It took me a long time to give it a go. I’m comfortable using all varieties of gluten-free flours—brown rice blends, teff flour, sorghum flour, oat flour, quinoa flour—but for years, coconut flour recipes frightened me.
Most gluten-free baking requires adjustments to traditional baking ratios (e.g., liquids, flours, leaveners, eggs) and, occasionally, the addition of obscure ingredients (think xanthan gum and guar gum) to make them work, but coconut flour recipes baffled me. A quarter cup of flour to produce an entire batch of muffins? A mere half a cup to make more than a dozen cookies? Successful coconut flour baking must require mad scientist skills, a sprinkle of fairy dust, or a magic wand, none of which I possessed.
It’s embarrassing to look back on my nervous nellie behavior. Different is hard; it’s just different. I finally got up the muster to try it a little more than a year ago, and…I love it. Love it! Here’s why:
*As mentioned above, it is very easy to use. It’s tricky if you start free-styling, but if you follow recipes as written, you will soon get your bearings regarding proportions and how it works.
*It is extremely high fiber.
*It is naturally gluten-free & grain-free (paleo!)
*It is very low in carbohydrates (Specifically, 2/3 of the carbohydrates are dietary fiber, hence they can be subtracted from the total).
*It’s far lower in fat than nut flours
*It’s much less expensive than nut flours, and some other gluten-free flours, plus you only use a fraction of the amount of other flours so one bag lasts awhile.
Most importantly, however, is taste. Perhaps there is a bit of fairydust sprinkled into each bag after all, because I have yet to eat anything but an utterly delicious coconut flour baked good from the recipes I’ve prepared. I’m talking breads, muffins, cakes, tortillas, and more.
So now it’s time for me to start sharing because eating is believing.
First up, a multi-purpose, one-bowl vanilla cupcake recipe free of refined sugars but with terrific taste and texture. I’m a sucker for a plain cupcake (perfect for lunchboxes), but a smudge of chocolate ganache and some sprinkles on top is just the thing now and again.
Sorry it's a bit salty,texture works but the taste is not so delish
Wednesday 31st of July 2019
My daughter found your recipe and made these for me as a surprise! They were so delicious! Thank you!
Wednesday 8th of January 2020
What a nice daughter, Tara! :)
Monday 27th of June 2016
Just made this for my daughter birthday party. It was delicious!! I doubled the recipe and made a cake in a 9x13 pan. Used 1 1/2 C sugar instead of honey and used almond milk for nondairy alternatve. Yum yum!!! Thank you for this recipe!
Tuesday 28th of June 2016
Thanks so much for sharing your adaptation, Melina! I'm so glad this worked out for you :)
Tuesday 14th of June 2016
Can I just say how amazing these were?!?!?! I have been experimenting with coconut flour for a long time (I normally stick to almond flour), and these were a hit! I made them yesterday, and by request I am making them again today lol! Thanks for the awesome recipe!
Thursday 16th of June 2016
You are so very welcome, Courtney!!!!!! :)
Tuesday 24th of May 2016
First, I apologize if this question was asked before. I did not read through all of the comments...
Can this recipe be doubled? I will certainly need more than 8 :)
Monday 31st of August 2020
Hi Camilla. These were soooo yummy! Thanks for another hit 🎉🥳🙌