Jump to content
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Favorite Coconut Flour Recipes?


WinterSong

Recommended Posts

WinterSong Community Regular

Hi everyone!

 

I have a bunch of coconut flour that expires in June 2014. Two questions:

 

1. I've been storing it in a sealed container in my fridge. Will it stay good longer than the expiration date?

 

2. What are your favorite coconut flour recipes? I have an amazing honey-short cake recipe, but I can't eat that nonstop until June  :P

 

Thanks!


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



IrishHeart Veteran

The flour should be fine for 6 months in the fridge.

 

there's a boatload of recipes here from Tropical Traditions!!!

 

Open Original Shared Link

 

and 

 

I like Elana Amsterdam, too 

 

Open Original Shared Link

gary'sgirl Explorer

We really like the coconut flour cupcake recipes from elanaspantry.

Open Original Shared Link

Open Original Shared Link

I've like all her coconut flour recipes that I've tried so far.

 

Another good site for coconut flour recipes is Tropical Traditions. I used to make a Molasses cookie recipe that was on their site. It had coconut and almond flour I think.

 

When I just need to make something really quick for the kids I'll often mix up this pancake recipe (I don't know where I got it):

 

2 Tbsp. Coconut Flour

2 Tbsp. Milk or other liquid

2 Tbsp. melted butter or other oil (can also use puree of some type)

2 eggs

1/4 tsp baking powder (or soda if preferred - omit soda if omitting sugar/honey) - this is optional, but will make them rise a little more

Pinch of salt

1 tsp. sugar or honey (optional)

 

Wisk dry ingredients together then stir in butter/oil. Slowly stir in liquid, then wisk in eggs one at a time. Cook on a greased  med - med/high griddle. This doesn't make very many and they turn out best if you make them pretty small.

 

Post back if you find any other good recipes! :)

love2travel Mentor

I keep mine in the freezer and love to use it in brownies, chocolate and butterscotch.

Archived

This topic is now archived and is closed to further replies.

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate

  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Recent Activity

    1. - trents commented on Jefferson Adams's article in Other Diseases and Disorders Associated with Celiac Disease
      4

      Celiac Disease Patients Face Higher Risk of Systemic Lupus

    2. - EndlessSummer posted a topic in Food Intolerance & Leaky Gut
      0

      Dizziness after eating green beans?

    3. - Sheila G. commented on Jefferson Adams's article in Other Diseases and Disorders Associated with Celiac Disease
      4

      Celiac Disease Patients Face Higher Risk of Systemic Lupus

    4. - ShariW replied to xxnonamexx's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      2

      My journey is it gluten or fiber?

    5. - Scott Adams replied to xxnonamexx's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      2

      My journey is it gluten or fiber?

  • Celiac.com Sponsor (A19):
  • Member Statistics

    • Total Members
      132,689
    • Most Online (within 30 mins)
      7,748

    EndlessSummer
    Newest Member
    EndlessSummer
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):
  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):
  • Upcoming Events

  • Posts

    • EndlessSummer
      I only notice recently every time I eat green beans the roof of my mouth gets slightly itchy and I get extreme dizziness.     I get shaky and sweaty and it last for an hour or two before it goes away. I’ve been allergy tested in the past for food allergens only two came back positive (both in the tree-nut family) nothing in the legumes.   (I do have a celiac disease diagnosis, the reason I was food allergy tested was because I ate a walnut and my lips swelled up)  I decided to test this out to be sure so I ate a couple of cooked green beans last night within 15 minutes I was spinning, my shirt drenched in sweat. My heart racing.   I’m not sure what this is, I do have issues with others vegetables  as my stomach doesn’t seem to tolerate them. Even when they’re cooked I just can’t digest them but they never made me as dizzy and sweaty as the green beans.    anyone else experience this?
    • ShariW
      I have found that in addition to gluten, I am sensitive to inulin/chicory root fiber. I wondered why I had gastrointestinal symptoms after drinking a Chobani yogurt drink - much like being glutened. Happened at least twice before I figured out that it was that chicory root fiber additive. I do not react to ordinary dairy, yogurt, etc.  For the holidays, I will only be baking gluten-free treats. I got rid of all gluten-containing flours, mixes and pastas in my kitchen. Much easier to avoid cross-contamination that way!
    • Scott Adams
      It's great to hear that your gluten-free journey has been going well overall, and it's smart to be a detective when a reaction occurs. Distinguishing between a gluten cross-contamination issue and a reaction to high fiber can be tricky, as symptoms can sometimes overlap. The sudden, intense, food poisoning-like hour you experienced does sound more consistent with a specific intolerance or contamination, as a high-fiber reaction typically involves more digestive discomfort like bloating or gas that lasts longer. Since the protein bar was the only new variable, it’s a strong suspect; it's worth checking if it contains ingredients like sugar alcohols (e.g., maltitol, sorbitol) or certain fibers (inulin/chicory root) that are notorious for causing acute digestive upset, even in gluten-free products. For your holiday baking, your plan is solid: bake the gluten-free items first, use entirely separate utensils and pans (not just washed), and consider color-coding tools to avoid mix-ups. Additionally, store your gluten-free flours and ingredients well away from any airborne wheat flour, which can stay in the air for hours and settle on surfaces. Keep listening to your body and introducing new packaged foods one at a time—it’s the best way to navigate and pinpoint triggers on your journey.
    • Scott Adams
    • Scott Adams
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.