We are nearing 2019 and the last month of 2018 is going to be pretty interesting. I have four interesting themes for the month along with Bake-a-thon where we post baked recipes on Monday, Wednesday and Friday. For most of the Bake-a-thon posts I am making delicious dishes for myself. As I am on a low carb diet for nearly two years, most of the recipes will feature coconut flour. I have been posting coconut flour recipes frequently and I have queries from readers about the flour, because it is pretty new. This post is to clear your doubts about coconut flour and also I will show you how to make coconut flour at home.
I have been using coconut flour for nearly 1 1/2 years now. At first I used to but it on Amazon. It is quite expensive and I used it sparingly. But then I searched the net and found out how to make it at home. There are so many wonderful bloggers who have shared about home coconut flour. I will give that recipe below. I couldn’t make it regularly because I stopped using coconut milk in recipes. For a large coconut, you can get 1/2 or 1/3 cup of coconut flour and what to do abut the milk? So I couldn’t make a huge batch. Then one fine day, I was reading about coconut oil extraction. The pith is usually sold at lowest rate and it is used as fertilizer or as an additive in commercial coconut burfi. That is when I got the idea about using it for coconut flour. That moment was such a wonderful event. I could make coconut flour at Rs 20 per kg. The drawback is that the flour looks grainy with black granules. But when compared to store bought flour it is 50 times lesser. And as I am making cakes just for myself, I don’t mind the tiny speckles in the batter. I have tried all types of flour in cakes and the results are almost the same. You need the same amount of flour whether it is store bought, home made or semi home made. So if you happen to see a place where they extract coconut oil, just go and buy the pith. It is so cheap.
Home Made Coconut Flour:
Making coconut flour at home is so easy. When we extract coconut milk, we always discard the pith. I remember saving it for making colourful rangoli powders during child hood, but most of the time in the kitchen, I throw it away. So next time, don’t throw it away. Take the pith in a plate or a tray and either sun dry it or dry it in oven at the lowest temperature setting. Once it is completely dry, run it in a mixer jar to break the granules. Store this in a jar in fridge and use it in recipes which ask for coconut flour. This flour can also be used to thicken gravies and give a nice crisp coating for cutlets and other deep fried dishes. Use it like how you use bread crumbs. This is ia lot healthier than the bread crumbs.
Store Bought Coconut Flour:
Store bought coconut flour is the most expensive but it is good in recipes where you need the perfect speckle free look. You can find it on Amazon. I will share the link below.
Semi Homemade Coconut Flour:
This is the easiest and cheapest way of making coconut flour at home. If you happen to have an oil mill nearby, check whether they make cold pressed coconut oil. Ask them to reserve the pith of the coconut when they extract oil. We have been a regular customer to that store, so they give the pith for Rs 20 per kg. It would be blocks of coconut pith. When you bring it home, you need to dry it in sun or heat it in your oven at the lowest temperature until completely dry. Run it in a mixer to make it into fine crumbs. Reserve this in an airtight jar and store in refrigerator. Use it in any recipe that calls for coconut flour. You can thank me later.
Why do we use coconut flour in recipes?
When I changed my diet to a low carb high fat one, I was insearch of a flour which is both gluten free and less in carbs. Apart from almond flour, coconut flour is the best option you have for a low carb diet. Most of the carb content of coconut flour comes in fibres when compared to other flours we use in daily cooking. So it aids in digestion and with high fat content, it is perfect to add healthy fat in your day to day food.
The major drawback is that it is gluten free, so binding it becomes the most important aspect when you want to add it in recipes. Egg is one of the perfect binding agent used in coconut flour, but I guess xanthan gum would be perfect when you want to avoid eggs in recipes.
And here is a huge advantage of coconut flour. As it absorbs liquid very much, you need just 1/3rd of the volume when compared to other flours. If a recipe calls for 1 cup of all purpose flour or wheat flour, you need only 1/3 cup of coconut flour as the substitute. Keep the liquid content as it is because, coconut flour needs more liquid than the other flours.
Once you start using it in recipes, you will get the hang of it. Sruti makes her coconut flour chocolate cake for herself three times a week. That is the only way I could make her eat eggs. When it is a chocolate cake, who would say no?
I have some interesting coconut flour recipes lined up for the next month. Some were made for Sruti but most of the treats were for myself. So Christmas came earlier for me and I am enjoying it thoroughly.