If you have a gluten allergy, or if you're trying to cut carbs from your diet, you may want to consider substituting coconut flour for wheat flour in recipes. Coconut flour is also high in fibre and easy to digest. While coconut flour can take the place of regular flour in baked goods, gravies, puddings and sauces, it is not a direct substitute; you should keep in mind some rules before cooking with this type of flour.
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Use the same amount of coconut flour as wheat flour, but add one additional egg for each ounce of coconut flour. This will help the flour to stick together.
Mix coconut flour and wheat flour in baking recipes by replacing 10 to 20 per cent of the wheat flour in the original recipe with coconut flour, then adding an equal portion of water to coconut flour. You can also use coconut oil or coconut milk instead of water.
Add more sugar than required in the recipe. If you want to avoid adding more sugar, add more liquid.
Grease your pan with coconut oil and lecithin to prevent cookies, cakes and so on from sticking.
Watch the oven carefully. Recipes with coconut flour can take half as much time to cook as wheat flour recipes at the same temperature.
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