Coconut Flour
- *ALWAYS sift the coconut flour – unsifted could result in a dry baked good if the recipe calls for sifted, not sifting will not get rid of the lumps in the flour that is common with coconut flour.
- Rule of thumb – use 1 tbsp of coconut flour for every egg
- 1/4 cup of coconut flour is equal to 1 cup of white flour
- Coconut flour is extremely high in fibre and thus requires a large amount of liquid
- In my opinion, coconut flour tastes the most like “regular flour” when baked properly. It can range from very light and fluffy for a cake to dense like a biscuit.
Try this Cinnamon Bun Flavoured Cupcakes recipe & Vanilla Cinnamon Muffins for a quick introduction to coconut flour.
Almond Flour/Meal
- Can use cup for cup for regular flour.
- Almond Meal is ground almonds, whereas almond flour is finely ground almonds.
- You can make your own almond flour/meal by taking blanched almonds and grinding them in a food processor. Pulse it more for almond flour.
- Almond flour does not absorb a lot of liquid so be careful about how much liquid and fat you add to a recipe when making it with almond flour.
- Almond flour is great for making something savory like Paleo Pizza or sweet like Mac Cookies! (pictured below on the left).
More Tips & Tricks to come…
Love your website! Can’t wait to try all the beautiful recipes!
Thanks Antoinette!
Great Site.
Although I don’t have any intolerance to gluten I always try to bake or cook with alternatives to wheat.
My favorite is almond meal, coconut flour, and then of course I love eating quinoa, rice and anytime I eat pasta it’s either made of Kamut (a healthier, more easy to digest, lighter than wheat) and yes, quinoa or other gluten-free versions).
I love all your suggestions really amazing. Look forward to more recipes.
Ciao
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