Gluten Free Banana Waffles Recipe With Coconut Flour - Easy & Fluffy (2024)

FAQs

How to use coconut flour? ›

A quick rule of thumb is to swap about 1/4 to 1/3 cup coconut flour for 1 cup of regular flour. Due to its high absorbency, you'll also want to increase the number of eggs. To help you try this unique ingredient, we've rounded up eight of our best coconut flour recipes. These are tried and true!

Coconut flour is high in fiber, protein, low-glycemic, and since coconut is a fruit and not actually a grain-based flour, it is naturally gluten-free, grain-free, and nut-free!

Try a yeasted-waffle recipe.

Yeast gives waffles airiness and a crisp crust, and it adds flavor that waffles made with baking powder or baking soda lack. Yeast batters need to rise, though, so make the batter the night before, pop it into the fridge, and you'll be ready to go in the morning.

Whether your waffles are yeasted or not, the key to a successful one is in a light and fluffy, not dense and doughy, texture (we're not making pancakes here, people).

Use a 1:4 ratio when substituting coconut flour with all-purpose flour. This means that for every 1 cup of regular flour, you only use ¼ cup of coconut flour. Following this ratio will help make your low-carb baked goods come out the way you hope.

To give baked goods more rise and structure when using coconut flour, try adding whey protein powder or psyllium husk powder; vinegar and baking soda can also help add more rise. When storing coconut flour, it's best to keep it airtight and freeze it since coconut flour absorbs moisture.

Coconut flour appears to have a low glycaemic index of 51 which means it should cause less of a spike in blood sugar levels than wheat flour, which has a glycaemic index of 69. This is because coconut flour is high in fat and fibre, which work to slow down the release of sugar in the bloodstream.

Coconut flour is rich in dietary fibre, which can help reduce the risk of developing heart disease and lower cholesterol levels. As it is low in carbohydrate compared to flours such as wheat and corn, it is useful for people with diabetes because it has a mild impact on blood glucose levels.

Coconut Flour Substitute

You have to do a little playing around with a recipe if you want to substitute coconut flour for regular all-purpose wheat flour. The rule of thumb is to substitute only 20 percent of coconut for wheat flour. Flour made from coconut becomes dense and soaks up a lot of moisture when it bakes.

Making pancake and waffle batter ahead of time is a huge no-no and will lead to flat, dense results every time. Even letting your batter hang out for just a few minutes after you've mixed it before you start ladling it onto the griddle will lead to less fluffy results.

What is the secret to good waffles? ›

Flour: All-purpose flour adds gluten, which gives the waffles structure. You can also use whole wheat flour.

A restaurant, on the other hand, will have an industrial cooker with a higher wattage plugged into a circuit designed for heavier loads. If you are asking about the waffle itself, my answer will be that most restaurants make their batter from scratch. Home waffles are usually made from a boxed mix like Bisquick.

Let's get something straight: Belgian waffles are not just any regular old waffle. They're thicker, fluffier and have a nice crisp exterior.

Brussels waffles are big rectangular waffles that are crispy on the outside and fluffy on the inside with large deep pockets. Usually served for dessert with powdered sugar or whipped cream and fruit, these waffles are a favorite around the world.

Substitute coconut flour for all-purpose flour at a 1:4 ratio, and remember to add 1 egg for every ¼ cup coconut flour. Pair it with other alternative flours like almond flour, hazelnut flour, cassava flour and a little tapioca starch for the best flavor and baking properties.

Coconut Flour Substitute

You have to do a little playing around with a recipe if you want to substitute coconut flour for regular all-purpose wheat flour. The rule of thumb is to substitute only 20 percent of coconut for wheat flour. Flour made from coconut becomes dense and soaks up a lot of moisture when it bakes.

It is safe to use fresh almond flour or fresh coconut flour in raw baking. However, if your flour has been incorrectly stored or stored for too long in your pantry, it's recommended to bake the flour before using it in raw baking. I would recommend baking the flour above the temperature of bacteria survival.

Baking with coconut flour vs baking with all-purpose flour

The nutty sweetness provides a unique flavor profile that can stand out in dishes like cakes and cookies – though many find the taste overpowering at times. All-purpose flour doesn't have this same effect since it has so little flavor on its own.