Tips for Baking with Coconut Flour

If you’ve tried baking with coconut flour and your baked goods turned out too dry, here’s the scoop. Coconut flour is highly absorbent. It’s going to absorb a LOT of liquid. Once you get the hang of it, it produces a lighter baked good than almond flour; so I like it for that reason.

Here’s how I have found better results: 1) Sift the coconut flour prior to measuring. It will only take a minute! Once it’s been sifted, the flour will measure more accurately. 2) When you measure, use just barely the called for amount. Don’t add any extra! 3) Once the batter is mixed, allow it to sit for a few minutes to thicken. If it looks too thick, I add some extra heavy cream or nut milk or water to get the desired consistency. 4) and finally, don’t overbake. I think smaller pans such as cupcake pan, small loaf pan, small round pan, etc work well, or a full-sized bundt pan or angel food pan with a hole in the middle work better. Having a big cake means figuring out how to get the middle baked without overbaking the sides. I use standard toothpick method to test for doneness.

I hope this is helpful–I know how sad it is to bake something and then it has to go into the trash. You can find the how-to for the cupcakes pictured here:

And if all this sounds too complicated, be sure to follow JoJo’s Kitchen where they’re starting a line of baking mixes with everything pre-mixed for you, keto-style. We sampled the chocolate cake and the pumpkin spice bread a few weeks ago in our local group and we all agreed they were great!

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