Tips for Using Coconut Flour

Coconut flour is a wonderful substance that can be made into grain-free breads, muffins, even cookies.  If you are experimenting with coconut flour, here are a few tips:

1.  You can replace 20% (and sometimes 30%) of your regular flour with coconut flour to add more fiber and medium chain fatty acids.  But then also add 20% more liquid as well, although too much milk or milk substitute can make your baked goods soggy.  Many coconut bread recipes use only oil and eggs, but no milk substitutes.

2.  Coconut flour is very dry, but very absorbent.  You will tend to need more oil when making coconut breads or muffins.   

3.  You will also need more eggs - usually double the eggs (or more). 

4.  Do not pack the coconut flour (or any flour) when measuring.  This will make your baked goods too dense.  Sift to remove lumps before measuring.

5. Keep your coconut flour in the refrigerator or freezer in an air tight container  (Tender Palate prefers glass).  This will help prolong the shelf life.  Because coconut flour is high in good fats (really good fats), it tends to become rancid more quickly than other flours.  The same holds true for nut flours and flax seed.