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MRS_4EVER_AFTER SparkPoints: (0)
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4/4/11 9:43 A

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I like the idea bc CF is high in fiber, much more than wheat flour. Something like 5 grams of fiber for every 2 tablespoons and wheat flour has that in 1 cup. Wheat Flour also makes breads very heavy. I like the idea of high fiber lower carb. Even though just adding it to protein drinks, smoothies, and other things I already eat for a fiber boost without adding to my carb levels. I don't *low carb* but I also try to keep it at a moderate level.

ANIDUCK's Photo ANIDUCK Posts: 10,863
4/4/11 12:04 A

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You might be right. My guess is that the reason the VWG isn't used is because most people who use these alternative flours are trying to avoid gluten and that is why they are doing all this ingredient swapping. But if you can tolerate gluten then give it a whirl. Let us know how it turns out. You might be on to something. Personally, I do better without gluten though I'm not totally intolerant to it.

Hospitals are terrific for traumatic care; for acute care. They do a really, really good job in saving lives when it’s a sudden bleeding emergency. But in terms of chronic care, they’re terrible; (that is) in terms of the illnesses that most people have, endure, that cost the most money, that last the longest and ultimately die from. -Dr. Andrew Saul


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4/3/11 11:58 P

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I have a banana bread recipe that I want to try to sub out all or most of the wheat flour with coconut flour instead. I was thinking that if someone has to add a whole bunch of eggs of other ingredients to the CF in order to get it to rise or texturize like WF, then why not just the the VWG?

I thought the Coconut would pair nicely with the banana bread. Hmmm not sure how to do that. At some point within the next month or 2 I'll invest in a Coconut cookbook or two.

Edit: I don't have wheat allergies, I just think the idea of using CF is pretty spiffy. I like coconut and the flavor is always fun to mix other things up- gives you a nice *island* feel. Until today, I didn't know coconut flour exsisted!

Edited by: MRS_4EVER_AFTER at: 4/3/2011 (23:59)
ANIDUCK's Photo ANIDUCK Posts: 10,863
4/3/11 11:50 P

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Good question; I don't know.
If a person can tolerate gluten then they might as well just add the wheat and make it easier.
Are you trying to just put in as much coconut flour as you can without having to make the other adjustments? I'm not sure why you would want to add just the gluten.

Wheat gluten is normally added to bread and baked goods when the wheat flour needs help because of the presence of other grains/flours like rye or barley that don't have enough gluten of their own to get a good rise. Some vegetarians use wheat gluten to make Seitan or "Wheat-Meat".

I suppose if you put a lot of coconut flour in a recipe then the recipe might need an extra boost of gluten flour. It is often called "Vital Wheat Gluten". I really don't know if this would work; you'd have to experiment I guess.
-annie

Hospitals are terrific for traumatic care; for acute care. They do a really, really good job in saving lives when it’s a sudden bleeding emergency. But in terms of chronic care, they’re terrible; (that is) in terms of the illnesses that most people have, endure, that cost the most money, that last the longest and ultimately die from. -Dr. Andrew Saul


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4/3/11 10:07 P

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What about adding Wheat Gluten to it?

ANIDUCK's Photo ANIDUCK Posts: 10,863
4/3/11 9:03 P

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That is really true, 4EVER. I was thinking about how lots of members here can't eat wheat and/or gluten and love to use alternative flours. You are so right that you can just substitute some of the wheat flour and raise the protein a bit. Adding more eggs, naturally, will raise it too.

And, remember, eggs aren't just about liquid. they will add liquid to the batter but when they are cooked they get firm and they actually could dry out the finished product if not watched carefully. They also act as a leavening agent to support gas bubbles like the gluten would do if it were there--especially egg whites.

Any flour that doesn't have gluten in it will need the addition of other, sometimes uncommon, things to make it rise when making baked goods. Grains that have gluten are: wheat, spelt, tritacale, rye, barley, some oats. The first 3 have the most.

-annie

Hospitals are terrific for traumatic care; for acute care. They do a really, really good job in saving lives when it’s a sudden bleeding emergency. But in terms of chronic care, they’re terrible; (that is) in terms of the illnesses that most people have, endure, that cost the most money, that last the longest and ultimately die from. -Dr. Andrew Saul


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MRS_4EVER_AFTER SparkPoints: (0)
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4/3/11 8:48 P

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After digging deeper you can sub out 20% of flour for coconut flour. If you want to use all coconut you have to use more liquid like eggs. HOwever the upside is- higher protein content!

MOMALDERMAN1's Photo MOMALDERMAN1 Posts: 2,608
4/3/11 8:42 P

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I would not have know that it could not sub equally if you didn't post that info. Sounds like a great deal for a really good price. I love this team and all the input shared. emoticon

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ANIDUCK's Photo ANIDUCK Posts: 10,863
4/3/11 7:40 P

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That's cool, 4EVER. You might consider getting a book on how to bake with CO flour as it does require a different touch. For instance, in most baking you will need a LOT more eggs. I suppose you could just Google some recipes too or I could share some of my own. But really, it's not going to substitute for regular flour without special adjustments.

There are already a lot of recipes posted on the "Nuts for Coconuts" team.
-annie

Hospitals are terrific for traumatic care; for acute care. They do a really, really good job in saving lives when it’s a sudden bleeding emergency. But in terms of chronic care, they’re terrible; (that is) in terms of the illnesses that most people have, endure, that cost the most money, that last the longest and ultimately die from. -Dr. Andrew Saul


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4/3/11 6:27 P

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I just bought a *subscription* thru amazon.com for a 4 pack of Coconut Flour to be delivered to my house every 3 months for $21 each order. After reading some reviews about the flour, it's high in fiber and lower in carbs. It's also the same texture as powered sugar. It can be added to smoothies and subbed in for regular flour. I'm going to give it a try!

ELECTRALYTE's Photo ELECTRALYTE Posts: 10,207
4/3/11 6:12 P

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MRS_4EVER_AFTER SparkPoints: (0)
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4/3/11 6:08 P

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I posted this in the Coconut Oil Team thought to post here for those that aren't members. It does have brand promotion but other than that, several look to be great! I didn't read each recipe in detail but most look to be clean and some even use coconut flour!

www.tiana-coconut.com/coconut_oil_re
ci
pes.htm


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