Coconut flour is growing in popularity as a gluten-free and low-carb baking alternative. However, it can’t be used exactly the same as regular wheat flour. Coconut flour absorbs a lot more liquid than wheat flour and can act differently in recipes. If you’re new to baking with coconut flour, you may have experienced some difficulties getting it to bake properly.
Common Reasons Coconut Flour Doesn’t Bake Well
There are a few key things that can prevent your coconut flour baked goods from turning out right:
Not enough liquid
Coconut flour is extremely absorbent and requires a lot more liquid than regular flour. If a recipe doesn’t account for this properly, your baked goods can end up dry and crumbly. Most recipes require at least 1 cup of liquid for every 1/4 cup of coconut flour.
Not enough eggs
Eggs act as a binder in baking recipes. With the high absorption rate of coconut flour, eggs help hold baked goods together. Using too few eggs can make coconut flour recipes fall apart or become mushy.
Incorrect coconut flour to regular flour ratio
You cannot substitute coconut flour for regular flour at a 1:1 ratio. Coconut flour absorbs far more moisture. As a general rule, use 1/4 to 1/3 cup coconut flour for every 1 cup of regular flour called for in a recipe.
Overmixing
It’s important not to overmix coconut flour batters and doughs. The coconut flour will quickly absorb all the liquid, leaving you with a dry, crumbly mixture. Gently mix just until combined.
Not allowing enough baking time
The high density of coconut flour means it takes longer for heat to penetrate to the center. This can result in undercooked interiors. Allow for longer baking times with coconut flour recipes.
Incorrect pan size
Coconut flour batters are thicker than typical baking batters. If you use too large of a pan, your baked goods may not rise sufficiently and will be too thin.
Tips for Successful Coconut Flour Baking
Follow these tips to help ensure your coconut flour baked goods come out properly:
Use enough liquids
Maintain a ratio of at least 1 cup liquid for every 1/4 cup coconut flour. Liquids like milk, water, coconut milk, and eggs all help offset the absorbency.
Increase eggs
In most recipes, you’ll need to use 5-8 eggs for every 1 cup of coconut flour. The eggs bind the ingredients together.
Allow time to hydrate
Mix the liquid ingredients with the coconut flour ahead of time and allow it to fully hydrate before adding remaining ingredients. This prevents dryness.
Don’t overmix
Stir batters and dough gently to prevent over-absorption of moisture. As soon as the ingredients are incorporated, stop mixing.
Adjust baking times and temps
The density of coconut flour means it requires more time to bake through. Increase oven temperature by 25°F and baking time by 10 minutes.
Use proper pan size
opt for smaller baking pans since coconut flour batters are thicker. Fill pans at least halfway to allow for proper rising.
Let cool completely before removing from pan
Coconut flour baked goods are delicate and prone to crumbling when warm. Allow them to cool completely before removing from the pan.
Store in airtight container
The moisture-absorbing properties of coconut flour mean baked goods made with it can dry out quickly. Store coconut flour baked goods in an airtight container.
Common Coconut Flour Recipes
Here are some common recipes that work well with coconut flour:
Pancakes and Waffles
The thickness of coconut flour works great for making fluffy pancakes and waffles. Adjust your favorite recipe using a 1:4 coconut flour to regular flour ratio.
Muffins
Coconut flour gives muffins a lovely texture. Substitute 1/4 to 1/3 cup coconut flour for every 1 cup of regular flour.
Cakes
Box cake mixes can easily be adapted to coconut flour. Replace up to half the flour with coconut flour and add 5-6 extra eggs.
Cookies
An equal mix of coconut flour and almond flour makes excellent coconut flour cookies. Reduce liquid slightly to account for the coconut flour.
Bread
A combination of coconut flour and almond flour works well for bread recipes. Use 1/4 cup coconut flour for every 1 cup regular flour.
Scaling Recipes for Coconut Flour
When scaling up a coconut flour recipe, keep in mind the moisture ratios required. Here are some guidelines:
| Original Recipe | Double Batch | Triple Batch |
|---|---|---|
| 1⁄4 cup coconut flour | 1⁄2 cup coconut flour | 3⁄4 cup coconut flour |
| 1 cup liquid | 2 cups liquid | 3 cups liquid |
| 5 eggs | 10 eggs | 15 eggs |
When doubling or tripling a coconut flour recipe, double or triple the coconut flour, liquid, and eggs while keeping the same ratios.
Troubleshooting Coconut Flour Baking Failures
Refer to this chart if your coconut flour baked goods don’t turn out right:
| Problem | Possible Cause | Solution |
|---|---|---|
| Dry, crumbly texture | Not enough liquid | Increase liquid |
| Falls apart | Not enough eggs | Add more eggs |
| Dense, heavy texture | Too much coconut flour | Reduce coconut flour |
| Doesn’t rise | Overmixed | Gently mix just until combined |
| Undercooked inside | Needed longer bake time | Increase baking time |
| Too thin | Used too large of a pan | Use smaller baking pans |
Frequently Asked Questions
Why is coconut flour so absorbent?
Coconut flour is made from dried, defatted coconut meat that is ground into a fine powder. This process removes a lot of the oils and moisture that would naturally be present, leaving the remaining coconut flour very porous and thirsty for moisture.
Can coconut flour be substituted for all-purpose flour?
Coconut flour cannot be substituted at a 1:1 ratio for all-purpose flour. Due to its moisture absorbing properties, coconut flour requires more wet ingredients. As a general rule, use 1/4 to 1/3 cup coconut flour for every 1 cup all-purpose flour called for.
Does coconut flour have carbs?
Yes, coconut flour does contain carbohydrates. A 2-tablespoon serving of coconut flour has about 6 grams of total carbs and 5 grams of fiber. So there is 1 gram of net carbs per serving. Its high fiber content makes it a good low-carb option.
Can coconut flour be used for yeast breads?
Yes, coconut flour can be used to make yeast breads. But it performs best when combined with another flour like almond or tapioca flour rather than used on its own. The other flour helps provide structure that plain coconut flour lacks.
Is coconut flour gluten-free?
Yes, coconut flour is 100% gluten-free. It’s made from dried coconut meat, which does not contain gluten. This makes it a great baking alternative for people with celiac disease or gluten intolerance.
Conclusion
Baking with coconut flour can require some trial and error to get the moisture ratios and techniques right. But with some tips on how to adjust recipes and proper techniques, you can successfully use coconut flour for all kinds of delicious gluten-free baked goods. Pay close attention to using enough liquid and eggs, avoiding overmixing, and allowing for proper bake times. With practice, coconut flour can become a versatile alternative flour in your kitchen.