Coconut Flour

[Guest guest]

,

You cannot make coconut flour from dried coconut. If you put dried

coconut in a coffee grinder or blender you end up with mush, not flour.

There are many health benefits to coconut flour which are different from

coconut oil. Coconut flour provides benefits that are not available or

easily obtainable from fresh coconut. The most obvious advantage is that

you can make breads and baked goods with coconut flour (don't worry

about the smaller fat content as you can add this back when you bake

with it), you can't do this with fresh or dried coconut. This is an

extremely important for those millions of people who are allergic to

wheat or gluten and otherwise can't eat bread. Coconut flour provides an

easy way to make baked goods for those who otherwise can't eat them. It

is also excellent for weight loss because it is extremely high in fiber

and low in calories. This also makes it ideal for diabetics. It also has

anticancer properties because the fiber absorbs toxins. These are just a

few of the many advantages of coconut flour. These benefits are enhanced

when using coconut flour instead of dried or fresh coconut. But fresh

and dried coconut are good too. Not all brands of coconut flour are

suitable for baking. Some brands don't work at all, so you have to be

careful. I developed the recipes in my book " Cooking with Coconut Flour "

using the flour sold by www.simplycoconut.com

<http://www.simplycoconut.com/> . Wilderness Family also has a good

flour. If you want to learn more about the health benefits of the flour

and how to use it I recommend you read my book.

Bruce

Re: Coconut flour

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.

[Guest guest]

Wow thank you for letting us know that we would get mush if we put coconut in

the coffee grinder. Interesting you mentioned about people who can not eat

bread re: wheat and gluten intolerance. I am one of those and yes coconut

flour is in alot of the bread products I but.

I am just learning the benefits of coconut oil, and coconut flour. I will

just eat my fresh coconut. Thank you for the information.

God bless .

Bruce Fife <bruce@...> wrote:

,

You cannot make coconut flour from dried coconut. If you put dried

coconut in a coffee grinder or blender you end up with mush, not flour.

There are many health benefits to coconut flour which are different from

coconut oil. Coconut flour provides benefits that are not available or

easily obtainable from fresh coconut. The most obvious advantage is that

you can make breads and baked goods with coconut flour (don't worry

about the smaller fat content as you can add this back when you bake

with it), you can't do this with fresh or dried coconut. This is an

extremely important for those millions of people who are allergic to

wheat or gluten and otherwise can't eat bread. Coconut flour provides an

easy way to make baked goods for those who otherwise can't eat them. It

is also excellent for weight loss because it is extremely high in fiber

and low in calories. This also makes it ideal for diabetics. It also has

anticancer properties because the fiber absorbs toxins. These are just a

few of the many advantages of coconut flour. These benefits are enhanced

when using coconut flour instead of dried or fresh coconut. But fresh

and dried coconut are good too. Not all brands of coconut flour are

suitable for baking. Some brands don't work at all, so you have to be

careful. I developed the recipes in my book " Cooking with Coconut Flour "

using the flour sold by www.simplycoconut.com

<http://www.simplycoconut.com/> . Wilderness Family also has a good

flour. If you want to learn more about the health benefits of the flour

and how to use it I recommend you read my book.

Bruce

Re: Coconut flour

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.

[Guest guest]

Bruce,

Id be interested in knowing what sort of coffee grinder you used to

get the 'mush'.Mine has the spinning blades.

As I said I used chips/flakes and I had no trouble with " Mush " .

Im yet to get an answer from my supplier as to the oil content of the

chips I use,but when asking 2 other suppliers it seems that chips do

have 60% oil.

So they would be classed as pure dried coconut meat.

When I 'grind' my chips i dont leave the grinder on the counter,I

hold it in my hand at 45 Deg and giggle it around while its

going.That way all the chips get ground up.

Id be interested in how it would go in a greenlife twin gear or

something similar because they are designed to make puree for

childrens food etc.

It does go to an almost 'almond paste' type consistancy,but I kind of

picture 'mush' as almost a liquid and its nowhere like that.

