Broccoli & Basil Flatbread (Coconut flour) - Divalicious Recipes (2024)

FAQs

Why is it hard to bake with coconut flour? ›

Coconut flour is incredibly absorbant and has a high fibre content. Recipes will need a lot of moisture. You'll neeed plenty of eggs, egg yolks, egg whites and other wet ingredients. The amount of liquid required will depend on other dry ingredients used.

The high fiber content can improve digestive health and can also make goods feel more filling. It's also lower in calories than many other flours, with only 60 calories per serving.

Use a 1:4 ratio when substituting coconut flour with all-purpose flour. This means that for every 1 cup of regular flour, you only use ¼ cup of coconut flour. Following this ratio will help make your low-carb baked goods come out the way you hope.

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 generally a safe alternative to wheat flour for most people. It has relatively few health risks or side effects. However, the high amount of fiber in coconut flour may cause bloating in some people.

What's more, coconut flour is a good source of potassium, which is essential for promoting and maintaining healthy blood pressure levels. Having elevated blood sugar levels increases the risk of developing heart disease ( 16 ).

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.

1) Coconut flour behaves differently than grain-based flours. You cannot merely do a one-to-one replacement of coconut flour for wheat flours in your recipes. As a very general rule of thumb for baked goods, 1/4 – 1/3 cup of coconut flour can be substituted for 1 cup of wheat flour.

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.

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.