coconut flour

glutenfreebaker · Guest

Has anyone heard of this stuff? I came across it by mistake online earlier today. I am wondering if anyone has had experience with it? It seems too good to be true... highest protein/fiber content of any flour. I know that nutrition content can sometimes be an issue with GF flours ie: Tapioca flour being "nutritionally bankrupt" and such. I love my tapioca, potato starch rice flour sorghum blend but I do wonder about the nutrition content of a lot of the flours I use. Especially protein and fiber since they are so essential to daily bodily functions. creating new skin and such...

aklap · Joined: 02 Oct 2004 Posts: 8506 Location: WI, USA

Hi GFBaker,

I have not heard of coconut flour. So...that sent me on a google quest Smile

It appears to be a good flour to use if you are diabetic - high fiber (60%) - low glycemic index! I need fiber...I think I will have to find some of this.

http://www.wildernessfamilynaturals.com/Merchant2/merchant.mvc?Screen=PROD&Product_Code=BOCWCF&Category_Code=BO

http://www.fnri.dost.gov.ph/wp/diabeticoco.htm

http://www.simplycoconut.com/coconut_flour.htm

http://www.coconutresearchcenter.org/books.htm

Glycaemic index of different coconut (Cocos nucifera)-flour products in normal and diabetic subjects
http://www.nutritionsociety.org.uk/bjn/090/bjn0900551.htm

The cholesterol-lowering effect of coconut flakes in humans with moderately raised serum cholesterol.

http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=pubmed&dopt=Abstract&list_uids=15298758&query_hl=2&itool=pubmed_docsum

J Med Food. 2004 Summer;7(2):136-40. Related Articles, Links

Trinidad TP, Loyola AS, Mallillin AC, Valdez DH, Askali FC, Castillo JC, Resaba RL, Masa DB.

Department of Science and Technology, Food and Nutrition Research Institute, Bicutan, Taguig, MetroManila, 1631 Philippines. tpt@fnri.dost.gov.ph

This study investigated the effect of coconut flakes on serum cholesterol levels of humans with moderately raised serum cholesterol in 21 subjects. The serum total cholesterol of subjects differed and ranged from 259 to 283 mg/dL. The study was conducted in a double-blind randomized crossover design on a 14-week period, consisting of four 2-week experimental periods, with each experimental period separated by a 2-week washout period. The test foods were as follows: corn flakes as the control food, oat bran flakes as the reference food, and corn flakes with 15% and 25% dietary fiber from coconut flakes (made from coconut flour production). Results showed a significant percent reduction in serum total and low-density lipoprotein (LDL) cholesterol (in mg/dL) for all test foods, except for corn flakes, as follows: oat bran flakes, 8.4 +/- 1.4 and 8.8 +/- 6.0, respectively; 15% coconut flakes, 6.9 +/- 1.1 and 11.0 +/- 4.0, respectively; and 25% coconut flakes, 10.8 +/- 1.3 and 9.2 +/- 5.4, respectively. Serum triglycerides were significantly reduced for all test foods: corn flakes, 14.5 +/- 6.3%; oat bran flakes, 22.7 +/- 2.9%; 15% coconut flakes, 19.3 +/- 5.7%; and 25% coconut flakes, 21.8 +/- 6.0%. Only 60% of the subjects were considered for serum triglycerides reduction (serum triglycerides >170 mg/dL). In conclusion, both 15% and 25% coconut flakes reduced serum total and LDL cholesterol and serum triglycerides of humans with moderately raised serum cholesterol levels. Coconut flour is a good source of both soluble and insoluble dietary fiber, and both types of fiber may have significant role in the reduction of the above lipid biomarker. To our knowledge, this is the first study conducted to show a relationship between dietary fiber from a coconut by-product and a lipid biomarker. Results from this study serves as a good basis in the development of coconut flakes/flour as a functional food, justifying the increased production of coconut and coconut by-products.

Publication Types:
Clinical Trial
Randomized Controlled Trial

PMID: 15298758 [PubMed - indexed for MEDLINE]

Thanks for the heads up on coconut flour!!

Coconuts...is there anything they CAN'T DO? Smile

hehehehe
_________________
Al

“We cannot all do great things, but we can do small things with great love.” Mother Teresa

glutenfreebaker · Guest

Aklap,

Thanks for the info. I often need fiber as well. I can't have oatmeal anymore due to the possible contamination. Oats don't agree with me. Sad

Oatmeal was my main source of fiber until 2003- when I found out I couldn't eat wheat among many other things.

cruelshoes · Joined: 23 Sep 2005 Posts: 2501 Location: Washington State

I've started adding coconut flour to my favorite bette hagman tapioca bread recipe. Boy, does it soak up extra water! It is really high in fiber (5 grams per 2 tablespoons). You don't want to add too much of it, so I only add 1/4 cup or so at a time. It has a subtle coconut aroma when you smell the flour, but you can't smell it in the bread. So far, I am pretty happy with the results.
_________________
-Colleen
Dx 8/05 via bloodwork/biopsy
9-YO son Dx 11/05 via bloodwork/biopsy
Daughters have negative bloodwork - so far!

