Kickas.org Forums Treatments, Drugs and Alternatives NSD and diet-related; Kiwi???Substitutions using coconut flour

Hi Kiwi, or anyone else who would like to respond.

I have just bought some coconut flour!!! I finally found some. I made the honey muffins last night with poppy seeds sprinkled over the top. Quite good! They passed inspection with my son anyway.

I would like to make a few more recipes that I have found here and there. Most of these recipes call for almond flour. I have found that I don't much like the taste of things baked with almond flour. My question is: can I just do a straight swap for almond flour with coconut flour? how about with the rice flours? Also, just to clarify for me: soy flour is starch-free? there is a chocolate chip cookie recipe from the site that calls for rice flour and soy flour. I bought the soy flour today, so I just need to know about swapping rice/almond/etc flour for coconut flour.

Thanks for your response!

Cheers,
Rita

James, nearly 12, Adrian, 10, Elisabeth, 3, my babies!

Hi Rita,
I don't think soy flour is starch free btw. Soy beans are a legume and they are starchy.
Definitely try swapping out the coconut flour with the almond flour. How much you need depends upon how finely ground it is.
I would just experiment. When I make the honey coconut muffins I use a full 1 - 1/4 cup coconut instead of just 1/4 cup. Less eggy that way. It takes some experimentation to figure out what texture you like and what works. Have fun and play around with it. Just make sure to write down what you do so you don't forget.
Alecia

Hi Rita,

Sorry for my late reply, I've been away for the weekend.

I agree with Alecia, I'm not sure on the subsitution rate for almond to coconut flour and you will have to experiment. I would go for less coconut flour than almond flour as it is much much finer and can make things very dry if you use too much.

Soy beans are starchy as Alecia mentioned.

Don't worry if your recipes don't come out too good. My Granny always tells me if a cake or something doesn't turn out, just serve it warm with custard and tell your family it's a dessert! hehehe If you're dairy-free you could serve it with homemade raspberry sauce or maple syrup or something. They will not know the difference!

Chelsea

Thank you Kiwi! Okay so soy flour is out then! I will have to try the site's choc chip cookie recipe without the soy flour and see what happens! I can do dairy so if they don't work I'll just throw them into a bowl and put real whipped cream on it!!

Cheers,
Rita

James, 12 tomorrow, Adrian, 10, Elisabeth, 3, my babies!

How is it that tofu is OK, but soy flour is not? Are they not both made from soy? I can't find any information on the starch content of soy flour. I have plenty of it around the house, if I could use it, that would be great.

Soy flour is made from roasted soy beans ground into powder. All beans are starchy.

Tofu is made similar to cheese.... with soy curds. Soy milk is curdled with a thickener/binder like magnesium chloride.

So you can see that the flour would be much more starchy than tofu. If in doubt, test with iodine.

Hope this helps
Chelsea

I'll give it a go, I have the iodine, thanks!

hi, just to add to the discussion...coconut flour absorbs liquid like crazy! It is really different from almond flour in baking. Often in recipes with coconut flour you see lots and lots of eggs. That helps the texture come out well in baked goods. I suggest www.elanaspantry.com as I think she discussed this issue at some point, sorry if I'm mistaken, but there are some good recipes there anyway.
Jan

I already discovered that the hard way with coconut flout. And yes somehow I found that elanas pantry blog too. thanks!
tonight is spaghetti squash with tomato sauce and a salad...

How is it that tofu is OK, but soy flour is not? Are they not both made from soy?

Tofu is the protein extracted from the beans, the starch is jettisoned.