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Cooking with nut flours is like making concrete
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<blockquote data-quote="modesty007" data-source="post: 616789" data-attributes="member: 47555"><p>Baking with coconut flour (and some other flour I guess) needs a bit extra fluid. Also psyllium husks is a good binder. You could also try to increase the amount of coconut flour with almond flour.</p><p>Here's a couple of bread recipes (low carb)</p><p><strong>White bread the LCHF way</strong></p><p>Longing for the white loaf, here’s a LCHF version.</p><p>The original recipe was created by Birgitta Höglund</p><p></p><p>TOTAL <strong>60:00</strong></p><p></p><p>PREP <strong>30:00</strong></p><p></p><p>COOK <strong>30:00</strong></p><p></p><p>Servings 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20</p><p></p><p>Metric US</p><p></p><p><strong>INGREDIENTS</strong></p><p></p><p>· 5 <u>organic egg</u></p><p></p><p>· 50 g <u>melted butter</u></p><p></p><p>· 1 dl <u>coconut flour</u> (Aman prana preferably)</p><p></p><p>· 1 tbsp <u>psyllium husk (whole)</u></p><p></p><p>· 1 tsp <u>baking powder</u></p><p></p><p>· 0,5 tsp <u>salt</u></p><p></p><p>· <u>Sesame seeds</u></p><p></p><p>· Nigella sativa seeds (black cumin, black caraway)or maybe Poppy seeds#</p><p></p><p><strong>DIRECTIONS</strong></p><p></p><p>1. Melt the butter and let it cool</p><p></p><p>2. Heat the oven to 175 °C</p><p></p><p>3. Whisk the eggs thick and fluffy</p><p></p><p>4. Mix the dry ingredients except the seeds in a bowl</p><p></p><p>5. Use some of the butter to brush a loaf pan and sprinkle some of the seeds</p><p></p><p>6. Mix the flour mixture into the eggs and then add the rest of the butter</p><p></p><p>7. Make sure everything mixed well</p><p></p><p>8. Pour the mix into the pan, ensure it’s evenly spread</p><p></p><p>9. Sprinkle seed on the top</p><p></p><p>10. Bake for 25 minutes (at 175 °C)</p><p></p><p>11. Let the loaf cool in the pan</p><p></p><p>12. Use a turner so loosen at the side of the loaf and transfer it to a cooling wire</p><p></p><p>13. Make sure the bread has cooled off before slicing it</p><p></p><p>14. You can freeze the sliced bread, and defrost it in the toaster or oven</p><p></p><p><strong>TIPS</strong></p><p></p><p>· When choosing coconut flour, always check the carb content, the recommended brand Aman prana (amanprana) contains only 4 g carbs/ 100 g. If you prefer poppy seeds around the loaf why not try it.</p><p></p><p><strong>Walnut loaf</strong></p><p>A lovely walnut loaf combining the taste of sour dough and rye bread.</p><p>Original recipe created by Birgitta Höglund.</p><p></p><p>TOTAL <strong>110:00</strong></p><p></p><p>PREP <strong>20:00</strong></p><p></p><p>COOK <strong>90:00</strong></p><p></p><p>Servings</p><p></p><p></p><p><strong>INGREDIENTS</strong></p><p></p><ul> <li data-xf-list-type="ul">6 <u>egg</u></li> <li data-xf-list-type="ul">250 g <u>cottage cheese</u> (mash well) or cream cheese like Philadelphia (original kesella)</li> <li data-xf-list-type="ul">150 g <u>walnut</u></li> <li data-xf-list-type="ul">100 g <u>butter</u></li> <li data-xf-list-type="ul">200 ml <u>ground almond</u></li> <li data-xf-list-type="ul">200 ml psyllium husk powder or psyllium husks (originally pofiber)</li> <li data-xf-list-type="ul">50 ml <u>psyllium husks</u></li> <li data-xf-list-type="ul">50 ml linseed (dark or golden)</li> <li data-xf-list-type="ul">3 tbsp <u>ground bread spices</u> (2/5 aniseed, 2/5 fennel & 1/5 carraway)</li> <li data-xf-list-type="ul">2 tbsp <u>apple cider vinegar</u></li> <li data-xf-list-type="ul">2 tsp <u>baking powder</u></li> <li data-xf-list-type="ul">1-1,5 tsp <u>salt</u></li> </ul><p><strong>DIRECTIONS</strong></p><p></p><p>1. Set the oven to 150 °C degrees.</p><p></p><p>2. Grease a baking form with at least 1,5 liter capacity</p><p></p><p>3. Coarsely chop the walnuts with mortar & pestle, meat tenderiser or knife</p><p></p><p>4. Melt the butter together with the spices and let it cool</p><p></p><p>5. Mix the nuts with rest of the dry ingredients in a bowl, regarding the salt start with the lesser amount</p><p></p><p>6. Beat the eggs until thick and then add the cottage cheese, vinegar and butter</p><p></p><p>7. Mix the dry ingredients into the egg mixture while running your electric hand mixer on lowest speed</p><p></p><p>8. Make sure everything is mixed well</p><p></p><p>9. Pour the dough into the baking form, press on the surface making sure the dough is evenly distributed in the form</p><p></p><p>10. Wet your hand in cold water and run over the surface making this even</p><p></p><p>11. Cover the baking form with aluminium foil before placing in the oven and let it bake for 45 minutes</p><p></p><p>12. Remove the foil and let it bake for another 45 minutes</p><p></p><p>13. Let the loaf rest in the baking form for a while</p><p></p><p>14. Remove the loaf from the form and let it rest on cooking rack</p><p></p><p>15. If you want to store the bread in the freezer, then slice the bread when the loaf has cooled completely and freeze the slices, then easily defrost them in the toaster</p><p></p><p><strong>TIPS</strong></p><p></p><ul> <li data-xf-list-type="ul">If using psyllium husk powder the bread will have a darker colour, compared to psyllium husks and also using dark linseed will make the bread darker.