Can you tell me please which
brand of coconut flour bakes up the most fluffy baked goods?
Not exact matches
2 cups blanched almond
flour — I use Honeyville
brand, it works the best 2 cups rolled oats (not instant)-- certified gluten - free if you are intolerant 1 cup fresh pumpkin puree (canned will also work) 1 teaspoon
baking powder 1 teaspoon
baking soda 1/2 teaspoon salt 1/2 cup grapeseed oil (olive oil, melted
coconut oil or ghee would also work) 1/2 cup organic local honey (maple syrup would be great here, too) 1 large farm fresh brown egg (or egg replacement
of your choice) 1 1/2 teaspoons ground cinnamon 1 teaspoon ground nutmeg 1 teaspoon vanilla extract 3/4 cup raisins (dried cranberries or mini chocolate chips would also be delicious) 1 1/2 tablespoons flaxseed (optional)
The issue with the consistency
of the batter actually depends on the
flours used (this recipe calls for
coconut flour, almond
flour will not work as a substitute) as well as the
brands used when
baking.
* 6 ounces almond
flour (I used Bob's Red Mill
brand, and for those who prefer to measure in cups, this was just under two cups) * 3 ounces
coconut flour (I used Bob's Red Mill
brand, and this was equal to 1 cup) * 2 teaspoons
baking powder * 1/2 teaspoon fine sea salt * 1/3 cup raw, organic cane sugar plus another 1 - 2 teaspoons for sprinkling on top
of the scones before
baking * 9 ounces organic
coconut milk (I used organic, unsweetened full - fat
coconut milk from Native Harvest, and I stirred it very well to mix in the cream after I opened the can) * 1/4 cup organic raisins
I figured they'd be dry or a weird texture (I'm
brand new to
baking with
coconut flour since I just switched my family over from gluten free to grain free), but I wanted to insure my daughter's celebration
of a first birthday would not be an unhealthy start into sweets, along with not triggering anyone else's allergies.
Although I don't blog... I've been
baking with Almond and
Coconut flour for a very long time now... I buy all my almond
flour from Honeyville... (like you, not paid to say so) and
Coconut flour from Tropical Traditions or Honeyville (again, not paid to say so...) I like the fineness
of their nut
flours, which produces a lighter product far superior to most other
brands... I'm also sugar and gluten free...
3/4 cup canned
coconut milk (TJ's
brand which is bpa free) 1/2 cup orange juice 4 eggs (for vegan, 4 tbsp
of ground chia mixed with 3/4 cup
of water) 1/4 cup maple syrup 2 cups almond meal 1 cup oat
flour (ground oatmeal in a coffee grinder) 3 tbsp
coconut flour 1/4 tsp sea salt 3/4 tsp
baking soda 3/4 cup
of frozen blue berries
1/2 c sifted
coconut flour (see notes above about
brands of coconut flour) 1 tsp
baking soda pinch
of sea salt 5 eggs at room temperature 1/2 c maple syrup (or honey if on GAPS) 4 Tbsp organic, grass - fed butter 1/4 c fresh squeezed lemon juice zest
of two lemons 1/4 c homemade cultured cream (or high quality yogurt — see notes in post) 2 Tbsp Raw Apple Cider Vinegar 1 Tbsp poppy seeds