Quinoa, though a fine idea, added a very strong flavor that was off - putting if you used it as
the main flour amount, so if you do decide to use it, definitely use it for a rice flour sub, not oat flour sub as the rice flour is only 1/2 cup versus the 3 1/2 cups of oat flour measurement.
Not exact matches
I know I should have only used it in the lesser
amount flour but I decided to use it for the
main ingredient due to the similar nutrient stats to oat
flour and I knew oat
flour can turn out grainy also.
Swapping almond
flour for the coconut
flour may be on the tricky side as coconut
flour absorbs almost three times the
amount of liquid than almond
flour does, and since the
main liquid in this recipe is eggs, changing the
amount of eggs would greatly effect the finished result of the cake.
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!).
Then you have to subtract (take away) the
amount of the
flour and water that used in tangzhong from the
main ingredients.
One of
main things I dislike about the recipes I see everywhere online for keto baked goods is they all use a ridiculous
amount of almond
flour.
The
main reason why enriched
flour doesn't provide the same nutritional benefits of whole - grain
flour is because whole - grain
flour contains larger
amounts of fiber (stored in the bran and germ which are partially removed in the process of making refined
flour).