Guest guest Posted January 25, 2005 Report Share Posted January 25, 2005 Kathy, You are in luck. Yes, there is more information about coconut flour available. My new book COCONUT CURES talks about the benefits and uses of coconut flour and coconut dietary fiber. Coconut is one the highest natural sources of dietary fiber. It has twice as much fiber as flaxseed and over twice as much as wheat bran--not wheat flour--but wheat bran! It looks just like wheat flour and can be used in making breads, muffins, pancakes, etc. If you use a standard recipe you can substitute up to about 20% of the wheat flour with coconut flour without changing the taste or texture of the final product. This is an excellent way to add more fiber into your diet. Coconut Cures is not yet available at the store, but will be available in a couple of weeks through Piccadilly Books orders@.... You can preorder if you are interested. Coconut oil isn't the only good thing about coconut. There are many health advantages to coconut meat/fiber as well. Did you know you can get rid of intestinal worms using coconut? Coconut meat/fiber can also help moderate blood sugar, prevent colon and breast cancer (yes breast cancer!), improve digestive function, and prevent heart disease, among other things. It is really remarkable. This is why Crohn's patients find relief of their symptoms by eating coconut macaroons, it's not because of the oil, but because of the coconut. Bruce Fife Coconut Flour > > > > Hi. I'm new to this group. Is it OK to talk about coconut flour, or > just oil? Currently, my use of coconut oil is limited to soapmaking, > but I've been reading recently on the health benefits of virgin > coconut oil in the diet. Then at the butcher the other day, I saw a > package of coconut flour. I bought it, thinking I'm sure I could come > up with something to use it for - dietary or cosmetically. I Googled > it and saw the info on the high fiber content. I read that you could > substitute 20% of regular flour for coconut flour to raise the fiber > level in cooking. Currently, I try to use whole wheat pastry flour > when baking, but I'm always looking for something new to try. I did > see it as an ingredient in the macaroon recipe supplied on the list. > Any more coconut flour info or ways to use it would be appreciated. > Thank you. - Kathy B. > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 26, 2005 Report Share Posted February 26, 2005 Hello everyone, Just want to inform everyone in this group that we have available a large quantity of coconut flour that we are selling at a wholesale price. If interested, pls email me at info@... Thanks Selina Sayong www.coconaturelle.com Rare Earth International __________________________________________________ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 26, 2005 Report Share Posted February 26, 2005 Does coconut flour contain gluten? How do you use it ? Like regular flour? never used it before. Thanks, Martie > > > Hello everyone, > > Just want to inform everyone in this group that we have available a large quantity of coconut flour that we are selling at a wholesale price. If interested, pls email me at info@c... > > Thanks > > Selina Sayong > > www.coconaturelle.com > > Rare Earth International > > > > > __________________________________________________ > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 11, 2005 Report Share Posted July 11, 2005 Direct link didn't work for me, but I took off everything after com, connected, and just one more click and I was there. Ordered two books. Looking forward to reading Cures at last! Rowena I would like to let everyone know that my new book on coconut flour is now available. If interested to to http://www.piccadillybooks.com/cooking-with-coconut-flour.htm. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 12, 2005 Report Share Posted July 12, 2005 > Direct link didn't work for me, but I took off everything after com, connected, and just one more click and I was there. Ordered two books. Looking forward to reading Cures at last! > Rowena > > I would like to let everyone know that my new book on coconut flour is now > available. If interested to to > http://www.piccadillybooks.com/cooking-with-coconut-flour.htm. > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 12, 2005 Report Share Posted July 12, 2005 Hi Rowena Thanks for the tip re the link. Does anybody know a good source of coconut flour? I'm in the UK, just to add difficulty ... Is there any easy way of making coconut flour from, say, dessicated coconut? Katy > Direct link didn't work for me, but