I think the coconut oil /
coconut flour ratio is incorrect.
And it never works as the only flour in a recipe (at least as far as my experiments have gone), which is why I have a a much bigger oat flour to
coconut flour ratio here.
I wouldn't make a caffeinated version for the kids but I do plan on experimenting with the tapioca /
coconut flour ratio to find a paleo pancake the kids will eat.
Not exact matches
Thank you, Cassie
Coconut flour is very different than most
flours so the
ratios of the whole recipe would be off.
Yes, the
ratio of
coconut flour to white
flour is 1/4 to 1/3 cup of
coconut flour to 1 cup of reg
flour, depending on your
coconut flour.
Elana would it come out the same if you use part
coconut flour and part almond
flour, if so what
ratio would be best???? Thank you!
split the oat / rice
flour ratio 50:50 so used about 2 cups of each, used
coconut oil rather than olive oil and used 2 tbsp yeast rather than 2 tsp.
I am sure that you can substitute the
coconut flour, but I am not sure what the correct
ratio would be.
I'm not crazy about baked goods using either one alone; however, I recently found a biscuit recipe that used both (the
ratio was something like 1.5 cups almond
flour to 2 tablespoons
coconut flour).
For
flour ratios, start out with about half the amount of
coconut flour for regular
flour, making sure to use the proper amount of eggs and liquid for saturation.
Coconut flour is super thirsty and can NOT be substituted on a 1 - 1
ratio.
You could use all purpose
flour however I don't know home much the recipe would require since this type of
flour behaves completely different than
coconut flour and it is not a 1:1
ratio.
Coconut flour is a lot more absorbent than almond meal so the liquid to dry
ratio will be much different.
The usual
ratio given is 1 egg per 1 tablespoon of
coconut flour!
I was sure I hated
coconut flour, but these seem to have the perfect
ratio of ingredients.
If
coconut flour is OK, do you know the
ratios for the ingredients?
I haven't done any cooking with alternative
flours, but from what I've read, I think you should be able to substitute
coconut flour in something closer to a 1/3 or 1/4
ratio in other recipes.
Hello, I was looking forward to making your cake which looks delicious by the way, but my only concern is could I use
coconut flour as the
flour base in this recipe and if so then what would be the new liquid
ratio.
Don't shy away from the large
ratio of
coconut flour to butter.
Good to know that the
ratio is so different for
coconut flour as I thought I'd be going broke trying to bake with it as small as the bag is.
My son had two neighborhoods brother friends for a sleep - over last night, so I made French Toast Frittata with the
coconut flour bread for breakfast this morning (sliced or broken bread soaked in 5 beaten eggs, a good «glug» of raw whole milk, cinnamon, nutmeg [there is a higher egg to bread
ratio than in conventional French Toast] all poured into a hot buttered sauté pan, cover and turn down heat to medium - low, cook until nearly set, place pan in 350 °F oven until eggs are completely set on top and starting to brown, about 6 - 10 minutes usually, flip over onto large plate and cut into wedges for serving).
These are a good
ratio for using
coconut flour — not dry or «stick to the roof of your mouth» at all!
Cream Cheese Cookies 4.01:1
Ratio 297 Calories 4.75 g Protein 2.62 g Carbohydrate makes 6 small cookies (intended to be a snack or dessert portion of 3 cookies) Ingredients 26g butter, melted 16g cream cheese, room temperature, tested with Organic Valley Cream Cheese 18g raw egg, mixed well 8g
coconut flour, tested with Bob's Red Mill -LSB-...]
Coconut flour requires a high
ratio of eggs for structure.
Unlike almond
flour or other gluten free
flours, you can not substitute
coconut flour at a 1:1
ratio in a recipe.
If you've never worked with
coconut flour before, don't be alarmed by the
ratio of
flour to eggs.
It's possible to use
coconut flour in this type of recipe, but the
ratio of the liquid ingredients would have to be significantly modified.
Hi Hannah,
coconut flour is very absorbant compared to other
flours so you could substitute a different
flour, but the
ratio would be very different.
With different
ratios of
coconut flour to egg and the lack of psyllium, it does not rise at all.
If you get the
ratios right,
coconut flour is an awesome thing to cook with, but get it wrong and you will wonder why you bothered!
However, I would alter the oats /
flour ratio because
coconut flour just doesn't have as much structure as almond
flour.
A. No,
coconut flour is much more absorbent and will call for a different
ratio than the almond
flour.
Coconut flour is much more absorbent than almond meal, so a 1 to 1
ratio wouldn't work here.
I'm posting a stevia sweetened
coconut flour cake soon that will include the
ratios!
You can not substitute
coconut flour and grain
flour with a 1:1
ratio.
I also used a
ratio of
coconut milk and oil to tenderize that fibrous
coconut flour.
Coconut flour is a 1:2
ratio to almond
flour.
I would have to test the recipe several times to get the right
ratio of almond
flour to sub for the
coconut flour.
I'm not sure how exactly it would work though because the
ratio of egg to
flour is set based on the super high fiber content of
coconut flour (it soaks up a ton of liquid).
Although I haven't tried it in this recipe, in most baked goods you can substitute
coconut flour with almond
flour in 1: 3
ratio (for every part of
coconut flour, use 3 parts of almond
flour).
Hi Hannah,
coconut flour is very absorbant compared to other
flours so you could substitute a different
flour, but the
ratio would be very different.
For most of my recipes, I still use a combination of almond
flour and coconut flour (this time I used Bob's Red Mill Almond Flour and it turned out great) but to help it stay moist and fluffy, you have to make sure to get the right ratio of flours to liq
flour and
coconut flour (this time I used Bob's Red Mill Almond Flour and it turned out great) but to help it stay moist and fluffy, you have to make sure to get the right ratio of flours to liq
flour (this time I used Bob's Red Mill Almond
Flour and it turned out great) but to help it stay moist and fluffy, you have to make sure to get the right ratio of flours to liq
Flour and it turned out great) but to help it stay moist and fluffy, you have to make sure to get the right
ratio of
flours to liquids.
I find that two eggs per 1/4 cup of
coconut flour can be a good
ratio to start with.
Coconut flour is super absorbent and the liquid
ratio will not translate.
Coconut flour has a
ratio of 9g carbs to 6g fiber.
Keep in mind that
coconut flour soaks up much more moisture, so the
ratio when substituting with almond or white
flour will not be 1:1.
You can try substituting with the other
flours and it should turn out okay texture wise (however the
ratio of
coconut flour to almond
flour is 1:2).
So the 1:2
ratio means 1 part
coconut flour to 2 parts almond
flour (or 1/2).
I've been experimenting with the best
ratio for these three
flours, and have settled upon 3:2:1 — three parts almond
flour, 2 parts tapioca starch, and 1 part
coconut flour.
It's more of a 1/4 to 1 cup
ratio, the
coconut flour being the 1/4 cup.