Baking with nut flours

#1

I’ve used almond flour and everything taste gritty. I just tried the coconut flour the outcome doesn’t look good! Any suggestions?

(bulkbiker) #2

have a nice steak instead…?

#3

I eat steak on the regular. But trying to have different varieties for breakfast instead of eggs an bacon or eggs an sausages.

(Brian) #4

Coconut flour and almond flour are very different products.

Almond flour can often be substituted for wheat flour nearly 1 for 1.

Coconut flour absorbs WAY, WAY more liquid and when you look at recipes that use coconut flour as a main ingredient, it seems like there isn’t enough of it. There is.

It’s pretty common for someone to try using coconut flour the same way they did almond flour and it usually doesn’t work out well.

There really isn’t a handy “rule of thumb” that I can think of. It will just take some reading on the subject. You can find some info online if you google, I haven’t done it lately and don’t have any particular websites in mind but they’re out there.

Good luck. It is possible to make good stuff with coconut flour. Almond flour, too. Sometimes a combination of the two.

(Karen) #5

Some almond flour are very finely ground.

K

#6

I believe I will just hold out on using them. Try something different. I don’t what but I don’t like the texture of anything I’ve made with the both of them.

(Jay AM) #7

If you can’t use them for baking, they both make great breading for meats with an egg wash. Fine ground almond flour is better for baking in general. You could look up mug biscuit recipes and see if those do any good. My sister likes to make coconut flour pancakes.

#8

Some brands of Almond “flour” are more of an almond meal. Coconut flour doesn’t portion out the same and isn’t interchangeable in many cases, at least not without modifications.

#9

YouTube video – Keto Flours 101 | Low-Carb Baking Science

I no longer use almond flour. I prefer the taste and texture of products made with coconut flour, but some people don’t. Coconut flour is cheaper, I need to use less, and it has fewer net carbs.

Some coconut flour recipes I use (or plan to try).

I use protein powder to supplement my protein intake, and use it as a flour. Some Protein Powder recipes I use. Even fewer net carbs, but more expensive.

Coconut flour is very absorbent.

The general rule of thumb is that you only need 1/3rd to 1/4th as much coconut flour as other flours (e.g. almond), and for each cup of coconut flour you substitute, you may need to add up to 6 eggs and up to a cup of liquid.

For example, I recently cut the Parmesan cheese in a recipe in half and replaced it with a 1/4 cup of coconut flour. So I also added:

  • 1/4 cup unsweetened coconut milk
  • 2 eggs
(Brian) #10

I hate to see you give up completely. Not everything comes out the same. My wife makes coconut flour pancakes pretty often and they’re very light and fluffy, not gritty at all. I make quite a number of different kinds of muffins, some of which are made in the blender. (They’re quite a nice texture.)

One thing I do, I don’t know how much difference it makes, I sift my flour, whether coconut or almond. Sometimes, there are a few larger pieces left over in the bottom of the sifter that I don’t use, not usually too many, though.

What recipes have you been using? There are some really tasty ones online. One of my favorite baking persons for keto is Carolyn Ketchum. (I don’t get any credit for mentioning here.) She’s on Facebook and also has her own website. Just look for AllDayIDreamAboutFood.com. She’s not the only one but most of her stuff is really good.

#11
#12

That’s the second recipe I have tried with almond flour an coconut flour they didn’t come out good.

(bulkbiker) #13

skip breakfast?

(Omar) #14

flaxseed is awesome.

(Terence Dean) #15

I wish you hadn’t posted that link to all that great looking food! :cake:

(Brian) #16

Ketopremie81,

Here’s a recipe that’s quite easy to make. Give it a try. It’s one of the favorites at our house, and we have people who rave about these who are not keto.

https://alldayidreamaboutfood.com/chocolate-pecan-pie-muffins-low-carb-and-gluten-free/

FWIW, the recipe calls for 1 TBSP of molasses (optional). I like them with blackstrap molasses, richer taste to me, but some people think it’s more bitter. I also drizzle in a little vanilla just because I like it that way. I also put a pecan half on top of each muffin before popping them into the oven, just because I like the look of it and because I can. They can be a bugger to get out of the muffin papers when they’re fresh out of the oven. Haven’t figured out a way around that yet.

:slight_smile:

(Bev Anne Moynham) #17

If you are going to cook with coconut flour you need to get a cookbook or recipes that are specifically for coconut flour like this one Dr. Fife’s Coconut Flour Cookbook

Almond flour is a little more forgiving. Personally, I like a foccacia style flatbread made from ground flaxseed.

(Diane) #18

I would agree that using the finest ground almond flour gives me the best results (I have some almond meal that I’m not sure what to do with, it isn’t good in the baked goods I’ve tried).

I agree! Sifting is key to getting a good texture without grittiness.

I started out my Keto WoE with a goal to try at least one new low carb recipe a week. I love to eat and cook and I felt some consideration for variety would help keep me on track long term. In the beginning, I had some epic baking fails with very few successes. But it gets easier over time. I tend to favor recipes that use a mix of almond and coconut flours or oat fiber (maybe psyllium husk or even a little protein powder or “dough modifiers” like xantham gum), they seem to give me a more pleasant texture. More recently, I’ve been making recipe modifications of my own to old favorites (or recipes I see in Bon Appetit). I still have the occasional fail.