Re: Re: What is this group about? COCONUT FLOUR QUESTIONS

[Guest guest]

Consider egg yolk.

There are others here:

http://en.wikipedia.org/wiki/Thickening_agent#Food

Chuck

We all get heavier as we get older,because there's a lot more

information in our heads.

That's my story and I'm sticking to it.

On 5/30/2011 12:12:29 PM, Wizop Marilyn L. Alm

(louisianascdlagniappe@...) wrote:

> At 07:09 AM 5/30/2011, you wrote:

> >How about arrowroot instead of corn starch?

>

> Arrowroot is also a starch, and is not permitted

> on my diet, which is the Specific Carbohydrate

> Diet. I get my carbs from fruits, vegetables,

> properly prepared yogurt, and occasional honey.

> No grains, no potatoes. No starches. I can't digest them.

>

>

> — Marilyn

[Guest guest]

Interesting...

Suggestions within your parameters are given to you, but dismissed out

of hand, without trial.

I would expect a " Darn Good Cook " to take an afternoon and work it

out.

Chuck

Winny and I lived in a house that ran on static electricity...If you

wanted to run the blender, you had to rub balloons on your head. If

you wanted to cook, you had to pull off a sweater real quick. --

On 5/31/2011 1:42:39 PM, Wizop Marilyn L. Alm

(louisianascdlagniappe@...) wrote:

> At 07:11 AM 5/31/2011, you wrote:

> >Consider egg yolk.

> >There are others here:

> ><http://en.wikipedia.org/wiki/Thickening_agent#Food>http://en.wikipedia.

> org/wiki/Thickening_agent#Food

>

> All the thickening agents listed, with the

> exception of gelatin and egg whites, whole eggs,

> or egg yolks, are gums or polysaccharides, which are not permitted on my

> diet.

>

> The problem lies in the TYPE of recipe -- from

> " Cooking With Coconut Flour " -- that I am dealing

> with. The author states that changing the

> recipes, because of the special properties of

> coconut flour, will produce poor results.

>

> As a Darn Good Cook, I know that substituting a

> couple of egg yolks for a couple of tablespoons

> of corn starch in a recipe

> isn't going to produce

> the same kind of results. It might, for a sauce

> or a gravy, but I can't

> think what the results

> might be in, for instance, the Yorkshire Pudding.

>

> Apart from the fact that corn starch or arrowroot

> ARE starches, and thus not permitted, I

> don't

> want them in my diet because they are totally lacking in nutritional value.

>

> Guess there isn't

>

[Guest guest]

You might like to check this out:

http://www.miraclenoodle.com/konjac-glucomannan-flour.html

/G.

2011/5/31 Wizop Marilyn L. Alm <LouisianaSCDLagniappe@...>

> At 07:11 AM 5/31/2011, you wrote:

> >Consider egg yolk.

> >There are others here:

> ><http://en.wikipedia.org/wiki/Thickening_agent#Food>

> http://en.wikipedia.org/wiki/Thickening_agent#Food

>

> All the thickening agents listed, with the

> exception of gelatin and egg whites, whole eggs,

> or egg yolks, are gums or polysaccharides, which are not permitted on my

> diet.

>

> The problem lies in the TYPE of recipe -- from

> " Cooking With Coconut Flour " -- that I am dealing

> with. The author states that changing the

> recipes, because of the special properties of

> coconut flour, will produce poor results.

>

> As a Darn Good Cook, I know that substituting a

> couple of egg yolks for a couple of tablespoons

> of corn starch in a recipe isn't going to produce

> the same kind of results. It might, for a sauce

> or a gravy, but I can't think what the results

> might be in, for instance, the Yorkshire Pudding.

>

> Apart from the fact that corn starch or arrowroot

> ARE starches, and thus not permitted, I don't

> want them in my diet because they are totally lacking in nutritional value.

>

> Guess there isn't anyone on the list who is

> experienced in cooking with coconut flour. Pity.

>

>

> — Marilyn

> New Orleans, Louisiana, USA

> Undiagnosed IBS since 1976, SCD since 2001

> Darn Good SCD Cook

> No Human Children

> Shadow & Sunny Longhair Dachshund

> Babette the Foundling Beagle

>

>

>

>