Whats better flours?

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Whats better flours?


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Old 02-26-2013, 20:40   #1
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Default Whats better flours?

What is better, I have never used either one, Almond Flour or Coconut flower? Please feel free if you have any other flours?

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Old 02-26-2013, 21:09   #2
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Haven't used coconut flour. But as far as almond flour goes, I like it. Make wonderful pancakes.

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Old 02-26-2013, 21:31   #3
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almond flour would be your all-purpose flour. It's what most of the recipes call for, that and flaxseed meal (flour) in combination.

Coconut flour is usually a small addition to the overall mix. It is rather dry by itself, but it does add a soft, more delicate texture to the baked goods that use almond flour. I use it when I'm making a LC "sweet" thing, like cake or donuts, but not in everyday "breads".

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Old 02-26-2013, 21:31   #4
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I've used my almond flour and have coconut flour, but have yet to use it. I like the way almond flour makes food, but I also hear that the coconut does too. That's why I bought it.




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Old 02-26-2013, 21:34   #5
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Quote:
Originally Posted by Patdart View Post
I've used my almond flour and have coconut flour, but have yet to use it. I like the way almond flour makes food, but I also hear that the coconut does too. That's why I bought it.
So many LC recipes call for protein powder, which is usually an egg or whey based powder which I cannot have (food sensitivites to these), so I will substitute with coconut flour. Not quite the same, but works.

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Old 03-01-2013, 13:24   #6
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Almond flour tends to be crumbly in baked goods so I usually substitute about 1/2 cup of what the recipe calls for with coconut flour. I don't buy my coconut flour. I grind it myself in my spice grinder from unsweetened small flake coconut. You could use a coffee grinder too but it won't work in a food processer or blender. You need the smaller compartment to grind it. I found that every brand of coconut flour was high in carbs while the unsweetened coconut was 2 carbs per 1/4 cup. I also use flax meal in some recipes

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Old 03-01-2013, 14:37   #7
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Quote:
Originally Posted by VeeJay View Post
So many LC recipes call for protein powder, which is usually an egg or whey based powder which I cannot have (food sensitivites to these), so I will substitute with coconut flour. Not quite the same, but works.
Thanks for that tip, Vee Jay. That's good to know.

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Old 03-01-2013, 17:36   #8
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I have both, but have not tried the coconut flour yet. I will be experimenting a bit this weekend though to see if I can come up with some good recipes.

I love the almond flour as a "breading" substitute for fish and chicken. Dip chicken or fish in a cream or egg mixture then roll in breading mix. Almond flour, parm cheese and Italion seasonings is my basic breading mix.

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Old 03-01-2013, 17:39   #9
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Almond flour is my "go to" flour for low carb recipes. However, two caveats: you need to get FINE flour. Bob's Red Mill is too coarse to rise properly in my opinion, and the final product is too grainy. You can sift and grind your own, or buy almond flour labelled as "fine". Second thing: You need to let the baked products cool before slicing them or they will crumble.

Coconut flour: I have not been happy with this in recipes I've tried, it is DRY.

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Old 03-01-2013, 17:48   #10
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I may have to go hunting for a different source of flours. All I can buy at my local grocery store is the Red MIll and shipping prices to Alaska almost doubles the price of whatever I buy online. I know there is 1 health food store downtown, but have heard prices are really high. Will have to look this weekend.

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