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  #1   ^
Old Mon, Dec-26-05, 13:26
kevinpa's Avatar
kevinpa kevinpa is offline
Kitchen Experimenter
Posts: 3,260
 
Plan: General LC Maintenance
Stats: 230/160/165 Male 70 inches
BF:way less now
Progress: 108%
Location: Pittsburgh
Default Coconut Flour

I have an order of coconut flour that will be here in a couple days and would like to hear some pros and cons from those of you who have baked with it , along with any recipes or the links to recipes that you may have concidered to have worked well using it. I love coconut and have been reading health benefits from using it. It is really quite low in effective carbs because of the the amount fiber in it.
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  #2   ^
Old Wed, Dec-28-05, 14:33
kevinpa's Avatar
kevinpa kevinpa is offline
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Posts: 3,260
 
Plan: General LC Maintenance
Stats: 230/160/165 Male 70 inches
BF:way less now
Progress: 108%
Location: Pittsburgh
Default

Bumpity Bump!!

I got my coconut flour today.
Any help before I go it alone?
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  #3   ^
Old Wed, Dec-28-05, 15:24
Nancy LC's Avatar
Nancy LC Nancy LC is offline
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Plan: DDF
Stats: 202/185.4/179 Female 67
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Location: San Diego, CA
Default

When it comes to any new floury thing, I just pretend it is like any other floury thing until I learn otherwise.
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  #4   ^
Old Wed, Dec-28-05, 16:06
kevinpa's Avatar
kevinpa kevinpa is offline
Kitchen Experimenter
Posts: 3,260
 
Plan: General LC Maintenance
Stats: 230/160/165 Male 70 inches
BF:way less now
Progress: 108%
Location: Pittsburgh
Default

well at $6 a lb I was hoping somebody else might have tried to at least know what to avoid.
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  #5   ^
Old Wed, Dec-28-05, 16:24
kevinpa's Avatar
kevinpa kevinpa is offline
Kitchen Experimenter
Posts: 3,260
 
Plan: General LC Maintenance
Stats: 230/160/165 Male 70 inches
BF:way less now
Progress: 108%
Location: Pittsburgh
Default an email from Drs Mike & Mary Eades or Staff

Dear Kevin,

Thanks so much for your letter and for your kind words about the show. Although we use coconut milk and coconut itself, we have not used coconut flour specifically in any of this season's shows. Indeed, coconut flour can serve as a replacement for a part of the flour in baked goods and other foods in which the taste of coconut is welcome. Coconut flour is more than half fiber and as such can lend bulk without a lot of carbs to many recipes. In baking, for instance, you could replace about one-fifth of the flour in a recipe without affecting the outcome much. In our baking recipes, if you were to use it, we'd probably suggest dropping the recommended almond meal by the amount of coconut flour you used.

Coconut oil has a wonderful fatty acid profile that offers many health benefits, particularly the immune boost of lauric acid.

Cordially,

The Drs. Eades
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  #6   ^
Old Wed, Dec-28-05, 16:26
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GinaLeanne GinaLeanne is offline
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Plan: ATKINS
Stats: 198/175/158 Female 5'10"
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Progress: 57%
Location: Southern Michigan
Default

Have you tried carb quick, it works just like flour..................i use it in place of flour for things...........10.00 a box.

www.neitron.com
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  #7   ^
Old Wed, Dec-28-05, 16:31
kevinpa's Avatar
kevinpa kevinpa is offline
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Plan: General LC Maintenance
Stats: 230/160/165 Male 70 inches
BF:way less now
Progress: 108%
Location: Pittsburgh
Default

Quote:
Originally Posted by GinaLeanne
Have you tried carb quick, it works just like flour..................i use it in place of flour for things...........10.00 a box.

www.neitron.com


Yes I have Gina. I use it quite often and yes it costs much less. I was just looking for something different. I like the nut flours but for certain recipes I don't like the taste combination. I'm hoping this will be the answer to that.
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  #8   ^
Old Wed, Dec-28-05, 17:19
zajack zajack is offline
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Plan: atkins
Stats: 205/190/140 Female 66 inches
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Progress: 23%
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Default

