Guest guest Posted October 23, 2009 Report Share Posted October 23, 2009 Have any of you ever tried using half of one flour and half of another in a recipe? I don't like the grainyness of the coconut flour, but I want to keep using it for the health benefits. Do you think it would work to use half coconut flour and half pecan flour in a muffin or bread recipe? Let me know what you think! I may have to do some experimenting this weekend... Peace =) Alyssa 15 yo UC April 2008, dx Sept 2008 SCD June 2009 (restarted) No meds! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 23, 2009 Report Share Posted October 23, 2009 At 08:37 PM 10/23/2009, you wrote: Do you think it would work to use half coconut flour and half pecan flour in a muffin or bread recipe? Just got some coconut flour and have not had a chance to experiment with it. I have, however, done half and half of almond and pecan, almond and cashew, almond and walnut, so it would probably work. You'd just have to experiment until you get the right balance. — Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 23, 2009 Report Share Posted October 23, 2009 At 08:37 PM 10/23/2009, you wrote: Do you think it would work to use half coconut flour and half pecan flour in a muffin or bread recipe? Just got some coconut flour and have not had a chance to experiment with it. I have, however, done half and half of almond and pecan, almond and cashew, almond and walnut, so it would probably work. You'd just have to experiment until you get the right balance. — Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 23, 2009 Report Share Posted October 23, 2009 At 08:37 PM 10/23/2009, you wrote: Do you think it would work to use half coconut flour and half pecan flour in a muffin or bread recipe? Just got some coconut flour and have not had a chance to experiment with it. I have, however, done half and half of almond and pecan, almond and cashew, almond and walnut, so it would probably work. You'd just have to experiment until you get the right balance. — Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 23, 2009 Report Share Posted October 23, 2009 With coconut flour be aware that it can be, and probably will be, drier than the recipe calls for if it doesn't start with some. And coconut flour varies in the fat content (as a friend told me) and the lower fat stuff will be very dry indeed. So you may need to adjust liquids until it seems right. I tried some " pancake/tortilla " thingies (no egg for me yet) and used half and half with almond flour and just added liquid until it seemed right. Have any of you ever tried using half of one flour and half of another in a recipe? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 23, 2009 Report Share Posted October 23, 2009 With coconut flour be aware that it can be, and probably will be, drier than the recipe calls for if it doesn't start with some. And coconut flour varies in the fat content (as a friend told me) and the lower fat stuff will be very dry indeed. So you may need to adjust liquids until it seems right. I tried some " pancake/tortilla " thingies (no egg for me yet) and used half and half with almond flour and just added liquid until it seemed right. Have any of you ever tried using half of one flour and half of another in a recipe? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 23, 2009 Report Share Posted October 23, 2009 With coconut flour be aware that it can be, and probably will be, drier than the recipe calls for if it doesn't start with some. And coconut flour varies in the fat content (as a friend told me) and the lower fat stuff will be very dry indeed. So you may need to adjust liquids until it seems right. I tried some " pancake/tortilla " thingies (no egg for me yet) and used half and half with almond flour and just added liquid until it seemed right. Have any of you ever tried using half of one flour and half of another in a recipe? