Following common online recipes for coconut flours, I've made some tasty pseudobread/dessert with low carb for my non paleo friends transitionary phase...so no lectures needed. What I need is advice on making the coconut flour product not as dry. The flavor is good, even non sweet...but crumbly and dry. Help please. No Soy/Grain
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I have had similar experiences with coconut flour products. For me the best bet has been to increase the liquid content- but do so carefully and a little at a time. My best bets are usually Butter or grapeseed oil which can lend to moisture while also keeping anything your from getting runny as can be the case with water. As far as the almond flour suggestion however, I wouldn't recommend this. I have tried it and found negative results. But, if there is a better way to do it (as far as a ratio of coconut to almond flour) I would love to know about it from the other posters so that I could give it another shot. |
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Coconut flour is simply dry in general. Try increasing the liquid content. Add water. If the recipe calls for separated eggs, try adding some whites to the yolk part. Try adding more eggs. Try adding coconut oil or milk. Also, try mixing some almond flour in with the coconut flour. |
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We've had success subbing in a little almond or rice flour. You might also try using more coconut oil, butter or eggs. |
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