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Coconut oil proportions when substituting for butter or vegetable oil

Commented on May 05, 2011
Created April 29, 2011 at 8:17 PM

I'd just like to hear your baking experiences with coconut oil. When substituting for butter or vegetable oil I feel like things are coming out too dry if I use a 1-to-1 substitution.

I really don't care about trying to match nutrient ratios or calories. Off-site recommendations seem to be too tied up with this concept.

I make pizza crust, cake, cassava bread, etc with root flours...I've been using pastured butter but I'm trying to switch everything over to coconut oil.

Cab7e4ef73c5d7d7a77e1c3d7f5773a1

(7304)

on May 05, 2011
at 12:07 AM

I think white rice flour should be fine. It's got no nutrients, but really no bad stuff either. cassava=tapioca, correct?

Eeb593d6b6d7a939fdd5469b69347d5f

(1037)

on May 04, 2011
at 07:11 PM

Cool, let me know what you think. The stuff I've had with rice flour is the tastiest, but I'm worried about trace amounts of bran and germ. Cassava is the richest root flour, and you can tell, but if you use the slightest amount too much, it has a certain grittiness. Not a huge deal honestly but slightly off-putting. Sweet potato and plantain flour haven't been thrilling for me. I like to mix them with cassava flour sometimes to cut it. I'm still experimenting a lot, there's very little advice online.

Cab7e4ef73c5d7d7a77e1c3d7f5773a1

(7304)

on May 02, 2011
at 12:26 AM

I've been looking into some of that too. I don't want to do nuts bc of the pufa content, and coconut flour feels like a rock and only works in certain applications. I am going to make an all purpose flour though with tapioca, potato starch, and rice flour to see how that works out.

Eeb593d6b6d7a939fdd5469b69347d5f

(1037)

on May 01, 2011
at 10:01 PM

I have to come up with most of them on my own. Cassava and sweet potato flours are great substitutes but there is basically nothing available online. So I start with traditional recipes, do substitutions and additions and sometimes it works out...sometimes I just waste a lot of ingredients. I am unfortunately allergic to many nuts (probably because of gluten, hopefully the allergies will go away after a few years of being gluten free.) So I cannot take advantage of nut-flour recipes. I would really like to trade baking recipes with other Paleo peeps. There are not many out there.

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1 Answers

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Cab7e4ef73c5d7d7a77e1c3d7f5773a1

(7304)

on May 01, 2011
at 09:26 PM

I have always just substituted it 1 for 1. If it is drier for you, I'd just add more until the consistency is right.

May I ask where you're getting these recipes and what flours you're using?

Eeb593d6b6d7a939fdd5469b69347d5f

(1037)

on May 01, 2011
at 10:01 PM

I have to come up with most of them on my own. Cassava and sweet potato flours are great substitutes but there is basically nothing available online. So I start with traditional recipes, do substitutions and additions and sometimes it works out...sometimes I just waste a lot of ingredients. I am unfortunately allergic to many nuts (probably because of gluten, hopefully the allergies will go away after a few years of being gluten free.) So I cannot take advantage of nut-flour recipes. I would really like to trade baking recipes with other Paleo peeps. There are not many out there.

Cab7e4ef73c5d7d7a77e1c3d7f5773a1

(7304)

on May 02, 2011
at 12:26 AM

I've been looking into some of that too. I don't want to do nuts bc of the pufa content, and coconut flour feels like a rock and only works in certain applications. I am going to make an all purpose flour though with tapioca, potato starch, and rice flour to see how that works out.

Cab7e4ef73c5d7d7a77e1c3d7f5773a1

(7304)

on May 05, 2011
at 12:07 AM

I think white rice flour should be fine. It's got no nutrients, but really no bad stuff either. cassava=tapioca, correct?

Eeb593d6b6d7a939fdd5469b69347d5f

(1037)

on May 04, 2011
at 07:11 PM

Cool, let me know what you think. The stuff I've had with rice flour is the tastiest, but I'm worried about trace amounts of bran and germ. Cassava is the richest root flour, and you can tell, but if you use the slightest amount too much, it has a certain grittiness. Not a huge deal honestly but slightly off-putting. Sweet potato and plantain flour haven't been thrilling for me. I like to mix them with cassava flour sometimes to cut it. I'm still experimenting a lot, there's very little advice online.

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