Re: Coconut Flour Pound Cake Disaster

[Guest guest]

I am trying to do all my cooking and baking with coconut flour as well.. I am having trouble as well.. The carrot cake and the muffins did not come our right either.. I was wondering myself if it is the coconut flour.. But so many had said you could interchange it with any reciepie..???

If you figure it out Please share...LOL

To: BTVC-SCD Sent: Sat, September 11, 2010 10:26:11 PMSubject: Coconut Flour Pound Cake Disaster

So I just made my first SCD baked good with coconut flour. I adapted a recipe and I thought I was going to bake a little slice of heaven. WRONG. The top 1/4" is somewhat cakey, but the rest is a bobbly eggy mess! I can't complain too much because it is probably the first recipe I've managed to mess up, but still... I feel like a failure!Does anyone have a fool-proof yummy recipe that they like? I am anxious to use my coconut flour -Joanna

I

[Guest guest]

I am trying to do all my cooking and baking with coconut flour as well.. I am having trouble as well.. The carrot cake and the muffins did not come our right either.. I was wondering myself if it is the coconut flour.. But so many had said you could interchange it with any reciepie..???No you cannot interchange it - it's very different and tastes terrible if you add too much. It needs more moisture and generally you add very little coconut flour. For coconut flour, initially, I recommend, until you are used to it, you stick to recipes thatcall for coconut flour, not almond flour.Elana - at Elana's pantry - has an excellent recipe for blueberry coconut flour muffins. Also Misty's Cherry clafouti recipe:******************http://www.thenourishinggourmet.com/2009/06/5-dish-cherry-clafouti-grain-dairy-and-gluten-free.htmlCherry Clafouti- 6 generous servings"The first time I made this I used 1 teaspoon vanilla extract, which was delightful. But I felt that almond extract goes even better with cherries, so that's what I did the next time. But you can use either. Traditionally this is made with unpitted cherries. But I decided it would be easier to eat if pitted."About 2 cup of cherries, pitted and cut in half (pit first, then measure)3 tablespoons coconut flour1/2 teaspoon sea salt1/2 teaspoon baking powder (use baking soda)3 eggs1/2-3/4 teaspoon almond extract1/4 cup of honey1/4 extra virgin coconut oilPreheat the oven to 375 degrees1-Grease a nine inch pie pan. Place the pitted cherries in it and spread over the bottom of the pan.2-Mix together the coconut flour, salt and baking powder in a bowl.3-In a small bowl, mix together the eggs and vanilla extract. Whisk briskly into the dry ingredients until there are no lumps left.4-Gently melt the honey and coconut oil together over the stovetop. Make sure to remove it just when everything is melted. If it's too hot, you could curdle your eggs (let it cool if you let it get to hot). In a slow stream, add to the bowl of whisked ingredients, whisking while you add it.5-Pour the batter over the cherries and place in the oven. Cook for 25-30 minutes, until browned on top and a toothpick stuck in the middle of the dessert comes out clean. Cool for 10-20 minutes, and eat while hot.If you figure it out Please share...LOL To: BTVC-SCD Sent: Sat, September 11, 2010 10:26:11 PMSubject: Coconut Flour Pound Cake DisasterSo I just made my first SCD baked good with coconut flour. I adapted a recipe and I thought I was going to bake a little slice of heaven. WRONG. The top 1/4" is somewhat cakey, but the rest is a bobbly eggy mess! I can't complain too much because it is probably the first recipe I've managed to mess up, but still... I feel like a failure!Does anyone have a fool-proof yummy recipe that they like? I am anxious to use my coconut flour -JoannaI

[Guest guest]

THANK YOU!!

To: BTVC-SCD Sent: Sun, September 12, 2010 12:58:55 PMSubject: Re: Coconut Flour Pound Cake Disaster

I am trying to do all my cooking and baking with coconut flour as well.. I am having trouble as well.. The carrot cake and the muffins did not come our right either.. I was wondering myself if it is the coconut flour.. But so many had said you could interchange it with any reciepie..???

No you cannot interchange it - it's very different and tastes terrible if you add too much.

It needs more moisture and generally you add very little coconut flour.

