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Coconut flour/almond flour

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This thread is now closed. Please contact Anna DUK, Ieva DUK or everydayupsanddowns if you would like it re-opened.
AdeV

AdeV

Active Member
Relationship to Diabetes
Type 2
Hi all,

Has anyone had experience of cooking/baking with these flour substitutes? If so, I'm curious:
  • Can you make a decent "bread" alternative with them, esp. if it can be toasted ala wheat bread
  • Can you make sauces with them, i.e. white sauce, instead of using regular flour?
  • erm, anything else I haven't thought of (I'm not worried about cakes and the like, although some might?)
Ta!
 
Don't think ground almonds dissolve, so wouldn't have thought you could thicken anything with it - it's the gluten content of wheat flour that has to 'pop' by boiling to thicken properly, but cornflour which is a very fine powder, dissolves and does the job. You can thicken sauces with cream though - but not so you can stand a spoon up in it!
 
I used ground almonds and coconut flour to dilute the carbs in the bread I make, also psyllium husk and milled seeds - it toasts beautifully.
My recipe book is missing at the moment, thanks to all the moving things around for Christmas, but I can let you have the latest recipe when I find it again.
I used cups, for ease of working with so many different powders.
A rough guide is several cups of white flour, one of rye flour, one of coconut flour, one of psyllium flour a bag of ground almonds from Tesco, a bag of milled super seed mix from Lidl, half a teaspoon of salt, one teaspoon of sugar, two sachets of bread yeast, two teaspoons of baking powder, warm water, about a tablespoonful of lard make a dough and knead well. Put into tins and keep it warm until well risen, then bake.
I only do one rising as I am using baking powder to help the yeast.
 
Yes but they do behave differently to normal flours. Coconut flour requires third of weight of wheat plus double number of eggs. Dukan recipes use whisked egg whites for structure rather than flour & they’re quite good. I’d recommend trying tested recipe from books/net first, before tweaking existing recipes as they do take a little practising to perfect.
 
watch out for recipes devised for normal tastes, they are usually far too sweet if you have been eating low carb for any length of time.
 
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