Coconut and almond flours

[Cctrayders]

How can i adjust recipes to use coconut and almond flours in simple artesian recipes?

 

[retired baker]

in bread ? I don't see you can do anything more than add a bit to the wheat flour.
Coconut flour takes a ton of water to hydrate, I added some to oatmeal cookies and it wasn't good.

 

[Norcalbaker59]

How can i adjust recipes to use coconut and almond flours in simple artesian recipes?

You need a recipe specifically formulated for gluten-free flours.

Converting an existing wheat flour recipe to coconut flour or almond flour isn’t possible since they have completely different characteristics from wheat flour.

“Coconut flour“ is the waste product from making coconut milk. Coconut meat is shredded, mixed with water, then pressed to extract all the liquid. The leftover pulp is dried, then ground into a powder and sold as “coconut flour.“

Since all liquid has been extracted, it is highly hygroscopic, so absorbs significantly more water than wheat flour. Since it lacks gluten forming proteins, it does not development the gluten matrix necessary for an extensible and elastic dough.

Like “coconut flour”, “almond flour” does not contain gluten forming proteins and is significantly more absorbent than wheat flour.

In trying to replicate a gluten-free artisan bread, you need to blend several starches and a binder together to make a “flour”. Since coconut and almond powders produce very dense baked products, they are not normally used in bread.

If you wish to experiment with these flours, I would recommend you take a gluten-free sourdough recipe and try replacing some of the starches with coconut or almond flour.

Just keep in mind that gluten free bread will never look and taste like wheat bread. I’ve been gluten-free for 12 years and have yet to eat a gluten free bread that could pass for wheat bread.

Examples of gluten free sourdough recipes that you might experiment with

Seeded Gluten Free Sourdough Bread | Baking Magique

Gluten free sourdough bread packed with nutritious seeds. Made with a mix of buckwheat flour, brown rice flour, oat flour, corn starch and potato starch.

www.bakingmagique.com

Best Ever Gluten Free Sourdough Bread

With our easy gluten free sourdough starter, this Gluten Free Sourdough Bread is so perfect, you'll want to make it every single day!

www.letthemeatgfcake.com

How to make a Gluten Free Sourdough Starter

How to create and maintain your own gluten free sourdough starter.

breadtopia.com

If you want a cookie, try Erin Mcdowell’s gluten-free chocolate chip cookie on the New York Times website. It’s one of their highest rated cookie recipes, a favorite with many who aren’t even gluten free. It’s made with all almond flour and high quality bittersweet chocolate.

 

[Steelman]

When adjusting recipes to use coconut and almond flours, it’s important to remember that these flours behave differently than traditional wheat flours. Here are a few tips to help you get started:

1. Coconut Flour: This flour is very absorbent, so you’ll need to use less of it compared to regular flour. A good starting point is to use about 1/4 to 1/3 cup of coconut flour for every 1 cup of wheat flour in the original recipe. You’ll also likely need to increase the liquid in your recipe, as coconut flour tends to absorb a lot of moisture. Adding an extra egg or two can also help with the texture.
2. Almond Flour: Almond flour is less absorbent and more similar to wheat flour in terms of texture, but it does add density. You can usually replace wheat flour with almond flour at a 1:1 ratio. However, since it’s denser, you might need to experiment with baking times and temperatures.
3. Combining Both Flours: If you’re using both coconut and almond flours, you might want to use coconut flour as a small part of the total flour mix due to its absorbency. For example, you could use 1/4 cup of coconut flour and 3/4 cup of almond flour for every cup of wheat flour in your recipe.
4. Binding Agents: Both coconut and almond flours can make baked goods a bit crumbly, so incorporating binding agents like eggs or flaxseed meal can help improve the texture.
5. Baking Time: Be prepared for slight changes in baking time. Check your baked goods a few minutes before the recipe’s stated time to ensure they don’t overcook.

It might take some trial and error to get the perfect texture, but with these adjustments, you should be on your way to delicious results. Happy baking!

 

[Mona]

When using coconut and almond flours, remember that coconut flour is very absorbent and needs more liquid, so increase your liquid ingredients and add an extra egg for every 1/4 cup of coconut flour. Almond flour adds a nutty flavor and might need only minor adjustments in liquid. Combining both flours can work well, but be prepared to adjust baking powder or soda and monitor your baking time, as it may differ from traditional recipes. Experiment in small batches to find the right balance for your recipe.


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