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      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to FREE Celiac.com email alerts What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet Free recipes: Gluten-Free Recipes Where can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.

Coconut Flour?
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6 posts in this topic

I have dry shredded coconut flakes at my house. They are dried out. I was wondering if I ground them up in a food processor...would that make coconut flour?? I want to use it in a pancake recipe as a gluten-free flour.

Also, I have almond meal at the house. Is that the same thing as almond flour?

Btw which pancakes sound better? Almond pancakes (with almond flour and almond milk) or coconut pancakes (with coconut flour and coconut milk)? ...I'm lactose intolerant

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I'd always choose coconut over anything else:) Yum!

Not sure about the flour question, hopefully one of the clever cooks on here will be along to tell you the answer!

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Almond meal is almond flour.

Yes, you can put the shreds of coconut into a processor, and it will turn into flour. It will work nicely, and although it may not be the same as the store-bought/normal flour....it'll just be more coconutty-tasting. Go ahead, and it'll be perfect.

I think the almond pancakes sound better, but that's me :D

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Thanks :) hehe I'm excited for my pancakes!!

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I have dry shredded coconut flakes at my house. They are dried out. I was wondering if I ground them up in a food processor...would that make coconut flour?? I want to use it in a pancake recipe as a gluten-free flour.

Also, I have almond meal at the house. Is that the same thing as almond flour?

Btw which pancakes sound better? Almond pancakes (with almond flour and almond milk) or coconut pancakes (with coconut flour and coconut milk)? ...I'm lactose intolerant

Almond meal=almond flour, but be sure you get a good brand if you don't make it yourself. The almond flour from Honeyville Grains is much finer and better than Bob's Red Mill for most baking. Probably will work okay in pancakes.

Remember that using coconut flour you need more eggs and liquid. Even if it's made from your dried up flakes, it will suck up a lot of wet stuff! It's best combined with other flours.

Coconut pancakes sound really yummy!

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I have dry shredded coconut flakes at my house. They are dried out. I was wondering if I ground them up in a food processor...would that make coconut flour?? I want to use it in a pancake recipe as a gluten-free flour.

Also, I have almond meal at the house. Is that the same thing as almond flour?

Btw which pancakes sound better? Almond pancakes (with almond flour and almond milk) or coconut pancakes (with coconut flour and coconut milk)? ...I'm lactose intolerant

I've never had good luck doing a 100% substitution with my homemade almond meal, but that might be b/c it tends to be my leftovers from making almond milk. I usually sub it for part of what the recipe calls for (maybe 25% or so), then use commercial for the rest. Cookies seem to be a little more forgiving of my almond meal than breads and such.

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