Sentences with phrase «other than coconut flour»

What's the best gf flour to use other than coconut flour!

Because I don't really see how this is a coconut mug cake other than the coconut flour.

Not exact matches

That's why other recipes may call for more than a cup of regular flour, but you need so little coconut flour!

Coconut flour contains fewer carbs than other nut flours.

Much better than other chocolate cake recipes I've tried that use dates and coconut flour.

3 / 4C Light spelt flour (or other flour of your choice) 1 / 4C Cocoa 1 / 8t Salt 3 / 4t Baking powder 1 / 2C Coconut sugar (I like to use coconut sugar in my baking as it's less processed than other sweeteners, it's also less sweet than refined sugar so these are more chocolatey than super sweet, perfect for this chocolate lover) 2T Tahini 2T Oil (I used rapeseed, but any neutral oil is fine) 1T Ground flaxseed 1 / 4C Non-dairy milk (You might need 1 or 2 extra tablespoons of milk if your tahini is veryCoconut sugar (I like to use coconut sugar in my baking as it's less processed than other sweeteners, it's also less sweet than refined sugar so these are more chocolatey than super sweet, perfect for this chocolate lover) 2T Tahini 2T Oil (I used rapeseed, but any neutral oil is fine) 1T Ground flaxseed 1 / 4C Non-dairy milk (You might need 1 or 2 extra tablespoons of milk if your tahini is verycoconut sugar in my baking as it's less processed than other sweeteners, it's also less sweet than refined sugar so these are more chocolatey than super sweet, perfect for this chocolate lover) 2T Tahini 2T Oil (I used rapeseed, but any neutral oil is fine) 1T Ground flaxseed 1 / 4C Non-dairy milk (You might need 1 or 2 extra tablespoons of milk if your tahini is very thick.

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 like experimenting with other flours than coconut & almond.

Coconut flour does act differently in batters than traditional grain flours, though, so you'll need to seek out recipes that adjust the other recipe ingredients accordingly.

It's great for adding coconut flavor and can serve other purposes, but not very useful as a thickening agent (after all it's just tiny shavings of coconut that are hardly more absorbant than a nut flour).

I tend to use less coconut flour in my recipes than other bloggers which results in a better texture.

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

Coconut flour IS more expensive than other flours, but a little goes a looooong way!

Coconut flour is very different than almost any other flour and can rarely work as a sub in recipes that weren't designed for it.

Coconut flour can be a bit tricky to work with — it absorbs a lot of liquid, so you usually use a lot less coconut flour than you would other kinds of flours — but once you get the hang of it, the results can be very rewCoconut flour can be a bit tricky to work with — it absorbs a lot of liquid, so you usually use a lot less coconut flour than you would other kinds of flours — but once you get the hang of it, the results can be very rewcoconut flour than you would other kinds of flours — but once you get the hang of it, the results can be very rewarding.

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

Anyway, coconut flour is much different than other flours and requires A LOT more liquids (or eggs).

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

If you don't have coconut flour you can use any other type of flour of choice, however, the amount will have to be more than what I have used in this recipe since coconut flour absorbs a lot of liquid.

Michelle, I haven't played around with this recipe using other flours, but if you can tolerate coconut flour, that may work (if you want to play with the recipe, start with much less coconut flour because it absorbs more liquid than almond flour).

Much easier to work with than some other coconut flour pancakes I've tried.

It took me more than one hour to bake it, I guess I had to add a little more coconut flour, but other than that, it tastes so good and so light.

Some people are more sensitive to the subtle flavour of coconut flour, than others.

Not all coconut flours are equal as some absorb more moisture than others.

Some coconut flours absorb more moisture than others.

Almond flour and coconut flour require different moisture levels than many other gluten free flours, so just subbing them in will throw off a recipe not originally written for them.

You typically need more eggs and butter than the other flours because the coconut flour soaks it up.

You also have to decrease the moisture and / or eggs if you want to use flours other than coconut.

I started baking with coconut flour about 6 months ago after going gluten free and now I use it more often than any other.

Hi Sarah, I think regular AP flour could work, but it would likely require a higher amount (the coconut flour absorbs tons more moisture than any other flour which is why we ended up adding it here).

Coconut flour has different health benefits than those of other coconut products such as the oil for instance and it offers a great alternative to conventionalCoconut flour has different health benefits than those of other coconut products such as the oil for instance and it offers a great alternative to conventionalcoconut products such as the oil for instance and it offers a great alternative to conventional flour.

More than I've liked other coconut flour stuff so far.

Coconut flour is really tricky to substitute, because it acts so much differently than other flours.

It may seem a bit more complicated than some other banana coconut flour pancake recipes, but the little extra effort is worth it!

My guess is you accidentally used a different flour other than almond flour (coconut flour, perhaps?)

Based on data from the Coconut Research Center, coconut flour contains more protein per serving than the other leading flours, such as white, rye, or coCoconut Research Center, coconut flour contains more protein per serving than the other leading flours, such as white, rye, or cococonut flour contains more protein per serving than the other leading flours, such as white, rye, or cornmeal.

Unfortunately, it would be really tricky to sub the coconut flour in this recipe, since coconut flour is so different than any other flour.

Since some nut butters are more drippy than others, you may need to adjust the coconut flour accordingly.

Coconut flour absorbs many times its weight in liquid, FAR more than any other flour can, so it is irreplaceable.

This will be determined by the brand of coconut flour you use, as some are thirstier than others.

Coconut flour is different than other flours, a little goes a long way.

Because coconut flour is higher in fiber, protein and fat than other wheat alternatives, it delivers a unique, spongy texture that lends itself well to quick breads and muffins.

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.

The whole «soaked and dried» aspect to eating nuts really makes me just want to stay away from them in baking as much as possible and try to build up recipes that don't depend on nut flours, other than coconut.

Coconut flour, which I personally love and use often for reasons other than avoiding gluten, is the only other flour I bake with because it has several desirable characteristics which, according to Dr. Bruce Fife, author of Cooking with Coconut Flour, «makes it a promising substitute for those who absolutely must avoid wheat fflour, which I personally love and use often for reasons other than avoiding gluten, is the only other flour I bake with because it has several desirable characteristics which, according to Dr. Bruce Fife, author of Cooking with Coconut Flour, «makes it a promising substitute for those who absolutely must avoid wheat fflour I bake with because it has several desirable characteristics which, according to Dr. Bruce Fife, author of Cooking with Coconut Flour, «makes it a promising substitute for those who absolutely must avoid wheat fFlour, «makes it a promising substitute for those who absolutely must avoid wheat flourflour.

The texture might be a tiny bit dryer due to the coconut flour in the blend, but other than that it should be okay.

Just beware that if you're going to use coconut flour for baking, it absolutely NEEDS to be mixed with other flours as it sucks up moisture like crazy... I've made delicious baked goods by mixing coconut flour with almond flour and quinoa flour in equal parts, and adding slightly more liquid ingredients than the recipe calls for.

You'll be stirring in almond, coconut, and cassava flours, which are way more nutritious than white flour, and other nutrient - dense ingredients like sweet potatoes.

The issue here is more than likely with the coconut flour, as it's a very thirsty flour of which some brands can absorb more liquid than others.