Guest guest Posted September 19, 2009 Report Share Posted September 19, 2009 Hi Yana, > I second that, Jodi, > But this time the bread is really " breadish " (what a non-word, hum). > I made it 2 hours ago and now my husband will have dinner whit it. I took a > small bite (really small it's not for me yet) and might say that if I can > tolerate all the stuff in it soon this is more like regular bread for me > than nut bake goods. I made it this afternoon with some tweaks and it was delicious! Problem is I really started to itch! Does anyone know if Digestive Wellness Coconut flour contains sulfates? > However, I think that the oil ( I used coconut) is too much, next time I'll > try with less. I used less salt and honey, 1/2 Tbs. > Oh, and I used 1/4 tsp baking soda. > So, the results are very good and I can encourage anyone who can tolerate > coconut flour to try it. It's definitely promising ingredient. I used ghee and a smidge of coconut oil. I omitted the honey (candida trigger for me) and added vanilla extract and vanilla beans. Next time I plan to use some finely grated lemon rind! Jodi Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 19, 2009 Report Share Posted September 19, 2009 Speaking of coconut - this time coconut milk custard:I made this last night - dairy free and scrumptious - I felt like I could have snarfed the whole thing - andthe others (non SCDers) liked it too. And took seconds. And since it is very egg heavy-it could be a proteinbreakfast, Chrissy -- because it is custard - not egg. http://flog.cookingforceliacscolitiscrohnsandibs.com/category/coconut-milk/Peach CustardServes 4500 ml (2 cups) Coconut Milk5 eggs – whisked100 g (¹â„³ cup) honey1 tsp vanilla essence200 g (1 cup) peaches – peeled and slicedPre-heat oven to 150ºC/302 F – baking time 45 minuteCombine the coconut milk, eggs, honey and vanilla essence in a medium size pot and heat, whisking constantly. Do not boil. Cook for 1 minute, then remove from heat and pour into 4 ramekins. Evenly distribute the sliced peaches amongst the ramekins. Place the ramekins in a heatproof dish filled with water, reaching half way up the remekins. Bake in the oven for 45 minutes or until the tops start to feel firm. Remove from the oven and place the custards into the refrigerator for at least 3 hours before serving.Serve decorated with strawberries or some extra peach slices.Happy Cooking, Ramacher Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 19, 2009 Report Share Posted September 19, 2009 Speaking of coconut - this time coconut milk custard:I made this last night - dairy free and scrumptious - I felt like I could have snarfed the whole thing - andthe others (non SCDers) liked it too. And took seconds. And since it is very egg heavy-it could be a proteinbreakfast, Chrissy -- because it is custard - not egg. http://flog.cookingforceliacscolitiscrohnsandibs.com/category/coconut-milk/Peach CustardServes 4500 ml (2 cups) Coconut Milk5 eggs – whisked100 g (¹â„³ cup) honey1 tsp vanilla essence200 g (1 cup) peaches – peeled and slicedPre-heat oven to 150ºC/302 F – baking time 45 minuteCombine the coconut milk, eggs, honey and vanilla essence in a medium size pot and heat, whisking constantly. Do not boil. Cook for 1 minute, then remove from heat and pour into 4 ramekins. Evenly distribute the sliced peaches amongst the ramekins. Place the ramekins in a heatproof dish filled with water, reaching half way up the remekins. Bake in the oven for 45 minutes or until the tops start to feel firm. Remove from the oven and place the custards into the refrigerator for at least 3 hours before serving.Serve decorated with strawberries or some extra peach slices.Happy Cooking, Ramacher Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 19, 2009 Report Share Posted September 19, 2009 Speaking of coconut - this time coconut milk custard:I made this last night - dairy free and scrumptious - I felt like I could have snarfed the whole thing - andthe others (non SCDers) liked it too. And took seconds. And since it is very egg heavy-it could be a proteinbreakfast, Chrissy -- because it is custard - not egg. http://flog.cookingforceliacscolitiscrohnsandibs.com/category/coconut-milk/Peach CustardServes 4500 ml (2 cups) Coconut Milk5 eggs – whisked100 g (¹â„³ cup) honey1 tsp vanilla essence200 g (1 cup) peaches – peeled and slicedPre-heat