- Coconut flour is very dense. You will use far less than you would with regular wheat flour, or other gluten free flours.
- Coconut flour absorbs moisture very fast. You may need more liquid in the recipe you are using
- Coconut flour is very versatile and has a great flavor range. As you use it, you will begin to experiment and discover what you can do with it.
- Coconut flour should be stored in an air tight container, in the fridge
- Be bold, experiment, come up with new ways to use it and recipes, all of us GF people will celebrate with you!
- 3/4 cup coconut flour
- 1/4 teaspoon Sea Salt
- 1/2 cup melted butter, or for totally casein free - use Virgin Coconut Oil or even half cup EVOO
- 1 cup coconut milk (can use any CF milk, almond, etc.)
- 6 eggs, preferably free range and organic
- 1 Tablespoon vanilla extract
- 2-3 dropperfuls of Vanilla liquid stevia
In a food processor, whip the 6 eggs thoroughly. Add coconut milk in, starting with 7 drops of liquid stevia. Pulse several times to thoroughly mix. We put in 1/4 cup butter and 1/4 cup VCO to make our 1/2 cup of fat, and the taste is superb! Add butter/oil, then pulse several times to blend.
Add dry ingredients and pulse gently to mix. Taste the Stevia Vanilla Coconut Flour dough and see if your flavor is in range, if you are comfortable tasting a raw egg (which is why you want to use free range organic - not cheapie mass produced grocery store eggs).Feel free to adjust your stevia, adding a few more drops if necessary.
Once your flavor is adjusted to suit your taste, drop spoonfuls onto baking stone and bake for 20 minutes. Cool and enjoy