angeliaanderson31's Journal, 21 March 2018

Meant to say cornbread consistency not corner. 

Here is what google told me: Coconut flour is particularly absorbent and sucks up a lot of moisture. Replacing coconut flour for almond flour (or grain flours) requires that you adjust the amount of liquid and eggs added. A good starting point is to substitute 1 cup of almond flour with 1/4 cup (1 ounce) of coconut flour. 

Thank you for the info. It may be more difficult than I thought. I may just stick to my eggs and bacon lol. I tried this muffin recipe from my keto cookbook and the taste is meh but the texture is no bueno. That is what led me to the question. It will be trial and error most likely lol. I did also make the 90 second microwave bread for sandwiches which I liked toasted and that was okay with the almond flour. Maybe I can find more coconut flour recipes and see how that goes also. 

Good luck, I thought about trying those "Keto" Bread recipes, but I dont want to tease myself! haha. I hope you are able to find something that you like!! You might try, for sandwiches, bib lettuce. Its makes good wraps for sandwiches.  

Thank you! Yes I was hesitant at first but had to do something to make myself stay in it this time. I am trying to experiment with different recipes I find. It's kind of fun to do until I make something bad lol. I am also doing the pizzas and I am in love with the cheese crust recipe. I tried one recipe for dough and I didn't roll it out thin enough and it was okay when it was fresh but definitely wasn't able to save and reheat. Also tried the bagel recipe and threw those in the trash. All the bad has come from almond flour and it's texture though. The breads with almond flour are proving most difficult. I always forget about the lettuce!!! I need to go back to that.  

I've been experimenting with this flour substitute with great success. https://ketotestkitchen.blogspot.in/p/experimental-keto-flour.html?m=1 

I really like almond flour when used to supplement wheat flour recipes. Or to bread things it works pretty well without changing the taste. Coconut I’m still figuring out. Every time I try to use it the project flops because it sucks all moisture out of everything. 🤷🏻‍♀️ 

Thanks for the tips!  

We tried experimenting with almond flour and it wasn't worth it (taste, texture, values) for us. we started using carbquik for pancakes and waffles - and then trying various blends to make other baked goods. we have had mixed results.