Sentences with phrase «absorbent than coconut flour»

Hi Heather, yes you can but you will need to use less water (almond flour is less absorbent than coconut flour).

Not exact matches

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.

Coconut flour is more absorbent than nut flours, so I'm always careful to substitute one for the other.

I linked to the brand of coconut flour that I use which seems to be more absorbent than some other brands.

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

Coconut flour is much more absorbent than any other flour and doesn't have a 1:1 substitution.

My only guess is that maybe the coconut flour is more or less absorbent than the brand I used (coconut flour can be a little finicky).

You probably could... but coconut flour is 3 times more absorbent than almond flour (or other flours.

Coconut flour is a lot more absorbent than almond meal so the liquid to dry ratio will be much different.

Hi Sophie — I have not tried it with coconut flour, but coconut flour is more dense and absorbent than cassava flour.

I recommend you use 1/4 as much — coconut flour is much more absorbent than almond meal.

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.

Coconut flour is very absorbent so you will need more than you think.

1 cup macadamia nuts * 1 egg 1 tsp vanilla 1/4 cup honey 2 T coconut flour (it's different than other flours made from nuts, seeds or grains and super absorbent.

Coconut flour is a little more absorbent than almond flour so it may give you a different texture if you substitute.

If hazelnuts are less absorbent than almonds and coconut flour much more so, you could experiment with mixing the two — my suggestion.

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).

Also she mentioned the coconut flour she used was less absorbent than others, which most likely effected the recipe - perhaps less coconut flour is needed.

I just talked to Kaylie, the recipe creator of these biscuits, and she said the coconut flour she used was less absorbent than others, which most likely affected the recipe - perhaps less coconut flour is needed.

Hi Sonia, you could substitute it but you'll need to use more (coconut flour is more absorbent than almond flour).

Coconut flour is much more absorbent than any other flour and doesn't have a 1:1 substitution.

I would say try adding 3 tablespoons, just a little more than the recipe indicates as coconut flour is so absorbent compared to other flours.

Coconut flour has a very different flavour, and more significantly coconut flour is much more absorbent & crumbly than almondCoconut flour has a very different flavour, and more significantly coconut flour is much more absorbent & crumbly than almondcoconut flour is much more absorbent & crumbly than almond flour.

Coconut flour is very absorbent so you will need more than you think.