Experimenting with the Weird Flours

[bunn]

In my quest for foods that are a bit less carbohydratey, I have been
Coconut flour is not pancakeable. Not even if soaked overnight and combined with eggs and slow-cooked to encourage coagulation. Do not try to make pancakes with it. The results are grim.

Have moved on to buckwheat flour (not a wheat, despite the name, but a relative of the rhubarb.) She makes pretty good pancakes, but not as good as Spelt flour (which IS a kind of wheat, despite the name.)

At present, Spelt is my favorite of the Weird Flours.

Comments

[anna_wing]

Bean flour makes very good pancakes. Or just beans. Get your green dal, yellow dal, black gram etc etc (we have an Indian shop just down the road which sells them in gigantic sacks), soak them overnight, run them through a blender, add your egg, chopped spring onion and spices to taste, and voila, bean crepe batter. Eat with curry, vegetable stew, goulash etc etc.

My understanding of coconut crepes is that the coconut comes via coconut milk, not the flour. Or else you make your regular crepes and add fresh grated coconut to the batter. This is the first time I have ever heard of coconut flour. Coconut anything is very high calorie, be warned.

Chestnut flour is nice, but I've only used it to make castanaccio. I add a bit more sugar and candied orange peel instead of raisins to the regular recipe.

[grundyscribbling]

Coconut flour is delightful in baked goods (at least, it is if you like coconut.) But it's not a 1:1 substitution, at least not if you're trying to eliminate regular flour entirely. You also generally have to adjust liquids/eggs to compensate for the coconut flour.