Can I use coconut flour in place of regular flour? And how much would I use if the recipe calls for 1 1/2 cups flour? If coconut flour isn't a good substitute, what is? And would the conversion be the same?
BTW...I'm making carrot and zucchini bars.
They make some gluten free flower that has everything in it. It has a conversion chart on it. Sorry I can't be more help but I only deal with gluten free for holidays so otherwise I forget everything.
Coconut flour can't be substituted one-for-one for regular flour because it is much drier and more absorbent that wheat flour. You'd have to adjust the liquids, and increase them significantly.
And you just can't substitute in a gluten-free flour for regular flour, due to the necessary adjustments in the leavening, etc.
Most gluten-free baking mixes or flour mixes have a variety of ingredients in them that help the recipe turn out like the original.
So if you can, go to a store and buy a gluten-free baking mix or gluten-free flour blend and on the back of the box or bag you'll see suggestions about how to substitute.
Pamela's brand gluten-free baking mix is really good, and I have substituted that one-for-one for regular flour with good results.
If you'll post the recipe, maybe I can help you come up with some substitutions.
Bobs makes an all purpose gluten free flour that's pretty good, although the package recommends adding xanthum gum. I've only baked from scratch a few times, but this seemed an easy exchange.
check this site out , she has AMAZING gluten free recipes :)http://www.thepaleomom.com/2013/07/nut-free-coconut-free-...
Google conversions for gluten free baking. Several sites will answer your questions.
We are gluten free and I use gluten free flour. Works just as well as regular flour and its pretty tasty! We use Udi bread, just the plain white kind. The only thing I do not like is packaged cookies and waffles that are gluten free. I make my own using gluten free flour.
When I needed something to be gluten free, I just bought an all purpose gf flour blend. It's the same measurements. If I was baking, I would also add 1 tsp of xantham gum.
The easiest way is to buy a gluten free flour blend that is made for baking. Each of the gluten free flours sort of have different properties, but with the right ratios you can get something very close to (or better, in a lot of cases) than the original wheat flour. Most blends will also direct you to add a certain amount of xanthan gum to your recipe, depending on what you are making - it substitutes for the gluten, to sort of hold it all together, because gluten is really the "glue" of flour.
I have a CD kid, so I've got plenty of experience with this. I also do not like to devote crazy amounts of time to baking - so I buy the ready made mixes. For the first year I made all my own, etc - and it was just time consuming and a waste and it ends up being cheaper (for me) to just buy what I need.
If you have an Aldis, they carry a great line of gluten free baking mix. May not work for bars - but it might!! Also, I really do think you could use just a mix of rice flour and tapioca flour for carrot or zucchini bars and it would turn out very well.
Also just wanted to add that we USED to buy Udi's bread, but ever since I tried Rudi's I will never go back because it is actually MOIST after you toast it vs. dry old Udi's that I used, unknowingly, for over a year (but hey, it was better than Schar.) Just adding this note in hopes that whoever mentioned it below, sorry I can't remember names! will stop and buy a loaf of Rudi's because you WILL NOT REGRET IT. ;)
Here is a recpie for GF Carrot zuccini bread? This might help.
http://www.coconutsandcardamom.com/zucchini-carrot-bread-...
It looks good, I might make some for my kiddos.
