Coconut Flour Recipes - My Natural Family (2024)

FAQs

What is the secret to baking with 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.

A good rule of thumb is 1/4 to 1/3 cup of coconut flour for 1 cup of regular flour. When flour absorbs water, the starches gelatinize, but when coconut flour absorbs liquid it becomes soggy, resulting in a heavier, denser baked good.

Coconut flour is made from coconut meat that's dried then ground into flour. It's a very light and “airy” flour, perfect for cakes, muffins, and breads.

As a stand alone flour, coconut flour does not yield crunchy baked goods the way almond flour does. Coconut flour does work incredibly well in cake and muffin recipes. Because many do not consider coconut a nut, coconut flour is a great alternative to almond flour for those with nut allergies.

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.

Replacing wheat flour with coconut flour

Cakes and muffins, which need to be light and fluffy, will be very different than something more dense, like cookies. But when working with coconut flour, you always need to decrease the flour and increase the eggs and baking powder.

If you look at coconut flour it contains 68.7 grams of carbohydrate per 100 grams. Of that 38.5 grams is dietary fiber, sugar accounts for another 8.7 grams leaving about 17.6 grams of starchy carbs. Comparing this to regular conventional all purpose flour 100 grams contains 76.3 grams of total carbs.

Coconut flour lasts up to 18–24 months if stored in an airtight container in a cool, dry place. Depending on storage conditions, unopened coconut flour can last for up to 12–18 months in the pantry, 6–12 months in the refrigerator, and 12–24 months in the freezer.

There are potential health benefits to using coconut flour instead of wheat 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.

Just throw in more flavor when baking with coconut flour. If you're making sweet recipes, such as shortbread, chocolate chip coconut flour cookies, coconut flour muffins or pie crust, use extra chocolate, cocoa powder or vanilla extract.

Is it OK to eat coconut flour everyday? ›

Coconut flour is derived from natural sources and contains a high amount of antioxidants. To gain most of its benefits, consume one teaspoon of coconut flour daily.

Coconut flour is low on glycemic index and maintains blood sugar levels. Evidence proves that consuming food containing coconut flour lowers the blood sugar spike by stabilizing glucose. If you are trying to achieve healthy weight gain, add coconut flour to your daily diet as it is also low on calories.

Coconut flour appears to have a low glycaemic index of 51 which means it should cause less of a spike in blood sugar levels than wheat flour, which has a glycaemic index of 69. This is because coconut flour is high in fat and fibre, which work to slow down the release of sugar in the bloodstream.

Coconut flour is naturally high in fiber and protein, so it's perfect for healthy baked desserts like this cake (and others on this list of 50 Healthy Desserts). It is also grain free and gluten free, making it an excellent resource for those with dietary restrictions, and it is Paleo diet approved too.

Many baked goods can become very gummy quickly! 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.

If you use all yolks, the coconut flour cake will be too heavy, all whites and it won't be moist enough.

To substitute coconut flour for blanched almond flour while accounting for coconut flour's higher absorbency rate, use a quarter cup of coconut flour for every one cup of almond flour. This works best in recipes that don't rely on large amounts of almond flour to begin with.