I tried making some bread with coconut flour the other day, sufferin' jaysus what a feck up!
I followed the recipe to the letter (not having done this before), the 'dough' looked for all the world like a sticky ball of wallpaper paste. I bunged it in the oven and it was supposed to cook for 55 minutes. I checked after 40, it had ballooned to the size of a dirigible, actually touching the top of the oven. I knew exactly what would happen when I took it out and sure enough it sank faster than a squealer in cement boots.
I cut the crinkled and huddled mess open to find the inside was a raw, rubbery , recalcitrant gloop which would have been a fine compound for fixing punctures in tractor tyres!
However, this had cost money so I was not to be defeated. I sliced it up into thin strips thinking 'I'll make breadsticks out if it', 3 hours later (I'm really not exaggerating) I finally got something I could use for dips......You'd think that would be it, but oh no.....the kitchen had this tinny, metallic smell to it and after I tasted my new coconut bread sticks I got this horrible aftertaste of tin or brass which lasted for nearly 48 hours.
Even now (I did this baking on Sunday) I can still catch a whiff of it, I also kept the sticks and tried another couple today, sure enough about an hour after eating them I got this same horrible taste in my mouth. I'm assuming it's the pysillium powder that was part of the recipe causing this vile taste.
Looks like the rest are going in the bin, along with this pysillium powder.
I made some bread with almond flour after that, sprinkled in some herbs and a crust of parmesan on the top, that came out well and tasted pretty good as a 'proper bread' substitute.
Any ideas what to do with the remainder of the coconut flour? I'm thinking a bit of butter and sugar would make shortbread-a-like biscuits, or butter and cheese would make some cheesy nibbles.
Too bright to breed