158 of 159 people found the following review helpful
This review is from: Coconut Secret Organic Raw Coconut Flour-16 Oz (Grocery)
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.
Sort: Oldest first | Newest first
Showing 1-4 of 4 posts in this discussion
Initial post: Feb 3, 2012 2:36:03 PM PST
Living by the Book says:
I use 100% coconut flour (and also almond flour too) very often in a number of different recipes and find it to be easy, delicious, and healthy in baked goods. However, you do have to tweak your recipes to accommodate the density of the flour. For instance, even in the manufacturer's product description it states: "When using 100% Coconut Flour, it is necessary to add eggs at a ratio of 4 eggs to 1 cup flour". I suggest you hook up with some books by authors who have done the research and calculating of ingredients for you. I can highly recommend The Art of Eating Healthy - Sweets: Grain Free Low Carb Reinvented by Maria Emmerich. There's a mocha fudge cake recipe in there that is way better (tastier and healthier) than the sugar and white flour version. You could also take a look at Cooking with Coconut Flour by Bruce Fife. And, most recently published but not least, Low-Carbing Among Friends. The recipes in these books are easy to make and the side bars are very informative. They should get your gustatory and exploratory expectations stoked when it comes to cooking with coconut flour.
Posted on Aug 4, 2012 12:14:14 PM PDT
J. Lynne says:
I found that mixing quinoa flour with the coconut flour worked wonderfully. Also almond flour is a great blender too.....if you're interested in going totally wheat free. Neither one is too bitter and I have had great success with it. I haven't made bread or anything like that because we're going primarily palio, but in pancakes, scones or cookies (I still have teenagers at home who beg effectively) this blend works wonders. I would go coconut/quinoa or amaranth/quinoa for pizza crust.
Posted on Nov 8, 2012 9:10:06 AM PST
Alison G. Wedd says:
Add it to Pamela's gluten free pancake/baking mix, also on Amazon, subscribe &save!
Posted on Feb 4, 2013 7:44:15 AM PST
You know, Tapioca is terrible nutritionally speaking. You're better off just mixing it with Chana dal
‹ Previous 1 Next ›