So I pored over websites looking for some kind of inspiration, something that would work with ingredients that I already had lying around. I had a lot of coconut flour lying around. Plus I had a ton of baby carrots that promised to go bad very soon.
Enter a recipe for Coconut Carrot Bread.
Granted this recipe called for the use of 2 cups of all-purpose flour. I, however, high on the success of my last baking endeavor, and feeling pretty darn invincible, decided that I was going to substitute the two cups of all-purpose flour with one cup of coconut flour and one cup of whole-wheat flour. I fancied myself quite the bakeress. I would soon learn the error of my ways – my delusions of grandeur.
I popped the concoction into the oven and 60 minutes later had this…
Hmm. Not too bad, I suppose?
Except, once I took it out of the bread pan, it looked like this…
Um, it looks a little crumbly, no? Maybe it would not crumble once I cut into it.
Alas, it did.
Next time I am sticking to the recipe. Or I will read the label on the pack of coconut flour which clearly says to substitute only 20% of a recipe’s flour with coconut flour. Not 50%.
On a happier note, it tasted amazing! The crumbly bits actually went went really well in a bowl of milk.
Question: Do substitutions in recipes always work for you? What’s the worst substitution-related disaster you have had?