free flours, so foregoing the eggs or egg replacers, or significantly cutting back on them, is not recommended.
Does the baking taste eggy? is it rubbery? I don’t think so but if you are allergic to eggs or are vegan you can use flax-seed meal and water to replace the eggs.
I think it is worth persevering and sticking to the same brand of Coconut flour as then you will know what it’s absorbency rate is. Also, the size of your eggs and they do vary so consistency is the name of the game when using Coconut flour in your baking and you will find it so worthwhile as it is a lovely flour and one of the healthiest flours around.
Also when measuring out your flour do not pack it into the cup but lightly fluff up your flour and dip your measuring cup into the flour and level with a knife in the normal way but do not press it down and add more.
Less really is more with coconut flour so although it initially may seem expensive against other flours you do not use do much.
Coconut flour stores really well in an airtight container although I keep mine in the fridge here as it is so hot and humid.
I hope this has helped you if you have struggled with cooking with coconut flour but try to persevere and once you get used to it hopefully you will love it like me and reap the benefits healthwise.
Just looking at my lovely trees heavy with coconuts screams healthy, doesn’t it???
So many lovely products can be made from the whole tree and it would be such a shame if you didn’t get the benefits from its lovely, healthy flour with just a little perseverance it will pay you back with immense benefits.
Enjoy your cooking with coconut flour …