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draeko

Coconut Flour A Godsend

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I made some yeast gluten-free 'bread' today for the first time. In my flour mix, I added a little extra coconut flour. Yes, you do have to add more liquid!! A lot more. I was basically trying to follow the proportions of liquids to dry gleaned from some sites for my bread. But I guess with the additional of coconut flour, there's no way I could've mixed it - even if I tried to use the dough hook on my heavy duty mixer.

I ended up taking off the beaters & adding another egg (I'd already added 3) & more milk & a bit more oil & mixing it by hand. When it became more manageable, I used the beaters again & it turned out okay. Since every recipe I'd read said you want the consistency to be like thick cake batter, it's what I was aiming for. Now I can speak from experience & know just how much extra liquids is needed with coconut flour!! :P

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I don't have personal experience with coconut flour or oil, but one of the men at my local health food store was telling me that he cooks everything in coconut oil. His eggs and buckwheat pancakes were two of the things he was going on about. I have seen Bob Red Mill coconut flour in the health food stores. I hate paying for shipping, this gluten free cooking is expensive enough.

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I checked at a bunch of groceries and health food places with no luck. I can't use Bob's Red Mill, ugh I hate that company, they never list cross contamination issues on their products because I called them to find out of I could use a specific product (my daughter has a life threatening allergies to peanuts and tree nuts) and they told me with a tree nut allergy I can't use ANY of their products, yet that isn't listed on a single label. Very distressing to me.

I'll have to order some online.

But isn't it usually used for sweet things, due to its flavor, as opposed to say pizza crust?

Susan

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I checked at a bunch of groceries and health food places with no luck. I can't use Bob's Red Mill, ugh I hate that company, they never list cross contamination issues on their products because I called them to find out of I could use a specific product (my daughter has a life threatening allergies to peanuts and tree nuts) and they told me with a tree nut allergy I can't use ANY of their products, yet that isn't listed on a single label. Very distressing to me.

I'll have to order some online.

But isn't it usually used for sweet things, due to its flavor, as opposed to say pizza crust?

Susan

Susan, it is very disappointing to hear that, I really don't like when companies hide things.

I was wondering the same thing about pizza crust. The coconut flour though isn't sweet in my opinion. It adds bulk and it makes everything else better so I think it is worth trying in yeast breads/pizza at least once. I don't feel like making pizza again any time soon. I have been so disappointed in all of the recipes I have tried. No matter what people say it just doesn't come as expected. I wish a gluten free bakery would just cough up the trick to making the pizza crust, it would help the rest of us out. Its not like it will steal their customers because I can't get out to a gluten-free bakery often anyways BUT if I am in their neighborhood I will buy from them.

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I bought the book and bought the flour. I've tried a couple of recipes and they didn't work out too good.

I tried to make cookies today and the batter was so liquidy that I had to make it into a cake instead of rolling them into balls. I also made a muffin recipe and it wasn't too good either.

So far I'm not having much luck. :huh:

The book got great reviews on Amazon. I consider myself a pretty good cook but not having luck with the Bruce Fife cookbook.

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I bought the coconut flour and checked out Tropicaltraditions.com. I found a recipe for gluten-free pumpkin muffins I want to try today. I will let you all know how they turned out. Great health benefits from the coconut flour, coconut oil, nuts and the pumpkin. I'm looking for healthier recipes. I tried sorghum apple scones from Carol Fenster, they were great (hot, with whipped cream...yum!...variation could be topped with a hot cooked apple pie filling). So I will keep using sorghum. It has 3g of fiber and 4g protein. Coconut flour has 6g of fiber and 2g protein. I bought both from Bob's Red Mill. Any good/healthier recipes out there that you have tried??? I have a recipe for applesauce oatmeal muffins that I adapted to be gluten-free if anyone wants it. I've been baking for 30 years and love it. Now to start putting ground flax into my baking. I had great luck with Bette Hagman's tortilla recipe that uses sour cream. I sub flavored salts like onion and garlic. We like them better than wheat. They turn out perfect everytime and are easy. And no EGGS. I have tips if anyone wants those too. I best head for the kitchen....

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I made the gluten-free pumpkin muffins from tropicaltraditions.com. They are really good and will make them again. I used organic white sugar, brown rice flour and all the rest of the ingredients listed in the original recipe. My comments and alterations: I only made 1/2 of the recipe incase it didn't turn out. It still made 12 muffins. The batter seemed dry so I added 1/2 a cup of water and 1 tsp. ground flax meal, filled 6 cups then stirred in 1/2 cup of chocolate chips and 1/2 tsp of xanthan gum into the remaining batter to see if there was a difference. I couldn't really tell so xanthan gum is an option in this recipe for now. More comments: The muffins are not too sweet, lite and fluffy, no gritty texture, no coconut taste, similar to pumpkin pie but not wet and heavy, I baked them about 25 minutes. Then I had the remaining pumpkin from the can to save for the pumpkin waffles I want to make next. You can find that recipe under: Scott Adams pumpkin waffles

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