Sentences with phrase «for working with coconut flour»

Not exact matches

I haven't tried specifically for this recipe, but usually it works fine to substitute the almond flour with 1/3 of the quantity in coconut flour, since the coconut flour absorbs more moisture than almond flour.

Maybe try another couple egg with a little coconut flour... totally guessing, but it might be worth re-working this recipe to work for you!

Ginger molasses is such a great combination, and huge props for making these work with coconut flour!

Coconut flour for me was a definate no no, I tried to thicken gravy with it and while it worked it had a weird texture.

With coconut flour recipes it seems that real eggs are needed for it to work.

I've made and remade this recipe many times since getting mixed reviews to ensure the ingredients / directions are accurate and it has always worked for me (with Bob's Red Mill coconut flour), so I'm not sure what is the issue.

I love using coconut flour for all of my baking but it's so hard to work with.

This recipe is designed for almond flour only and won't work with coconut flour.

Check your sources for good almonds, make almond flour yourself in mere minutes, mix it with coconut flour and experiment with different recipes to see what you think works best.

coconut flour can not be subbed for almond flour, i don't always know if a flax egg will work for egg, etc. i work very hard to create the delicious recipes to share with you and too many substitutions makes the recipe different than what i set out for it.

Add the coconut flour a tablespoon at a time, stirring for another thirty seconds with each addition (if you've already made the recipe once and the 1/4 cup flour worked well, just throw everything in and stir it up).

Also, i used the Coconut Secret brand of coconut flour (I read your disclaimer regarding different brands not working with your recipes after the fact), so this may be the reason for the texture beiCoconut Secret brand of coconut flour (I read your disclaimer regarding different brands not working with your recipes after the fact), so this may be the reason for the texture beicoconut flour (I read your disclaimer regarding different brands not working with your recipes after the fact), so this may be the reason for the texture being off.

1.5 flax eggs (1.5 tablespoon of flax or flax and chia (ground) meal mixed with 4 tablespoons of water) 1 very ripe banana 1/4 cup coconut oil 1/4 cup maple syrup (agave would work as well) 1 medium pear (grated with skin on) and place in a small colander and remove most of the water 1/2 tsp sea salt 1.5 tsp baking soda 1 tsp ground cinnamon 1/2 c + 2 tablespoons almond or cashew milk 2 carrots, grated 2/3 cup gluten free rolled oats 1/2 cup almond meal 1 cup gluten free flour (I used Bob's Redmill) Walnuts for topping (optional)

For those of you new to cooking with coconut flour, it can be tricky to work with unless you understand how coconut flour works and behaves.

However, I don't know if this recipe will work with substitutions for coconut flour, eggs, or any of the other ingredients.

What a lovely recipe!!!! Thanks so much; it was sooo delicious I have to admit though, I definitely cut my pieces a lot larger than Lauren did -LRB-; I replaced the arrowroot with an equal amount of coconut flour and it worked perfectly, if you're looking for a good substitute -LRB--LRB-: Thanks again Lauren!!!

LOL:) Coconut flour can be so tricky to work with, so it's great to have a one stop resource for the «tried and true» recipes that wont fail;) Thanks, bookmarking this page!

I may make some adjustments again for my pantry but WOW I feel like I am starting to get the feel of coconut flour — I mean how to work with it.

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.

Coconut flour is an interesting thing to work with, for sure, based on its fiber content.

I have not had good experience with coconut flour and flax eggs, but give it a try and let us know how it works for you!

Almond or coconut flour with the help of starches can work, but the texture is never amazing in my experience and once you need 3 + dry ingredients it's just too complicated for me to want to whip up on a morning whim.

