20+ Coconut Flour Bread Recipes » LeelaLicious (2024)

FAQs

What is the ratio of coconut flour to flour? ›

Because of how absorbent it is, coconut flour is best limited to about 25% of the total flour used in a recipe. A good rule of thumb is 1/4 to 1/3 cup of coconut flour for 1 cup of regular 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 almond flour and wheat flour can be exchanged at a 1:1 ratio, you can also substitute coconut flour for almond flour by using 1/4 cup of coconut flour for every cup of almond flour.

How do you make coconut flour rise? Adding Psyllium husk and baking powder to the batter will allow the bread to rise slightly. However, unlike a wheat-based bread, it won't rise too much.

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.

But when working with coconut flour, you always need to decrease the flour and increase the eggs and baking powder. For example, conventional pumpkin bread takes 2 cups of wheat flour, 2 eggs, ½ cup butter or oil, and 1 ½ teaspoons of baking powder.

While you don't have to keep it refrigerated, it is recommended. Its shelf life can be anywhere between 12 to 18 months post-production. Good coconut flour gives off a pleasantly sweet and somewhat nutty aroma (so lovely!). You'll know it's gone bad if it smells sour, musty, or rubbery.

Coconut flour is particularly absorbent, and a very small amount of flour will absorb a very large amount of liquid. It also tends to have a drying effect on baked goods, because it is so absorbent. The best way to counteract its drying effect is to use plenty of eggs when you're baking.

Almond flour has a mild, nutty flavor that complements a wide range of recipes, from baked goods to savory dishes. It also has a finer texture compared to coconut flour, making it ideal for recipes that require a smooth consistency. Coconut flour has a slightly sweet and nutty flavor, with a hint of coconut aroma.

The best ratio is 3:1 almond flour to coconut flour. This low carb flour substitution closely mirrors all-purpose flour without the need for additional eggs. Keep the liquid ingredients at the same ratio suggested for coconut flour, as it will still need the extra moisture.

Can I mix almond and coconut flour? ›

I like to make my baked goods with a combination of almond flour, tapioca starch (also known as tapioca flour), and coconut flour. The almond flour lends flavor and richness, the tapioca starch adds lightness and helps with browning, and the coconut flour helps achieve a cake-like texture.

Coconut flour makes wonderful low carb, gluten-free bread, but it doesn't work the same way regular wheat flour does. You won't be able to make yeast bread with it, but you can use it for easy quick bread recipes.

I've tried with coconut flour and it works it just requires a little patience and maybe more attention to maintain. If you already have a GF sourdough (made with either brown rice flour or sorghum flour) you can a little of that one to a new coconut flour starter to help you get it going faster.

Coconut Flour is likely suitable for a low histamine diet. Coconut Flour is likely low in histamine and other amines and does not trigger release of the body's natural histamine. Every person has unique dietary triggers. Your reaction to coconut flour may be different than someone else's.

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.

Because it's so thick, coconut flour works well as a thickener in things like soups and sauces. In addition to more eggs, coconut flour requires additional liquids in general (milk, lemon juice, apple cider vinegar, etc.).

Compared to wheat flour, coconut flour has more fat, protein, and fiber. Iron is the primary mineral present in coconut flour, making it a good option for people on vegan or vegetarian diets who are concerned about getting enough iron. Two tablespoons of coconut flour contain: Calories: 60.

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.