A woman is like a tea bag-you never know how strong she is until she gets in hot water. - Eleanor Roosevelt

aklap · Joined: 02 Oct 2004 Posts: 8506 Location: WI, USA

Hi Colleen,

Thanks for the info. What does it do to the texture? If it soaks up water, is the final product moister?
_________________
Al

“We cannot all do great things, but we can do small things with great love.” Mother Teresa

cruelshoes · Joined: 23 Sep 2005 Posts: 2501 Location: Washington State

It does not change the texture at all, neither moister nor drier. The bread doesn't rise quite as high, but not enough to be troubling. I usually have to reduce the water in bette hagman's recipes by 1/4 cup, but with the coconut flour, I always have to use the full amount. I would hesitate to add too much, so it seems 20% or less of coconut flour is the right ratio.

I am always looking for ways to add fiber because I ever seem to be able to get enough!
_________________
-Colleen
Dx 8/05 via bloodwork/biopsy
9-YO son Dx 11/05 via bloodwork/biopsy
Daughters have negative bloodwork - so far!

A woman is like a tea bag-you never know how strong she is until she gets in hot water. - Eleanor Roosevelt

aklap · Joined: 02 Oct 2004 Posts: 8506 Location: WI, USA

I'll have to look into that. I could use more fiber too!! When I was researching it, I saw it was high in fiber!!

Thanks again.
_________________
Al

“We cannot all do great things, but we can do small things with great love.” Mother Teresa

plain_old_donut · Joined: 03 Jan 2007 Posts: 143 Location: MO

I read about coconut flour somewhere on the internet a while ago, and then saw this thread about it. So I thought I'd be bold and brave, and give it a try. I just made some pancakes with coconut flour added. Even my gluten-eating daughter declared them a success (and she's pretty particular about tastes and textures). They weren't gritty, they were slightly sweet, and they had just the ever so slightest hint of coconut taste.

I'll post the recipe in the appropriate location in case anyone wants to try it.

*Edited to add that the recipe is located in the "Breads and Rolls" section.

jherara · Joined: 27 Jul 2006 Posts: 47

I have used this in the past (i.e. I converted two Cuisinart breadmaker recipes into oven baked bread recipe). Note: if you have any sort of sinus sensitivities the smell of coconut can be quite overpowering - you may want to use an air purifier while baking.

Zuchinni "Cake Bread" - Makes 2+ lbs

1/2C oil
1 C zuchinni (b/c of the high fiber of coconut - can add a lot more of this as the water from the zuchinni will help)
2 cold eggs
1/4 - 1/2 C pear sweet
1 1/3C white rice flour
1/3 C coconut flour
1/2 tsp baking soda
1/2 tsp baking powder

1/2 C walnuts (options)
1/2 C raisins (optional)

NOTE: if mixture is too thick, add water, let stand and then keep adding until you have a cake batter like mixture (not too thin and not too thick). Do NOT add too much water or the center of the finished product will not bake and will come out watery while the outside is baked too much.

Bake in preheated oven in a "GLASS" dish (rectangular or round cake) or metal bread pans for 55-60 minutes or possibly longer (up to you). Note: once the top has baked, I use foil to keep it from burning while the inside bakes.

"Cake Bread" comes out moist and springs to the touch. It can be frozen in pieces for several months enjoyment.

Hope someone can make use of this!
_________________
J.

Daughter_of_Light · Posted: Thu Oct 11, 2007 7:43 pm Post subject:

aklap · Joined: 02 Oct 2004 Posts: 8506 Location: WI, USA

bump for 'Cat
_________________
Al

“We cannot all do great things, but we can do small things with great love.” Mother Teresa

Elana · Posted: Fri Mar 07, 2008 2:47 pm Post subject: Coconut Flour

I was so happy to find chat about coconut flour! I have been experimenting with this gluten-free flour for the past two years and I love it. The baked goods made with coconut flour are light, fluffy and delicious.

I have a recipe for gluten-free blueberry muffins over here:

http://www.elanaspantry.com/2008/03/07/blueberry-muffins/

I hope you have as much fun with coconut flour as I have!

Elana
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http://www.elanaspantry.com/