Coconut Flour Update


1st attempt was a complete failure. It hit the garbage can about 11;30 AM.

coconut flour NOTEs:
has spounge like properties (soaks up the liquid ingredients)
if using as only flour liquid needs to be at least doubled

I have read that the coconut flour is much diff to cook with and the book is helpful. After payday I may get both to play with.

I ordered the book this morning. I was just so shocked at how it reacted. I was making a refrigerator pinwheel cookie and the dough had such a nice texture I thought for sure I had a winner.....then it started to soak up all the moisture and I never could recover. By the time I went to roll it up it just crumbled and fell apart. I even tried to just form cookie with the crumbled mess but when they came out they were just a dry crumbled mess.

lol I will beat it though.....even if I go broke doing it.......lol

Wow! Glad you're the scientist for this one. Have you tried adding something like xanthan or guar gum to your mixture? Those of us doing gluten free use gums in place of gluten. Maybe you could have eaten your failed experiment as cereal?

Kevin,
I live in the middle of no where-closest store is 20 miles in any direction. I asked at my Kroger store and they now stock unsweetened coconut-it is by the regular coconut in the baking isle. Just a thought-ask, you never know what will happen!

Round 2 Ding!


I used the recipe from the Simply Coconut website for their basic muffin this time.

http://www.simplycoconut.com/coconut_flour_recipes.htm

I kept it simple cause I lost a 1/4 cup of my good chocolate chips on the bomb.

It called for 3 tablespoon of honey which I didnt have so I subbed 3 tablespoons of davinci vanilla syrup. then I added a 1/4 cup of the unsweetened coconut flakes.

The taste and texture turned out very nice. Nice flavorful coconut taste although next time I think I'ds like it a wee bit sweeter. A tablespoon of erythritol would do the trick I bet.

All in all I'll give this one an 8 on the "would you give it to company" scale.
With some tweaks and variations it could be a 10.


Coconut flour note: this recipe had plenty of liquid in it. I am assuming that they must dehydrate the coconut before they mill it into flour and when it has liquid added to it......it just sucks it up. I notice that most of the recipes on that site from the book have lots of liquid to a relatively small amount of flour.

Ah, thanks for the tips. That sucked that it didn't work out the first time. I would have cried ahaha. I get frustrated at things that don't work. I could just picture it hhaha. I love coconut though. I probably would have turned it into something else and ate it haha. I am terrible like that.

It is awesome that you have enlightened us to coconut flour!

surfer376 - Have you tried all those recipies?

I tried the truffle one. I went to get ricotta and found it red and smelled funny so that went in trash. instead I used 2oz cream cheese. The butter however seperated from the mix and no matter how much I stired I couldn't get it to "creamy" and get the butter to incorperate back in. I also had added 1 tbsp instant coffee for mocha truffles.

I went ahead and finished off the recipie, I am in the stage of letting it cool and firm. I took a taste and that's decent, but still seperated. I didn't have SF pudding so used 2 tbsp of Sans Sucre mousse mix in mocha flavour (sugar free mousse mix like pudding somewhat).

Kevin, we can only get the coconut flour here in Ireland by ordering over the net and paying a fortune in postage. However, I can buy 1 kg of dessicated coconut locally at a cash and carry shop for about £3 sterling - I'm not sure what the conversion to dollars is, but I'm guessing it's a lot less than you paid (and no postage ).
I have a recipe that I developed for lemon and coconut muffins that I use all the time - I can post it if you like; it uses weight measures and my own ground coconut. I serve these to low carbers and non low carbers alike and everyone likes them. Persevere with the coconut and I'm certain you will be impressed.
Babs

sure babs, thank you

I can work with weight measures.
please if you would post it I would enjoy trying your recipe.

I tease alot but when i bought the 5 kilos of flour I have now I had slated it to use for testing.

I also ordered some bulk coconut today to test grinding it and see what the differences are.

Lady belle. .. I have not tried the recipes...I just posted then for Kevin. The cream cheese or cottage cheese blended should work , instead of ricotta.Did you use real butter? I hope it turns out. I have thrown many a muffin recipe in the trash trying new things. What a waste of cash. Good luck...let us know how things turn out!
Chari

Round 3 Ding!

Ok, I took my success of my 2nd attempt and tried to build on it.

Same basic recipe with the following tweaks:

50% coconut flour / 50% carbquik
doubled baking powder
added 1 teaspoon granular erythritol

results noted:

Muffins were much lighter and less dense.
This time the sweetness was perfect for my taste.
It had no effect on the nice coconut taste...basically unchanged to my taste.

common result noted for both versions after muffins completely cooled:

although both passed the toothpick test coming out clean after cooling they leaned towards the moist side.
To discribe it, I cut a muffin in half held it up to my ear and squeezed it lightly hearing a sound that resembled a damp spounge. no visable sign of moisture though.
I think I will back off the liquid a tad or maybe get a less liquid sub for the honey.

all in all my take is 8.75 on the company scale this time.

Well the butter never did integrate in, but the recipie turned out well enough, if a little greasy. I don't see how they got that many truffles from it however unless they were the size of green peas. Truethfully I am lazy in the kitchen and look at recipies with the idea of what is the essance of the recipie and how can I make it easier while still having the taste. So instead of truffles I more ate it like a pudding. It was extrodinarly rich and sweet though, like a truffle candy should be, so I only had a bite or two

Here you go, Kevin - I hope you like them as much as I do:

Lemon and Coconut Muffins

140 gms Butter, melted
140 mls. Soured Cream
4 Eggs, beaten
1 t Lemon extract

60 gms Coconut Flour
60 gms Bakemix (* Recipe below, or your own choice)
70 gms Ground Almonds
1 t Baking Powder
½ t Xanthan Gum
10 Splenda Tablets (or equivalent sweetener)
1/16 t Stevia

Mix all the wet ingredients together. Carefully add the dry ingredients, stirring well. The mixture seems very wet, but it’s fine. Fill 12 muffin liners and bake at 175 for about 20 minutes.

Carb Count each muffin: 2 (approx)

* Bake Mix (about 8 carbs per 100 gms)

170 gms Ground Almonds
100 gms Gluten flour
60 gms Whey Protein Isolate
1 t Baking Powder
1 t Cream of Tartar

t = teaspoon
T = tablespoon

Babs

Just a note on my muffins - they do seem quite moist until they cool, but the texture is excellent. I also keep them in the fridge for up to a week without any deterioration, which means that I can have them to hand all the time. I vary the ingredients when the mood takes me, adding linseeds, dried berries, chocolate chips and different flavourings at will.
Incidentally, I automatically incorporate coconut flour into most things now - my recipes are real mongrels I'm afraid. I wonder if anyone else has the same storage problems that I do, since 'flour' now consists of a mixture of ingredients from so many storage jars in more cupboards and fridges than I have room for? And that's just the flour .......
Babs