Using TIANA Organic Coconut Flour in your standard recipes.
You can always replace 10% -20% of wheat flour or any other flour with TIANA 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 Coconut Flour
Here are the levels of substitution for TIANA 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:
For Bagel, Granola Bar, Muffins, Multi grain Chips, Loaf Bread, Hot Bread, Raising Bread, Multi grain Bread, Bread Buns.
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 that wheat flour and therefore you would need to add extra water to the recipe.
Replace all wheat flour with coconut flour to make gluten free baked foods
Due to the fact that TIANA Organic Coconut Flour is rich in fibre and gluten free you cannot 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 a book “Cooking with Coconut Flour” by Dr. Bruce Fife which you can buy at the discounted price by clicking: Buy books
You can also use some of these recipes reproduced with kind permission of Dr. Bruce Fife on our website: Coconut Flour Recipes using TIANA Organic Coconut Flour.
All these recipes have been tested by the TIANA team and our associates and all of them you will find delicious and healthy.
Gluten free flour recipes
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 Virgin Coconut Oil produces the best results, gluten free baked foods are soft and moist, with improved taste and texture.
TIANA Organic 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. TIANA Organic Coconut Oil should be melted but not hot; it is also excellent to grease the pan.
Enjoy you own delicious gluten free baked foods. Bread, pancakes and biscuits made using 100% TIANA Organic Coconut Flour are delicious.
TIANA Coconut Flour can be used to make excellent pie crusts as well as toppings for cobblers and crisps, their taste and texture is similar to that of wheat flour crusts. Pastry for pie crusts can be used with both sweet and savory 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 you should know when cooking with TIANA Organic coconut flour
1. You need to use less coconut flour up to 30% compared with the recipe called for wheat flour.
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 virgin coconut oil
Coconut flour absorbs a large amount of liquid. For some recipes the batter becomes so thick and you might temp 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 require 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 it into 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.