Baking tips for TIANA FairTrade Organic Coconut Baking Flour

Baking and cooking ideas using Coconut Flour and Coconut Oil

TIANA Fair Trade Organic Raw Coconut Baking Flour is the ideal choice if you have sensitivity to gluten or wheat, you are on a gluten-free diet or wheat free diet. It is also suitable for low-carbohydrate, high fibre, low glycemic or raw diets.

TIANA Fair Trade Organic Coconut Baking flour is a replacement for wheat and grain flours for making delicious gluten-free, low-carbohydrate and fibre rich baked foods

  • Naturally gluten free
  • Extra fine, Premium quality
  • 100% raw and suitable for raw diets
  • 100% pure, free from sulphates
  • Highly nutritious, contains vitamins and minerals
  • Low G.I (Glycemic Index) food
  • High in dietary fibre (38.5% per 100%)
  • Low in carbohydrates (21% per 100g)
  • Good source of protein (17% per 100g)
  • Very economical: Increases yield of your baked foods to 50% dough weight.
  • The baked foods made with TIANA coconut flour tastes, as good as if not better, when using the best wheat flour
  • Can assist in Weight loss as Dietary fibre is calorie free

More uses of TIANA Fair Trade Organic Raw Coconut Baking Flour

  • Sprinkle on your morning cereal to add nutrients and fibre to your diet
  • Add to porridge, smoothies and desserts.
  • Add to your casseroles and soups
  • Use as a thickener in sauces and gravy’s
  • Enhances the flavour of chocolate, vanilla when cooking or baking foods
  • Improves the texture of your baked foods

Top Baking Tips When Using TIANA Organic Coconut Flour

You can make various delicious baked foods using only TIANA Organic Coconut Flour, however due to the fact that TIANA Organic Coconut Flour is rich in fibre and gluten free you may not be able to use your standard recipes. Instead you should use “special recipes” designed for gluten free coconut flour.

The recipes for coconut flour can be found in the book “Cooking with Coconut Flour” by Dr. Bruce Fife. You can also use some of these recipes reproduced with the kind permission of Dr. Bruce Fife on our website: Coconut Flour Recipes using TIANA Organic Coconut Baking Flour. All these recipes have been tested by the TIANA team and associates and all of them you will find delicious and healthy.
How to Use TIANA Organic Coconut Flour

You can replace TIANA Coconut Flour between 10% -20% with any flour in your standard recipes. For example: the standard recipe requires 100g gluten free wheat flour, then you can use 20% TIANA coconut flour and 80% gluten free wheat flour.

When cooking or baking with our Coconut Flour we recommend you use our TIANA Organic Extra Virgin Coconut Oil, which has an excellent taste and will make your baked foods nutritiously delicious with a moist fluffy texture. If you prefer to use our TIANA High Omega 3 coconut cooking butter or TIANA Pure coconut cooking butter, which are both free from coconut aroma and flavour then this is fine. However, be careful of the coconut oil you use, some low grade virgin coconut oils have a metallic after taste or even a sour taste and will not guarantee that your gluten free baked food will have the same pleasant taste as with our TIANA Organic Virgin Coconut Oil or TIANA organic cooking butters.

A few substitutions can be made without adversely affecting the final outcome of the recipe, but the exception is with cookies; be sure to use butter wherever it is indicated. The recipes work best with coconut milk but in general, whole milk or cream will also work.

You can always replace 10% -20% of wheat flour or any other flour with TIANA Organic Coconut Flour, however when adding coconut flour an equal portion of water should be added (e.g. ½ cup of coconut flour would require you to add an additional ½ cup of water to the recipe). For example, if the recipe calls for 1 cup of wheat flour and 1 cup of water, you can reduce the wheat flour to ¾ cup and add ¼ (25%) of coconut flour but you should then include ¼ additional cup of water (1¼ cups of water total).

Level of substitution for TIANA Organic Coconut Flour

Here are the levels of substitution for TIANA Organic Coconut Flour with wheat flour, which will assist you in making delicious and healthy baked foods.

The recommended levels of substitution of TIANA Organic Coconut Flour with wheat flour:

5%-15%

For Bagel, Granola Bar, Muffins, Multi grain Chips, Loaf Bread, Hot Bread, Raising Bread, Multi grain Bread, Bread Buns.

10%-40%

For Chiffon Cake, Cheese Cake, Mocha Chiffon Cake, Butter Cake, Carrot Cake, Brownies, Raisin Oatmeal, Cookies.

Because of the high fibre content, coconut flour absorbs more liquid than wheat flour and therefore you would need to add extra water to the recipe.

One of the biggest drawbacks to every gluten free recipe is that you usually have to use a half of dozen different flours, stabilizers, dough enhances, gums and other ingredients.

With TIANA Organic Coconut Flour you only need the basic ingredients – eggs and oil. Using TIANA Organic Coconut Flour with TIANA Organic Extra Virgin Coconut Oil for the best results, your gluten free baked foods will be soft, moist and delicious with a lovely improved texture.

TIANA Organic Extra Virgin Coconut Oil is excellent oil for cooking and baking and can be used in any recipe that calls for vegetable oil, shortening, butter or margarine. Bring all the ingredients to room temperature before mixing. The coconut oil should be melted but not hot; it is also excellent to grease the pan.

Enjoy making your own delicious gluten free baked foods such as bread, pancakes and biscuits made using 100% TIANA Organic Coconut Flour.
TIANA Organic Coconut Flour can be used to make excellent pie crusts as well as toppings for cobblers and pies, the taste and texture will be similar to that of wheat flour crusts. Pastry for pie crusts can be used with both sweet and savoury fillings. TIANA Coconut Flour can be used in making savoury main and side dishes such as meat loaf, chicken and dumplings and many more!

Rules For Cooking With TIANA Organic Coconut Flour

1. You need to use less coconut flour, up to 30%, compared with recipes which use wheat flour.

This is due to the fact that coconut flour is very economical due to the high fibre content that increases the yield of your baked foods to 50% dough weight.

2. Instead of additional water or liquid use coconut milk or TIANA Extra Virgin Coconut Oil

Our coconut flour absorbs a large amount of liquid. For some recipes the batter becomes so thick that you might be tempted to add extra water to thin it out. However, adding more liquid to the batter will not make it thinner. If you want to thin the batter, you can generally do so by adding a little coconut milk or more oil.

For some recipes the batter may seem too runny, that’s ok. When cooked, the batter will firm up and produce good results. Avoid the urge to thicken batter by adding more coconut flour. Adding more flour may produce a dry and crumbly product. Generally, if you allow the batter to sit and rest for a few minutes, it will thicken slightly as the fibre absorbs the moisture.

3. What to use instead of gluten

Coconut flour is gluten free and will fall apart when you make pastry. As a replacement to gluten, leavening comes from eggs and baking powder.

4. Cooking time is different

The difference between coconut flour and wheat flour is cooking time, wheat crust requires 30-50 minutes, whereas coconut flour just 18-20 minutes at the same temperature.

The difference in cooking time requires some modifications in the filling used, particularly with fruit fillings. With coconut flour piecrust you must cook the filling first before putting iinto the pie. The edges of the pies will cook much faster than the rest of the crust; you can prevent burning by covering the edges with foil.

5. Using more sugar than required in a recipe

Sugar is an important ingredient in many recipes. Adding more sugar to the recipe is not a problem, but if you reduce sugar in a recipe, you may need to add a little more liquid, coconut milk or whole milk to maintain consistency.