For coconut flour, initially, I recommend, until you are used to it, you stick to recipes that

call for coconut flour, not almond flour.

Elana - at Elana's pantry - has an excellent recipe for blueberry coconut flour muffins.

Also Misty's Cherry clafouti recipe:

******************

http://www.thenourishinggourmet.com/2009/06/5-dish-cherry-clafouti-grain-dairy-and-gluten-free.html

Cherry Clafouti- 6 generous servings

"The first time I made this I used 1 teaspoon vanilla extract, which was delightful. But I felt that almond extract goes even better with cherries, so that's what I did the next time. But you can use either. Traditionally this is made with unpitted cherries. But I decided it would be easier to eat if pitted."

About 2 cup of cherries, pitted and cut in half (pit first, then measure)

3 tablespoons coconut flour

1/2 teaspoon sea salt

1/2 teaspoon baking powder (use baking soda)

3 eggs

1/2-3/4 teaspoon almond extract

1/4 cup of honey

1/4 extra virgin coconut oil

Preheat the oven to 375 degrees

1-Grease a nine inch pie pan. Place the pitted cherries in it and spread over the bottom of the pan.

2-Mix together the coconut flour, salt and baking powder in a bowl.

3-In a small bowl, mix together the eggs and vanilla extract. Whisk briskly into the dry ingredients until there are no lumps left.

4-Gently melt the honey and coconut oil together over the stovetop. Make sure to remove it just when everything is melted. If it's too hot, you could curdle your eggs (let it cool if you let it get to hot). In a slow stream, add to the bowl of whisked ingredients, whisking while you add it.

5-Pour the batter over the cherries and place in the oven. Cook for 25-30 minutes, until browned on top and a toothpick stuck in the middle of the dessert comes out clean. Cool for 10-20 minutes, and eat while hot.

If you figure it out Please share...LOL

To: BTVC-SCD Sent: Sat, September 11, 2010 10:26:11 PMSubject: Coconut Flour Pound Cake Disaster

So I just made my first SCD baked good with coconut flour. I adapted a recipe and I thought I was going to bake a little slice of heaven. WRONG. The top 1/4" is somewhat cakey, but the rest is a bobbly eggy mess! I can't complain too much because it is probably the first recipe I've managed to mess up, but still... I feel like a failure!Does anyone have a fool-proof yummy recipe that they like? I am anxious to use my coconut flour -JoannaI

[Guest guest]

I haven't done much baking yet but the coconut flour isn't quite the

same. I've had several batches and each one was different from the

others as far as how dry it was. I think you have to be prepared to

fuss with your batter to get it to what seems right, and if you are just

starting I think you'd be happier for awhile at least to look for recipes

that use coconut flour in the first place.

Tropical Traditions has a section with recipes. You'll need to be

prepared to substitute, as we often have to do, with other ingredients,

but at least there are some developed for coconut flour.

I am trying to do all my cooking and baking with coconut flour as

well.. I am having trouble as well.. The carrot cake and the muffins did not come

our right either.. I was wondering myself if it is the coconut flour.. But so

many had said you could interchange it with any reciepie..???

If you figure it out Please share...LOL

[Guest guest]

Someone said you could replace coconut flour with nut flours? No no no, you

definitely can't do that. You use significantly different ratios of flour to

liquid! My favorite coconut flour recipe is one that I adapted from

elanaspantry.com:

Jelly Donut Cupcakes

for the cupcakes:

3 eggs

½ cup apple sauce

½ cup grapeseed oil

½ cup honey

1 tablespoon vanilla extract

½ cup coconut flour

½ teaspoon celtic sea salt

¼ teaspoon baking soda

for the filling:

½ cup raspberry jam (I used the recipe from pecanbread.com)

1 tablespoon coconut flour

1. In a food processor combine eggs, apple sauce, grapeseed oil, honey and

vanilla and pulse together

2. Pulse in coconut flour, salt and baking soda

3. Allow batter to sit and thicken just a bit

4. To prepare filling, combine raspberry jam and coconut flour in a small bowl

and stir vigorously

5. Next, line a cupcake tin with unbleached paper liners

6. Spoon 2 heaping tablespoons cupcake batter into each cupcake liner

7. Spoon 1 heaping teaspoon of jam mixture (on top of batter) into each cupcake

liner

8. Spoon another tablespoon of batter onto cupcakes to cover jam mixture

9. Bake at 350° for 20 minutes

10. Remove cupcakes from oven and allow to cool for 20 minutes then serve

Makes about 10 cupcakes

Stacey

>

> I am trying to do all my cooking and baking with coconut flour as well.. I am

> having trouble as well.. The carrot cake and the muffins did not come our

right

> either.. I was wondering myself if it is the coconut flour.. But so many had

> said you could interchange it with any reciepie..???

