Benefits of Baking with Coconut Flour

  • Coconut flour is rich in protein, fiber and fat which makes it exceptionally filling.
  • Coconut flour is also a good source of lauric acid, a saturated fat thought to support the immune system and the thyroid.  Like most healthy fats, lauric acid also promotes good skin health.
  • Coconut flour is an exceptionally good source of manganese which helps you to better utilize many nutrients including choline and biotin (found in eggs), vitamin C and thiamin.  Manganese also supports bone health, nervous system function, thyroid health and helps to maintain optimal blood sugar levels.
  • Coconut flour is not grain-based, and, as such does not present many of the issues that accompany grains.  Coconut flour is gluten-free and, while it does contain food phytate, the mineral-binding effects of phytates in coconut are virtual nonexistent so coconut flour does not need to be soaked (read more about soaking coconut flour).
Baking with Coconut Flour: What you need to know
  • In baking, you cannot substitute coconut flour for wheat or other grain-based flours at a 1:1 ratio.  They are not equivalent.
  • Coconut flour is extraordinarily absorbent and very little coconut flour is needed to successfully produce a recipe.  In baked goods, you generally want to substitute 1/4 cup to 1/3 cup coconut flour for 1 cup grain-based flour.  You will also need to increase the number of eggs.  In general for every one cup of coconut flour you use, you will need to use six beaten eggs in your recipe in addition to approximately one cup liquid such as coconut milk.  When baking with coconut, it is best to use established recipes rather than waste considerable expense and time with experimentation.
  • If you are frying or sauteing and need to dredge meats or vegetables, you can use coconut flour in an amount that is equivalent to wheat flour.
  • Coconut flour is clumpy.  To produce a fine-textured result, the coconut flour must be thoroughly beaten with the other ingredients in your recipe.
  • Coconut flour is dense and can also be dry.  Every flour has its peculiar characteristics and baked goods made with coconut flour tend to be dense and dry.  To reduce dryness, make sure you’re using plenty of eggs and you can also add cooked, pureed or mashed fruit or vegetables to your baked goods to increase the moisture.

Source:

http://nourishedkitchen.com/baking-with-coconut-flour/