I took off everything after com, connected, and just one more click and I was there. Ordered two books. Looking forward to reading Cures at last! > Rowena > > I would like to let everyone know that my new book on coconut flour is now > available. If interested to to > http://www.piccadillybooks.com/cooking-with-coconut-flour.htm. > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 12, 2005 Report Share Posted July 12, 2005 Katy, do you use any of the UK firms on the Coconut Research site? Not that I know anything about them. I tried processing Desiccated Coconut int the coffee grinder and it was OK, but packed down a bit at the bottom.. I don't know if that would be fine enough to be called flour, but I only used it in my VCNO chocolates anyway. I have wondered, though, whether grinding it in a flour mill on m y mixer would turn it into flour. I don't know of a source in Australia. Rowena Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 12, 2005 Report Share Posted July 12, 2005 Katy, You can't make coconut flour very easily at home. Coconut flour is made from finely ground, defatted, dehydrated coconut meat. Dessicated coconut contains too much oil. If you ground it you would end up with a paste and not a flour. Bruce Re: Coconut Flour > Hi Rowena > > Thanks for the tip re the link. > > Does anybody know a good source of coconut flour? I'm in the UK, > just to add difficulty ... Is there any easy way of making coconut > flour from, say, dessicated coconut? > > Katy > > > >> Direct link didn't work for me, but I took off everything after > com, connected, and just one more click and I was there. Ordered > two books. Looking forward to reading Cures at last! >> Rowena >> >> I would like to let everyone know that my new book on coconut > flour is now >> available. If interested to to >> http://www.piccadillybooks.com/cooking-with-coconut-flour.htm. >> >> >> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 12, 2005 Report Share Posted July 12, 2005 Hi Katy, There will be coconut flour available in the UK in the relative near term. I would approximate sometime around Septermber this year the plan in place should make it available. I'll keep you informed as we get closer to a firm date. Katy <mousepotato_uk@...> wrote: Hi Rowena Thanks for the tip re the link. Does anybody know a good source of coconut flour? I'm in the UK, just to add difficulty ... Is there any easy way of making coconut flour from, say, dessicated coconut? Katy > Direct link didn't work for me, but I took off everything after com, connected, and just one more click and I was there. Ordered two books. Looking forward to reading Cures at last! > Rowena > > I would like to let everyone know that my new book on coconut flour is now > available. If interested to to > http://www.piccadillybooks.com/cooking-with-coconut-flour.htm. > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 13, 2005 Report Share Posted July 13, 2005 Does anybody know if there's a brand of coconut flour available in Philippine supermarkets? - jim Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 13, 2005 Report Share Posted July 13, 2005 Hi Rowena No I haven't looked into the UK firms onthe Coconut Research site, but I will check them out. I have had good results using dessicated coconut to make muffins - with no added flour - so I feel sure that coconut flour would be a very good replacement for a wider variety of baked goods. I don't grind down the dessicated coconut, even - it just bakes well and gives a good " chewy " texture. Katy > Katy, do you use any of the UK firms on the Coconut Research site? Not that I know anything about them. > I tried processing Desiccated Coconut int the coffee grinder and it was OK, but packed down a bit at the bottom.. I don't know if that would be fine enough to be called flour, but I only used it in my VCNO chocolates anyway. I have wondered, though, whether grinding it in a flour mill on m y mixer would turn it into flour. I don't know of a source in Australia. > Rowena > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 14, 2005 Report Share Posted July 14, 2005 Dear Bruce, May I convey to you my gladness of reading your Healthy Ways [email edn. vol.2(2)] which dealth with two " breaking topics " , very relevant to our health today and in the future. I just would like to share some information from Philippine book-references which may be of use in our wide and wise understanding of a coconut product, that is coconut flour. I understand as early as the 70s and 80s many studies have been undertaken, exploring the good attributes