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The most disgusting coconut flour disaster

RosieLKH

Well-Known Member
Messages
735
Type of diabetes
Type 2
Treatment type
Tablets (oral)
OK, so I thought I'd experiment with a cross between a flat bread and an omelette, using newly acquired coconut flour, 2 eggs and some baking powder. Well, the **** stuff sort of poured, but certainly didn't stick together, but I dished the crumbly mess onto a plate with some ham and grated cheese.

No - too crumbly. It didn't taste too awful, but it wasn't good. The good news is it didn't raise my BS, but then that's because the dogs had most of it.

So, what shall I do with the rest of the flour? What do YOU use it for?

I've also invested in the extortionately priced almond flour, so I will research recipes with that a bit more before trying it.

What I really want to achieve is some sort of flatbread to eat with curries instead of naan, chapati or roti.
 
Have a look at the recipes on www.dietdoctor.com, they have several recipes that use it. Mostly (it seems to me) when you use coconut flour you also use psyllium husk at the same time

I use normal ground almonds (or any other almonds) rather than the almond flour. I just put it in a measuring jug and use a stick blender to grind it to flour fineness.

Yes, my dogs have been enjoying some of the results of my kitchen experiments.
 
I struggle with coconut flour too!
The pancakes were a failure.
The toad-in-the-hole got binned.
I find the coconut flavour pretty intrusive, and it can be bitty and chewy too.

However,
Lately, the cake and cooking recipes I've been using (various blogs and Diet Doctor) seem to have been using some coconut mixed with other flours - and it has been much more successful.

For example, a cake with 2/3 almond and 1/3 coconut flour, or a bread-crumb-like coating that is 2/3 psyllium husks and 1/3 coconut flour. Both of those worked like a charm.

So don't give up on coconut flour yet!
 

https://authoritynutrition.com/15-low-carb-bread-recipes/
hope this helps you out
 
I think that coconut flavour would work for a bread with curry, if I can get it right!

I don't really do cakes as I hate any sacharine.
 
I'm pretty certain it would work as a thickener in a dish. In a "normal" Beef Rendang we do, toasted desiccated coconut is added right at the end, and within 5 minutes, the sauce goes from runny and disappointing in appearance, to something one would expect.
 
I just got desiccated coconut intending to attempt something with cream and chocolate dusted with cocoa - maybe some coconut oil if it isn't firm enough when chilled. I was thinking of something like truffles or little squares or bars of confectionery. I am faced with various types of bar when I open the fridge, and although I have not considered eating one, it would be nice to have an alternative.
I suspect that the required ingredient for sticking together might be gluten, which is a protein - probably something entirely absent from coconut flour. I have been glad to find the Lidl protein rolls, which work for me, but I suspect that successful diabetic friendly baking would require ingredients not found on the shelves of any supermarket bakery section.
 
Give oopsie bread a try to replace naan. There are recipes all over the net and it is very easy to make.
 

Here's an easy recipe @Resurgam I did some rolled in cocoa and some rolled in coconut.
A tablespoon of Baileys adds an extra carb but is fab. Personally I didn't need the sweetener.
https://low-carb-support.com/dark-chocolate-truffles-low-carb-sugar-free/
 
chalup said:
Give oopsie bread a try to replace naan. There are recipes all over the net and it is very easy to make.
Click to expand...
Yes I agree @chalup Oopsies are great and you can add all sorts of flavours to vary them. A little garlic perhaps for the naan type bread.
 
Thank you. I have written the recipe in my book - I still keep various hand written collections of things, as a sort of antidote to modern life. I'll add my experimental notes as I try out variations. Cookery - the last vestiges of alchemy.
 

The secret ingredient for chocolate truffles is definitely double cream. I followed a normal recipe but used 85% chocolate and no sweetener. The cream is sweet enough, you could go down from 85%, and the texture is gorgeous.
 
I make an English muffin type with coconut flour : Mix 10g of avocado oil, 12 g of coconut flour, 60 g of egg white and 3g of baking powder in a 5 inch ramekin. Microwave on high for 2 minutes. Take out of microwave, cut in half (it will be quite hot!). Toast twice in toaster oven. It will be golden brown, and quite firm.

One could use olive oil (or any other) than avocado oil. Also, 30g of almond flour can replace the coconut flour. I use egg white rather than a whole egg - the colour of the 'muffin is then white, rather than yellow.
 
I don’t know about flat bread but these muffins are quick easy and delicious.
Beat with electric whisk mixer 100g ground almonds with 3 eggs, beat in 50ml of milk/ cream/almond milk or I use creme fraiche. Mix in half tablespoon coconut flour. Add 100g raspberries. Put into 8 muffin cases bake at 180 fan for 15-20 mins 5G carbs each Delicious
 
I do have a ‘tortilla’ recipe that I haven’t tried yet.. let me know!
Whisk 2 eggs and 40ml coconut milk until frothy. Whisk in 2 teaspoons olive oil, 15g coconut flour, half teaspoon Seasalt half teaspoon black pepper. Add a little olive oil to the pan depending on how non stick your pan is and cook like a pancake. Hope it works.
 
Even though I am an experienced baker I found I had to follow recipes exactly when using coconut flour, measuring everything. I use a few sites but https://alldayidreamaboutfood.com/ and the https://headbangerskitchen.com/keto-recipes/ site are my favourites.
If I want to just chuck a rough amount of 'flour' into a cake/pancake/etc. I use almonds or a mix of coconut and ground almonds (ground are fine, don't bother with the more expensive flour)
 
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