Hey Kevin...how many carbs does it have? Is it like a true flour, or a bit gritty like almond flour? Does it smell coconutty? I'd be interested in trying it with chicken specifically. It might be good mixed with just a bit of splenda (or with parmesan for a parmesan crust) as a coating for fried chicken strips (use eggwash on chicken first). Let me know a bit more about it and how you like it.
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  #9   ^
Old Wed, Dec-28-05, 17:53
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MissSherry MissSherry is offline
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Plan: M&E Maintenance <5carbs
Stats: 170/109.5/115 Female 5'1"-5'2" w/ shoes
BF:31.1%/21.3%/19%
Progress: 110%
Location: By the beach in Florida
Default

I would love to try it myself. I use alot of pecan flour as that seems a bit more mild in taste then some of the other nut flours.
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  #10   ^
Old Wed, Dec-28-05, 18:56
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Blondie888 Blondie888 is offline
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Plan: Lower Carb
Stats: 271.7/219.7/219 Female 65.5 inches
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Default

I'm unfamiliar with this product, so I'm unsure of its consistency, but it makes me think of coconut shrimp... . Do you think it could would be good for something like that?
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  #11   ^
Old Wed, Dec-28-05, 19:51
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LadyBelle LadyBelle is offline
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Plan: Retrying
Stats: 239.2/150.6/120 Female 5'2"
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Location: Wyoming
Default

now there is an idea. Coating chicken in it and frying, then making a coconut curry sauce, or coconut shrimp as suggested. Now I'm hungry.

I'm sure it could be made into a bowl muffen, since pretty much everything else under the sun can be, and it would be great as part of the flour in some coconut muffins. Maybe add a touch of pineapple extract for a pina colada thing.
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  #12   ^
Old Wed, Dec-28-05, 20:18
kevinpa's Avatar
kevinpa kevinpa is offline
Kitchen Experimenter
Posts: 3,260
 
Plan: General LC Maintenance
Stats: 230/160/165 Male 70 inches
BF:way less now
Progress: 108%
Location: Pittsburgh
Default

Quote:
Originally Posted by zajack
Hey Kevin...how many carbs does it have? Is it like a true flour, or a bit gritty like almond flour? Does it smell coconutty? I'd be interested in trying it with chicken specifically. It might be good mixed with just a bit of splenda (or with parmesan for a parmesan crust) as a coating for fried chicken strips (use eggwash on chicken first). Let me know a bit more about it and how you like it.


It is milled very fine. Much finer than any nut flour I have tried. Very light in color. To guess without opening the bag I'd say the texturre of wheatflour. It also has a distinct coconut smell to the extent that I didnt open the plastic bag its in yet but if I put my nose up to it I smell coconut.
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  #13   ^
Old Wed, Dec-28-05, 20:37
kevinpa's Avatar
kevinpa kevinpa is offline
Kitchen Experimenter
Posts: 3,260
 
Plan: General LC Maintenance
Stats: 230/160/165 Male 70 inches
BF:way less now
Progress: 108%
Location: Pittsburgh
Default

Quote:
Originally Posted by zajack
Hey Kevin...how many carbs does it have?


Here is the nutrition facts I scanned from the package.

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  #14   ^
Old Wed, Dec-28-05, 22:29
greannmhar's Avatar
greannmhar greannmhar is offline
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Posts: 406
 
Plan: Protein Power/a la carte!
Stats: -/-/150 Female 66 inches
BF:Yes!
Progress: 49%
Location: Ireland
Default

Although it is (presumably) not anything like as fine as the bought stuff, I grind my own coconut flour from dessicated coconut using a coffee grinder. It is definitely MUCH cheaper and I find it wonderful in anything I bake, especially muffins, pancakes and waffles. I use it along with the usual floury suspects - protein powder, ground almonds, linseeds, bran etc in whatever proportion I feel like at the time
Babs
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  #15   ^
Old Wed, Dec-28-05, 22:31
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Ayustar Ayustar is offline
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Plan: Human Experimentation
Stats: 170/100/105 Female 4'10
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Progress: 108%
Location: London, Ontario, Canada
Default

Wow, I never thought of that before. That is great that you can have coconut flour!! So little carbs and so much fibre!!! Tell me how this turns out for you!!! I like the idea of coating chicken with it!!!

I wonder if it would make a decent thickening agent?
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