Sorghum

The reason coconut flour tastes dry is because the fat has been removed. You can use finely ground coconut flakes instead or mix coconut flour with almond flour. You can also add canned coconut milk to recipes that have coconut flour as a major ingredient.
Birgit

Body Fat %: 18.0

23.6 21.7 19.8 17.9

16

Nothing wrong with having a couple of "open" meals per week. I have one Sunday night dinner. But, I still avoid wheat and sugar. I may have some brown rice and fruit for dessert. That sort of thing...
Sounds like you're doing great!

Pounds lost: 19.8

0 8 16 24

32

I haven't been paying attention to how many carbs I have at all. I'm probably not too high, though since I've been off all sweeteners and fruit for 21 days now. The only starches I've been having are sweet potatoes. I find I get tired and foggy headed if I don't eat those on a somewhat regular basis.

I've only been paleo for just two weeks, so everything is quite new to me. I've been thinking of following the plan in one book I read of including one or two "open" meals a week. That way I don't feel too deprived, and it's easier on the social life and other family members. (My husband is vegan) There are certain foods that I won't add back at all, mind you like gluten, for example.

I think it's OK for paleo, and if you are OK with the extra carbs than go ahead and eat it. I occasionally have higher carb days myself. But, for the most part my carb daily intake ranges from 30-70 grams.
Personally, I prefer my carbs to come from low GI fruits (like berries), since those starches can really cause insulin spikes.
It is really an individual thing how many carbs a person can eat without having health issues.

Pounds lost: 19.8

0 8 16 24

32

See, I thought it was a grass too. So, I don't understand why it was included as being ok for paleo.

I do like it, and wouldn't mind using it on occasion if it doesn't have anti-nutrients like other grains. (I'm actually getting tired of the coconut flour. It's just so dry.)

Yeah. I'm really liking my almond and coconut flours right now.

Pounds lost: 19.8

0 8 16 24

32

All the so-called "gluten-free" processed foods are likely to have things like tapioca starch, corn starch, potato starch, rice starch/flour, sorghum (also used for gluten-free beer) and bean flours and all of them are still very high in carbs and a lot less then ideal. The low-carb flours that are most commonly used and that I would recommend are nut flours like almond flour and coconut flour. There are mixed opinions about flaxseed meal. It may be estrogenic, but probably still better than all the high starch flours.

Birgit

Body Fat %: 18.0

23.6 21.7 19.8 17.9

16

I believe it actually comes from a grass. I have some in my pantry; don't use it much. It;s still a starch (which, personally I am currently trying to avoid). I used to use it when I went gluten free for making bread.

Pounds lost: 19.8

0 8 16 24

32

I recently read a paleo cook book that talked about different accepted "flours" for use in the diet. I understand how tapioca and arrowroot are sometimes used, because technically they are not grains, but it also mentioned sorghum. Is sorghum not a grain? Does anyone use it, and if not why?