[Guest guest]

,

The term " mush " was meant to describe a soft gooey substance. I guess a

better term would be peanut butter consistency. This is more in line

with your " almond paste " description. My main point was that if you

grind dried coconut flakes you don't get flour and you can't use it in

any of the recipes for making baked goods as described in my book. There

is nothing wrong with coconut paste. You can buy it from some dealers.

They use various names such as " coconut spread. " You cannot make coconut

flour at home.

Bruce

Re: Coconut flour

Bruce,

Id be interested in knowing what sort of coffee grinder you used to

get the 'mush'.Mine has the spinning blades.

As I said I used chips/flakes and I had no trouble with " Mush " .

Im yet to get an answer from my supplier as to the oil content of the

chips I use,but when asking 2 other suppliers it seems that chips do

have 60% oil.

So they would be classed as pure dried coconut meat.

When I 'grind' my chips i dont leave the grinder on the counter,I

hold it in my hand at 45 Deg and giggle it around while its

going.That way all the chips get ground up.

Id be interested in how it would go in a greenlife twin gear or

something similar because they are designed to make puree for

childrens food etc.

It does go to an almost 'almond paste' type consistancy,but I kind of

picture 'mush' as almost a liquid and its nowhere like that.

[Guest guest]

LM,

For information on coconut flour see the book “Cooking with Coconut

Flour” at www.piccadillybooks.com <http://www.piccadillybooks.com/> or

www.amazon.com <http://www.amazon.com/> .

coconut flour and candida

Hi. I am trying to find info on coconut flour. Does anyone out there

have candida and have you used coconut flour to bake with? I know

coconut oil is amazing, but I can't find the sugar or carb content of

the flour anywhere or anyone who has used it. Any info on this would

be grand. Thank you.

LM

[Guest guest]

Try Stevia out- it is known to stabilize blood sugar and it has no sugar as it

is a plant known to be 300x sweeter than sugar. It comes in the powder and

liquid form. -Aprill

lynnknabel1945 <lynnknabel1945@...> wrote: I

have some type of blood sugar irregularity and am in the initial

process of altering my diet. I have added coconut oil capsules from

Source Naturals since it is on sale this month at the Vitamin Shoppes.

When I went into the web site for the Coconut Research Center tonight,

I noticed that there was a book about cooking with coconut flour.

My question is simply: may I use this flour to make breads, pasta,

etc. without it making my blood sugar pricks go off the wall as happens

with any sort of other breads, including high quality whole grains?

I have an alternate e-mail: lynnknabel@....

I live in Connecticut.

Has anyone found a yummy receipt using xylitol as a sugar substitute?

Thanks. Look forward to replies.

Lynn

---------------------------------

Take the Internet to Go: Go puts the Internet in your pocket: mail, news,

photos & more.

[Guest guest]

I cook with agave and almond four, too. HTH, Elyse

> Try Stevia out- it is known to stabilize blood sugar and it has no sugar

> as it is a plant known to be 300x sweeter than sugar. It comes in the

> powder and liquid form. -Aprill

>

[Guest guest]

Yes, I have had coconut flour from them. Everything I made iwth it also

turned out chokingly dry.

sol

K wrote:

> http://www.wildernessfamilynaturals.com/coconut_flour.htm

>

> has anyone tried this flour?

> Just passing the information. I was at this site today and some

> people have been inquiring about coconut flour.

> K

>

>

>

>

[Guest guest]

That is the brand I have been using. I really like the company, so I

shall probably order from them once get sufficient free cash to do so

and experiment with more intense re-grinding.

Alobar

On 3/5/08, K <kmk55@...> wrote:

> http://www.wildernessfamilynaturals.com/coconut_flour.htm

>

> has anyone tried this flour?

> Just passing the information. I was at this site today and some

> people have been inquiring about coconut flour.