Jacki's (and now Melody's) Rich Sourdough Pancakes: 3 large farm fresh eggs 1 cup whole raw milk 2 cups of sourdough starter (can be straight from the fridge, does not have to be recently activated... this is how I almost always make it) 1 3/4 cup all purpose flour (makes a lighter pancake, but I've made it before with spelt flour, which was also pretty tasty, but heavier than most people like pancakes) 1 tsp aluminum free baking soda 2 tsp baking powder 1 1/2 tsp pink himalayan salt (you can use sea salt) 1/4 c. granulated sugar (rapadura, sucanat, whatever floats your boat) 1/4 c. raw butter, melted (I've used organic salted butter before, works fine) Also, for more health benefits, I add about 2 - 3 Tbsp melted coconut oil, which you can use instead of the butter or just use both (I totally use both).

I knew Juli's coconut flour muffin model would work, so I just went for it, replacing all the sweet stuff with savory stuff.

I have not used this with coconut or almond flour as i am just looking into going GF but have used it in making breads and using it as a base to coat chicken and what not before dipping it in flour to fry it and it has worked well for those.

Suzanne — I use almond flour and coconut flour for my recipes as they are highly nutritious and also easy to work with.

I am adventurous so will try other things in place of those things that might not work for me... coconut oil is one of the must tries along with almond flour instead of the arrowroot....

Thank you for your work ~ I'm wondering if this could be made with gluten - free flour and alternative dairy products like almond milk and coconut yogurt?

I don't recommend a substitute for coconut flour directly as it's very unique, but feel free to experiment with flax meal, which may work but won't produce a light and airy cupcake like coconut flour will.

Because of this new affinity for coconut flour, I have been working on a master recipe that I have used as a biscuit for everything from breakfast sandwiches, burgers, and sloppy joes to cobbler and shortcake with jut a few small tweaks.

I made these for a Thanksgiving starter, and they were great!I don't eat wheat flour, so I used coconut flour, which worked well with the other flavors.

Nut & Seed Granola from Feeding the Whole Family: Cooking with Whole Foods by Cynthia Lair (shared with permission) 3 cups rolled oats 1/2 cup sesame seeds 1/2 cup sunflower seeds 1/2 cup pumpkin seeds 1/2 cup almonds, chopped 1 cup whole wheat pastry flour 1/2 tsp cinnamon pinch sea salt 1/3 cup cold - pressed vegetable oil (we like to use coconut, though all wet ingredients need to be at room temperature to do so) 1/3 cup brown rice syrup or maple syrup 1/4 cup apple or orange juice (in a pinch, most other juices have worked for us too) 1 tsp vanilla 1/4 tsp almond extract

Because of this new affinity for coconut flour, I have been working on a master recipe that I have used as a biscuit for everything from breakfast sandwiches, burgers, and sloppy joes to cobbler and shortcake with jut a few small tweaks.

Since I've been working with Indigo Herbs, I've created new recipes for an Espresso & Maca Banana Smoothie and Maca & Coconut Flour Pancakes to enjoy.

It's a neat flour to work with that expands grain free baking for me and some people see it as a «junk» flour to be avoided because it contains a lot of carbs but I see it as a treat that will be used once in a while to provide something that almond flour and coconut flour can not do.

I have been working with almond meal / flour and coconut flour for about 6 years now and I have not found a gluten free, low carb pancake recipe that I liked as much as this one.

I don't recommend a substitute for coconut flour directly as it's very unique, but feel free to experiment with flax meal, which may work but won't produce a light and airy cupcake like coconut flour will.

As I work with cassava flour more and more, I find that it doesn't do as well in egg - free baking as does a combo of coconut and arrowroot flours, for example.

You need far less coconut flour than wheat, cassava or even almond flour, and it works best when you use it with eggs for good structure and texture.

I've made and remade this recipe many times since getting mixed reviews to ensure the ingredients / directions are accurate and it has always worked for me (with Bob's Red Mill coconut flour), so I'm not sure what is the issue.

I did it and it worked — my brother in law give me a whole bag of coconut flour because he was not having success with his recipes so I decided to follow this recipe for chocolate chip cookies using coconut flour.