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Joined: Oct 2013
Posts: 52
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When replacing wheat flour with coconut flour in a recipe, do you use the same amount? How about with almond flour? I'm ready to expand a little beyond meat, fish, eggs and veggies and add something baked, but I have no idea how to convert the flour quantities.

Thanks!
Barbara

Joined: Jan 2014
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Hi Barbara
Coconut flour is super-absorbent so you need to use MUCH less. It kind of behaves differently and gives a different texture to your baking. I'd go have a look at some websites, e.g. www.againstallgrain.com or google "baking with coconut flour". Good luck and have fun.

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Copen, thanks. It's good to hear from someone. I'm excited to use it. I really like it.

Joined: Apr 2002
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Just a tip - if your inflammation is under control and you are willing to experiment..
try adding a little glutinous rice flour mixed in with the coconut flour. Some of us are finding we tolerate it well, and improves the texture of foods cooked with almond meal, and I expect it will do so with coconut flour too. Make end product more moist and soft.


what I can eat on the diet (click here) -- my blog -- contact me (PM is broken)
"Some men, in truth, live that they may eat, as the irrational creatures, 'whose life is their belly, and nothing else.' But the Instructor enjoins us to eat that we may live." -- Clement of Alexandria (about 200 AD)
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I made the same mistake myself at first, I used too much coconut flour mixture and I could not cook almost anything.

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Thanks for the tip zark. Another good website: www.thecoconutmama.com

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sue

Spondyloarthropathy, HLAB27 negative
Humira (still methylprednisone for flares, just not as often. Aleve if needed, rarely.)
LDN/zanaflex/flector patches over SI/ice
vits C, D. probiotics. hyaluronic acid. CoQ, Mg, Ca, K.
chiro
walk, bike
no dairy (casein sensitivity), limited eggs, limited yeast (bread)
Joined: Oct 2013
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Thank you everyone.


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