I have been experimenting with coconut flour for the past 5 years. During this time I have come up with some delicious recipes that lend themselves very nicely to this amazing flour.
Coconut flour is a bit lighter than almond flour, which makes it perfect for cakes, muffins and breads. Further, it is gluten free, high in fiber and low in carbohydrates, making it an ideal ingredient for celiacs, diabetics and those concerned with GI (glycemic index). I store my coconut flour the same way I store my almond flour.
As I’ve previously mentioned on my Almond Flour page, there are various ways to measure flours. I use the “dip and sweep,” method which is generally not considered the standard culinary technique. This method entails dipping the measuring cup into the flour and scooping the flour into the cup; then sweeping over the top of the cup with a knife to level off the measurement.
I do not pour the flour into the measuring cup because this will yield significantly less flour than one of my recipes calls for. For your reference, when ¼ cup of coconut flour is called for in one of my recipes it will need to weigh about 1 ounce to yield the proper results.
¼ cup coconut flour = 1 ounce
Coconut flour is different than other flours, a little goes a long way. Coconut flour is very dry; like a sponge, it sops up moisture, so you can find recipes that use ½ cup coconut flour and 4 eggs, plus ½ cup agave (such as my recipe for Strawberry Cupcakes on page 24 of Gluten-Free Cupcakes). That is a crazy wet-dry ingredient ratio, but necessary when cooking with coconut flour.