I received product samples in exchange for this post. The opinions expressed are my own.
For more than 30 years, Shiloh Farms has been offering all-natural, wholesome and organic foods to consumers who enjoy the simple nourishment nature provides. They offer an extensive line of USDA organic-certified flours, cereals, grains, dried fruits, nuts, beans, cheeses and sprouted grain breads.
Shiloh Farms recently introduced a certified gluten-free line of more than 30 products, ranging from lentils, to flour, dried fruit, nuts, seeds, coconut sugar and allergen-free chocolate chips with most of them USDA organic certified. As you may know, gluten-free products that haven’t been processed and packaged in a certified gluten-free facility risk cross contamination with gluten – even if they’re naturally gluten-free. This new product line aims to support and provide those with the gluten-free lifestyle a happy and healthy life.
It is from an assortment of these gluten-free products that I stepped out to explore transforming my old favorites to the Gluten-free counter part.
I started in the Baking area. I used Shiloh Farm Organic Coconut flour and Organic Coconut Sugar to try to recreate my famous chocolate Whoopie Pies….
- 1 cup milk
- 4 Tablespoons of Shiloh Organic Coconut Flour
- 1 Tablespoon Vanilla
- 1 cup butter
- 1 cup white sugar/ other if you want to try, the color might be different with natural sugars.
- 1 stick butter
- 1 cup Shiloh Organic Coconut Sugar
- ½ tsp. salt
- 3 large eggs
- 1 cup milk with 1 Tablespoon white vinegar added to it.
- 1 Tablespoon vanilla
- ¼ cup cocoa powder
- 2 heaping tsp. instant coffee
- ½ cup simi-sweet chocolate chips, put through the chopper. or use mini's
- 1⅛ cup Shiloh Organic Coconut Flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- Start by cooking milk and flour together till the milk is thickened. Then set aside and let get cold. If you need it thicker, just add a bit more coconut flour.
- In a large mixer, beat together sugar and butter about 7 minutes until it is not grainy. Then add cold milk mixer to the sugar mixture and continue to beat until fluffy. Now it is ready to use. Can be refridgerated for a few days.
- I start by mixing the sugar and cocoa powder together then add the butter. Cream these together well first then all the other wet ingredients. Milk mixture, eggs, vanilla. a little at a time, so it mixes together easier.
- In a separate bowl mix together 1 cup flour, baking soda, salt, baking powder. Make sure there are no lumps. Add this to the fluid mixture while the beater is going, ¼ cup at a time until it is all mixed together well. Let set for a few minutes and give the flour a chance to absorb the liquid. Check for consistancy. If you think it needs it, add the last ⅛ cup flour. Scrape the bowl several times through this process. Do not be afraid to over mix. Without the gluten you can not make it tough. Remove the beater, scrape the bowl and fold in the instant coffe and chocolate chip pieces.
- Drop by Heaping Tablespoons onto a greased cookie sheet. Preheat oven to 350 degrees. Bake for 12 min. check may need to go 14 minutes total. Mine did. Take off hot cookie sheet and place on a clean Tea Towel. After they cool, match them up to like sizes to make the sandwich. Add frosting between them and eat..... Yum. I chose not to frost them all at one time. I stored the frosting in a sealed container in the refridgerator, and the cookies in a sealed container also. There are only 2 of us and I didn't want to eat them all. I might have if I had frosted them. This makes 10-21/2" diameter Whoopie Pies
When it came to mixing up the frosting, I was going to try to use the coconut sugar but a vegetarian friend told me that if you want white fluffy frosting, you need to use white sugar. So I did. But I did us the Coconut flour to thicken the milk. This is a bit looser than regular flour makes it. You might want to use another tablespoon when you thicken yours, but the way I did it, works and taste great too.
Then when you look at the cookies all laid out, you match the sizes so the sandwiches have the same size cookies.
Add the frosting between the cookies and you are ready to eat.
Some facts about coconut flour ratio’s
1 cup coconut flour – 3-5 eggs
1 cup wheat flour – 1/2 cup coconut flour
1 cup milk/water/other base liquid – use approximately 1 3/4 cups with coconut flour
These are some basic ratio’s for substituting coconut flour. This product can also be used for simple things like sprinkling a tablespoon in your smoothie to add extra protien and fiber. I hope this information takes away some of the unknowns about working with Coconut flour. For all you Gluten-free readers and readers who just want to eat and live a healthier lifestyle, I hope you will try this recipe and go and check out all the Certified Gluten-free product line that Shiloh Farms has to offer. My husband says “these are delicious, but may be best eaten with a spoon and plate.”
For another yummy recipe, try this French Lentil Soup!