Tweet
I did an ADBB search and know that the subject of coconut flour has been addressed, but I didn't see a consensus regarding using it.
My doctors do not want me to use any soy products, periodl. That means no soy flour ever for me. I'm quite a few rungs away before I can use any type of flour, but since I'll probably order on-line from Netrition, I thought I'd ask now. Here's the info they provide for their product:
Coconut Flour, the new low-carb, high-fiber, gluten-free alternative to wheat flour for baking and cooking.
Coconut Flour is made from fresh organic coconut meat. The meat is dried and defatted and then finely ground into a powder very similar in consistency to wheat flour.
Coconut Flour is a low β carb flour. It is ideal for baking low β carb breads and baked goods. It has fewer digestible (net) carbs than any other flour, including soy! It even has fewer digestible carbs than most vegetables.
Coconut Flour is a good source of protein. It has as much protein as wheat flour but it has none of the specific protein in wheat called "gluten". This is an advantage for a growing percentage of the population that have developed an allergy to gluten or a wheat sensitivity.
Coconut Flour is high in fiber. It contains 61% fiber which is the highest percentage of dietary fiber found in any flour (wheat bran is 27% fiber). Coconut flour contains 4 times as much fiber as soy flour.
Coconut Flour is gluten-free and hypoallergenic. It is ideal for those who follow a low β carb eating plan. It works well as part of a weight loss program because itβs high fiber content helps provide a feeling of satiety.
Coconut Flour can be used to make breads, cakes, pies, and other baked goods. Use 15-25% in place of other flours in most standard recipes. A variety of delicious baked goods can also be made using 100% coconut flour.
Nutrition: Serving size, 2 tbsp., carbs 16.6, fiber 10.5
My doctors do not want me to use any soy products, periodl. That means no soy flour ever for me. I'm quite a few rungs away before I can use any type of flour, but since I'll probably order on-line from Netrition, I thought I'd ask now. Here's the info they provide for their product:
Coconut Flour, the new low-carb, high-fiber, gluten-free alternative to wheat flour for baking and cooking.
Coconut Flour is made from fresh organic coconut meat. The meat is dried and defatted and then finely ground into a powder very similar in consistency to wheat flour.
Coconut Flour is a low β carb flour. It is ideal for baking low β carb breads and baked goods. It has fewer digestible (net) carbs than any other flour, including soy! It even has fewer digestible carbs than most vegetables.
Coconut Flour is a good source of protein. It has as much protein as wheat flour but it has none of the specific protein in wheat called "gluten". This is an advantage for a growing percentage of the population that have developed an allergy to gluten or a wheat sensitivity.
Coconut Flour is high in fiber. It contains 61% fiber which is the highest percentage of dietary fiber found in any flour (wheat bran is 27% fiber). Coconut flour contains 4 times as much fiber as soy flour.
Coconut Flour is gluten-free and hypoallergenic. It is ideal for those who follow a low β carb eating plan. It works well as part of a weight loss program because itβs high fiber content helps provide a feeling of satiety.
Coconut Flour can be used to make breads, cakes, pies, and other baked goods. Use 15-25% in place of other flours in most standard recipes. A variety of delicious baked goods can also be made using 100% coconut flour.
Nutrition: Serving size, 2 tbsp., carbs 16.6, fiber 10.5
)
Comment