of this product. And I'm profoundly excited that you've globally initiated another " first " to promote its human utilization to the optimum. Congratulations ! After coconut oil, suddenly, many are inquiring (what, how, where, when ?) of the coconut flour. Great ! The book " Coconut and Utilization " authored by two great Filipino professors and scientists: n Banzon and Velasco (1982) contains many valuable information. To cite briefly some of these relevant to the coconut flour: 1) coconut flour derived from coconut kernel (meat) had been prepared up to pilot scale prior to 1982, and these were: (1) de-oiled dessiccated coconut, finely ground; (2) de-oiled (food-grade) copra, finely ground and (2) finely ground " sapal " (the residue after pressing out coconut milk from fresh mature coconuts. 2) why interest on coconut flour? protein content of 20 -25 % with pretty well balance amino acid composition and content for the human body. 3) as early as 1977, the 12 billion nuts annually is certainly a reliable source of coconut flour, even if we mean only 10% of these (1.2 billion nuts for coconut flour). 4) it was mentioned that coconut sapal (pressed-coconut flour) is ground,dry sapal, the residue after extracting coconut milk from comminuted fresh coconut kernel. the process of pressing out coconut milk removes much oil, protein minerals, carbohydrates and other soluble or dispersable constituents of the coconut meat (the authors cited an original work of Hagenmaier, Chitwood and Mattil 1976). 5) repeated pressing (with added water) is done to extract constituents of the meat to go into the coconut milk. 6) carbohydrates in the sapal are either glucomannan or mixture of mannan and glucan (mainly cellulose ); carbohydrates in sapal has no nutritive value but high in dietary fibers (are all fibers in foods acts as effective dietary fiber?) This has been answered adequately in your book, I suppose? 7) the sapal itself may serve as food as it contains some protein and oil (if not completely de-oiled). consider the composition of residue sapal from the aqueous process reported by Hagenmaier (1980): 5% moisture, 17% oil, 8% protein, 2% ash and 68% carbohydrates. Meantime, I have to close this message. Till next mail ! Cheers, Sev Magat Bruce Fife <bruce@...> wrote: Katy, You can't make coconut flour very easily at home. Coconut flour is made from finely ground, defatted, dehydrated coconut meat. Dessicated coconut contains too much oil. If you ground it you would end up with a paste and not a flour. Bruce Re: Coconut Flour > Hi Rowena > > Thanks for the tip re the link. > > Does anybody know a good source of coconut flour? I'm in the UK, > just to add difficulty ... Is there any easy way of making coconut > flour from, say, dessicated coconut? > > Katy > > > >> Direct link didn't work for me, but I took off everything after > com, connected, and just one more click and I was there. Ordered > two books. Looking forward to reading Cures at last! >> Rowena >> >> I would like to let everyone know that my new book on coconut > flour is now >> available. If interested to to >> http://www.piccadillybooks.com/cooking-with-coconut-flour.htm. >> >> >> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 14, 2005 Report Share Posted July 14, 2005 Sev, Coconut flour is an incredible product that can truly be called a " health food. " Some of the benefits of coconut flour include: High in health promoting dietary fiber, contains twice as much fiber as wheat bran Contains no gluten, good for those who are allergic to wheat or sensitive to gluten Aids in weight management, is filling but has few calories Improves digestion and intestinal function Helps regulate bowel function Feeds friendly gut bacteria and promotes a healthy intestinal environment Produces short chain fatty acids that nourish intestinal cells and kills harmful microbes Helps relieve symptoms associated with heartburn, irritable bowel syndrome, and Crohn's disease Heart healthy, helps regulate blood lipids Improves antioxidant status Helps control blood sugar Lowers glycemic index of foods it's combined with, including sugar Protects against many forms of cancer including colon, breast, and prostate cancers. A good source of minerals, including trace minerals, does not contain phytic acid like most other fibers Helps expel intestinal parasites These benefits are described in my new book Cooking with Coconut Flour. The book contains over 100 pages of recipes. You need the recipes. Coconut flour is not the same as wheat flour. You can't use coconut flour in recipes designed