Hello everyone, I've read a lot recently about coconut flour and bought some yesterday and what really surprises me is the small quantity that you have to use as it is so absorbent, I thought no no no when I read you use 25g coconut flour to 100g ordinary flour. But I made 12 of these cookies using just 50g of coconut flour!
Anyway this is my first attempt with coconut flour and I was impressed and surprised how they don't taste of coconut so here's the recipe, the recipe that I adapted used 4 eggs and I substituted 2 eggs for some milk and I used more cheese than flour!
2 free range eggs
100ml milk ( You can use almond milk or coconut milk, I use Arla semi skimmed lactose free milk)
50g coconut flour
55g butter melted
75g strong cheddar cheese
1/2 tea spoon baking powder
1/4 tea spoon sea salt (I may omit this next time)
1 tea spoon coriander leaves.
Melt the butter or part melt and then add all ingredients to a food processor and whiz up into a fluffy batter I used a greased muffin tray as you just spoon the mix in.
These look like a French recipe I have for cheesey profiteroles, but is clearly healthier.
Have you ever tried cooking with buckwheat flour? It's not a grain, but a healthier relative of rhubarb. I always use it for pancakes after being hooked after the first time, but think it would be a good flour substitute for most recipes.
Now Buckwheat flour I have had it, my worry is it is often grown near wheat and is sometimes recalled as it has traces of wheat in it. But I agree it makes nice pancakes.
I also use quinoa flour, ground flaxseed and ground chia seeds, I use them in bread mostly.
Is gluten free certified BW flour on sale, as with oats? Silly price for the latter as I've just bought GF sprouted oats to eat raw.
Do you have a GF bread recipe? I'm not sure the nut bread one I have will work with sourdough, & I want to try my kefir as the raising agent. It could be a very good, or disastrously expensive experiment!
Doves farm sell gf buckwheat flour but it is the one most often recalled.
Now oats are a weird one as oats still contain a gluten like prolamin (avenins) and coeliac are told not to eat any in the first year after diagnosis then to introduce them slowly and then not to eat more than 50g in 24 hours and coeliac children 15g which a smidgen over 1/2 oz this is because oats contain a low percentage of avenins so small quantities are seen as OK for coeliac who can tolerate them. And all coeliac experts agree that oats and uncontaminated oats have the ability to make all coeliac ill. So yes you're right you're paying extra for regular gluten certification and uncontaminated.
I'm sure you've guessed that I don't eat any oats, I'd rather have rice flakes or quinoa flakes and so does my body LOL.
My advice to anyone making gf bread is to keep the quantities down and make bread rolls rather than a loaf as its easier.
Thank you Jerry for sharing this, they look lovely and I must buy some coconut flour.
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Friday dessert: Gluten-free and vegan oatmeal chocolate chips cookies. 🍪😋❤️🌺
