Baking with coconut flour can be a real challenge especially if you’ve never baked with it before. So I compiled a list of my most asked questions when it concerns baking with coconut flour and my tips on how to use coconut flour in recipes.
How to Use Coconut Flour in Recipes
When I first started baking with coconut flour, I quickly realized that it wasn’t like baking with regular flours at all. I made a lot of mistakes in the beginning, especially when I did not know how to use coconut flour in my own recipes. But I feel more comfortable sharing my experiences from what I’ve learned so far.
What is coconut flour used for and is coconut flour good for you?
Coconut flour is made easily using dried coconut “meat.” After the coconut milk is removed from the coconut, the little bit of left over meat is then dried on low temperatures. After fully dried, the coconut meat can then be ground into a fine powder that can be used for baking.
Coconut flour is mainly used for grain free, gluten free and low carb baking as a substitute for wheat flour and white flours. Two tablespoons of this flour can provide 45 calories, 8 grams of fiber, 11 grams of carbs and 4 grams of protein. It’s very high in fiber, low in carbs and provides a decent amount of protein for a flour.
It’s very filling and has a beautiful scent of coconut without tasting overpowering. So even if you’re not a fan of coconut oil, then you might be a fan of the flour.
Can coconut flour be substituted for regular flour?
No – because it isn’t a 1:1 ratio. Because of the amount of eggs and liquid that the flour requires, you can’t easily convert a recipe without some experimentation beforehand. It’s not something I’ve worked on fully, but I’m learning more on the topic of converting recipes using coconut flour.
If you’re more interested in this area, then I recommend reading an extremely informative e-book called “Mastering the Art of Baking With Coconut Flour.” I think it’s really helped improve my understanding on how to better convert wheat and white flour based recipes. Hopefully, over time I can better convert some past favorite recipes.
Does coconut flour taste like coconut?
Coconut flour does taste like coconut but not as strongly as you might think. To me, the taste of coconut can easily be diluted by combining the right flavors together. Even in my basic blueberry muffin recipe I don’t notice the taste of coconut at all as the mixture of blueberries, vanilla extract and Swerve sweetener do a great job at masking the flavor.
Even mixing in a little almond flour helps bread up the flavor a bit. If you enjoy the taste of coconut flour and want to bring that flavor out more in recipes, then you can easily do so by using coconut oil in place of butter and coconut milk in place of liquids.
Just be mindful that in some recipes it may not work out perfectly, and some experimentation may be needed.
How long does coconut flour last?
The flour can last for some time as long as it’s kept moisture and air free. This isn’t a flour you want to put in the fridge like almond flour or flax as the coconut flour will easily absorb the moisture. What I do is seal it really tight so no air goes in and I keep it in the pantry.
I buy mine in bulk in 25lb bag increments, so I often don’t put them in air tight canisters until I have very little left.
What can I make with coconut flour?
The thing you have to remember is that baking with coconut flour doesn’t limit you on what you can make. You can just about make anything as you would with wheat or white flours, except coconut flour requires a lot more moisture. That’s why you will find recipes using coconut flour with 6 eggs or lots of liquid.
When I am experimenting with how to use coconut flour in recipes, I generally follow the below as a standard guide:
- For each 1/4 cup of coconut flour in my recipes, I’ll use 2 eggs minimum and 3 eggs maximum.
- If experimenting with the rise in coconut flour breads, I find that mixing baking soda, baking powder and a source of acid (apple cider vinegar, lemon juice, yogurt, etc) helps dramatically.
- If I’m experimenting with another flour combined, such as almond flour, then baking powder is usually good enough without adding in the baking soda and acid.
- Carolyn from All Day I Dream About Food uses whey protein in her baking and has had amazing results. You can watch her video with an explanation as to why she uses it in her baking, as well as a before and after of one of her recipes with and without whey powder. I have no tried this for myself, but it is on my to-do list.
What brand of coconut flour is best?
Personally, I tend to bake a lot with Nutiva coconut flour and that’s just my personal preference. I have also baked using Bob Mills and Coconut Secret brand with just as good results. I don’t think there is one brand better than the other, but I continue to purchase the Nutiva brand since they also offer the best bulk prices.
If you have any other questions on using coconut flour in baking, please let a comment below and I’ll do my best to answer it.