> K

>

[Guest guest]

So coconut flour and coconut fiber are one and the same??? I have used

tropical traditions flour, it seemed fine, I have also used it half and half

for those who can tolerate wheat. I believe Tess's company also sells the

flour at Viviendo, and for those not in the US maybe Tony's company does as

well???

And if the biscuits are dry, why not put coconut oil on them instead of

butter...yum.

I also use coconut concentrate/paste in making my nut butter would that not

be as good as the flour??

Also would putting coconut flakes in and on certain foods also not work??

For those who eat cereal that would work and I put the flakes in my

chocolate candy..

50% or more of coconut oil, 40 - 50% dark chocolate, your choice of

sweetener, coconut flakes and nuts. Just melt and put in the fridge....just

wonderful.

Nut butter - I use mixed nuts often, sea salt, a little coconut oil, some

coconut concentrate paste which gives it a great consistency and sweetens.

The paste by itself is pretty good as a butter, or you could add just a few

nuts to it. The kids love it.

SeaLady

[Guest guest]

Centrifuged Virgin Coconut Oil

Traditional Philippine Virgin

These are from Wilderness Family Naturals. I did read the site about these

oils, but

can you explain in english which you think is the better one?

Thanks

karenK

> That is the brand I have been using. I really like the company, so I

> shall probably order from them once get sufficient free cash to do so

> and experiment with more intense re-grinding.

>

> Alobar

>

[Guest guest]

I like centrifuged oil. Why not order a smaple of each to see what you like?

Alobar

On 3/5/08, K <kmk55@...> wrote:

> Centrifuged Virgin Coconut Oil

> Traditional Philippine Virgin

>

> These are from Wilderness Family Naturals. I did read the site about these

> oils, but

> can you explain in english which you think is the better one?

> Thanks

> karenK

>

[Guest guest]

I prefer the centrifuged by miles. It tastes so much better, clean and

fresh. I went through two gallons of the centrifuged and still have some

of the other left. I just don't like it.

Now I'm getting Nutiva--it tastes just like the WFN centrifuged, and I

can get the jars open.

sol

K wrote:

> Centrifuged Virgin Coconut Oil

> Traditional Philippine Virgin

>

>

[Guest guest]

Dear melly,

May i answer your question regarding GI of the coconut flour. This is still

unknown to us.

This product has not been tested yet for its GI because first, test is really a

bit expensive.  The reason we were able to have the coconut sugar tested for its

GI content is because the PCA was able to get some grant for it. And this is

kong baga, what we wnat to promote coconut sugar for.

Flour is another by-product from the coconut, but coming from the residue of the

coconut meat.  The FIBER is what is being promoted here. Bread from

" pure " coconut flour is a bit heavy.  remember the feeding program from way

back?  in the early seventies when there was this bread being given out to

public school children?  I forgot the name but that is exactly how it looks and

taste.  Delicious and will keep you full for a longer time. but that was wheat

flour with about 10% coconut flour only.

We use coconut flour mixing it 30-70 with wheat flour, to bake cakes and loaf

bread.  Pang pandesal talaga sya, heavy, full and healthy.

I really don't know, but others may have better experience on this.  We only use

it for home consumption so i cant really say for the others.

Tess

[Guest guest]

Bruce Fife has a book on cooking with coconut flour, and his recipes have 100%

coconut flour - no wheat. I haven't tried a recipe yet, but he explains how he

created the recipes and made adjustments for the special properties of coconut

flour, like limited liquid, higher oil content, and eggs and baking powder for

rising properties since there's no gluten.

---- tess mamangun <vivi_1vco@...> wrote:

> Dear melly,

> May i answer your question regarding GI of the coconut flour. This is still

unknown to us.

> This product has not been tested yet for its GI because first, test is really

a bit expensive. The reason we were able to have the coconut sugar tested for

its GI content is because the PCA was able to get some grant for it. And this is

kong baga, what we wnat to promote coconut sugar for.

