Oh, I posted a recipe on the Spark Recipes site for "coconut crunch muffins". It is a Robin Hood flour recipe I adapted. They were amazing even though they fell and my wheat eating boys even loved them. I'm sure RH would NOT be thrilled that I used alternative flours, soy milk and coconut oil instead of their margarine blends, oh well...my recipe now!
If you tell God no because He won't explain the reason He wants you to do something, you are actually hindering His blessing. But when you say yes to Him, all of heaven opens to pour out His goodness and reward your obedience. What matters more than material blessings are the things He is teaching us in our spirit. Charles Stanley
For the Lord Himself will descend from heaven with a shout, with the voice of an archangel, and with the trumpet of God. And the dead in
I know! I'm really excited. I've been making my own flour blends too, but I find that the behaviour of one flour is SO different then another! I used potato flour one time and didn't realize how much moisture it absorbed...whoo boy. I was adding more and more and more liquid to my biscuits so it almost doubled the volume!
I also read in the report about other flours like teff that I've not even heard of before. So nice to have a great resource.
A friend also told me that coconut flour behaves better if you add more eggs to your recipe (if the recipe calls for eggs!) I used some in a muffin recipe today and the muffins fell :( So next time I'll add an extra egg and I think I'll not open the oven after cooking. I'll let the muffins set up for 15 mins or so in the oven before I open the door. That was a hint for bread I read somewhere else.
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