Sentences with phrase «recipes than coconut flour»

I find that almond flour is more versatile that coconut flour and I can «hide» it better in recipes than coconut flour.

Egg free recipes work better with almond flour recipes than coconut flour recipes because coconut flour requires a large amount of liquid and the eggs would be the liquid and the binder in this recipe.

Egg free recipes work better with almond flour recipes than coconut flour recipes because coconut flour requires a large amount of liquid and the eggs would be the liquid and the binder in this recipe.

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.

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

Thank you, Cassie Coconut flour is very different than most flours so the ratios of the whole recipe would be off.

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

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.

Note that you will also need to use more eggs than usual to bind the ingredients together since there is no gluten or xanthan gum in most coconut flour recipes.

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

The Healthy Coconut Flour Cookbook: More than 100 * Grain - Free * Gluten - Free * Paleo - Friendly Recipes for Every Occasion

I use coconut flour in most all my baking recipes because it delivers a huge punch of nutrition and such a sweet, cake - like flavor; it's also lower in fat than nut - based flours because you can use less to get the same effects.

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.

I have heard that it is difficult to substitute more than two eggs in most baking recipes, so perhaps this is the reason I haven't had much success baking egg - free with coconut flour.

I cut mine in a long diamond shape — they are wonderful for the holidays and everyone seemed to like the ones I used the coconut flour in more than the traditional recipe.

When I made this recipe I used desiccated coconut, so since coconut flour is a lot denser and absorbs much more water than desiccated coconut, I suggest you use 1/3 to 1/2 cup of coconut flour, depending on the consistency of the batter.

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.

Of course, because coconut flour isn't flour at all, using it in recipes is quite different than cooking with traditional flours.

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.

I also love that they use coconut flour which is way cheaper than the almond flour that a lot of grain free / paleo recipes use and coconut flour is also safe to send to school in my area (most schools are nut free around here.)

I used oat flour instead of coconut and found I needed a lot more than the amount in the recipe.

You could use all purpose flour however I don't know home much the recipe would require since this type of flour behaves completely different than coconut flour and it is not a 1:1 ratio.

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.

If you follow a nut - free diet and have more miracle squash growing in your garden than you know what to do with, try my easy Zucchini Chocolate Chip Muffins recipe, made with a coconut flour base.

If you are buying de-fatted almond flour or coconut flour, you are purchasing a very different ingredient than I use in my recipes.

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).

Recipe changed slightly (6 grams coconut flour replaced with 32 tapioca starch / flour; batter now made in bowl rather than in blender), photos and video all new.

I've had better luck with almond flour recipes, but I much prefer the taste of coconut flour to almond flour, and it fills me much more quickly (and for longer) than almond flour.

When I first developed this recipe for Paleo pancakes, I used a tiny bit of coconut flour rather than tapioca starch / flour for structure.

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.

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!!!

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

1 c all - purpose flour 1 c whole wheat flour 3/4 t baking powder 1 t baking soda 1 t kosher salt 1/2 t ground cinnamon 3/4 c granulated sugar (I used 1/2 coconut sugar and a little less sugar than the recipe calls for) 1/2 c yogurt 1/2 c milk 4 T vegetable oil 1 large egg 3/4 t vanilla extract 1/2 t almond extract 1 1/2 c diced peaches (leave skin on)

Every coconut flour recipe prior to this one seemed totally different than regular cupcakes, but these were the best cupcakes I've ever had of yours!

What better way to introduce gluten - free recipes into your home than with a healthy Grain - Free Coconut Flour Bread.

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

To make the best - tasting, chewiest most delicious cookies using wholesome ingredients that won't make your body work harder than it should to filter out processed foods, try my recipe: Yield: 24 cookies You will need: measuring cups and spoons, mixing bowl, wooden spoon, baking sheet 2 1/2 cups almond flour 1/2 tsp sea salt 1 tsp baking soda 1/3 cup avocado oil (or olive oil, grapeseed oil or melted coconut oil) 1... [Read more...]

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.

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.

I use coconut flour in most all my baking recipes because it delivers a huge punch of nutrition and such a sweet, cake - like flavor; it's also lower in fat than nut - based flours because you can use less to get the same effects.

I've tried a number of coconut flour - based cookie recipes and have been disappointed to find their texture to be more like cake than like cookies.

Without referring to any particular recipe, so far I've had greater success with the almond flour than the coconut flour.

Also she mentioned the coconut flour she used was less absorbent than others, which most likely effected the recipe - perhaps less coconut flour is needed.

I just talked to Kaylie, the recipe creator of these biscuits, and she said the coconut flour she used was less absorbent than others, which most likely affected the recipe - perhaps less coconut flour is needed.

About almond flour: I tend to use recipes that call for coconut flour rather than almond flour — or a blend of the two — because a) almond flour is expensive, b) it's just too DENSE, and c) I feel some concern about some of the anti-nutrients that are in almonds and also am not sure how it upsets my omega 3:6 balance when I over-consume almonds.

the pancake wouldn't flip nicely and lets just say it didn't even end up looking like a pancake i think working with coconut flour is a bit tricky because its so dense and absorbs liquids more than regular wheat flour i hope there are some great recipes in your cook book using coconut flour - too bad its fairly expensive

This recipe uses a mixture of almond flour, coconut flour and tapioca starch to make a gluten - free and grain - free muffin that is a little higher in protein and lower in carbs than a grain - based muffin.

If you don't have any coconut allergies, you could try using that, but you would need to use much less coconut flour than the 1 cup of almond flour in the recipe.

It's slightly cheaper than almond flour and the recipes that substitute coconut flour generally call for less of it.

The dense ones use more coconut cream and a bit more almond flour than the recipe below.