What causes dough made from coconut flour to not stick together?
I made a pizza dough with half wheat and half coconut flour and I noticed the dough wasn't as elastic and broke apart easier. Then I tried a dough with 100% coconut flour and it was essentially a crumbly mess until I added egg and even then it didn't have the typical texture of good pizza dough.
Why is this the case?
Best Answer
Gluten is what makes a dough stick together and have structure. Coconut flour has no gluten, so the resulting dough will be a crumbly mess. Intentionally gluten free recipes usually contain any number of special additives to compensate for the lack of gluten.
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How do you make coconut flour stick together?
You will have to bind them well. Products that help bind are: eggs, liquid sweeteners and flax seeds. If you choose to use eggs as a binding agent, a good rule of thumb to follow is 1 egg to every ounce of coconut flour used.How do you make coconut flour not crumbly?
Coconut flour is particularly absorbent, and a very small amount of flour will absorb a very large amount of liquid. It also tends to have a drying effect on baked goods, because it is so absorbent. The best way to counteract its drying effect is to use plenty of eggs when you're baking.How do I fix my dough not coming together?
To add more water in order to make your pastry dough bind together, use the following technique: Get a small bowl of cold water and dip your fingers into the bowl. Flick some water over your dough using your fingers and then lightly mix the dough. You should essentially be adding about a teaspoon of water to the dough.Why is my dough not sticking to itself?
The Dough Is Too Dry A good water content in dough is key to making sure that it's workable and doesn't tear or break apart easily. Flour on its own contains protein, but when it's combined with water, this protein can become a network of gluten.88: WHY is My Dough STILL STICKY? - Bake with Jack
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Answer 2
From PrimalPal:
Because it doesn't contain gluten like many flours, coconut flour doesn't stick together as well as traditional flour – this means you'll have to use extra eggs.
Also note that coconut flour is relatively high in fat, causing the different texture.
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