Sentences with phrase «about coconut flour so»

I was curious when i heard about coconut flour so I decide to find out and learn about it.

I didn't know this about coconut flour so I will definitely add some in next time!

Not exact matches

The best part about coconut flour is that it absorbs liquid so it still feels dense too - not like other flours that don't fill you.

I read the cmments about the coconut flour after I made it so I used the exact measurements but white flour instead of coconut.

I think coconut flour would be fine, however make sure you use about half of the amount, possibly even a bit less than half, since it's so dense and a little goes a long way!

As you said re: coconut flour absorbency, I knew this was the case so I was dubious about nut flours too.

These use coconut flour as the only flour so you don't have to worry about your sensitivities to other flour blends.

So often I get comments about readers wanting recipes that are nut - free, or coconut - free or even low - carb / diabetic friendly, TigerNut Flour covers all bases!

It's about 3 times as absorbent as other flours, so we'll use a lot less and let the cookie dough rest for 10 minutes to allow the coconut flour enough time to do its thing.

So what I love most about this rendition is that it is basically 1/4 cup of the following ingredients — palm shortening, coconut sugar, dairy - free chocolate chips and dark chocolate, along with almond flour and a sprinkle of coconut flour.

I'm so glad that Kammie wrote this because I've been super curious about coconut flour.

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.

Elana, You're so right about the big difference between almond and coconut flour and some of the other GF mainstays, especially the starches.

The corn bread is replaced with a coconut flour blend, so they still have that slightly sweet corn bread texture and taste but with only about 4 net carbs per muffin.

-LSB-...] a note about coconut flour (again): it is defatted ground coconut so it lends a different texture.

Also, I've heard similar things about coconut flour being super hard to work with so it's not just you!!

One of the biggest complaints about following a grain - free diet is that the alternative flours, such as almond flour or coconut flour tend to be somewhat expensive, so making pancakes or desserts while on a budget is hard to do.

I love using coconut flour for everything, so what about a combination of the two?

:) If you're wondering about the nutrition in coconut flour, I was too so I looked it up and it's very encouraging!

Add about a half cup of coconut flour, this reduced the extreme gooeyness, roll them in sesame seed and just a wee bit of sugar - I prefer my cookies not - so - sweet and then, freeze them!

I bougt a bag of coconut flour by mistake so am now looking on your site to learn more about using it.

I know most nut flours are about the same protein content, so subbing flax / almond / coconut won't make much of a difference.

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).

Coconut flour pancakes are all about texture, so just be patient and you'll get the perfect texture for the batter!

coconut flour, and some hemp so as to really be a «protein» bar Outstanding!!!! You're right about keeping a dense snack on hand for those of us who have trouble maintaining weight.

The comments also prompted me to add about 2 extra tbsp of coconut flour just in case and let it rest so that it would absorb liquid.

I didn't have coconut flour, so I sub'd about 3/4 cup of rye flour.

I made them per the recipe exactly yesterday, and they were ok but very thin, so today I decided to add about a tbsp of coconut flour — worked great.

So, there was a lot of people bickering about nut allergies... but unless I missed it nobody actually offered a solution past coconut flour not being an option.

I couldn't agree with you more about the date + coconut flour combination, so sweet and soft and perfect!

I love almond, coconut and oat flours and they just happen to be GF so I figure why not blog about it?

I increased the water by about 1/4 cup (since the coconut flour sucks up so much water).

Coconut flour is about 3 times as absorbent as any other flour, so when you substitute your preferred flour, you'll need to add 2 - 3 times as much as the amount listed in the Ingredients.

-- coffee - unsweetened cocoa - cinnamon for a mokaccino flavor (replacing part of the flour, of course)- replacing about 1/2 cup of the flour with grated coconut and adding 2 teaspoons or so of lemon zest as well.

I made a few changes: I used all plain flour (that's all I had), sheep's milk yogurt (I bought it to try and it's weird / gross so I made these to use it up), a little bit of coconut oil in replace of about a quarter of the butter because I didn't want to open a new packet of butter (I'm just lazy:P), and I used 4 small apples instead of 2 big (gasp!).

coconut flour, and some hemp so as to really be a «protein» bar Outstanding!!!! You're right about keeping a dense snack on hand for those of us who have trouble maintaining weight.

The frosting wasn't mixing well, so I added a few things in the spur of the moment — about 1/4 cup of each coconut flour, cream cheese, and coffee cream, and several tablespoons of water to get it the right consistency.

Coconut flour pancakes are all about texture, so just be patient and you'll get the perfect texture for the batter!

I can see how this can add up so you may need 80 g more almond flour (about 2/3 cups)- that would be just about 30 g (1/4 cup) of coconut flour (about 3 times more absorbent than almond flour).

I made a conscious effort to think about maintaining calories so ate foods like avocados, coconut oil and nut flours.

One good thing about working with coconut flour (and almond flour) is that they don't contain gluten so over-mixing is usually not an issue.

A note about using coconut flour: coconut flour does require the use of many eggs, so don't be alarmed when you see the quantity indicated.

- Instead of coconut oil: ghee (in cakes) or cocoa butter (for chocolate coating)- Instead of coconut milk / cream: cream, cream cheese, mascarpone or almond / nut milk (very low in fat so may not work in all recipes)- Instead of shredded coconut: almond meal or other nut / seed meal, flaked almonds, etc. - Instead of coconut flour: about double the amount of almond or other nut / seed flour

I filled up about 7 of them with nuts, granola, coconut flour, etc... they look so pretty!

It's about three times as absorbent as regular flour, so we use a lot less and also let the cookie dough rest before dropping it onto the baking sheet, which allows the coconut flour time to absorb the liquid ingredients.

I read the cmments about the coconut flour after I made it so I used the exact measurements but white flour instead of coconut.

It's a wonderful product — and the best thing about coconut flour is that it is super absorbent so you don't have to use as much!