> If you figure it out  Please share...LOL

>

>

>

>

>

>

> ________________________________

>

> To: BTVC-SCD

> Sent: Sat, September 11, 2010 10:26:11 PM

> Subject: Coconut Flour Pound Cake Disaster

>

>  

> So I just made my first SCD baked good with coconut flour. I adapted a recipe

> and I thought I was going to bake a little slice of heaven. WRONG. The top

1/4 "

> is somewhat cakey, but the rest is a bobbly eggy mess!

>

> I can't complain too much because it is probably the first recipe I've managed

> to mess up, but still... I feel like a failure!

> Does anyone have a fool-proof yummy recipe that they like? I am anxious to use

> my coconut flour

> -Joanna

>

>

> I

>

[Guest guest]

At 12:48 PM 9/12/2010, you wrote:

I am trying to do all my cooking

and baking with coconut flour as well.. I am having trouble as well.. The

carrot cake and the muffins did not come our right either.. I was

wondering myself if it is the coconut flour.. But so many had said you

could interchange it with any reciepie..???

Almond, Pecan, and Walnut flour is pretty interchangeable. Coconut flour

has a whole different set of parameters. I have some coconut flour here,

but have not had a chance to experiment with it.

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

Babette the Foundling Beagle

[Guest guest]

oohhh COCONUTS!  hehe.. ya, i tried it in a recipe that called for 2 1/2 cups almond flour.. i replaced 1/2 cup with coconut flour.. it was ok.. kinda waaaaayyyy dry.. but ok... it says on the carton to replace 1/4 of the flour in your recipe w/ coconut.. so yeah its a deal with the dryness of it i guess..

meanwhile... i have been adding about 1/4 cup of it  to 3 eggs (only 1 yolk) , beatin the hell out of it and making " pancakes " .. having some right now... yum! good luck!pAULUC 4/10scd 8 weeks

[Guest guest]

Here is my favorite recipe w. coconut flour:

4 Sisters Coconut Flour Cake

8 eggs

1 stick salted butter, softened

1 tbl. SCD-legal vanilla

1 cup coconut flour (I think Tropical Traditions is the best)

1 cup honey

1 tsp. baking soda

3 generous tbl. SCD yogurt

Mix well, preferably in a Kithen-Aid type stand mixer. I mix mine on a low

speed for about ten minutes. Bake in a well-greased 9-in. round cake pan (will

make one cake layer. Double if you want a two-layer cake). Bake in a 350 over

until golden brown around the edges and a toothpick comes out clean .

Enjoy

Ellen

[Guest guest]

Thank you Ellen! I was hoping someone would answer my post. You know, the ratios

are almost identical to the ones I used for my first try- but I didn't mix it

for very long. I wonder if that's why it separated so much?

I didn't convert any flours in the recipe I tried, only some sweetener amounts,

so I was stumped at the result.

-Joanna

>

> Here is my favorite recipe w. coconut flour:

>

> 4 Sisters Coconut Flour Cake

>

> 8 eggs

> 1 stick salted butter, softened

> 1 tbl. SCD-legal vanilla

> 1 cup coconut flour (I think Tropical Traditions is the best)

> 1 cup honey

> 1 tsp. baking soda

> 3 generous tbl. SCD yogurt

>

> Mix well, preferably in a Kithen-Aid type stand mixer. I mix mine on a low

speed for about ten minutes. Bake in a well-greased 9-in. round cake pan (will

make one cake layer. Double if you want a two-layer cake). Bake in a 350 over

until golden brown around the edges and a toothpick comes out clean .

>

> Enjoy

>

> Ellen

>