Guest guest Posted May 13, 2005 Report Share Posted May 13, 2005 I just got the 2 kg bag of coconut flour and am looking forward to experimenting. What are you all doing with yours? Elaine Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 13, 2005 Report Share Posted May 13, 2005 Oooh. What kind of texture is it? I can't get it here (NZ), but when I heard about it I tied making my own, by zizzing fine dessicated coconut in a small food processor. It doesn't come out very fine, but I use it when I make GF muffins and cakes - usually 1/3 each of ground crsipy nuts, ground coconut and arrowroot. Deb -----Original Message----- I just got the 2 kg bag of coconut flour and am looking forward to experimenting. What are you all doing with yours? Elaine Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 17, 2006 Report Share Posted March 17, 2006 > Has anyone here used coconut flour? I just bought some and am wondering > where you get your recipes? Since I've been diagnosed with allergy to > gluten (celiac disease), I'm trying to find grain options that won't shoot > my blood sugars through the roof (diabetic, too). Betty, I use coconut flour regularly. Bruce Fife has a new book out with a lot of recipes in it called " Cooking with Coconut Flour. " You can get some of the recipes from the book to try here: http://www.simplycoconut.com/coconut_flour_recipes.htm and http://www.simplycoconut.com/Coco%20Flour%20Recipes.pdf You can also substitute up to 10% of the flour, IIRC, in any recipe. I assume the same would be true in gluten free recipes. HTH, KerryAnn owner, NT-kids, native-nursing, NTOAMC and WAPHG http://cookingnt.blogspot.com - 21 recipes added 3/10 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 17, 2006 Report Share Posted March 17, 2006 I would get Bruce Fife's little coconut flour cookbook. You can get it from Wilderness Family Naturals, I think. Ellen On 3/16/06, Betty Pearson <betty@...> wrote: > > Has anyone here used coconut flour? I just bought some and am wondering > where you get your recipes? Since I've been diagnosed with allergy to > gluten (celiac disease), I'm trying to find grain options that won't shoot > > my blood sugars through the roof (diabetic, too). > > Betty in Lehi > Protect photos from natural disasters > Store on a safe, private, website > http://www.photowize.com/betty > > > > > > > <HTML><!DOCTYPE html PUBLIC " -//W3C//DTD XHTML 1.0 Transitional//EN " " > http://www.w3.org/TR/xhtml1/DTD/xhtml1-transitional.dtd " ><BODY><FONT > FACE= " monospace " SIZE= " 3 " > > <B>IMPORTANT ADDRESSES</B> > <UL> > <LI><B><A HREF= " / " >NATIVE > NUTRITION</A></B> online</LI> > <LI><B><A HREF= " http://onibasu.com/ " >SEARCH</A></B> the entire message > archive with Onibasu</LI> > </UL></FONT> > <PRE><FONT FACE= " monospace " SIZE= " 3 " ><B><A HREF= " mailto: > -owner " >LIST OWNER:</A></B> Idol > <B>MODERATOR:</B> Wanita Sears > </FONT></PRE> > </BODY> > </HTML> > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 17, 2006 Report Share Posted March 17, 2006 On 3/16/06, Betty Pearson <betty@...> wrote: > Has anyone here used coconut flour? I just bought some and am wondering > where you get your recipes? Since I've been diagnosed with allergy to > gluten (celiac disease), I'm trying to find grain options that won't shoot > my blood sugars through the roof (diabetic, too). > Betty, Can you tell me where you got the flour? It seems like everyone has been sold out lately. I have Bruce Fife's book, and really love the recipes. There's one in there for bread that tastes like pound cake. Naomi Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 17, 2006 Report Share Posted March 17, 2006 > > Has anyone here used coconut flour? I just bought some and am wondering > > where you get your recipes? Since I've been diagnosed with allergy to > > gluten (celiac disease), I'm trying to find grain options that won't shoot > > my blood sugars through the roof (diabetic, too). > > > > Betty, > > Can you tell me where you got the flour? It seems like everyone has > been sold out lately. > > I have Bruce Fife's book, and really love the recipes. There's one in > there for bread that tastes like pound cake. > > Naomi > This may sound strange, but I have an oat roller (Schnitzer-Campo, steel rollers) that I can put medium grade dessicated coconut through and it makes coconut flakes which crumble into coconut flour on contact. It makes it amazingly fine too. I boil 1 cup rolled coconut to 1 cup water and let it sit