oven to 150ºC/302 F – baking time 45 minuteCombine the coconut milk, eggs, honey and vanilla essence in a medium size pot and heat, whisking constantly. Do not boil. Cook for 1 minute, then remove from heat and pour into 4 ramekins. Evenly distribute the sliced peaches amongst the ramekins. Place the ramekins in a heatproof dish filled with water, reaching half way up the remekins. Bake in the oven for 45 minutes or until the tops start to feel firm. Remove from the oven and place the custards into the refrigerator for at least 3 hours before serving.Serve decorated with strawberries or some extra peach slices.Happy Cooking, Ramacher Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 20, 2009 Report Share Posted September 20, 2009 Mara.. > Are you sure it was that? > > It was a very dry day today with a wind - and the weather is changing > which > always brings on some skin changes/reaction - and I got a sinus headache > in the late afternoonI believe from wind and allergens in the air. Yeah.. it's a classic food type reaction I get that I get itchy. It's gotten a heck of a lot better on SCD! I am not going to try their coconut flour again. I am going to try a different brand. Jodi Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 20, 2009 Report Share Posted September 20, 2009 Mara.. > Are you sure it was that? > > It was a very dry day today with a wind - and the weather is changing > which > always brings on some skin changes/reaction - and I got a sinus headache > in the late afternoonI believe from wind and allergens in the air. Yeah.. it's a classic food type reaction I get that I get itchy. It's gotten a heck of a lot better on SCD! I am not going to try their coconut flour again. I am going to try a different brand. Jodi Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 20, 2009 Report Share Posted September 20, 2009 Mara.. > Are you sure it was that? > > It was a very dry day today with a wind - and the weather is changing > which > always brings on some skin changes/reaction - and I got a sinus headache > in the late afternoonI believe from wind and allergens in the air. Yeah.. it's a classic food type reaction I get that I get itchy. It's gotten a heck of a lot better on SCD! I am not going to try their coconut flour again. I am going to try a different brand. Jodi Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 20, 2009 Report Share Posted September 20, 2009 Hey Chrissy.. Let us know how it goes for you and if you figure out any yummy recipes. I need to go to and Nobles to look into some coconut flour type recipe books. There is a huge store near my place. Jodi Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 20, 2009 Report Share Posted September 20, 2009 Hi Kat, > According to their website the Digestive Wellness coconut flour does contain sulfite as a preservative: http://www.digestivewellness.com/itempage-1031-24-11-1567.html Whoa! I totally missed this! I would of never bought it if I would of paid better attention! > I know Tiana coconut flour does not contain sulfites and is not bleached. If you can find a coconut flour that is not white, most likely it is not bleached or treated with sulfites. Thanks for the tip. Have you tried Tropical Traditions? I am trying Bob's RedMill tonight which is much finer than DW that I had to adjust some of the components in the recipe. I am a little worried about Bob's but it has a yellow'ish color. Jodi Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 20, 2009 Report Share Posted September 20, 2009 Hi Kat, > According to their website the Digestive Wellness coconut flour does contain sulfite as a preservative: http://www.digestivewellness.com/itempage-1031-24-11-1567.html Whoa! I totally missed this! I would of never bought it if I would of paid better attention! > I know Tiana coconut flour does not contain sulfites and is not bleached. If you can find a coconut flour that is not white, most likely it is not bleached or treated with sulfites. Thanks for the tip. Have you tried Tropical Traditions? I am trying Bob's RedMill tonight which is much finer than DW that I had to adjust some of the components in the recipe. I am a little worried about Bob's but it has a yellow'ish color. Jodi Quote Link to comment Share on other sites More sharing options...
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