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.

Bumpity Bump!!

I got my coconut flour today.
Any help before I go it alone?

When it comes to any new floury thing, I just pretend it is like any other floury thing until I learn otherwise.

well at $6 a lb I was hoping somebody else might have tried to at least know what to avoid.

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

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.

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.

Here is the nutrition facts I scanned from the package.

Kevin, did that company (Wilderness Family Naturals) ever clarify whether the Coconut Flour is 100% natural coconut ground fine OR if it is what's left (a kind of 100% natural pomace) after the coconut oil is expeller pressed or whatever...?

Makes a big difference and explains the variation in the nutritional information between natural 100% whole coconut and the Flour product...hmmmmmm.

I bought both the coconut flour and the dehydrated raw unsweetened small coconut flakes. According to the 2 labels there is no nutritional differences.
Wait on closer look they are not the same.....different serving sizes fool me for a min. Things have been removed and added and it says Coconut Flour/Fiber.

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.

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?