for 10 minutes and strain through a thin cloth and wring it out tightly and get instant delicious rich coconut milk. I usually make coconut milk and cook my porridge in it to make it even more nutritious. I also mix the powder with a little coconut milk, or coconut oil/butter and a touch of maple and its like coconut ice cream. I usually add some crispy pecans to that mixture and maybe some dates and its a super satisfying snack at work. I love coconut! - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 17, 2006 Report Share Posted March 17, 2006 Hi Betty, Dr. Bruce Fife has a cookbook " Cooking with Coconut Flour " Probably available on his website: www.coconutresearchcenter.org or www.amazon.com. It contains recipes for quick breads, muffins, cookies, crackers, cakes, pies and pastries, and some savory dishes. I haven't tried any yet but some do look tasty. Lynda > On 3/16/06, Betty Pearson <betty@...> wrote: > > Has anyone here used coconut flour?> > __________________________________________________ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 18, 2006 Report Share Posted March 18, 2006 , Let me understand. You use the oat roller to make the flour. Then you use the flour (rolled cocont) to make the milk? i am interested in this because I tried making coconut milk using by blender and then my food processor in the same recipe you state, but both times it came out so thin I was not inspired to make it again. How does yours compare to the canned vartiety which has gums in it to give it that rich texture? And where did you get your roller, if I may ask? Ellen On 3/17/06, gdawson6 <gdawson6@...> wrote: > > > > > > This may sound strange, but I have an oat roller (Schnitzer-Campo, > steel rollers) that I can put medium grade dessicated coconut through > and it makes coconut flakes which crumble into coconut flour on > contact. It makes it amazingly fine too. > > I boil 1 cup rolled coconut to 1 cup water and let it sit for 10 > minutes and strain through a thin cloth and wring it out tightly and > get instant delicious rich coconut milk. I usually make coconut > milk and cook my porridge in it to make it even more nutritious. > > I also mix the powder with a little coconut milk, or coconut > oil/butter and a touch of maple and its like coconut ice cream. I > usually add some crispy pecans to that mixture and maybe some dates > and its a super satisfying snack at work. > > I love coconut! > > - > > > > > > > <HTML><!DOCTYPE html PUBLIC " -//W3C//DTD XHTML 1.0 Transitional//EN " " > http://www.w3.org/TR/xhtml1/DTD/xhtml1-transitional.dtd " ><BODY><FONT > FACE= " monospace " SIZE= " 3 " > > <B>IMPORTANT ADDRESSES</B> > <UL> > <LI><B><A HREF= " / " >NATIVE > NUTRITION</A></B> online</LI> > <LI><B><A HREF= " http://onibasu.com/ " >SEARCH</A></B> the entire message > archive with Onibasu</LI> > </UL></FONT> > <PRE><FONT FACE= " monospace " SIZE= " 3 " ><B><A HREF= " mailto: > -owner " >LIST OWNER:</A></B> Idol > <B>MODERATOR:</B> Wanita Sears > </FONT></PRE> > </BODY> > </HTML> > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 18, 2006 Report Share Posted March 18, 2006 I purchased my coconut flour from http://www.realfoodsmarket.com Betty in Lehi Photos in boxes? Do something with them! http://www.photowize.com/betty Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 19, 2006 Report Share Posted March 19, 2006 Correct. I roll the coconut (it has to be cold from the fridge or freezer) and that makes it into a rather fine flour, and then I boil that for a few minutes and let it steep for a while (though I imagine boiling more might get more out of the coconut, but a few minutes seems enough because of how fine the coconut is) and I strain that through a fine cotton cloth. the cloth is the most important step, you need to find a thin cloth that you can squeeze very good to get all the milk from the coconut. Use 1 cup of dessicated coconut per cup of water. It does make a very rich product, though I have never had canned coconut milk. It is rich enough to drink by itself and taste great, though a touch of vanilla does make it even better. I really can't remember where I got this Schnitzer-Campo Oat Roller, but I got it from some wierd site on the internet and it did cost a lot (thinking maybe $175). It was the only oat roller that I know of that was made with all good materials, as many had tin coated steel rollers and wierd stuff like that. - > > > > > > > > > > > > This may sound strange, but I have an oat roller (Schnitzer-Campo, > > steel rollers) that I can put medium grade dessicated coconut through > > and it makes coconut flakes which crumble into coconut flour on > > contact. It makes it amazingly fine too. > > > > I boil 1 cup rolled coconut to 1 cup water and let it sit for 10 > > minutes and strain through a thin cloth and wring it out tightly and > > get instant delicious rich coconut milk. I usually make coconut > > milk and cook my porridge in it to make it even more nutritious. > > > > I also mix the powder with a little coconut milk, or coconut > > oil/butter and a touch of maple and its like coconut ice cream. I > > usually add some crispy pecans to that mixture and maybe some dates > > and its a super satisfying snack at work. > > > > I love coconut! > > > > - > > > > > > > > > > > > > > <HTML><!DOCTYPE html PUBLIC " -//W3C//DTD XHTML 1.0 Transitional//EN " " > > http://www.w3.org/TR/xhtml1/DTD/xhtml1-transitional.dtd " ><BODY><FONT > > FACE= " monospace " SIZE= " 3 " > > > <B>IMPORTANT ADDRESSES</B> > > <UL> > > <LI><B><A HREF= " / " >NATIVE > > NUTRITION</A></B> online</LI> > > <LI><B><A HREF= " http://onibasu.com/ " >SEARCH</A></B> the entire message > > archive with Onibasu</LI> > > </UL></FONT> > > <PRE><FONT FACE= " monospace " SIZE= " 3 " ><B><A HREF= " mailto: > > -owner " >LIST OWNER:</A></B> Idol > > <B>MODERATOR:</B> Wanita Sears > > </FONT></PRE> > > </BODY> > > </HTML> > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 19, 2006 Report Share Posted March 19, 2006 Thanks . It does sound much richer than what I came up with if you enjoy drinking it plain. $175 sounds like a lot, but if that's the only way I can get good, gum free coconut milk short of starting with a fresh coconut i may do it. I will look around and see if I can even find one. Do you use it for anything else (not rolling oats, as I avoid oats.)? Ellen On 3/19/06, gdawson6 <gdawson6@...> wrote: > > Correct. I roll the coconut (it has to be cold from the fridge or > freezer) and that makes it into a rather fine flour, and then I boil > that for a few minutes and let it steep for a while (though I imagine > boiling more might get more out of the coconut, but a few minutes > seems enough because of how fine the coconut is) and I strain that > through a fine cotton cloth. the cloth is the most important step, > you need to find a thin cloth that you can squeeze very good to get > all the milk from the coconut. Use 1 cup of dessicated coconut per > cup of water. > > It does make a very rich product, though I have never had canned > coconut milk. It is rich enough to drink by itself and taste great, > though a touch of vanilla does make it even better. > > I really can't remember where I got this Schnitzer-Campo Oat Roller, > but I got it from some wierd site on the internet and it did cost a > lot (thinking maybe $175). It was the only oat roller that I know of > that was made with all good materials, as many had tin coated steel > rollers and wierd stuff like that. > > - > < -unsubscribe > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 19, 2006 Report Share Posted March 19, 2006 Wilderness family naturals sells a very nice coconut milk in glass bottles. Could be cheaper and easier than making it. Allyn _____ From: [mailto: ] On Behalf Of Ellen Ussery Sent: Sunday, March 19, 2006 9:22 AM Subject: Re: coconut flour Thanks . It does sound much richer than what I came up with if you enjoy drinking it plain. $175 sounds like a lot, but if that's the only way I can get good, gum free coconut milk short of starting with a fresh coconut i may do it. I will look around and see if I can even find one. Do you use it for anything else (not rolling oats, as I avoid oats.)? Ellen On 3/19/06, gdawson6 <gdawson6@...> wrote: > > Correct. I roll the coconut (it has to be cold from the fridge or > freezer) and that makes it into a rather fine flour, and then I boil > that for a few minutes and let it steep for a while (though I imagine > boiling more might get more out of the coconut, but a few minutes > seems enough because of how fine the coconut is) and I strain that > through a fine cotton cloth. the cloth is the most important step, > you need to find a thin cloth that you can squeeze very good to get > all the milk from the coconut. Use 1 cup of dessicated coconut per > cup of water. > > It does make a very rich product, though I have never had canned > coconut milk. It is rich enough to drink by itself and taste great, > though a touch of vanilla does make it even better. > > I really can't remember where I got this Schnitzer-Campo Oat Roller, > but I got it from some wierd site on the internet and it did cost a > lot (thinking maybe $175). It was the only oat roller that I know of > that was made with all good materials, as many had tin coated steel > rollers and wierd stuff like that. > > - > < -unsubscribe > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 19, 2006 Report Share Posted March 19, 2006 Oh I had forgotten about that...whenever I tried to order it they were out. ellen On 3/19/06, ALLYN FERRIS <aferris7272@...