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Hi everyone,
I am a newcomer to the world of baking, and am attempting to adjust this recipe: http://allrecipes.com.au/recipe/4565/chocolate-chip-and-walnut-cookies.aspx
I would like to replace the wheat flour with a healthier, low carb, high protein alternative. I have decided on golden flax flour, and/or lupin, and last preference is coconut.
Unfortunately, most resources state that you can only replace a max of 20% of wheat flour with flax flour. Same goes for coconut or lupin.
I presume this is because each of these substitutes has a high fiber content, which means they absorb a lot of liquid, which can dry out the baked product.
One online solution stated this can be resolved by adding ~6 eggs and 1 cup of liquid for each cup of coconut flour ( I presume the same for lupin and or flax). But given flax flour, when combined with fluid, is often used to substitute eggs themselves, doesn't that mean I would be adding an egg substitute and eggs?
My question:
1. How can I bake the above recipe using flax flour, without using wheat flour, while overcoming the issues regarding dryness etc?
Many thanks,
Johnny
I am a newcomer to the world of baking, and am attempting to adjust this recipe: http://allrecipes.com.au/recipe/4565/chocolate-chip-and-walnut-cookies.aspx
I would like to replace the wheat flour with a healthier, low carb, high protein alternative. I have decided on golden flax flour, and/or lupin, and last preference is coconut.
Unfortunately, most resources state that you can only replace a max of 20% of wheat flour with flax flour. Same goes for coconut or lupin.
I presume this is because each of these substitutes has a high fiber content, which means they absorb a lot of liquid, which can dry out the baked product.
One online solution stated this can be resolved by adding ~6 eggs and 1 cup of liquid for each cup of coconut flour ( I presume the same for lupin and or flax). But given flax flour, when combined with fluid, is often used to substitute eggs themselves, doesn't that mean I would be adding an egg substitute and eggs?
My question:
1. How can I bake the above recipe using flax flour, without using wheat flour, while overcoming the issues regarding dryness etc?
Many thanks,
Johnny