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!