for wheat flour. You can always add a small amount of coconut flour into a recipe that uses wheat flour. But all of the recipes in my book use 100% coconut flour. No wheat flour what-so-ever is used. Some people reported that they could not access the web location I gave earlier, but you should be able to find it at www.piccadillybooks.com. Re: Coconut Flour > > >> Hi Rowena >> >> Thanks for the tip re the link. >> >> Does anybody know a good source of coconut flour? I'm in the UK, >> just to add difficulty ... Is there any easy way of making coconut >> flour from, say, dessicated coconut? >> >> Katy >> >> >> >>> Direct link didn't work for me, but I took off everything after >> com, connected, and just one more click and I was there. Ordered >> two books. Looking forward to reading Cures at last! >>> Rowena >>> >>> I would like to let everyone know that my new book on coconut >> flour is now >>> available. If interested to to >>> http://www.piccadillybooks.com/cooking-with-coconut-flour.htm. >>> >>> >>> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 26, 2005 Report Share Posted July 26, 2005 I've just purchased some coconut flour and am planning to buy Bruce Fife's new cookbook, but I was wondering if anyone could tell me some general guidelines in using coconut flour. e.g. Can it be used as breading for frying meats and vegetables? Can it be used as a thickener in sauces? Does it tolerate the high temperatures of frying? Does it crisp up when used in recipes like " oven-fried chicken " ? What other ingredients can be combined with it to use in baking (the package says it can be used to replace up to 25% of the flour called for in a recipe)?--Almond flour? Whey protein? And in what proportions? As you can see I have many questions! Since I am new to the use of coconut oil (which I also just purchased), I'm hoping that those of you who are more experienced with coconut will be able to help me. Making melody in my heart, Kelley " Music washes from the soul the dust of everyday life. " Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 26, 2005 Report Share Posted July 26, 2005 , Coconut flour looks and feels much the same as any other flour but its character is unique. It can be used successfully as a breading for frying or baking and tolerates high temperatures. However, it does not work well as a thickener in sauces and gravy. You can replace up to 20% or so of wheat flour with coconut flour in most standard recipes without adversely affecting the final product. But to use 100% coconut four in baking you need my new cookbook Cooking With Coconut Flour. Coconut flour is so different from wheat flour that no wheat flour recipe will work if your trying to use 100% coconut flour. When I started working with coconut flour nobody really knew how to use it, except to replace a little wheat flour with the coconut as mentioned above. I developed every recipe in the book basically from scratch because there weren't any recipes available. If you plan to use coconut flour you need the book to explain how to use it. Once you learn how to use it you can make cakes, cookies, muffins and other baked goods that taste just as good as if they were made with wheat flour. My recipes are made using 100% coconut flour. No other flours are needed or used except for a few specialty breads such as the coconut corn bread. Bruce Fife Re: coconut flour > I've just purchased some coconut flour and am planning to buy Bruce Fife's > new cookbook, but I was wondering if anyone could tell me some general > guidelines in using coconut flour. e.g. Can it be used as breading for > frying meats and vegetables? Can it be used as a thickener in sauces? > Does it tolerate the high temperatures of frying? Does it crisp up when > used in recipes like " oven-fried chicken " ? What other ingredients can be > combined with it to use in baking (the package says it can be used to > replace up to 25% of the flour called for in a recipe)?