The coconut flour is obtained by grinding more or less finely the dried coconut meat already used to extract milk and oil, it contains a very high percentage of protein and a large amount of fiber, while fats are very content.
It has a sweet taste that makes it possible to reduce the dose of sugar in recipes.
In the market you can find:
⇒ coconut flour and the fine coconut flour, perfect for the preparation of creams and bakery products
⇒ flaked or shredded coconut, mainly used for decorating is also suitable for the preparation of cakes and creams.
Coconut flour as a thickener
It ‘a great thickener, to use even raw to take advantage of all its nutritional characteristics to use it:
Coconut flour in bakery products
And ‘ideal for mixtures that need to retain a portion of moisture such as:
- dry cakes and tarts
- sweet and savory breads
- but not for hard biscuits and wafers.
How to use?
It tends to form small lumps to mix evenly in your recipes, add it to the eggs before mounting or mix it with other dry ingredients of the recipe.
Its ability to absorb liquids is a great advantage in the gluten-free products that tend to dry, but when the coconut flour replaces wheat flour you have to make tweaks in the doses of the ingredients of the original recipe.
If used in purity per 30 g of coconut flour require the presence of an egg or substitute ingredients such as 3 tablespoons of chia gel or flax, pulp of fruit or vegetables.
Its very sweet taste is not suitable for savory products when used on its own, but in self-flour products mix can account for 20% and also be used for savory products.
You will have less dry and brittle products, but always remember to change the amount of liquid present in the recipe, add the same amount of coconut flour and liquid (30 g of coconut flour requires 30 g of liquid).