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 24, 2009 Report Share Posted October 24, 2009 Alyssa, I have been experimenting with Almond and Cashew mixtures for a while. Raw cashew will give a slightly sweeter taste in my opinion and it adds a bit more fat than almonds will. I usually will use about 2 parts almond flour to 1 part cashew in a recipe. Sometimes I add walnuts (again more oily/fatty) to the mixture by reducing the cashew portion. It takes very little walnut to give a more 'whole wheat' effect (taste and look) to the mixture. I have also added coconut flour. If you use the commercial very fine coconut flour, it takes very little. I think about a tablespoon or so of coconut flour is about the same as 1/2 c almond flour. You can adjust from there what effect you are looking for. Adding the coconut flour will give a lighter fluffier texture to the final product. Also, if you leave it stand for a bit so that it absorbs some liquid before cooking/baking, it helps. I like to use it in my muffins especially when using frozen fruit so that the extra moisture from the fruit is absorbed (don't know why, but I always have stickier muffins when using frozen over fresh fruit!). Oh, and if you will process the nuts in a food processor until it is just about a butter/dry nut butter consistency then adding the rest of the ingredients, your baked goods will have a lighter texture (versus the more corn bread type texture of just almond flour straight out of the package). Below is a pancake recipe I developed that is a real hit at our house. It is a large batch and will feed about 5 people (mixture of kids and adults). 5 large eggs 3 oz (weight) melted salted butter 1/4 C honey 1/4 tsp salt 1/4 tsp soda 1 C almond flour (slightly packed) 1/2 C slightly heaped, raw cashews 1/2 C blanched raw hazelnuts 1/4 C water Process the nuts in the food processor until a nut butter (or very close). Add the remaining ingredients while the processor is running. First the melted butter, then the eggs one by one until it is smooth. The remaining can go in any order. Cook like normal pancakes--slightly longer on the first side. When they are flipped, to tell if they are ready, lightly touch the center of the pancake with your finger. If it is spongy like a cake, it is ready. If it feels like there is a bubble underneath, cook a bit longer. Happy experimenting! Amelia. > > Have any of you ever tried using half of one flour and half of another > in a recipe? I don't like the grainyness of the coconut flour, but I > want to keep using it for the health benefits. Do you think it would > work to use half coconut flour and half pecan flour in a muffin or > bread recipe? Let me know what you think! I may have to do some > experimenting this weekend... > > Peace =) > Alyssa 15 yo > UC April 2008, dx Sept 2008 > SCD June 2009 (restarted) > No meds! > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 24, 2009 Report Share Posted October 24, 2009 Alyssa, I have been experimenting with Almond and Cashew mixtures for a while. Raw cashew will give a slightly sweeter taste in my opinion and it adds a bit more fat than almonds will. I usually will use about 2 parts almond flour to 1 part cashew in a recipe. Sometimes I add walnuts (again more oily/fatty) to the mixture by reducing the cashew portion. It takes very little walnut to give a more 'whole wheat' effect (taste and look) to the mixture. I have also added coconut flour. If you use the commercial very fine coconut flour, it takes very little. I think about a tablespoon or so of coconut flour is about the same as 1/2 c almond flour. You can adjust from there what effect you are looking for. Adding the coconut flour will give a lighter fluffier texture to the final product. Also, if you leave it stand for a bit so that it absorbs some liquid before cooking/baking, it helps. I like to use it in my muffins especially when using frozen fruit so that the extra moisture from the fruit is absorbed (don't know why, but I always have stickier muffins when using frozen over fresh fruit!). Oh, and if you will process the nuts in a food processor until it is just about a butter/dry nut butter consistency then adding the rest of the ingredients, your baked goods will have a lighter texture (versus the more corn bread type texture of just almond flour straight out of the package). Below is a pancake recipe I developed that is a real hit at our house. It is a large batch and will feed about 5 people (mixture of kids and adults). 