--Almond flour? > Whey protein? And in what proportions? As you can see I have many > questions! > > Since I am new to the use of coconut oil (which I also just purchased), > I'm hoping that those of you who are more experienced with coconut will be > able to help me. > > Making melody in my heart, > Kelley > > " Music washes from the soul the dust of everyday life. " > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 26, 2005 Report Share Posted July 26, 2005 Thanks, Bruce, for the info. on coconut flour. So, am I understanding you correctly, that is, you have a chapter/section of the cookbook that tells you how coconut flour can be used, in general? That sounds great! I can't wait to receive my book! Making melody in my heart, Kelley " Music washes from the soul the dust of everyday life. " Re: coconut flour , Coconut flour looks and feels much the same as any other flour but its character is unique. It can be used successfully as a breading for frying or baking and tolerates high temperatures. However, it does not work well as a thickener in sauces and gravy. You can replace up to 20% or so of wheat flour with coconut flour in most standard recipes without adversely affecting the final product. But to use 100% coconut four in baking you need my new cookbook Cooking With Coconut Flour. Coconut flour is so different from wheat flour that no wheat flour recipe will work if your trying to use 100% coconut flour. When I started working with coconut flour nobody really knew how to use it, except to replace a little wheat flour with the coconut as mentioned above. I developed every recipe in the book basically from scratch because there weren't any recipes available. If you plan to use coconut flour you need the book to explain how to use it. Once you learn how to use it you can make cakes, cookies, muffins and other baked goods that taste just as good as if they were made with wheat flour. My recipes are made using 100% coconut flour. No other flours are needed or used except for a few specialty breads such as the coconut corn bread. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 26, 2005 Report Share Posted July 26, 2005 The first part of the coconut flour books discusses the health benefits of coconut flour and how to use the flour. The flour has some peculiar characteristics that are very different from other flours. Most of the book, however, contains an assortment of recipes. In the latest issue of my Healthy Ways Newsletter I have an article which briefly discusses many of the health benefits of coconut flour. If anyone is interested in getting a copy of the newsletter just email me at bruce@... and I'll email it to you. Bruce Re: coconut flour > > > , > > Coconut flour looks and feels much the same as any other flour but its > character is unique. It can be used successfully as a breading for frying > or > baking and tolerates high temperatures. However, it does not work well as > a > thickener in sauces and gravy. > > You can replace up to 20% or so of wheat flour with coconut flour in most > standard recipes without adversely affecting the final product. But to > use > 100% coconut four in baking you need my new cookbook Cooking With Coconut > Flour. Coconut flour is so different from wheat flour that no wheat flour > recipe will work if your trying to use 100% coconut flour. > > When I started working with coconut flour nobody really knew how to use > it, > except to replace a little wheat flour with the coconut as mentioned > above. > I developed every recipe in the book basically from scratch because there > weren't any recipes available. If you plan to use coconut flour you need > the > book to explain how to use it. Once you learn how to use it you can make > cakes, cookies, muffins and other baked goods that taste just as good as > if > they were made with wheat flour. My recipes are made using 100% coconut > flour. No other flours are needed or used except for a few specialty > breads > such as the coconut corn bread. > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 22, 2006 Report Share Posted January 22, 2006 I just did somechecking at the USDA food database here: http://www.nal.usda.gov/fnic/foodcomp/search/index.html . Agar is way way higher carb than cornstarch. So is arrowroot flour. Both are about 80% carbs. On 1/22/06, jeanne_simons@... <jeanne_simons@...> wrote: > I have tried thickening sauces etc. but it seems to sit on the bottom of the pan. Have you tried agar agar or arrow root? I believe agar is a low carbohydrate thickener. > Jeanne Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 22, 2006 Report Share Posted January 22, 2006 Alobar, This is a low carb thickener made of vegetable gums. My diabetic father-in-law recommended it: http://www.low-carb.com/thicnot.html On Jan 22, 2006, at 9:30 PM, Alobar wrote: > I just did somechecking at the USDA food database here: > http://www.nal.usda.gov/fnic/foodcomp/search/index.html . Agar is > way way higher carb than cornstarch. So is arrowroot flour. Both > are about 80% carbs. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 22, 2006 Report Share Posted January 22, 2006 It looks good as far as carbs go, but is very expensive stuff! I am broke in winter, but have saved the link for Spring when I shall hopefully have more money. Many thanks for the link, . Alobar On 1/22/06, cathylynn2 <cathybuckley@...