Coconut flour

I did post this to the food NG but have gotten no response there as yet.
Has anyone tried this? It's high in fiber and low in carbs.

I bought a cookbook for using it but most of the recipes require a lot of
eggs. Given our egg allergies, I won't be trying any of the cakes or other
things that called for 12 eggs. I can use egg substitute for an egg or two
or three but any more than that is pushing it, I think.

There are also some recipes for savory foods. I tried the meatballs, adding
a bit of garlic and a few shakes of Italian seasoning to the mix because the
recipe as written called only for salt, pepper and onion powder. I used
flax meal for the egg, but I didn't add enough water (book cautioned me not
to add too much liquid) and the first batch (I made a ton) didn't hold
together so well. After adding more water they came out perfect!

My husband is Italian so I know what a good meatball should taste like and
these are delish! I haven't had a meatball in such a long time. I used to
buy frozen ones occasionally and eat a couple (too many carbs for much more
than that) but now that I know of the egg allergy, those are out. Plus my
daughter could not eat them due to her allergies. But neither of us are
allergic to coconut.

It's not cheap. A small bag was $8.97. But since I was already looking
for ways to add more coconut to our diet, I am very pleased with it. I
highly recommend it if you can afford it. The book contains recipes for
breads, cakes, cookies, muffins, pies, as well as savory foods like meatloaf
and tamale pie. If you can eat eggs, this might be just the thing to add
some more variety to your diet.

"Julie Bove" <juliebove@verizon.net> wrote in message
news:nmfoh.3650$1h.366@trndny09...
>I did post this to the food NG but have gotten no response there as yet.
>Has anyone tried this? It's high in fiber and low in carbs.
>
> I bought a cookbook for using it but most of the recipes require a lot of
> eggs. Given our egg allergies, I won't be trying any of the cakes or
> other things that called for 12 eggs. I can use egg substitute for an egg
> or two or three but any more than that is pushing it, I think.
>
> There are also some recipes for savory foods. I tried the meatballs,
> adding a bit of garlic and a few shakes of Italian seasoning to the mix
> because the recipe as written called only for salt, pepper and onion
> powder. I used flax meal for the egg, but I didn't add enough water (book
> cautioned me not to add too much liquid) and the first batch (I made a
> ton) didn't hold together so well. After adding more water they came out
> perfect!
>
> My husband is Italian so I know what a good meatball should taste like and
> these are delish! I haven't had a meatball in such a long time. I used
> to buy frozen ones occasionally and eat a couple (too many carbs for much
> more than that) but now that I know of the egg allergy, those are out.
> Plus my daughter could not eat them due to her allergies. But neither of
> us are allergic to coconut.
>
> It's not cheap. A small bag was $8.97. But since I was already looking
> for ways to add more coconut to our diet, I am very pleased with it. I
> highly recommend it if you can afford it. The book contains recipes for
> breads, cakes, cookies, muffins, pies, as well as savory foods like
> meatloaf and tamale pie. If you can eat eggs, this might be just the
> thing to add some more variety to your diet.
>

What is the title (and author) of the book you used?

MaryL

"MaryL" <stancole1@yahoo.comTAKE-OUT-THE-LITTER> wrote in message
news:%Cgoh.23482$Dy2.2982@newsfe20.lga...


>
> What is the title (and author) of the book you used?

Cooking with Coconut Flour - A Delicious Low-Carb, Gluten-Free alternative
to Wheat, by Bruce Fife, N.D. I got it at my health food store. Also got
the flour there. It's from Bob's Red Mill.

"Julie Bove" <juliebove@verizon.net> wrote in message
news:eJkoh.1495$GL.1226@trndny06...
>
> "MaryL" <stancole1@yahoo.comTAKE-OUT-THE-LITTER> wrote in message
> news:%Cgoh.23482$Dy2.2982@newsfe20.lga...
>
>
>>
>> What is the title (and author) of the book you used?
>
> Cooking with Coconut Flour - A Delicious Low-Carb, Gluten-Free alternative
> to Wheat, by Bruce Fife, N.D. I got it at my health food store. Also got
> the flour there. It's from Bob's Red Mill.
>

Thanks, Julie. I read a couple of reviews after you posted this
information. One said that coconut flour has no gluten and therefore the
large numbers of eggs are used to hold products together. Another commented
on the large amounts of sugar or sugar plus stevia that are required in many
recipes. So, I think I'll try to find it in a bookstore (instead of Amazon)
so I can look at a few of the recipes first.