> wrote: > > Wilderness family naturals sells a very nice coconut milk in glass > bottles. > Could be cheaper and easier than making it. > Allyn > > > _____ > > From: > [mailto: ] On Behalf Of Ellen Ussery > Sent: Sunday, March 19, 2006 9:22 AM > > Subject: Re: coconut flour > > > Thanks . It does sound much richer than what I came up with if you > enjoy drinking it plain. $175 sounds like a lot, but if that's the only > way > I can get good, gum free coconut milk short of starting with a fresh > coconut > i may do it. I will look around and see if I can even find one. Do you > use it for anything else (not rolling oats, as I avoid oats.)? > > Ellen > > > > On 3/19/06, gdawson6 <gdawson6@...> wrote: > > > > Correct. I roll the coconut (it has to be cold from the fridge or > > freezer) and that makes it into a rather fine flour, and then I boil > > that for a few minutes and let it steep for a while (though I imagine > > boiling more might get more out of the coconut, but a few minutes > > seems enough because of how fine the coconut is) and I strain that > > through a fine cotton cloth. the cloth is the most important step, > > you need to find a thin cloth that you can squeeze very good to get > > all the milk from the coconut. Use 1 cup of dessicated coconut per > > cup of water. > > > > It does make a very rich product, though I have never had canned > > coconut milk. It is rich enough to drink by itself and taste great, > > though a touch of vanilla does make it even better. > > > > I really can't remember where I got this Schnitzer-Campo Oat Roller, > > but I got it from some wierd site on the internet and it did cost a > > lot (thinking maybe $175). It was the only oat roller that I know of > > that was made with all good materials, as many had tin coated steel > > rollers and wierd stuff like that. > > > > - > > < -unsubscribe > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 19, 2006 Report Share Posted March 19, 2006 I use that oat roller for nearly everything. I honestly was worried that I wasn't going to use it enough but I was wrong. I roll any grain imaginable for porridges, and I also roll lentils and rice to make idli/dosa batter (indian dumplings/pancakes). I dunno if I would buy it for only making coconut milk, but if you enjoy porridges of any grains its certainly handy for that. - > > > > Correct. I roll the coconut (it has to be cold from the fridge or > > freezer) and that makes it into a rather fine flour, and then I boil > > that for a few minutes and let it steep for a while (though I imagine > > boiling more might get more out of the coconut, but a few minutes > > seems enough because of how fine the coconut is) and I strain that > > through a fine cotton cloth. the cloth is the most important step, > > you need to find a thin cloth that you can squeeze very good to get > > all the milk from the coconut. Use 1 cup of dessicated coconut per > > cup of water. > > > > It does make a very rich product, though I have never had canned > > coconut milk. It is rich enough to drink by itself and taste great, > > though a touch of vanilla does make it even better. > > > > I really can't remember where I got this Schnitzer-Campo Oat Roller, > > but I got it from some wierd site on the internet and it did cost a > > lot (thinking maybe $175). It was the only oat roller that I know of > > that was made with all good materials, as many had tin coated steel > > rollers and wierd stuff like that. > > > > - > > < -unsubscribe > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 13, 2006 Report Share Posted September 13, 2006 The Benefits of Coconut Flour - Coconut Fiber Coconut flour is a good source of dietary fiber. It contains 14% coconut oil and 58% total dietary fiber. It is made from fresh coconut meat. Coconut flour is a natural high quality ingredient used as an excellent source of dietary fiber. Dietary fiber