> Flour is another by-product from the coconut, but coming from the residue of

the coconut meat. The FIBER is what is being promoted here. Bread from

" pure " coconut flour is a bit heavy. remember the feeding program from way back?

in the early seventies when there was this bread being given out to public

school children? I forgot the name but that is exactly how it looks and taste.

Delicious and will keep you full for a longer time. but that was wheat flour

with about 10% coconut flour only.

> We use coconut flour mixing it 30-70 with wheat flour, to bake cakes and loaf

bread. Pang pandesal talaga sya, heavy, full and healthy.

> I really don't know, but others may have better experience on this. We only

use it for home consumption so i cant really say for the others.

> Tess

>

>

>

>

>

[Guest guest]

I have the book, and have tried several of the recipes and they were

all dry to the point of chokingly dry, and difficult to swallow.

Actually I have previously posted questions as to what I'm doing wrong

(twice), quite a while back, and never got any help. Dr. Fife does say

that one needs to follow recipes exactly, and measure exactly, and I did

follow instructions carefully, and measured carefully. The claim is that

these recipes can't be distinguished from the wheat flour equivalents,

but to my taste the difference is obvious.

Another problem I had iwth things I tried was the eggy taste. These

recipes use an amazing number of eggs, and the egg flavor is very strong

to me, like egg flavored cardboard.

In addition, I probably would not have even bought the book had I

known the amount of eggs used in the recipes. I have some problems with

eggs, and am simply not able to even try many of the recipes because of

the egg content being so high.

All in all, a disappointment, I love the idea of coconut flour, and

the benefits of using it, but if you can't swallow the foods made from

it, or have an allergic reaction to all that egg.............

sol

The Weltons wrote:

> Bruce Fife has a book on cooking with coconut flour, and his recipes have 100%

coconut flour - no wheat. I haven't tried a recipe yet, but he explains how he

created the recipes and made adjustments for the special properties of coconut

flour, like limited liquid, higher oil content, and eggs and baking powder for

rising properties since there's no gluten.

>

>

>

[Guest guest]

I have the coconut flour recipe book as well and in the beginning I really

struggled as I didn't have conversion for cups to grammes for the flour so was

guessing the amounts. This doesn't work! As the amounts of coconut flour used

are quite small, if you use even a little bit too much the result is very heavy

and dry.

I was also alarmed by the number of eggs used, but was very pleased to see that

most of the recipes had instructions on how to halve the sugar content. I made

the muffins and liked them, then made the biscuits and liked them, but they

tasted exactly the same as the muffins, in fact every recipe I've tried so far

has tasted very similar. It would have been good to have photographs in the book

so you can check if your efforts look 'right' and I think that perhaps I need

more practise as everything I've made is quite dense and heavy!

As I'm gluten intolerant, I use a lot of other flours [and other ingredients]

and have yet to find anything that makes cakes, pastry or bread as well as

wheatflour, but if you bear that in mind and don't expect to get something that

matches the original, you can still make something tasty.

The other thing with coconut flour items is that if you eat too many in one go,

your stomach does feel weighed down, or perhaps that's just my cooking! While

the book is a good place to start, I am hoping that other people [better cooks

than me!] experiment with it so there are more recipes available, but I would

say, try it anyway, but don't expect it to be a match for wheatflour and don't

substitute large amounts of coconut flour for wheatflour unless of course you

are building a house and need a few extra bricks!. Here are some links to

recipes:

http://www.tiana-coconut.com/coconut_flour_recipes.htm

http://www.tropicaltraditions.com/Coconut_Flour_Recipes.pdf

http://www.simplycoconut.com/Coco%20Flour%20Recipes.pdf

http://www.bobsredmill.com/recipe/ingredient.php?pid=596

Also I've seen coconut flour that is described as 'defatted' and coconut flour

that says it is simply finely ground coconut flesh, I presume the two are not

the same, can anyone tell me more please?

Many thanks

Hazel

[Guest guest]

Tess,

Thanks for the explanation.

