Coconut Flour Baking Tips from TIANA – Bake for Britain!

Coconut Flour Baking Tips

TIANA’s 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 an ideal substitute for wheat and grain flours – 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

 

Click on the image below to buy Gluten Free Coconut Baking Flour from the TIANA online store.

TIANA Coconut Flour Baking Tips

 

Coconut Flour Baking Tips

More suggestions for using 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

 

Coconut Flour Baking Tips

A variety of delicious baked foods can be made using only TIANA Organic Coconut Flour. It is, however, rich in fibre and gluten free – so you may not be able to use “standard” coconut recipes.

Instead, you should use “special recipes” such as those you will find in the book “Cooking with Coconut Flour” written by Dr. Bruce Fife. His recipes are tailored specifically for gluten free coconut flour.

You can also use some of these coconut recipes on our own website:(reproduced with the kind permission of Dr. Fife). Each of these recipes have been tested by the TIANA team and associates and we can vouch you will find them all to be delicious and healthy!

 

Coconut Flour Baking Tips – How to Use TIANA Organic Coconut Baking Flour

Using standard recipes, you can replace your “usual” flour with between 10% -20% TIANA Coconut Baking Flour.

For example: if a 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 Baking Flour we recommend you use our TIANA Organic Extra Virgin Coconut Oil; it has an excellent taste, will make your baked foods nutritiously delicious and lend them a moist fluffy texture. If you prefer to use our TIANA High Omega 3 Coconut Cooking Butter or TIANA Pure Coconut Cooking Butter, this is fine, too – both are coconut aroma and flavour free.

Choose which coconut oil you use with care though – some low grade virgin coconut oils may be sour tasting, or have a metallic after taste – and are unlikely to guarantee that your gluten-free baked food will have the same pleasant taste as that TIANA Organic Virgin Coconut Oils and Coconut Butter will provides.

A few substitutions can be made without adversely affecting the final outcome of the recipe – but the exception is with cookies; always ensure 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 also 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).

 

Coconut Flour Baking Tips – Levels of Substitution

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 Bagels, Granola Bars, Muffins, Multi grain Chips, Loaf Bread, Hot Bread, Raising Bread, Multi grain Bread, Bread Buns.

10%-40%

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

Due its high fibre content, coconut flour absorbs more liquid than wheat flour; therefore you will need to add extra water to the recipe.

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

With TIANA Organic Coconut Baking 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.

 

Enjoy using TIANA Organic Coconut Baking Flour to make your own gluten-free baked foods; breads, pancakes, biscuits and more!

TIANA Organic Coconut Baking Flour can also be used to make excellent pie crusts and toppings for cobblers and the taste and texture will be similar to that of wheat flour crusts. Our Coconut Flour can be used in making savoury main and side dishes, such as meat loafs, chicken and dumplings and many more!

 

Coconut Flour Baking Tips: 1

Use less coconut baking flour (up to 30% less!) compared with recipes which use wheat flour
(i>(This is due to the fact that coconut flour has high fibre content which increases the yield of your baked foods to 50% dough weight).

 

Coconut Flour Baking Tips: 2

Use coconut milk or TIANA Extra Virgin Coconut Oil as substitutes for additional water or other liquid:
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.

 

Coconut Flour Baking Tips: 3

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

 

Coconut Flour Baking Tips: 4

Cooking time is different
One major difference between cooking with 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 pie-crust 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.

 

Coconut Flour Baking Tips: 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.