Cooking with coconut flour

I believe coconut flour has to be the best news ever for wheat intolerant people! I have experimented with a couple of recipes and the results have been really successful.

Coconut flour is a good alternative to wheat flour, it is gluten free, high in fiber, doesn’t cause spikes in blood sugar level and is low in digestible carbohydrates. It is made from coconut meat with all the milk extracted and considered to be virtually allergy free.

Coconut flour is highly absorbent and so you need to add equal amounts of liquid and coconut flour. You can use water, milk, coffee, juice or a liquid alternative to sugar – syrup or agave. The consistency of the mix, whatever the receipe, may look very runny but the excess fluid will be absorbed during baking. You need to allow 1 egg for approximately every 15 gr of coconut flour and best results come from substituting only some of the flour mix with coconut flour.

Coconut flour has a short shelf life so for best results refrigerate in an airtight container.

You can buy coconut flour in most health food stores. It is expensive but offset by using a fraction of equivalent flour.

My first attempt was a coconut and cherry cake which I made with a mixture of flours. The texture was a little different from usual but not unpleasant. The second cake I used only coconut flour and the result was very good. Both cakes froze well – I always cut cakes and freeze as soon as they are cool. When defrosting, a quick zuzz in the microwave brings them up to that “just out of the oven” taste, or if taking to work, the frozen cake acts as a cool block in your lunch box!

I will be publishing both of the coconut and cherry cakes over the weekend – I’ll be interested to know what you think.

Wyn Marston