Have you baked with coconut flour?
It took me a long time to give it a go. I’m comfortable using all varieties of gluten-free flours—brown rice blends, teff flour, sorghum flour, oat flour, quinoa flour—but for years, coconut flour recipes frightened me.
Most gluten-free baking requires adjustments to traditional baking ratios (e.g., liquids, flours, leaveners, eggs) and, occasionally, the addition of obscure ingredients (think xanthan gum and guar gum) to make them work, but coconut flour recipes baffled me. A quarter cup of flour to produce an entire batch of muffins? A mere half a cup to make more than a dozen cookies? Successful coconut flour baking must require mad scientist skills, a sprinkle of fairy dust, or a magic wand, none of which I possessed.
It’s embarrassing to look back on my nervous nellie behavior. Different is hard; it’s just different. I finally got up the muster to try it a little more than a year ago, and…I love it. Love it! Here’s why:
*As mentioned above, it is very easy to use. It’s tricky if you start free-styling, but if you follow recipes as written, you will soon get your bearings regarding proportions and how it works.
*It is extremely high fiber.
*It is naturally gluten-free & grain-free (paleo!)
*It is very low in carbohydrates (Specifically, 2/3 of the carbohydrates are dietary fiber, hence they can be subtracted from the total).
*It’s far lower in fat than nut flours
*It’s much less expensive than nut flours, and some other gluten-free flours, plus you only use a fraction of the amount of other flours so one bag lasts awhile.
Most importantly, however, is taste. Perhaps there is a bit of fairydust sprinkled into each bag after all, because I have yet to eat anything but an utterly delicious coconut flour baked good from the recipes I’ve prepared. I’m talking breads, muffins, cakes, tortillas, and more.
So now it’s time for me to start sharing because eating is believing.
First up, a multi-purpose, one-bowl vanilla cupcake recipe free of refined sugars but with terrific taste and texture. I’m a sucker for a plain cupcake (perfect for lunchboxes), but a smudge of chocolate ganache and some sprinkles on top is just the thing now and again.
Fear not the coconut flour, and enjoy the foray! Many more coconut flour recipes to come.
- ½ cup coconut flour
- ½ teaspoon baking powder
- ¼ teaspoon fine sea salt
- 4 large eggs (preferably brought to room temperature)
- ½ cup agave nectar (or liquid sweetener of your choice)
- ⅓ cup coconut oil, warmed until melted (or vegetable oil of choice)
- 2 tablespoons dairy or nondairy milk of choice milk
- 2 teaspoons vanilla extract vanilla extract
- Preheat oven to 350°F.
- IMPORTANT: Line 8 muffin cups with paper or silicone liners; spray insides of cups with nonstick cooking spray or oil/grease (to prevent sticking).
- In a large bowl, whisk the flour, baking powder, and salt until blended. Whisk in the eggs, agave nectar, oil, milk, and vanilla until completely blended and smooth.
- Divide the batter equally among the prepared muffin cups.
- Bake in preheated oven for 18 to 22 minutes or until golden and a toothpick inserted in the center comes out clean.
- Transfer baking tin to wire rack and cool 10 minutes.
- Carefully remove the cupcakes from the tin and place on wire rack; cool completely.