can help with weight gain and diabetes. How does dietary fiber present in coconut flour work in preventing diabetes or in maintaining our weight? Dietary fiber slows down the release of glucose and therefore requires less insulin to utilize the glucose and transport it into the cell where it is converted into energy. Foods rich in soluble dietary fiber are low glycemic index foods. In contrast, foods without dietary fiber allow for a fast release of glucose creating a need for more insulin. If an individual does not have enough insulin needed to utilize the glucose, glucose stays in the blood and therefore can cause high blood glucose and/or hyperglycemia. The excess glucose can also be stored in our body and increase our weight.To view a research study done by the US government go to their website on the coconut flour study. A study on bakery products supplemented with increasing amounts of coconut flour in 10 normal and 10 diabetic human subjects was done at the Food and Nutrition Research Institute, Department of Science and Technology (FNRI-DOST) in collaboration with the Philippine Coconut Authority. It was found that increasing levels of coconut flour in bakery products resulted in a lower glycemic index. This has great significance in the proper control and management of diabetes mellitus and in the maintenance of weight. So diabetics and weight-conscious people should try adding coconut flour to their daily meals. It is simple to substitute 20 percent of the flour for any recipe with coconut flour. It is easy to add it to smoothies and desserts or to use as a thickening agent in sauces and gravies. and from Tropical Traditions - Organic coconut flour is fiber from the coconut meat after most of the oil has been extracted to make Virgin Coconut Oil. It is certified organic, unsweetened, and has not been treated with sulfites. organic coconut flour is high in dietary fiber and protein, and is gluten-free. It has more fiber than gluten-based grains. organic coconut flour can be added to standard wheat-based recipes to add extra fiber, by substituting 10-30% of the grain-based flour with our coconut flour. Some recipes, such as muffins and quick breads, can be accomplished with 100% organic coconut flour and therefore be 100% gluten-free! Since organic coconut flour contains natural sugar from the coconut meat, baked goods need less sugar added. The organic coconut flour has a mildly sweet coconut taste! organic coconut flour also contains over 19% non-gluten protein! Therefore, it makes an excellent addition to shakes and smoothies where fiber and protein are needed. Or simply dissolve a spoonful in water as a high-fiber drink with a coconut flavor! This organic coconut flour is very versatile and very tasty. Sprinkle it over your favorite dishes to add a wonderful coconut flavor, use it as a thickener in soups and sauces - the possibilities are endless! Suzi What is a weed? A plant whose virtues have not yet been discovered. health/ http://suziesgoats.wholefoodfarmacy.com/ http://360./suziesgoats All-new - Fire up a more powerful email and get things done faster. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 27, 2007 Report Share Posted January 27, 2007 Aloha yes, there is a great book called cooking with Coconut Flour you can see it on amazon.com I also found a coconut flour muffin and bread recipe I guess you could ad or substitute carrots and make it into a carrot cake Banana Coconut Flour Muffins Ingredients: 1 cup (Tropical Traditions) organic coconut flour 6 free range eggs 2 ripe bananas (mashed) 2 Tbsp. melted butter 2 Tbsp. Virgin Coconut oil 2 Tbsp. whole raw milk 3 Tbsp. raw honey 1 tsp. aluminum free baking powder 1/2 tsp. vanilla 1/8 tsp. Himalayan salt Procedure: Pre-heat oven at 350 F degrees. Mix coconut flour and baking powder (put it in separate bowl.) In a mixing bowl, beat eggs gradually, and then add milk, honey, coconut oil, butter, vanilla and salt. Continue mixing. Then add the coconut flour with baking powder and mashed bananas. Blend well. Grease 12 muffin cups with coconut oil. Fill greased muffin cups with the batter. Bake at 350 degrees F for 20 minutes. Yield: 12 muffins > > Hi all, > Anyone have a coconut flour carrot cake recipe. I'm only interested in recipes that > only use coconut flour. The sweetener I use veggie glycerin and xylotol. > Thanks, > TT > Quote Link to comment Share on other sites More sharing options...
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