5 large eggs 3 oz (weight) melted salted butter 1/4 C honey 1/4 tsp salt 1/4 tsp soda 1 C almond flour (slightly packed) 1/2 C slightly heaped, raw cashews 1/2 C blanched raw hazelnuts 1/4 C water Process the nuts in the food processor until a nut butter (or very close). Add the remaining ingredients while the processor is running. First the melted butter, then the eggs one by one until it is smooth. The remaining can go in any order. Cook like normal pancakes--slightly longer on the first side. When they are flipped, to tell if they are ready, lightly touch the center of the pancake with your finger. If it is spongy like a cake, it is ready. If it feels like there is a bubble underneath, cook a bit longer. Happy experimenting! Amelia. > > Have any of you ever tried using half of one flour and half of another > in a recipe? I don't like the grainyness of the coconut flour, but I > want to keep using it for the health benefits. Do you think it would > work to use half coconut flour and half pecan flour in a muffin or > bread recipe? Let me know what you think! I may have to do some > experimenting this weekend... > > Peace =) > Alyssa 15 yo > UC April 2008, dx Sept 2008 > SCD June 2009 (restarted) > No meds! > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 24, 2009 Report Share Posted October 24, 2009 thought we couldn't do raw nuts??? or is that just us " yeasties " ?? eileen > > > > Have any of you ever tried using half of one flour and half of another > > in a recipe? I don't like the grainyness of the coconut flour, but I > > want to keep using it for the health benefits. Do you think it would > > work to use half coconut flour and half pecan flour in a muffin or > > bread recipe? Let me know what you think! I may have to do some > > experimenting this weekend... > > > > Peace =) > > Alyssa 15 yo > > UC April 2008, dx Sept 2008 > > SCD June 2009 (restarted) > > No meds! > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 24, 2009 Report Share Posted October 24, 2009 thought we couldn't do raw nuts??? or is that just us " yeasties " ?? eileen > > > > Have any of you ever tried using half of one flour and half of another > > in a recipe? I don't like the grainyness of the coconut flour, but I > > want to keep using it for the health benefits. Do you think it would > > work to use half coconut flour and half pecan flour in a muffin or > > bread recipe? Let me know what you think! I may have to do some > > experimenting this weekend... > > > > Peace =) > > Alyssa 15 yo > > UC April 2008, dx Sept 2008 > > SCD June 2009 (restarted) > > No meds! > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 24, 2009 Report Share Posted October 24, 2009 thought we couldn't do raw nuts??? or is that just us " yeasties " ?? eileen > > > > Have any of you ever tried using half of one flour and half of another > > in a recipe? I don't like the grainyness of the coconut flour, but I > > want to keep using it for the health benefits. Do you think it would > > work to use half coconut flour and half pecan flour in a muffin or > > bread recipe? Let me know what you think! I may have to do some > > experimenting this weekend... > > > > Peace =) > > Alyssa 15 yo > > UC April 2008, dx Sept 2008 > > SCD June 2009 (restarted) > > No meds! > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 24, 2009 Report Share Posted October 24, 2009 Eileen, Raw, as in not roasted/toasted. After you bake with them, they would of course be considered cooked! ; ) Amelia > > > > > > Have any of you ever tried using half of one flour and half of another > > > in a recipe? I don't like the grainyness of the coconut flour, but I > > > want to keep using it for the health benefits. Do you think it would > > > work to use half coconut flour and half pecan flour in a muffin or > > > bread recipe? Let me know what you think! I may have to do some > > > experimenting this weekend... > > > > > > Peace =) > > > Alyssa 15 yo > > > UC April 2008, dx Sept 2008 > > > SCD June 2009 (restarted) > > > No meds! > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 24, 2009 Report Share Posted October 24, 2009 Eileen, Raw, as in not roasted/toasted. After you bake with them, they would of course be considered cooked! ; ) Amelia > > > > > > Have any of you ever tried using half of one flour and half of another > > > in a recipe? I don't like the grainyness of the coconut flour, but I > > > want to keep using it for the health benefits. Do you think it would > > > work to use half coconut flour and half pecan flour in a muffin or > > > bread recipe? Let me know what you think! I may have to do some > > > experimenting this weekend... > > > > > > Peace =) > > > Alyssa 15 yo > > > UC April 2008, dx Sept 2008 > > > SCD June 2009 (restarted) > > > No meds! > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 24, 2009 Report Share Posted October 24, 2009 Anyway, we are able to eat raw nuts. > Eileen, > > Raw, as in not roasted/toasted. After you bake with them, they > would of course be considered cooked! ; ) Quote Link to comment Share on other sites More sharing options...
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