Coconut flour disasters!

(Amanda) #1

Why is it everything I make with coconut flour is a dry disaster! Tried this super simple recipe https://youtu.be/haU9anm70wY and got the crumbliest mess! :frowning: Add a bit more water… slop! All I want is a wrap!

#2

@ajj73
Looks yummy and easy??? But lots of things I have tried to bake turned out awry too.

#3

add some avocado oil?

#4

maybe too much psyllium husk?

(Amanda) #5

I tried it again but added olive oil… still didn’t work! I think these people are making it up! :pleading_face:

(Amanda) #6

Ended up making a bloody Savory pancake wrap but I’m fed up of everything being egg based.

#7

try a chaffle recipe only using egg whites.

#8

Coconut flour has absolutely nothing in in that makes it stick together, let alone make a flexible dough.
Other ingredients have to provide those properties instead.
Depending on what you’re cooking those other ingredients can be i.e. psyllium husk, guar, xanthan, gluten, lupin flour, eggs, cheese, glucomannan or flax seed flour

#9

That’s coconut flour! This one works, I’ve made them a bunch of times for fajitas. Time consuming, but good.

(Susan) #10

That looks awesome, I have bookmarked that to try to make it in the near future, thanks!!

(Amanda) #11

Are they like a pancake texture?

(Natasha) #12

In my experience coconut flour recipes require a lot of egg to make them work.

1 cup coconut flour
6 eggs
1 cup liquid

If you are keto-fying a regular flour recipe, use 1/3 cup coconut flour (plus 2 eggs and 1/3 cup liquid) for every 1 cup wheat flour the recipe calls for.