1 post tagged “conversion”
In my quest to bake with unique flours -- as well as to understand them & how they work -- I found the following conversion chart by Alicia King. You can read the whole article (titled "Wheat-Free, Gluten-Free Baking: Flour Conversions and Binding Agents Simplify Recipes") here.
(ALSO: That absolutely lovely sugar and flour shaker image comes from Flickr user *jenny b allsorts)
1 cup of wheat flour equals:
- Amaranth - 1 cup
- Bean Flour - 1 cup
- Corn Flour- 1 cup
- Cornmeal - ¾ cup
- Millet Flour - 1 cup
- Nuts (finely ground- almond, hazel nut)- ½ cup
- Oat Flour - 1 1/3 cup
- Potato Flour - 5/8 cup
- Potato Starch - ¾ cup
- Quinoa Flour - 1 cup
- Rice Flour (White/Brown)- 7/8 cup
- Sorghum Flour - 1 cup
- Soy Flour - ¾ cup
- Sweet Rice Flour - 7/8 cup
- Tapioca Flour/Starch - 1 cup
- Teff Flour - 7/8 cup
This is great info . . . but I still am left wondering how I can best substitute my favorite flour (COCONUT!) in my baking adventures. Does anyone have any tips on this? Lately I've been doing the whole 1-to-1 thing, and I'm not certain it's working out.
Though, through some experimentation, I made these cookies.
I think they are quite good; my husband, however, claims they're chalky? He retracted this comment yesterday evening -- saying that they do have a certain charm to them. Below are the instructions for making a half batch, if you'd just like to try them out, but not totally commit.
HEALTH NUT COOKIES
(note: I used egg in this recipe because I felt it needed a strong binding agent, but feel free to use your favorite substitute.)
What you'll need . . .
- 6 ounces bittersweet chocolate chips (or just chopped)
- 3 tablespoons unsalted butter (or Earth Balance, just don't add the salt later on)
- 3/4 cup organic Tazo chai mix (or any liquid chai mix)
- 1 large egg
- 1/2 cup coconut flour
- 1/2 cup hazelnuts, processed to be a fine powder
- 1/4 cup oats
- 1/8 teaspoon kosher salt
- 1/4 cup dried cranberries
Method . . .
- Preheat the oven to 375 degrees F.
- Put 4 ounces of the chocolate & the butter in a microwave-safe bowl and heat until melty. Stir until smooth.
- In the bowl of an electric mixer fitted with the paddle attachment, beat chocolate with liquid chai mix on medium speed until well combined (about 3 minutes).
- Add egg. Mix until completely combined.
- Add the flour, processed hazelnuts, oats, and salt, and beat until just incorporated. You may need to add more coconut flour (mixture should be wet, but not soggy). I added about an 1/8 cup.
- Stir in the rest of the chocolate (best if you are using chips) and cranberries.
- Drop heaping tablespoons of dough onto a nonstick or well greased cookie sheet.
- Bake for 9-11 minutes (mine finished in 10), rotating the baking sheet halfway through.
Cookies can be kept in an airtight container for up to 4 days.