> wrote: > Alobar, > > This is a low carb thickener made of vegetable gums. My diabetic > father-in-law recommended it: > > http://www.low-carb.com/thicnot.html > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 23, 2006 Report Share Posted January 23, 2006 Alobar, Have you heard of konjac flour? It's especially good for diabetics. http://www.konnyaku.com/e_data/konjac2.html -Patty > > I have been having cravings for Chinese hot & sour seafood > soup lately. Because it is thickened with cornstarch, I should no > longer eat this soup. Then I remembered coconut flour, which I have > never tried. Can one thicken soup with coconut flour like one does > with cornstarch? > > Alobar > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 23, 2006 Report Share Posted January 23, 2006 I do not see any data on carb content. I will have to google for it later. Thanks. Alobar On 1/23/06, Patty T <tri4home@...> wrote: > Alobar, > > Have you heard of konjac flour? > It's especially good for diabetics. > > http://www.konnyaku.com/e_data/konjac2.html > > -Patty > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 23, 2006 Report Share Posted July 23, 2006 What makes you think coconut oil has been removed from WFN cocnut flour? One does not make flour out of pure oil. Coconut has fiber, proteins, etc. as well as some oil. Why would you expect coconut meat or coconut flour to have 100% oil content? Alobar On 7/23/06, k8teeth <stonesigns@...> wrote: > Ive done a quick search on this site and Im fairly sure this has not > been covered. > I dont know everything about it,so Im raising it as a topic. > Here is what I have found. > > Coconut flour sold by varies people has had the coconut oil taken out > leaving a small amount. > 'Wilderness " has 14%. > I cant speak for other brands. > > But the question is:If this is the case(if you look at the 'panel' on > the back,it should tell you the fat/oil content) then my question is > why bother with this type of coconut flour? > As mentioned coconut flour from " wilderness " is 14%,which means > nearly 70-80% of the oil is taken out. > This means that a lot of the other goodness/other elements, are taken > out as well. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 23, 2006 Report Share Posted July 23, 2006 My thought is that if I was going to make my own flour, why not get a coconut and us fresh coconut dried yourself. I figure you would have to drain, break it remove coconut and dehydrate then you could put into coffee grinder. I have never tried it. I am new to coconut oil period. This week was my first week. I was surprize that it was a solid form in the jar. Taste good I have used on fish and veggies. I have not been able to put a table spoon full of it in my mouth yet through. I will work up to that one. Just my thoughts as a new comer. Enjoy. God bless . > > Ive done a quick search on this site and Im fairly sure this has not > > been covered. > > I dont know everything about it,so Im raising it as a topic. > > Here is what I have found. > > > > Coconut flour sold by varies people has had the coconut oil taken out > > leaving a small amount. > > 'Wilderness " has 14%. > > I cant speak for other brands. > > > > But the question is:If this is the case(if you look at the 'panel' on > > the back,it should tell you the fat/oil content) then my question is > > why bother with this type of coconut flour? > > As mentioned coconut flour from " wilderness " is 14%,which means > > nearly 70-80% of the oil is taken out. > > This means that a lot of the other goodness/other elements, are taken > > out as well. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 23, 2006 Report Share Posted July 23, 2006 Alobar, " What makes you think coconut oil has been removed from WFN cocnut flour? " ..because they say on their coconut flour pack that it has 14% coconut oil. Dried coconut meat has over 60% oil. So thats 46 points of oil that has been removed. I never said it was 100% oil. Most dried coconut meat in flake/chip form is nearly 60% oil...so it cant be 100%. Also Bruce has said that coconut flour has had most of the oil taken out ... " Coconut flour is dehydrated, defatted coconut meat that has been ground into a powder " Im trying to point out,why not get the most out of it that you can by making your own flour. Quote Link to comment Share on other sites More sharing options...
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