SparkPoints: (103,701)
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Posts: 17,754
3/29/10 4:25 P

Great article.

I saved as well.

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Posts: 695
3/29/10 8:09 A

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!

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Posts: 30,219
3/28/10 9:31 P

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Posts: 695
3/28/10 9:02 P

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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Posts: 7,084
3/28/10 5:06 P

Thanks! That was helpful. I have bought garbanzo bean flour and coconut flour but didn't know quite what to do with them. Now I have some ideas.

Posts: 407
3/28/10 12:51 P

Thanks so much! I've copied this thread into my files for future reference. Since I make my own flour blends, this will be helpful. There is info here that I wasn't aware of.

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3/28/10 10:37 A

I just found this chart, it isn't exhaustive but does help me with attributes of some flours for baking. I thought I'd share because it might help others too.

www.celiac.com/gluten-free/topic/57120-the
-flour-report-attributes-of-several-gl
uten-free-flours/

I'm having fun playing with flours to see which work in which kinds of recipes.

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