We see a lot of products that are gluten-free on the shelves and even restaurants are denoting some entrees (especially pizza) that are made without wheat. I've experimented with many alternatives and want to share with you an incredible produce I use in my baking gluten-free--Coconut Flour.
Nuts.com) is produced from dried coconut meat; a natural byproduct of coconut milk production. This soft flour is popular for baking for those following a grain-restrictive diet such as paleo diets or the GAPS or SCD diet. It offers a gluten-free and protein-rich alternative flour, but that's not all. Did you know that it's rich in fiber, a good source of lauric acid (a saturated fat thought to support the immune system, thyroid function, and good skin health), and exceptionally good source of Maganese.
This extraordinary absorbent flour means that your ratio exchange IS NOT 1:1 with wheat flour. In baked goods, you generally want to substitute about 1/4 to 1/3 cup of coconut flour to 1 cup of wheat flour. This took me a little time to comprehend until I started experimenting with it. The first recipe was a vanilla cupcake where I used only 1/2 cup of coconut flour instead of the 2 cups of wheat flour called for in the recipe and they turned out perfect! You can also use coconut flour with wheat flour, substituting 20% of the wheat with it. Today, I wanted to make one of my favorite cookies--Pizzelles, which is one of my family's favorite cookies!
Coconut (flour) Pizzelles
6 large eggs
1 1/2 cups granulated sugar
1 cup (2 sticks) unsalted butter, melted & slightly cooled
1/4 tsp. Coconut flavoring (or you can do 2 tsp. Vanilla extract)
3/4 cup + 3 T Coconut flour
2 tsp. baking powder
In a stand mixer, using the whisk attachment, beat eggs until a golden yellow, about 5 minutes. Turn mixer on low and gradually add the granulated sugar and coconut flavoring. Add the warm butter while the mixer is on low and beat until combined. In a separate bowl, mix the coconut flour with the baking powder, using a hand whisk.
Remove the bowl from the stand mixer and slowly add the flour/baking powder mixer, whisking to combine. This is very important because the coconut flour has a tendency to clump . When all the flour mixture has been added, let the mixture set about 20-30 minutes to thicken slightly. Meanwhile, preheat the Pizzelle iron.
I used a small scoop to place the batter on the iron, close the lid and allow to cook until the iron clicks "ready".
The pizzelle iron makes two at a time. Continue making the pizzelles until you've used all the mixture. Pizzelles are a wonderful cookie and because they come out slightly soft, you can "mold" them to any shape. Rolled up or placed in a small ramekin (or over a muffin tin) and make a bowl to serve your favorite ice cream in!
Your pizzelles look beautiful, Susan. I don't have a pizzelle maker, so I'm afraid I won't be making these.ReplyDelete
That treehouse is looking great--your grands are going to love to come to your house! xoxo ♥
Pizzelles irons are pretty inexpensive (29.99). I fell in love with this cookie over 40 years ago when we lived next door to a family with Italian heritage; this is only my second iron.Delete
I had not heard of coconut flour but I will put it on my list to get! I love Pizzelles and shaping them while they are warm is such a good idea.ReplyDelete
Great progress on the treehouse---looking forward to more pictures!
I love coconut flour!! These pizzelles look so BEAUTIFUL, Susan. Awesome treehouse and I look forward to more pictures!ReplyDelete
I never heard of coconut flour, either. always fun to stop by here and learn new things. using this cookie for an ice-cream cup is a great idea.ReplyDelete
the tree house looks like it is going to be bigger than my house. lol!
I have heard of coconut flour, but have never used it before. This recipe sounds yummy!ReplyDelete
I love pizzelles–great idea to make them with coconut flour!ReplyDelete
Coconut flour is new one to me! The pizzelles do truly look yummy...and, I'm envious of your new treehouse, dear friend.ReplyDelete
tastes nothing like traditional pizzelle's or GF for that matter.ReplyDelete
How many does this makeReplyDelete
I've been eating and making pizelles for over 30 years and have recently been trying all my baked goods with coconut flour, which I love, but I was more than intimitated with pizzelles. I can't wait to try these. Thanks for sharing!ReplyDelete
3 Researches PROVE Why Coconut Oil Kills Fat.ReplyDelete
This means that you literally burn fat by consuming Coconut Fats (in addition to coconut milk, coconut cream and coconut oil).
These 3 studies from big medicinal journals are sure to turn the conventional nutrition world around!
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Unfortunately, most of the Pizzelle makers that I've seen have a Teflon surface - has anyone seen one that doesn't ?ReplyDelete
Purchase the PALMER Pizelle maker, it is by far the best and I have tried all the different brands over the past 40 years that I have made them. Its on Amazon!Delete
These were HORRIBLE! Wouldn't hold together. I've been making pizzelles for over 20 years, and I've never had a batch turn out this bad.ReplyDelete
I tried the pizzelles this morning and just can't get them to come out clean. To be honest, I just don't have the patience or the timeReplyDelete
. The taste is amazing though - is there something else I can do with the batter?
Great post about the coconut flour pizzlles.Get Coconut Powder in cheap priceReplyDelete
How do you get them to hold together in the iron? If I leave them in long enough, they burn. So disappointed because I didn't life the graininess of the almond flour pizzellesReplyDelete