I appreciate the information.

MaryL

This post not CC'd by email
On Mon, 08 Jan 2007 05:34:02 GMT, "Julie Bove"
<juliebove@verizon.net> wrote:

>
>"MaryL" <stancole1@yahoo.comTAKE-OUT-THE-LITTER> wrote in message
>news:%Cgoh.23482$Dy2.2982@newsfe20.lga...
>
>
>>
>> What is the title (and author) of the book you used?
>
>Cooking with Coconut Flour - A Delicious Low-Carb, Gluten-Free alternative
>to Wheat, by Bruce Fife, N.D. I got it at my health food store. Also got
>the flour there. It's from Bob's Red Mill.

G'day G'day Julie,

Bruce Fife is a full time advocate for coconut. His books on the
subject make an interesting read. I spent considerable time not only
reading one of his books but checking out his references. It's a bit
of mixed bag. On the one hand, some of the references didn't really
support his conclusion. One the other hand he does present some
interesting ficts on coconut.

Coconut is very low in carbs. It is also very high in saturated fats.
The good news is it is free from trans fats and the saturated fats
contain a high proportion with a medium chain length. This means they
behave differently from the saturated fats found in say palm oil which
is palmitic acid and bumps up LDL, the type of cholesterol most of us
endeavour to keep low.

Best wishes,
--
Quentin Grady ^ ^ /
New Zealand, >#,#< [
/ \ /\
"... and the blind dog was leading."

http://homepages.paradise.net.nz/quentin

On Thu, 11 Jan 2007 20:38:06 +1300, Quentin Grady
<quentin@paradise.net.nz> wrote:

>
>Coconut is very low in carbs. It is also very high in saturated fats.
>The good news is it is free from trans fats and the saturated fats
>contain a high proportion with a medium chain length. This means they
>behave differently from the saturated fats found in say palm oil which
>is palmitic acid and bumps up LDL, the type of cholesterol most of us
>endeavour to keep low.
>

Coconut flour is made from coconut that has been dried and defatted.
I don't have a Bob's Red Mill label handy, but I do have some coconut
flour from Aloha Nu, and a 14-g serving contains the following:

9 g fiber
1 g other carb (not fiber, not sugar)
2 g protein
1.5 g fat (1 g of which is saturated)

Not sure where the other 0.5 g is; lost somewhere in rounding, I
guess.

--bittersweet

This post not CC'd by email
On Thu, 11 Jan 2007 07:39:56 -0500, bittersweet
<bittersweet@spamless.invalid> wrote:

>On Thu, 11 Jan 2007 20:38:06 +1300, Quentin Grady
><quentin@paradise.net.nz> wrote:
>
>>
>>Coconut is very low in carbs. It is also very high in saturated fats.
>>The good news is it is free from trans fats and the saturated fats
>>contain a high proportion with a medium chain length. This means they
>>behave differently from the saturated fats found in say palm oil which
>>is palmitic acid and bumps up LDL, the type of cholesterol most of us
>>endeavour to keep low.
>>
>
>Coconut flour is made from coconut that has been dried and defatted.
>I don't have a Bob's Red Mill label handy, but I do have some coconut
>flour from Aloha Nu, and a 14-g serving contains the following:
>
>9 g fiber
>1 g other carb (not fiber, not sugar)
>2 g protein
>1.5 g fat (1 g of which is saturated)
>
>Not sure where the other 0.5 g is; lost somewhere in rounding, I
>guess.
>
>--bittersweet

G'day G'day Bittersweet,

Thanks for this information. That is great news for T2 diabetics and
others who are looking for a source of fibre with a low carb content.

Coconut flour isn't available here. The only similar products we are
familiar with are ground coconut flesh which is not defatted and for
which my comments would be relevant.

Best wishes and thank you,

--
Quentin Grady ^ ^ /
New Zealand, >#,#< [
/ \ /\
"... and the blind dog was leading."

http://homepages.paradise.net.nz/quentin