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If you’re looking to eat healthier and clean up your diet, you may have stumbled upon coconut flour and recipes that call for it. Preference for baking with this flour is rapidly growing due to benefits it offers to the well-being of the body, which far outweigh those of processed flours.

What Is Coconut Flour?

Coconut flour is made from dried coconut solids ground into a very fine powder. It’s light flavor and coconut scent make it a delicious option for baking. This flour is light and airy, making it amazing for baking cakes, muffins or pancakes.

How To Use Coconut Flour

I started cooking with coconut flour several years ago and I have to say, I wasn’t impressed at first. My breads and cookies were extremely dry and crumbled easily. Not so tasty!

After a lot of recipe testing I found that there are a few things to keep in mind when baking with coconut flour.

  1.  Coconut flour is very high in fiber and very different from wheat flour. When baking with coconut flour you only need to use 1/4 the amount of flour you would normally use in a recipe. For example, if your recipe calls for 1 cup of wheat flour you would only use 1/4 cup of coconut flour in that recipe. Coconut flour also soaks up liquid so you’ll need to add more milk or water and use more eggs to bind the ingredients together.
  2. Eggs are a very important ingredient in coconut flour recipes because they bind the ingredients together. Without eggs, most coconut flour recipes will crumble apart.
  3. When making your batter allow the flour to soak up the liquid ingredients for…

Read the rest of the article at Coconut Mama!

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