Those with problems with eggs, here is a list of egg substitutes from

http://www.thecookinginn.com/eggsub.html. You might want to highlight and

copy and keep this in your file. This is the most complete list i could find.

Egg Substitutes

Using Flax Seed:

For each egg needed, place in blender:

1 heaping tablespoon of whole organic flax seed, blend until it becomes a fine

meal. Add 1/4 cup cold water blend 2-3 minutes until thickened and has the

consistency of eggs. Each 1/4 cup of Flax seed mixture will replace one egg in

baking

Using Gelatin:

Before starting recipe for cookies, cake etc... Combine 1 tsp unflavored gelatin

with 3 tblsp cold water and 2 tblsp plus 1 tsp boiling water. This mixture will

substitute for 1 egg in a recipe.

Using Tofu:

Tofu is great for egg substitutions in recipes that call for a lot of egg (like

quiches). To substitute for only one egg in a recipe, whip 1/4 cup tofu and add

to your cooking.

1 whole egg = 2 tbsp water and 1 tbsp oil and 2 tsp baking powder.

To make one egg use 2 tbsp water and 2 tsp baking powder.

To make one egg white, dissolve 1 tblsp plain agar powder in 1 tblsp water.

Whip, chill and whip again.

1 heaping tblsp soy powder and 2 tblsp water = 1 egg.

1 tblsp soy milk powder and 1 tblsp cornstarch and 2 tblsp water = 1 egg.

One average size banana = one egg, adds flavor to product. Product may be gummy.

1/4 cup soymilk in place of each egg.

3 tablespoons pureed fruit = 1 egg.

Substitute 3 tablespoons mayonnaise for each egg called for in a recipe.

1 egg white is 1 tablespoon of meringue powder plus 2 tablespoons warm water;

8-10 egg whites = 1 cup

1/4 teaspoon agar powder and 1/4 cup lukewarm water and 1 teaspoon low sodium

baking powder . Whisk all ingredients together well before adding to recipe .

1/2 tablespoon agar flakes and 1/4 cup water and 1 teaspoon low sodium baking

powder- In a large microwave safe container, combine water and agar with top on

cook on high in microwave for 45 seconds. Carefully remove container from

microwave and whisk baking powder into mixture. Use caution, the baking powder

causes a rapid expansion of the liquid and has a tendency to foam over.

2 tablespoons liquid (room temperature water or milk or substitute) and 1

tablespoon potato starch or tapioca starch and 1 /2 tablespoon shortening and 3

/4 teaspoon low sodium baking powder.

1 tablespoon any mild flavored oil + 1 tablespoon apple cider or wine vinegar or

lemon juice and 1 teaspoon low sodium baking powder and 1 teaspoon potato starch

or cornstarch or arrowroot + enough carbonated water[plain soda water) to equal

a total of 1 /4 cup . Combine all ingredients in a medium size bowl to allow

room for the ingredients to increase in volume as baking soda and vinegar react.

Whisk, then add per mix or recipe instructions.

1 tsp of arrowroot powder + 1 tsp of water, sometimes you may want to add a

little extra milk or water or oil to make up for the bulk that you would get

with a real egg. Good for pancakes and waffles.

As bad as this may sound 15 ml (0.51 oz) Vinegar = 1 egg. Mainly used in baking,

products will stale quickly, use within four days. Freeze until used. Adds

flavor to product. Product may be gummy.

1 tsp yeast dissolved in 1/4 cup warm water = 1 egg.

Xanthan Gum.

Mix about 1/4 tsp. with about 1/4 cup of water. Let stand. It thickens, and can

be whipped like an egg white. It's okay to replace one egg.

Egg Yolk Substitute:

Mix 2 cups water and 1 cup flour in a blender until thick. Cook in a double

boiler 45-60 minutes. With a mixer, whip in 2 Tbsp. cooking oil and 1/4 tsp

salt. use 2 or 3 Tbsp. for binder in hamburgers or meat loaf.

Egg White Extender:

Add 1 tsp cold water to 2 egg whites. Makes 3 egg whites.

