Coconut Flour Bread (Vegan + Gluten-Free) - Rhian's Recipes (2024)

FAQs

Which is better for baking almond or coconut flour? ›

As a stand alone flour, coconut flour does not yield crunchy baked goods the way almond flour does. Coconut flour does work incredibly well in cake and muffin recipes. Because many do not consider coconut a nut, coconut flour is a great alternative to almond flour for those with nut allergies.

A good rule of thumb is 1/4 to 1/3 cup of coconut flour for 1 cup of regular flour. When flour absorbs water, the starches gelatinize, but when coconut flour absorbs liquid it becomes soggy, resulting in a heavier, denser baked good.

Most research suggests that coconut flour will last for about two years when stored properly. The best way to store coconut flour is in an airtight container in a cool, dark place. Some brands of coconut flour claim that their product will last for up to three years when stored properly.

Briefly, the most obvious benefit of coconut is it's high fibre content. Almost half of the people with celiac disease do not get enough fibre. There are 10 grams of fibre per ¼ cup of coconut flour, double the amount of many other gluten free flours.

A quick rule of thumb is to swap about 1/4 to 1/3 cup coconut flour for 1 cup of regular flour. Due to its high absorbency, you'll also want to increase the number of eggs. To help you try this unique ingredient, we've rounded up eight of our best coconut flour recipes.

Coconut flour appears to have a low glycaemic index of 51 which means it should cause less of a spike in blood sugar levels than wheat flour, which has a glycaemic index of 69. This is because coconut flour is high in fat and fibre, which work to slow down the release of sugar in the bloodstream.

While you don't have to keep it refrigerated, it is recommended. Its shelf life can be anywhere between 12 to 18 months post-production. Good coconut flour gives off a pleasantly sweet and somewhat nutty aroma (so lovely!). You'll know it's gone bad if it smells sour, musty, or rubbery.

Replacing wheat flour with coconut flour

Cakes and muffins, which need to be light and fluffy, will be very different than something more dense, like cookies. But when working with coconut flour, you always need to decrease the flour and increase the eggs and baking powder.

For each 2 tablespoon serving, coconut flour has 70 calories, 11 grams of carbs, 3 grams of protein, and 8 grams of dietary fiber. Coconut flour is also a good source of iron (20% Daily Value) and potassium (8% Daily Value).

Opened coconut flour lasts as long as its expiry date in the pantry and for 3-6 months in the fridge and 6-12 months in the freezer after its expiry date. On the other hand, unopened coconut flour lasts for 3-6 months in the pantry, 6-12 months in the fridge and 12-24 months in the freezer after the expiry date.

Is it OK to bake with expired coconut flour? ›

Almond flour and coconut flour are easily tested to see if they're good to bake with: simply taste them. If they taste mildly sweet and nutty, they're fine. If they smell rancid and taste at all bitter, don't use them.

Because it is high in fat, coconut flour can become rancid over time, which can affect its flavor and quality. Once you open a bag of coconut flour, it's best to use it within 6 months before it loses nutrients or goes bad.

The healthiest bread flour is 100% whole grain flour. Whole grain flour could be rye, barley, spelt, oat, or wheat flour - the key is that the flour is made from 100% whole grains. Whole grain breads provide essential nutrients that are lacking in bread made from white flour.

A study in 42 women who were considered overweight found that consuming a low calorie diet that included 26 grams of coconut flour per day for 9 months reduced total cholesterol and blood sugar levels. In turn, this may reduce heart disease risk ( 15 ).

To substitute coconut flour for blanched almond flour while accounting for coconut flour's higher absorbency rate, use a quarter cup of coconut flour for every one cup of almond flour. This works best in recipes that don't rely on large amounts of almond flour to begin with.

1 cup all-purpose flour = 1/4-1/3 cup coconut flour. Coconut flour can be baked at the same temperature as other recipes, no need for adjustment. The best ratio is 3:1 almond flour to coconut flour. This low carb flour substitution closely mirrors all-purpose flour without the need for additional eggs.

They can both be used interchangeably in most recipes but almond flour is preferred for soft delicate cakes, and almond meal is best used in savory recipes.