Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Cooking With Coconut Flour

Jana315

Recommended Posts

Jana315 Apprentice
Jana315
Posted

Title says it all - I've tried tons of gluten-free flours and recipes and I can't use potato starch, so I'm always looking for new ideas. I like the coconut flour is okay on the GAPS or SCD - so, who's tried this book & is it worth buying?

Thanks! Jana

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


nasalady Contributor
nasalady
Posted
Title says it all - I've tried tons of gluten-free flours and recipes and I can't use potato starch, so I'm always looking for new ideas. I like the coconut flour is okay on the GAPS or SCD - so, who's tried this book & is it worth buying?

Hi Jana,

I have "Cooking with Coconut Flour" and yes, I think it's worth the price. Some recipes turn out better than others...we love the cheese muffins!

Can you use almond flour? Because I just bought Elana Amsterdam's cookbook, "The Gluten Free Almond Flour Cookbook", and I haven't tried any recipes yet, but those who have seem very happy and the recipes look great!

JoAnn

Jana315 Apprentice
Jana315
Posted
  • Author

I can use almond flour, but I don't have that book either - I'll have to give them both a try. As much as possible, I get my recipes off the web so I don't end up with a big collection of books that don't get used - but at this point, it would be good to get a few good gluten-free baking books.

Jana

purple Community Regular
purple
Posted
Title says it all - I've tried tons of gluten-free flours and recipes and I can't use potato starch, so I'm always looking for new ideas. I like the coconut flour is okay on the GAPS or SCD - so, who's tried this book & is it worth buying?

Thanks! Jana

You can sub cornstarch for the potato starch if you can have it.

nasalady Contributor
nasalady
Posted
I can use almond flour, but I don't have that book either - I'll have to give them both a try. As much as possible, I get my recipes off the web so I don't end up with a big collection of books that don't get used - but at this point, it would be good to get a few good gluten-free baking books.

Jana

Here's another source of coconut flour recipes....just came across this website at Tropical Traditions:

Open Original Shared Link

JoAnn

Jana315 Apprentice
Jana315
Posted
  • Author

Oh yea - I know Tropical Traditions. We supply them oils :D

I'm making a loaf of coconut flour bread right now and I'm planning some almond flour pancakes for tomorrow AM....hope they are YUMMY - I'm loosing weight because there's so few things I can eat which is not totally a bad thing except that I'm very hungry... :(

Archived

This topic is now archived and is closed to further replies.

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      128,175
    • Most Online (within 30 mins)
      7,748
    Janice Emmendorfer
    Newest Member
    Janice Emmendorfer
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.1k
    • Total Posts
      70.7k
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • trents
      For people with celiac disease and corn intolerance from it: Is salt still okay for most people?

      By trents · Posted

      Gluten-like cross reactions to other foods are from the proteins that make them up. Dextrose is the sugar component found in corn.
    • Ryangf
      For people with celiac disease and corn intolerance from it: Is salt still okay for most people?

      By Ryangf · Posted

      I just found out a few days ago that some salt like table salt contains dextrose that’s derived from corn. I’ve been thinking about getting rid of using table salt and just using my own kosher or Himalayan salt, but tbh I’m reluctant to do it. I’ve cut out a lot of things and I don’t really want to cut out anything else that I’m not sure will effect me…in a super small amount that it might be added to salts to stabilize the iodine. I don’t want to be further alienated when I have to go to a restaurant with my friends. Also most of the items at my house that have salt in it canned food etc. are some of the few quick things I can eat- because I’m not the one paying for the food in my household and i can only ask for so much. I’m not in a place financially where I can get a lot of my specialized items- although my family tries their best to get items I Can actually stand. I get I can bring a my own salt with me at a restaurant and ask for no seasoning but it feels like a lot to me- cause I already check for cross contamination and ask if the food has like a high volume of corn in it like cornstarch etc. I’ve also heard most dextrose is not derived from the Zein (corn gluten) portion of it- so it might be safe- but idk if that’s true. I just wanna know if anyone actually responded to it negatively.
    • Scott Adams
      I’m so confused…

      By Scott Adams · Posted

      For my first couple of years after discovering my celiac disease I also had to avoid cow's milk/casein and eggs, as well as other things, but could tolerate duck eggs and sheep and goat's milk products. I'm not sure if you've tried those, but it could be worth testing them out.
    • knitty kitty
      I’m so confused…

      By knitty kitty · Posted

      Hello, @Kwinkle, How are you doing?   Have you tried adding a Magnesium supplement?   The B Complex vitamins need magnesium to work properly, especially thiamine vitamin B 1.   Magnesium deficiency symptoms and Thiamine deficiency symptoms both include gas and bloating.  Thiamine deficiency symptoms also include loss of appetite and fatigue.   My gas and bloating resolved rather quickly when I took Benfotiamine (a form of thiamine shown to promote intestinal healing) and Magnesium Glycinate in addition to my B 50 Complex (all twice a day plus the following...).   I found Magnesium L-Threonate or Magnesium Taurate are better when taken with a form of thiamine called TTFD (Tetrahydrofurfuryl dusulfide) because all of these cross the blood brain barrier easily, which corrects the loss of appetite, fatigue and anxiety.    Like @Celiacandme said, keeping a food/mood/poo'd journal is a big help in finding problematic foods, and for making sure your diet is not carbohydrate heavy.  If you're eating a lot if processed gluten free facsimile foods, be aware they do not have vitamins and minerals added to them like their gluten containing counterparts.  For every 1000 kcal of carbohydrates, we need an extra 500 mg of thiamine to turn them into energy and not store them as fat.   Let us know how you're doing!
    • Scott Adams
      Testing

      By Scott Adams · Posted

      Yes, if you had symptoms when eating gluten ruling out celiac disease won't necessarily mean you'll be able to eat gluten again, although it might mean that you may be able to be less strict with your gluten-free diet. 
×
×
  • Create New...