And Now For Something Completely Different, But Works:

Snow can be used as an excellent substitute for eggs in puddings, pancakes, etc.

Two heaping tablespoons snow will take the place of 1 egg, and the recipe will

turn out equally well. Use fresh-fallen snow or the under-layers of older snow.

The ammonia in snow imparts to its rising properties, and the exposed surface of

the snow loses ammonia by evaporations very soon after it has fallen.

Low Cholesterol Egg Substitute Recipe:

1 tablespoon of nonfat dry milk powder

2 egg whites from large eggs

4 drops of yellow food color

Sprinkle powdered milk over egg whites, then beat them with fork until smooth.

Add food color, and beat until blended. This makes one-fourth cup, which is

equal to 1 large egg. If you use this homemade substitute for scrambled eggs,

cook it in vegetable oil or margarine so the eggs won't be too dry.

Best For Baking:

Try substituting 1 banana or 1/4 cup apple sauce for each egg called for in a

sweet, baked recipe. These will flavour the recipe, however, so make sure banana

or apple will taste good in it.

This is the one most often used in baking; it's really only good for recipes

that call for 1 or 2 eggs. To make one egg use 1 tsp Ener-G Egg Replacer powder

+ 2 tbsp water. It's made from potato flour and other vegan leaveners, this

powder can be found in most health food stores.

Useful Information To Know About Substituting Eggs:

Eggs have three main functions in cooking and baking; they add moistness, they

bind ingredients together, or they leaven. How do you know what the egg is in

your recipe? If the egg is the main liquid ingredient, it adds moistness. If the

recipe has one egg but a fair amount of baking powder or soda, (or if there are

no other components in the recipe that would be able to hold the other

ingredients together, like bread crumbs, nuts, flour) the egg is the binder. If

there are no other rising agents, the egg is the leavening.

Note:

To maintain the integrity of your recipe, you shouldn't try to replace more than

two eggs.

If A Recipe Uses Eggs For It's Liquid Properties Alone:

Two tablespoons per egg of any liquid, like juice, milk or soy milk, will do

just fine. To add moisture and flavor to baked goods requiring eggs, substitute

½ (half) mashed banana or 1/4 (one-fourth) cup of applesauce or pureed fruit for

each egg. Keep in mind that because these add moisture to a recipe, you might

have to bake for a bit longer than the recipe calls for.

To Achieve The Binding Properties Of Eggs:

Use one mashed banana per two eggs in baked sweets.

Try blending two ounces of silken or soft tofu per egg with the liquid in the

recipe.

One tablespoon of arrowroot or one tablespoon soy flour and two tablespoons

water mixed together also work when added to the ingredients.

Try a mixture of 2 tablespoons flour, two tablespoons water, ½ (half) tablespoon

oil and ½ (half) teaspoon baking powder.

To Achieve The Leavening Effects That Eggs Provide:

Add an extra half teaspoon of baking powder per egg. Or, you can substitute an

acidic liquid (buttermilk or thinned and beaten yogurt) for the liquid required

in the recipe. To avoid a bitter final product, limit the amount of baking

powder of baking soda to one teaspoon per cup of flour.

Consider the way you want to make your batter. Add air to lighten by creaming

together the sweetener and the fat before adding dry ingredients. Whipping the

liquid ingredients together in a food processor for 30-45 seconds works, as

well.

Other Tips For Light, Eggless Baking:

Successful eggless baking will be more successful if you don't take for granted

the type of flour you use. For example, whole wheat flour contains gluten, which

can make a chewy end product.

Try replacing some of the whole wheat flour with whole wheat pastry flour or any

other flour that doesn't contain gluten, like brown rice flour, buckwheat flour,

soy flour, corn flour, millet flour, amaranth flour, or quinoa flour. Keep in

mind, however, that gluten helps baked goods rise, and substituting with a

low-gluten flour may not always work.

