Coconut flour is a popular gluten-free alternative to regular wheat flour. It’s made from dried, ground coconut meat after most of the oil has been extracted.
Many people choose coconut flour because it’s high in fiber and low in digestible carbs. However, it has some unique properties that can take some getting used to, especially when it comes to binding and holding moisture in baked goods.
Binding properties of coconut flour
Binding refers to a flour’s ability to stick ingredients together and give structure to baked goods. This is achieved by proteins forming an elastic network when mixed with liquid.
Since coconut flour has very little gluten and starch, it contains much less of the elastic protein network compared to wheat flour. This makes it more difficult for coconut flour to effectively bind ingredients together.
However, coconut flour is very high in fiber, containing about 5 times more fiber than wheat flour. This fiber absorbs a lot of moisture, which can help coconut flour recipes hold together.
Coconut flour absorbs more liquid
The high fiber content of coconut flour means it absorbs much more liquid than regular flour. Coconut flour can absorb up to 4 times its weight in liquid.
This means you typically need to use more eggs and liquid in recipes made with coconut flour. Otherwise, your baked goods may turn out dry and crumbly.
As a general rule, you’ll want to use about 1/4 the amount of coconut flour as you would regular flour. And increase the wet ingredients by about 1 cup for every 1/4 cup coconut flour.
Dense and heavy texture
The moisture-absorbing properties of coconut flour also affects the texture of finished baked goods. Items made with coconut flour tend to be quite dense and heavy.
While this can be desirable for foods like muffins, quick breads and pancakes, it may not work as well for cakes and cookies.
You can lighten the texture by increasing eggs and liquid, and by sifting the coconut flour before using to remove some of the fiber.
Tips for using coconut flour
Here are some tips to help coconut flour better bind and hold moisture in baking:
- Use approximately 1/4 cup coconut flour for every 1 cup of regular flour called for in a recipe
- Increase the wet ingredients like eggs and milk – add about 1 extra egg and 1 cup liquid per 1/4 cup coconut flour
- Mix the wet ingredients into the coconut flour first to fully hydrate before adding other dry ingredients
- Let batter sit for 5-10 minutes after mixing to allow coconut flour to fully absorb moisture
- Add extra binding agents like eggs, flaxseeds, or xanthan gum if needed
- Sift coconut flour before using to remove some fiber and decrease density
- Adjust cooking temperature and time to account for moisture loss
Binding agents that work with coconut flour
Adding extra binding agents can help strengthen the structure of recipes made with coconut flour:
| Binding Agent | How It Helps |
|---|---|
| Eggs | Proteins in eggs help bind ingredients; egg yolks add moisture |
| Yogurt | Provides moisture; some proteins help with binding |
| Ground flaxseeds | Absorb moisture; mucilage content acts as binder |
| Xanthan gum | Thickener; helps bind moisture; improves texture |
| Gelatin | Protein that forms elastic gel; binds moisture |
| Guar gum | Thickens and binds moisture; stabilizes batter |
Conclusion
While coconut flour lacks the strong binding and elastic qualities of wheat flour, it can absolutely be used to make delicious baked goods. Be sure to use extra eggs, liquids, and binding agents to help create structure and hold in moisture. Adjusting the coconut flour ratio, preparation method, and cooking time can also help achieve great results.