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  • Coconut Secret 2 pk Coconut Flour 16oz
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Coconut Secret 2 pk Coconut Flour 16oz


Price: $13.50 ($6.75 / Item) & FREE Shipping on orders over $35. Details
In Stock.
Sold by PowerforApple and Fulfilled by Amazon. Gift-wrap available.
2 Pack
  • Certified Organic Raw Coconut Flour.
13 new from $12.50

Frequently Bought Together

Coconut Secret 2 pk Coconut Flour 16oz + Coconut Secret Raw Organic Vegan Coconut Aminos 8 Fl Oz
Price for both: $25.98

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Product Description

Size: 2 Pack

Certified Organic Raw Coconut Flour. Ingredients Updated: 3/30/2010

Product Details

Size: 2 Pack
  • Shipping Weight: 2.7 pounds (View shipping rates and policies)
  • ASIN: B007O01NHS
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (171 customer reviews)
  • Amazon Best Sellers Rank: #8,838 in Grocery & Gourmet Food (See Top 100 in Grocery & Gourmet Food)
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Customer Questions & Answers

Customer Reviews

I love the taste (and smell!)
granna
You'll notice right away when you add liquid that this flour absorbs moisture like crazy!
Caryn
I'm trying out recipes replacing wheat flour with the coconut flour - so far so good.
Alicia R. Santiago

Most Helpful Customer Reviews

175 of 176 people found the following review helpful By Shorty on June 23, 2012
Size Name: 1 Pack Verified Purchase
This is the second time I've ordered this coconut flour. It's great to bake with. This is my favorite recipe to make with it. I have also used this basic recipe and leave out the chocolate and make a raspberry zinger like cake by spreading sugar free raspberry jam on top of the cake batter and sprinkling unsweetened coconut flakes on top before baking. I buy most of my baking supplies at Netrition because it's cheaper and only costs four ninety five for shipping no matter how much you buy. Here's the recipe for the coconut cake. I use 3 eggs and a little more coconut milk and use whatever sugar substitute you like. I use a mix of liquid splenda, erythritol and stevia extract.

Chocolate Almond Joy Cake

RECIPE

4 eggs
¾ cup canned coconut milk
2 teaspoons almond extract
¾ cup coconut palm sugar
½ cup blanched almond flour
½ cup coconut flour
¼ teaspoon sea salt
½ teaspoon baking soda
¼ cups unsweetened shredded coconut
1 bar of 72% chopped dark chocolate

1. In a large bowl, whisk together eggs, coconut milk, almond extract and palm sugar with a mixer.
2. In a smaller bowl, combine almond flour, coconut flour, salt and baking soda.
3. Slowly add dry ingredients into wet with a mixer.
4. Stir in ½ cup of the chocolate chips.
5. Grease an 8×8 inch baking dish.
6. Pour batter into dish, then sprinkle shredded coconut and remaining chocolate chips on top.
7. Bake at 350° for 30 minutes. (Enjoy the smell of toasted coconut wafting through the house!)
8. Cool for 1 hour.
9. Serve.
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145 of 146 people found the following review helpful By TokyoPurpleDog on January 29, 2012
Size Name: 1 Pack
After losing two full belt holes of girth around my middle in only 2 weeks after following the Wheat Belly diet (Wheat Belly: Lose the Wheat, Lose the Weight, and Find Your Path Back to Health ) I decided to give up wheat flour entirely, and have had some trouble finding a suitable flour for baking.

I originally used chana dal flour (also known as "gram flour," "garbanzo bean flour," or "chick pea flour". This flour, made from chickpeas, is available at any Indian grocery or here on Amazon under one of those names). I continued to lose weight by using chana dal flour but it has a somewhat bitter taste.

I then tried the Chebe line of flours ( Chebe Bread All-Purpose Mix, 7.5-Ounce Bags (Pack of 8) ) which is manioc (tapioca) flour. Very good, highly recommended, but the dough gets very chewy.

I then tried cooking with just this coconut flour, in total disregard of the package instructions, which recommends not using this flour on its own but instead substituting a quarter of your regular flour with this. Big mistake to ignore the package directions. It wouldn't stick together and soaked up a huge amount of water. Total disaster.

I'm now doing as the package recommends and I genuinely love this flour. It's totally delicious and I wish I could use it on its own, but it's just not realistic. I'm now using a coconut flour-Chebe blend, with occasional coconut flour-chana dal flour days. And I keep losing weight without any other changes to my diet.
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120 of 133 people found the following review helpful By Amazon Customer on March 21, 2012
Size Name: 1 Pack Verified Purchase
If you are a low carber or even a weight watchers and you miss having cake, get yourself some of this product.
1 egg (for WW use 3 egg whites), 2 tbsp Coconut flour, 1 tsp baking powder, 1/2 tsp cinnamon, a splash of vanilla, splenda to taste ( I generally use a couple of packets, but if you are using liquid it will be different, Mix this together and cook in a glass cereal bowl about 2 minutes in the microwave and you have cake! Top with a little greek yogurt or cream cheese sweetened with artificial sweetner and it's yummy!
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41 of 43 people found the following review helpful By Ali on March 15, 2012
Size Name: 1 Pack Verified Purchase
I use coconut flour all of the time for baking. I especially line the canister it comes in, so it stays fresher longer. I also keep in the fridge. Coconut secret coconut flour seems especially lighter & fluffier than other coconut flours that I've tried. I was very pleased with this product & I will definitely purchase it again.
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35 of 37 people found the following review helpful By J. Bowman on January 15, 2013
Size Name: 2 Pack
I really messed up my cooking when I started to cook with coconut, almond and rice flours. Each one is a little different - heavier, drier - whatever. So I was having trouble when trying to follow my standard recipes. It took me a little bit to understand that I had to adjust my old standards. So I played around with it and learn when to add a little more milk or an extra small egg. Now it is all coming out. I also wanted to branch out and really try some new things - so I got an awesome baking book that was made just for coconut flour. Everything in there I have tried has come out perfect.

I know it is superficial - but I really like the container it comes in. Makes it easier and quicker on me to measure out what I need. I am pretty sensitive to the taste of coconut - so right now everything I make tastes like a Hawaiian special to me. I guess I will get used to it. Others say the taste is not overpowering, so I am sure I will get used to it. Don't get me wrong, the taste is not bad ... in fact it is slightly sweet and pleasant, just not the pure taste of pie crusts and breads that I grew up with. I would not go back to wheat flour - I think it caused inflammation and my breathing has been much better since I started to use coconut flour. (If you want some of the recipes I use - I think this book by Donatella Giordano is excellent: Coconut Flour! 47+ Irresistible Recipes for Baking with Coconut Flour: Perfect for Gluten Free, Celiac and Paleo Diets [2013 Edition].)
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