For egg-based recipes such as quiches and custards, however, the substitutes

should be used for only half of the eggs. And the fat that's added prevents them

from working in recipes calling for beaten whites, such as meringues and

souffles.

[Guest guest]

As i did mention, i am no expert on this..YET, as we have only tried and

experimented baking with coconut flour at home.  But we have not been successful

in any experiment that we undertook when using 100% coconut flour in any recipe

whatsoever, be they baked products or food products.  This is why we always tell

our clients and friends that coconut flour will have to be mixed with ordinary

wheat flour to come up with a good product at most 30%.  So far the best

combination is 10% only.  Using 30% of coconut flour will still give you a heavy

result.  But this is actually a good combination for buns.  100% coconut flour

will not also give you a good gravy or sauce for food. 

But even with only 10% coconut flour in your recipes, the FIBER from coconut

flour can already make a big difference on us. 

Honestly, we really havent studied this product indepth yet....

Tess

[Guest guest]

Hmm,

Tess, thanks! That is very helpful information.

sol

tess mamangun wrote:

> As i did mention, i am no expert on this..YET, as we have only tried and

experimented baking with coconut flour at home. But we have not been successful

in any experiment that we undertook when using 100% coconut flour in any recipe

whatsoever, be they baked products or food products. This is why we always tell

our clients and friends that coconut flour will have to be mixed with ordinary

wheat flour to come up with a good product at most 30%. So far the best

combination is 10% only. Using 30% of coconut flour will still give you a heavy

result. But this is actually a good combination for buns. 100% coconut flour

will not also give you a good gravy or sauce for food.

> But even with only 10% coconut flour in your recipes, the FIBER from coconut

flour can already make a big difference on us.

> Honestly, we really havent studied this product indepth yet....

> Tess

>

>

>

>

>

[Guest guest]

Tess,

When i am baking and the recipe calls for vegetable oil, I use coconut oil

which could also make the cake thicker. What i did was to separate the egg

whites from the yolk. I beat the egg whites with 1/4 tsp cream of tartar powder

until very stiff like making a meringue. At the very last stage when all other

ingredients including the yolk is blended, i will add the stiffened eggwhites

and BLEND BY HAND very slowly. Then i put in the baking pan. This makes the

cake fluffier. You might want to try this in baking or cake making when using

pure coconut flour. Who knows it can make a difference.

[Guest guest]

dear friend,

my experience in V.C.O. is it a best medicine in all form of skin diseases,

and good for all wounds.

sol <solbun@...> wrote:

Hmm,

Tess, thanks! That is very helpful information.

sol

tess mamangun wrote:

> As i did mention, i am no expert on this..YET, as we have only tried and

experimented baking with coconut flour at home. But we have not been successful

in any experiment that we undertook when using 100% coconut flour in any recipe

whatsoever, be they baked products or food products. This is why we always tell

our clients and friends that coconut flour will have to be mixed with ordinary

wheat flour to come up with a good product at most 30%. So far the best

combination is 10% only. Using 30% of coconut flour will still give you a heavy

result. But this is actually a good combination for buns. 100% coconut flour

will not also give you a good gravy or sauce for food.

> But even with only 10% coconut flour in your recipes, the FIBER from coconut

flour can already make a big difference on us.

> Honestly, we really havent studied this product indepth yet....

> Tess

>

>

>

>

>

[Guest guest]

I made my first recipe from the Cooking With Coconut Flour cookbook last night -

the banana bread. I do not find it to be overly dry. In fact, it's quite tasty,

especially slathered with coconut oil. Is it exactly like " regular " banana

bread? No. But it isn't supposed to be, nor does Mr. Fife promise it will be. He

specifically states that if you're expecting an identical outcome, you will be

disappointed. I even shared it with some of my co-workers - they liked it, too.

I plan to share the other loaf with my master's cohort at our class tomorrow

night. :-)

[Guest guest]

Firstly, many thanks for the book and all the hours of experimentation that must

have gone into producing it and all the recipes.

