Coconut and almond flower

(Blessed with butter ) #1

OK so I bought coconut and almond flour. Now what do I do with it?

I actually bought it to coat the chicken wings lightly but I did not need it.

I only have one pound each and it was kind of expensive, I don’t want to waste it.

Ideas? GO

#2

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.

Note that 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 needed to add:

  • 1/4 cup unsweetened coconut milk
  • 2 eggs
(Candy Lind) #3

Good primer for coconut flour use there @OgreZed; thanks!

@Judy1437 I would also add that brand makes a difference, so read up on what brands people prefer to use to avoid baked goods that always taste like coconut.

(Blessed with butter ) #4

I bought Bobs Redmill

(Blessed with butter ) #5

Thank you for the advice! I appreciate it…do you ever mix the two flour’s

(Frank) #6

Try egg loaf. It’s pretty awesome as a French toast substitute.

(Candy Lind) #7

Oh, yes. You’ll find a bazillion recipes to try, some with only one kind of flour, some with both, and/or other nut/seed meals or @OgreZed’s protein powder. Be creative, and don’t freak if something doesn’t work the first time. We’ve all ended up with kitchen flops occasionally.

Maybe people will chime in with favorite websites. Mine are Diet Doctor, Maria (Emmerich) Mind Body Health, and KetoConnect for baked stuff.

(Blessed with butter ) #8

The mug bread recipe looks great for sliders!!! yum and I am going to do the tortillas.

(Running from stupidity) #9

+1

(Ellie) #10

Use them to make a pizza base, check out matthead pizza crust recipe on here.
It calls for 80g of almond flour, or something like that. I use 40g almond flour and 20g coconut flour and I prefer the texture.

(Danielle) #11

Here’s a cookie recipe I make a lot that uses coconut flour:

(You've tried everything else; why not try bacon?) #12

I made the Keto Pumpkin Cheesecake from the Recipes forum with coconut flour, just substituting it straight for the almond flour, and it was fine. I’ll bet that Harlan Kilstein’s Keto New York Cheesecake would also be fine if made with coconut flour.

I made liver for lunch today and breaded it with coconut flour. It was yummy.

#13

I do have some almond flour, but I don’t use it much. I don’t mix them, but I have seen a number of recipes that use both.

#14

I’m curious why you brought that up? The egg loaf recipes I’ve seen don’t use any flours at all. For example, last time I made them:

===========================================================

Ingredients:

  • 4 eggs
  • 4 ounces of cream cheese (half an 8-ounce brick)
  • 2 ounces of butter (half a stick)
  • Various flavorings – vanilla, cinnamon, EZ-sweets, almond extract, ground ginger, …

Then:

  • I cut the butter and cream cheese up into 1 ounce squares and put them in my magic bullet cup and microwaved for 30 seconds to soften them up
  • I added the four eggs and flavorings, then pulverized until I had a creamy mix
  • I divided the mixture between the 3 wells of this silicon mold. Each well was filled to the brim.
  • I baked for 20 minutes at 350 degrees.

They were huge when they came out, but shrank a bit when cooled. They were delicious, just like french toast. My mom doesn’t do keto and tried a bite, then another. Later, she had a half of one. :slight_smile:

Each well of the mold should only have been half-filled. Unfortunately, I don’t have two of those molds. But I do have this 6-well mold, so I’ll divide the batter between the 9 wells. Or, I do have these silicone cups, which produced these:

dW1XATX.jpg2048×1152 131 KB

(Running from stupidity) #15

Yeah, SURE it was…

(Frank) #16

I’ve tried both recipes with and without. I think the consensus is that midway is best. More flour = more bread like texture. Less flour = more egg bake like texture.

(Blessed with butter ) #17

Oh yummy.

(Blessed with butter ) #18

I cant wait to start trying these ideas, I made coffee cup bread yesterday major Fail I could not figure out why then I realized I forgot the egg​:joy::joy::joy::joy:

#19

A few years ago, I posted a “generic” muffin-in-a-minute recipe that I generated after reviewing a number of the similar recipes:

=============================================================

Most Muffin-in-a minute recipes can be condensed down to this generic recipe:

  • 4 tablespoons “dry” ingredients
  • 2 tablespoons “wet” Ingredients
  • 1 large egg
  • 1/2 teaspoon baking powder
  • 1/2 to 1 teaspoon spices/extracts

Dry ingredients could be all or a mix of almond flour, flax meal, coconut flour (but cut dry measurement in half), protein powder, oat fiber, etc.

Wet ingredients could be butter, oil, cream, water, almond milk, etc. More wet might be needed with coconut flour, since it absorbs so much.

Savory spices/extracts could be garlic powder, onion powder, smoked paprika, Italian seasoning, cumin, cayenne pepper, curry powder, salt, pepper, etc.

Sweet spices/extracts could be sweeteners, SF syrups, cinnamon, almond extract, vanilla extract, pumpkin spice, nutmeg, ginger, etc.

You can also make up a big batch of the “dry” ingredients/spices/extracts plus the baking powder. Then just take a 1/4 cup scoop of it and add the egg and “wet” ingredients/spices/extracts. Makes it quicker to make each time.

For example, I like to throw 3 tablespoons of butter in my mug, melt it in the microwave and swirl the melted butter around the sides of the mug, then throw in the 1/4 cup dry ingredient mix with an egg and the wet spices/extracts (if any), and stir. Then in the microwave for a minute or so. Very quick.

(Diane) #20

I find it much more difficult to work with coconut flour, I get inconsistent results. I prefer almond flour.

Carrie Brown has great recipes on her website and the Ketovangelist Kitchen website. Leanne Vogel also has reliable recipes, she has more recipes without eggs or dairy (or provides more instructions for modifying her recipes for different diets than many Keto recipe developers)

FYI: If your Bob’s Red Mill Almond Flour/Meal has brown specks, it will have more fiber and will not substitute 1:1 for finely milled, blanched almond flour in recipes. It needs more moisture and eggs and behaves more like coconut flour. Don’t ask me how I know!*?#%