I’ve been doing some baking experiments with coconut flour, starting by adapting wheat flour recipes. It has been a bit of learning curve! Some things I have learnt about coconut flour:
- It is very thirsty!! If you’re replacing wheat flour with coconut flour, you need to increase the wet ingredients at least two-fold to get the same consistency (or use about a third to half the quantity of coconut flour).
- It needs a binding agent – I’ve been using xanthan gum (as well as eggs), but you could use psyllium husks or ground flax seeds.
- Cooking times are a bit iffy. I find it best to start on a lower temperature, then there is less risk of burning.
- If the bake turns out too dense you probably haven’t used enough liquid.
- There is no gluten, so you can usually mix away to your heart’s content!
This is my first attempt at scones. I figured they are usually not sweet, so an un-sweetened coconut flour version would not stray too far from the original recipe!
Makes 8 small scones
50 g coconut flour
15 g butter
100 g creme fraiche (or sour cream)
50 ml milk (roughly)
1/4 tsp salt
1/2 tsp cream of tartar
1/4 tsp bicarbonate of soda
1/4 tsp xanthan gum
Pre-heat the oven to 170°C.
Mix together all of the dry ingredients. Add the butter and rub it into the flour mixture until you get a breadcrumb consistency.
Add the creme fraiche and mix together, the resulting mixture will be like crumble. Add enough milk so that the mixture comes together into a sticky dough (I used 50 ml, but you may need more or less). Pat the dough out onto a coconut-floured surface (or you could use a rolling pin) until it is about 1 cm thick.
Use a small round cutter to cut out as many scones as you can. Unlike wheat flour scones, you can re-work and re-roll the dough as much as you need to. Place the scones on a lined baking tray and brush the tops with an egg wash.
Bake in the oven for 10-15 minutes, or until the scones have risen and are slightly firm to the touch (if they aren’t cooked they will sizzle when you press down on them).
Serve with a mixture of strawberries and extra-thick/clotted cream (and a cup of tea).