Regarding the coconut flour, I have been using another brand which is available

in England through the Internet. Can you tell me if anyone is selling the Aloha

Nu brand in the UK please?

As someone who has to eat gluten free, it is really good to find recipes that

don't have a huge long list of ingredients and actually turn out very tasty. I

personally don't have a problem with eggs, although I was initially a bit

surprised at the amount used. I think most of my problems are with the weighing

of the ingredients, converting them from cups to grammes, I still don't think

that I've got that quite right, perhaps I need to try and buy some American

measuring cups. Also to be fair, none of my cooking really comes out light, airy

and fluffy, it always emerges from the oven fairly 'weighty'.

Hazel

[Guest guest]

Dr. Fife,

Thank you for your comments. I just want to reply that my problem

with eggs is an allergy. Eggs are indeed a wonderful food, but I have to

limit them.

The brand of coconut flour I use *is* Aloha Nu, so my problem is not

inferior coconut flour. Could it be altitude? It is 6100 ft here. I will

try again, but if the problem is the altitude, what can be done?

sol

Bruce Fife wrote:

> I don't always get a chance to read all the posts because of my

> schedule, but I did want to say something about coconut flour, as

> several of you have made comments recently. When I was working on the

> book " Cooking with Coconut Flour " my goal was to create recipes using

> 100% coconut flour and absolutely no gluten. I was not writing an

> egg-free cookbook, but a coconut flour cookbook. I realize some people

> are paranoid about eating eggs, but I am not. Eggs do not promote heart

> disease as evidenced by many studies, so heart disease is a non-issue

> with egg consumption. Eggs are some of the best sources of complete

> protein available, a good source of nutrients, and in my opinion a

> nearly perfect food. So, from a nutritional standpoint they make the

> coconut flour recipes even healthier.

>

> When I began working on the coconut flour recipes I found that it was

> impossible to use standard recipes that use other types of flours.

> Coconut flour's characteristics are so different, it requires a

> different approach. I spent months experimenting without good results. I

> could make baked goods using up to 25% coconut flour mixed with other

> flours, but I wanted my recipes to be 100% gluten free. So I contacted

> the people who knew the most about coconut flour-The Philippine Coconut

> Authority. These people have been using coconut flour in recipes for

> decades. They told me the only way to use coconut flour was to replace a

> little of it, up to 25%, in standard wheat recipes. I already knew that.

> They had no idea how to make baked goods using 100% coconut flour. So I

> kept experimenting on my own, learning more and more about the character

> of coconut flour as time went on.

>

> I finally discovered the secret of using 100% coconut flour to make

> breads, cakes, cookies, muffins, etc and have them taste just as good as

> products made with wheat flour. These recipes are moist and delicious.

> When I have guests over for dinner I will make a cake or some other

> coconut flour product from my book and serve it to them without telling

> them anything about the ingredients. They eat the cake and shower

> compliments on me for how good it was, not realizing that it was made of

> coconut flour. They cannot tell the difference. That's how good the

> recipes are, if made properly.

>

> Eggs are necessary in order to make up for the absence of gluten. And

> they make an excellent and healthier substitute. If you make recipes

> from my book and they don't turn out, the problem can usually be traced

> to one of two things. 1) You didn't follow the directions exactly as I

> had them. Once you gain some experience you can alter the recipes

> slightly. 2) You used an inferior quality coconut flour. Since the

> publication of my book " Cooking with Coconut Flour " many companies have

> started to produce coconut flour. Unfortunately, not all of these flours

> are of equal quality. Some work wonderfully, while others work poorly

> and some don't work at all. This is due to grain size, moisture content,

> fat content, etc. So you need to use a good quality coconut flour. I

> recommend Aloha Nu Coconut Flour available at www.simplycoconut.com

> <http://www.simplycoconut.com/> . This is the coconut flour I used in

> developing the recipes and I know it works. If you are following the

> directions and the recipes don't turn out, the problem most likely is

> the brand of flour you are using.

>