Sentences with phrase «brands of coconut flour in»

In the photo below, you can see my testing of some of the various brands of coconut flour in my Cranberry Orange Biscuits recipe.

Not exact matches

My personal preference is the Aroy - D brand — just coconut and water — I always have a box of that in my fridge My good friend, Danielle has a great blog post about making homemade coconut milk from shredded coconut (you can also make homemade coconut flour from the pulp when you're done!)

From Elana recommended brands of coconut flour listed in this post: https://elanaspantry.com/ingredients/coconut-flour/

Here's a link to my coconut flour information page with a list of which brands work in my recipes and which brands do not: --RRB-

The dough is crumbly when coconut flour is used in place of almond flour, or when the brands of almond flour I recommend are not used: --RRB-

Often times, the results vary depending on the brand of almond flour and coconut flour used; the type of oven (electric or gas), and humidity in the air (seasons can affect how moist or dry the bread turns out).

There is also some variability in coconut flours as some brands don't soak up as much moisture as others (some people had problems with my cinnamon rolls because of this).

This brand has a fine grain to it, and the coconut taste is subtle so the flour can be used in a variety of ways.

Thanks to your comment, which prompted more testing of newer brands of coconut flour, we now know that Let's Do Organic coconut flour does not work in my recipes.

* 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 need to replenish the coconut flour and wanted to get the coconut flour that will not alter the recipes from yours, do you have a favorite of the brands you reference in the amazon store?

I'm definitely going to have to troubleshoot this recipe, I've made it a few times as it's written in the post and it always comes out perfectly for me I'm going to experiment with another brand of coconut flour I think and check my oven calibration as one of those things should explain the issues

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

One aspect to keep in mind is that different brands of coconut flour vary.

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

Hi Alicia, I'm with you in guessing that it just might be the brand of coconut flour you're using in the recipe as I've made these more times than I can count without any problem.

The results are interesting, some of the brands of coconut flour do not yield a biscuit, but more of a flat cookie that spreads, therefore I do not recommend them in my recipes.

I am learning that coconut flours vary significantly in their rate of absorption from brand to brand.