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Still deciding on this brand
on December 3, 2013
I think this is expensive for the quality. It is a bit dry, whereas I think BRM is too wet. The packaging is easy to use, but not very green. I use it for baking breads of all sorts, especially applying the basic ideas from Coconut Flour Gourmet (cookbook) for GF baking. Coconut flour should be sifted before adding to recipes, and stored in the fridge or freezer after opening (I store all of my grains in a dedicated fridge even before opening).
This is 100% organic coconut flour, per the label, product of the Philippines. Since I do all our baking, I think I will stockpile some of the coconut products I use as I understand a large portion of the trees were destroyed during the recent terrible hurricane, and that it takes the trees up to five years to start producing fruit.
This says GF on the label, but it is not certified and I have not yet called the company regarding how it is processed, which I just realized I have been remiss on. So we can not really say it is safe for celiacs yet--guess I will use my BMR and update this next week when I discover the truth.