Not exact matches
My Gluten Free Healthy Hummingbird Cake, well, I'll be honest, to be completely perfect, it could probably use a little
less banana, maybe a bit of coconut
flour to
absorb some of the moisture, and a little more time in the oven.
You will need
less coconut
flour because it
absorbs a lot of liquid.
I used yellow wheat
flour, which does
absorb less water than regular all purpose
flour.
Coconut
flour absorbs a lot of liquid, so you'd want to use a lot
less of it.
Coconut
flour absorbs liquid at a much higher rate than all purpose
flour does so you will need to use
less.
Coconut
flour can be a bit tricky to work with — it
absorbs a lot of liquid, so you usually use a lot
less coconut
flour than you would other kinds of
flours — but once you get the hang of it, the results can be very rewarding.
You might have to add a bit more
flour than indicated though, since spelt
absorbs less water.
Michelle, I haven't played around with this recipe using other
flours, but if you can tolerate coconut
flour, that may work (if you want to play with the recipe, start with much
less coconut
flour because it
absorbs more liquid than almond
flour).
A simple one - bowl recipe, the cake's main ingredient involves coconut or almond
flour, which
absorbs moisture so well that you can get away with using much
less (also saves on ingredient amounts, which is always great!).
pay attention to the water level, adjust it to your
flour's absorbance - if you
flour absorbs less water, add
less water in the beginning, it is easy to add it more later if necessary
In my experience, white spelt
flour absorbs less than white wheat
flour.
100 g) 225 g whole grain rye
flour 225 white wheat
flour (or bread
flour) 2 tablespoons of roasted rye malt * 350 g water - 77 % hydration dough (pay attention to the water level, adjust it to your
flour's absorbance - if you
flour absorbs less water, add
less water in the beginning, it is easy to add it more later if necessary) 9 g fine sea salt Fruit soaker 40 g dry apples, chopped to small pieces 100 g dry prunes 50 g rum Other 60 g chocolate chips (I used these) orange zest of 2 organic oranges 70 g roasted hazelnuts, chopped (roast them for 8 - 9 minutes at 230 °C / 446 °F) * if you don't have roasted rye malt at hand, substitute it for cocoa powder but make sure you add some (appr.
Relating to the previous point, your
flour might
absorb more or
less water than stated in the recipe.
Another thing I find useful with anything that uses gluten free
flours is to let the mixture sit for a few minutes before cooking that way the
flours have time to
absorb the liquid before backing make them a little
less grainy and dry after they come out of the oven.
Hi Cindy, yes, you can use more flax meal or almond
flour instead but you may need to use
less water (coconut
flour absorbs more water).
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.