Coconut Flour Loaf Bread Recipe (Paleo and Gluten-free) (2024)

FAQs

What is the ratio of coconut flour to gluten-free flour? ›

Coconut Flour

It's commonly used in Paleo diet recipes and pairs best with eggs – so it doesn't always work in vegan recipes. How to substitute: Coconut flour soaks up a lot of liquid, so use 1/4 cup of coconut flour in place of 1 cup glutenous flour (or another gluten-free flour).

A good rule of thumb is 1/4 to 1/3 cup of coconut flour for 1 cup of regular flour. When flour absorbs water, the starches gelatinize, but when coconut flour absorbs liquid it becomes soggy, resulting in a heavier, denser baked good.

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Yes, and no. Not in equal amounts for some recipes. Some recipes won't work with coconut flour (like regular sandwich bread) without added gluten or egg for structure. Because coconut flour is so “thirsty,” you need to use more liquid with it or reduce the amount of flour called for in a recipe.

Although coconut flour does have a medium glycemic index score of 45, the glycemic load is only 3. In fact, several studies have confirmed that as the coconut content in a diet is increased, the blood sugar response between the diabetic and non-diabetic subjects became nearly identical.

Coconut flour is highly nutritious.

It's low in carbohydrates, high in protein, and high in minerals like manganese, selenium, iron, and potassium. It's also high in antioxidants and it's anti-inflammatory.

For best results, use one-fourth to one-third cup (32–43 grams) of coconut flour for every cup (125 grams) of wheat flour. Coconut flour also requires the use of extra eggs and liquid to hold baked goods together.

Almond flour is particularly well-suited for recipes that require a light and airy texture, such as cakes and muffins. Coconut flour works best in recipes that require moisture and density, such as brownies and dense bread.

Dough will often be much thicker than expected when baking with coconut flour. Don't worry too much, just keep going. A quick rule of thumb is to swap about 1/4 to 1/3 cup coconut flour for 1 cup of regular flour.

Coconut flour is generally a safe alternative to wheat flour for most people. It has relatively few health risks or side effects. However, the high amount of fiber in coconut flour may cause bloating in some people.

Which flour is best for paleo? ›

Popular (and delicious) paleo substitutes for wheat flour include almond flour, coconut flour and cassava flour.

The most commonly used flour which is the lowest in carbs is coconut flour. Note: Psyllium has the lowest carbs, however, psyllium is generally not used to bake entire cakes or cookies, it's used in smaller quantities to add bulk, fiber, and elasticity.

Coconut flour is particularly absorbent, and a very small amount of flour will absorb a very large amount of liquid. It also tends to have a drying effect on baked goods, because it is so absorbent. The best way to counteract its drying effect is to use plenty of eggs when you're baking.

you will need to add xanthan gum to a recipe (usually a teaspoon is enough). These flours have very little way of holding together and will crumble without it. However, if you are baking with almond flour and coconut flour, it's not imperative to add xanthan gum.

Baking Powder: In this coconut flour quick bread recipe, baking powder is the leavening agent that will help the batter to rise and give it a light, fluffy texture, so make sure you include it.

Coconut flour is a delicious, nutrient-rich option for those home cooks attempting gluten-free recipes. But it's not just a useful substitute for wheat flour – it's also full of protein, packed with flavour and adds a natural sweetness and unique texture to your favourite bakes.

But in general, use in place of all purpose or whole wheat flour in a 1:1 ratio. For extra binding (since there is no gluten) you can add a pinch of xanthan gum depending on the recipe, but I don't find it necessary.

Gluten-free flours often contain fine starches, so they absorb more liquid than conventional flour. To address this, gluten-free recipes usually call for more liquid and produce looser batters. They may also call for a larger quantity of leavening, like baking powder, to help add volume and lighten the texture.

Measurements: All-in-one gluten-free blends are usually a one-to-one swap with regular flour, allowing you to substitute one cup of all-purpose flour with one cup of gluten-free flour.