</li> <li data-xf-list-type="ul">The bread spices used is very commonly used in Sweden, you might prefer other spices, but have try and discover something new.</li> </ul></blockquote><p></p>
[QUOTE="modesty007, post: 616789, member: 47555"] Baking with coconut flour (and some other flour I guess) needs a bit extra fluid. Also psyllium husks is a good binder. You could also try to increase the amount of coconut flour with almond flour. Here's a couple of bread recipes (low carb) [B]White bread the LCHF way[/B] Longing for the white loaf, here’s a LCHF version. The original recipe was created by Birgitta Höglund TOTAL [B]60:00[/B] PREP [B]30:00[/B] COOK [B]30:00[/B] Servings 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 Metric US [B]INGREDIENTS[/B] · 5 [U]organic egg[/U] · 50 g [U]melted butter[/U] · 1 dl [U]coconut flour[/U] (Aman prana preferably) · 1 tbsp [U]psyllium husk (whole)[/U] · 1 tsp [U]baking powder[/U] · 0,5 tsp [U]salt[/U] · [U]Sesame seeds[/U] · Nigella sativa seeds (black cumin, black caraway)or maybe Poppy seeds# [B]DIRECTIONS[/B] 1. Melt the butter and let it cool 2. Heat the oven to 175 °C 3. Whisk the eggs thick and fluffy 4. Mix the dry ingredients except the seeds in a bowl 5. Use some of the butter to brush a loaf pan and sprinkle some of the seeds 6. Mix the flour mixture into the eggs and then add the rest of the butter 7. Make sure everything mixed well 8. Pour the mix into the pan, ensure it’s evenly spread 9. Sprinkle seed on the top 10. Bake for 25 minutes (at 175 °C) 11. Let the loaf cool in the pan 12. Use a turner so loosen at the side of the loaf and transfer it to a cooling wire 13. Make sure the bread has cooled off before slicing it 14. You can freeze the sliced bread, and defrost it in the toaster or oven [B]TIPS[/B] · When choosing coconut flour, always check the carb content, the recommended brand Aman prana (amanprana) contains only 4 g carbs/ 100 g. If you prefer poppy seeds around the loaf why not try it. [B]Walnut loaf[/B] A lovely walnut loaf combining the taste of sour dough and rye bread. Original recipe created by Birgitta Höglund. TOTAL [B]110:00[/B] PREP [B]20:00[/B] COOK [B]90:00[/B] Servings [B]INGREDIENTS[/B] [LIST] [*]6 [U]egg[/U] [*]250 g [U]cottage cheese[/U] (mash well) or cream cheese like Philadelphia (original kesella) [*]150 g [U]walnut[/U] [*]100 g [U]butter[/U] [*]200 ml [U]ground almond[/U] [*]200 ml psyllium husk powder or psyllium husks (originally pofiber) [*]50 ml [U]psyllium husks[/U] [*]50 ml linseed (dark or golden) [*]3 tbsp [U]ground bread spices[/U] (2/5 aniseed, 2/5 fennel & 1/5 carraway) [*]2 tbsp [U]apple cider vinegar[/U] [*]2 tsp [U]baking powder[/U] [*]1-1,5 tsp [U]salt[/U] [/LIST] [B]DIRECTIONS[/B] 1. Set the oven to 150 °C degrees. 2. Grease a baking form with at least 1,5 liter capacity 3. Coarsely chop the walnuts with mortar & pestle, meat tenderiser or knife 4. Melt the butter together with the spices and let it cool 5. Mix the nuts with rest of the dry ingredients in a bowl, regarding the salt start with the lesser amount 6. Beat the eggs until thick and then add the cottage cheese, vinegar and butter 7. Mix the dry ingredients into the egg mixture while running your electric hand mixer on lowest speed 8. Make sure everything is mixed well 9. Pour the dough into the baking form, press on the surface making sure the dough is evenly distributed in the form 10. Wet your hand in cold water and run over the surface making this even 11. Cover the baking form with aluminium foil before placing in the oven and let it bake for 45 minutes 12. Remove the foil and let it bake for another 45 minutes 13. Let the loaf rest in the baking form for a while 14. Remove the loaf from the form and let it rest on cooking rack 15. If you want to store the bread in the freezer, then slice the bread when the loaf has cooled completely and freeze the slices, then easily defrost them in the toaster [B]TIPS[/B] [LIST] [*]If using psyllium husk powder the bread will have a darker colour, compared to psyllium husks and also using dark linseed will make the bread darker. [*]The bread spices used is very commonly used in Sweden, you might prefer other spices, but have try and discover something new. [/LIST] [/QUOTE]
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