Sentences with phrase «because coconut flour»

Because coconut flour is not a grain - based flour, it is non-inflammatory.

I use 1/2 cup of oil because coconut flour is VERY dry and need lots of egg, oil, and liquid to be just right.

I would not recommend trying to substitute a wheat - based all purpose flour instead, just because Coconut flour has very different properties, so it absorbs and expands during baking very differently than traditional flour does.

Mixing these ingredients first will help because coconut flour is very dry and will be harder to beat.

No, because coconut flour behaves so differently.

Because coconut flour requires a lot more moisture than flour.

But I think that it might be safer to recommend drying out the zucchini using a tea towel or paper towel — because coconut flour seems to vary so widely with how absorbent it is, and because everyone will measure slightly differently, and because all ovens are different... I think drying out the zucchini is more likely to produce a firm bread.

It wouldn't be a 1:1 substitution because coconut flour is more absorbent.

Hi Asma, I don't think tat would work because coconut flour would not crisp up.

Shouldn't it be 350 because coconut flour is involved?!? I know you know your stuff but just wondered if that was a typo.

Egg free recipes work better with almond flour recipes than coconut flour recipes because coconut flour requires a large amount of liquid and the eggs would be the liquid and the binder in this recipe.

Because coconut flour is higher in fiber, protein and fat than other wheat alternatives, it delivers a unique, spongy texture that lends itself well to quick breads and muffins.

But I think that it might be safer to recommend drying out the zucchini using a tea towel or paper towel — because coconut flour seems to vary so widely with how absorbent it is, and because everyone will measure slightly differently, and because all ovens are different... I think drying out the zucchini is more likely to produce a firm bread.

:) I know you couldn't use all coconut flour, just because coconut flour is super absorbent.

Or you could try omitting the nut flour and just using 1 cup of coconut flour, but you'll also have to increase the amount of nut butter / tahini, because coconut flour tends to be dry and crumbly on its own.

It is a substitute for regular flour, but be careful because coconut flour CAN NOT be used 1:1 in recipes with white flour.

However, I would alter the oats / flour ratio because coconut flour just doesn't have as much structure as almond flour.

Egg free recipes work better with almond flour recipes than coconut flour recipes because coconut flour requires a large amount of liquid and the eggs would be the liquid and the binder in this recipe.

Shouldn't it be 350 because coconut flour is involved?!? I know you know your stuff but just wondered if that was a typo.

(Note: if using coconut flour, add more flax eggs and / or olive oil because coconut flour absorbs a ton of liquid!

Use less because coconut flour thickens up a lot.

The reason so many eggs are needed is because coconut flour recipes don't call for xanthan gum like other gluten free recipes do.

That's because coconut flour absorbs a lot of liquid, which is why most recipes call for a very small amount of flour.

Because coconut flour absorbs a lot of moisture, I would suggest adding it last and adding 1 tablespoon at a time.

* add the coconut flour (measured using «scoop and sweep» method — google it if you don't know what this is) and baking soda quickly, ensuring it's totally mixed — helps to use a whisk, because coconut flour and baking soda are known to clump.

You typically need more eggs and butter than the other flours because the coconut flour soaks it up.

It soaks up a great deal of liquid, which I find this to be great because coconut flour is rather expensive.

Substituting tapioca flour won't work for this recipe because coconut flour and tapioca aren't interchangeable.

I don't like adding more liquid to a coconut flour baked goods because coconut flour is very sensitive to any extra liquid.

Because coconut flour doesn't contain gluten, like wheat flours, you have to add an agent that acts like gluten.

Because coconut flour is so absorbent, you will need extra liquids.

That's because coconut flour is an incredibly «dry» flour.

Of course, because coconut flour isn't flour at all, using it in recipes is quite different than cooking with traditional flours.

You're exactly right about coconut flour — and because coconut flour can vary from brand to brand — the most important part of making any recipe is to use a bit less first, and add accordingly until the correct texture is achieved!

I wouldn't lessen the amount of oil only because coconut flour baked goods have a reputation of being dry unless they have enough oil (but there's a fine line — too much oil and the results could get soggy — not enough oil and the result is too dry.

You have have to experiment with the amount because coconut flour is very absorbent, and behaves differently than gluten free flour.

I think that the whole wheat flour wouldn't work as well only because coconut flour is super absorbant so it soaks up a lot of the liquid where wheat flour may not do that.

Here is the trick to keep the cookie crispy because coconut flour based cookies tend to soften to the likeness of a pancake fast.

You can most likely skip the almond flour IF your allergic to nuts because the coconut flour is really absorbent.

Unfortunately, because coconut flour really is much more absorbent than other flours, you can not sub out coconut flour if you want the results to be edible.

Mixing these ingredients first will help because coconut flour is very dry and will be harder to beat.

I would add more flour, because coconut flour drys everything out.

Not exact matches

Forgot to say, I used coconut flour and next time I'll leave out the maple syrup because they were too sweet for me, I only used 1 1/2 tbs... amaze balls!!

Hi Donna, I've never actually tried using coconut flour for this recipe — I imagine it would be quite dense and not have the loaf like flavour because of the lack of buckwheat!

I had to substitute some of the flours and used yogurt instead of coconut milk, because my pantry lacked some of the ingredients.

Y ’ all told me on Facebook you wanted me to start posting coconut flour and almond flour recipes... and I'm happy to oblige because that's mostly what I find myself using these days.

The texture was a little less grainy because of the finely ground coconut flour but the flavour was very similar to a sweetened cornbread recipe.

I used extra coconut flour instead of arrowroot, left out the chile and used almond butter in the icing because that's what I had.

Mainly because while they didn't get a lot of bread and muffins really close to the show, coconut flour was one we could keep in due to its low carb content.

I have to go and find coconut flour today because obviously, these can't wait any longer