Not only in one baking season, but all year round, coconut flour can conjure up delicious things in the kitchen. The gluten-free flour is good for health and adds exquisiteness to baking. Healthy flour can be used for cakes, pastries and bread . It will surprise you how light coconut flour is. Due to the abundantly extracted oil, it is very fine and airy. Due to its own sweetness, even sweeteners and sugar can be reduced when baking. Bread that has been refined with coconut flour gets a nice aroma and the taste becomes more intense .
Coconut flour and its properties
Coconut flour has a strong binding power that can be used very well to bind soups and sauces. However, this flour has the property of absorbing liquid due to the high proportion of fiber during processing. When baking bread, you should therefore pay attention to this and add more liquid with milk, water or oil to the recipe. Furthermore, coconut flour has the property of a pleasant consistency, which is hardly possible with other normal types of flour. Any normal flour can be replaced with coconut flour with a third of the actual amount without any problems. However, problems are to be expected if the normal flour is to be replaced entirely with coconut flour. Since this flour does not contain gluten , which binds the dough, the solution is to add one egg for every 30 grams of coconut flour. This makes the bread a healthy treat .A little recipe:
Dark protein bread with coconut flour:
- 500 g quark - 5 eggs - 50 g coconut flour - 50 g oat bran - 100 g wheat bran - 5 tbsp flaxseed - 1 tsp salt - 1 P. baking powder Preparation: Mix the quark with the eggs, then add all the other ingredients and mix well mix. Bake in a preheated oven at 180 degrees for 50 minutes.
