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Old 11-04-2012, 12:06 PM   #1
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Make Your Own Coconut Flour (or not)

Thought I'd post this tip as it comes up from time to time.

In a new cookbook (Joy of Gluten-Free, Sugar Free Baking), I learned that "coconut flour" is actually the same thing as ground up dried, unsweetened coconut.

In a pinch one day (out of coconut flour for the 3-minute breakfast muffin--oh no!), I tried grinding up the coconut in my food processor. It worked okay, but wasn't as finely ground as the Aloha Nu coconut flour I usually use. I think a coffee mill would probably work better. Thankfully, my breakfast muffin didn't suffer.

So if you're in a bind or just want to try out coconut flour before you buy, make your own is workable. I will note that the volume actually goes down when you grind it, so much so that it's probably less expensive to buy the flour. As always, these alternative flours can vary in dryness, so watch your textures and adjust liquid as needed.

Oh, another good tip was to roast the coconut flour or coconut to increase the coconut flavor when you want that. They book recommended either broiling (which I always fail at and once again burnt the heck out of it) or a dry pan on the stove (which went much better). I used the roasted coconut in Linda Sue's angel coconut muffins and was able to reduce the coconut flavoring. Those are yummy muffins by the way--a little dense, but the taste is fantastic.

Hope this helps somebody out!

Kelly
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Old 11-04-2012, 01:21 PM   #2
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Actually, home ground coconut flour is not the same as the commercial kind and they aren't interchangeable in recipes. The commercial kind has been defatted and is very dry which is why it soaks up liquid like a sponge. The homemade kind is just ground coconut and is quite fatty. The homemade kind will actually add moisture to your baked goods. Because of the high fat content of the home ground kind, it has a lot fewer carbs per ounce than the commercial coconut flour.

2 1/2 ounces of unsweetened coconut will yield about 3/4 cup ground coconut.

Here's a comparison of the nutritional counts for both kinds:

3/4 cup ground unsweetened coconut (2.5 ounces): 660 Calories; 65g Fat; 6g Protein; 17g Carbohydrate; 12g Dietary Fiber; 5g Net Carbs
3/4 cup coconut flour (3.5 ounces Aloha Nu): 439 Calories; 15g Fat; 17g Protein; 59g Carbohydrate; 37g Dietary Fiber; 22g Net Carbs
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Old 11-04-2012, 04:38 PM   #3
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I tried this once using the unsweetened Tropical Tradition dried coconut shreds and it was NOT at all like the store-bought coconut flour I later bought. In fact I had to throw out the resulting baked product, whatever it was, because it turned out horrid!

I bought some coconut flour online and tried the same recipe and it came out perfectly.

SO in a PINCH it might work in some applications but not all - as Linda says, the commercial flour is at least partially defatted and a VERY fine end resulting flour.

Anyway I'm glad it worked for your muffins!
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Old 11-05-2012, 07:32 PM   #4
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Well, this is not good! Thanks for pointing out that apparently my little experiment was just something I lucked out with. Sheesh.

Gosh, I'm not so anxious to try any recipes in that cookbook that are made with coconut flour because I'm just not sure what the writers were using.

Hmm.
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Old 11-05-2012, 07:34 PM   #5
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I know. I was VERY sad when MY little experiment did NOT work out, because I had a 1 gallon bucket full of those wonderful organic unsweetened coconut shreds! And DH hates coconut unless it's in a Mounds bar!
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