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Old 07-25-2006, 02:26 PM   #31
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Quote:
Originally Posted by SugarBabi
Should I have sifted it maybe? I think that would make a little bit of difference in the measurement.
I have not actually sifted, but I ususally stir the flour with a spoon to lighten it up a bit. Then I just scoop it out and level it off with a knife. But if you are really a sticker about keeping it fluffy, you could spoon it into your measuring cup and then level it off.
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Old 07-25-2006, 02:58 PM   #32
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I have made this recipe 4 time now in the last 2 days with consistant results each time. I did not sift the flour but when I combined the flours and baking powder I did wisk them to combine. Lastly since I bought my coconut flour awhile ago I may be using a different brand. When I bought mine, netrition did not carry coconut flour.
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Old 07-25-2006, 03:40 PM   #33
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Originally Posted by SugarBabi
Hi Scott,
I actually did use wheat protein isolate. I am learning here. LOL
Hmmmmmm... okay, one last question (I promise! )- was it the 5000 version of the WPI?

Kevin, coconut flour is defatted and dried, so it's probable that different brands have varying levels of residual fat/moisture. How does your nutritional label compare with Netrition's?
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Old 07-25-2006, 04:38 PM   #34
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Quote:
Originally Posted by scott123
Hmmmmmm... okay, one last question (I promise! )- was it the 5000 version of the WPI?

Kevin, coconut flour is defatted and dried, so it's probable that different brands have varying levels of residual fat/moisture. How does your nutritional label compare with Netrition's?
Aha! I used the 8000. So maybe that's the problem? It's the only one I had and I'm glad you asked cuz I might have never known what I did wrong.

How much of a difference is there btw the 5000 and the 8000?
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Old 07-25-2006, 04:54 PM   #35
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Quote:
Originally Posted by SugarBabi
Aha! I used the 8000.
Bingo!! thats the difference.

there is a huge difference between 5000 and 8000.
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Old 07-25-2006, 05:14 PM   #36
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Quote:
Originally Posted by scott123
How does your nutritional label compare with Netrition's?
Here is the label without the name. and has a higher % of fat


Last edited by Kevinpa; 07-25-2006 at 05:16 PM..
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Old 07-25-2006, 05:28 PM   #37
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Quote:
Originally Posted by SugarBabi
How much of a difference is there btw the 5000 and the 8000?
To give you an idea of the difference, if you weigh out 28 g. of both WPI 5000 and WPI 8000 and compare. The WPI 5000 is 1/2 c. where the WPI 8000 is 3 T.

WPI 5000 is almost 3 times the volume per weight as WPI 8000.
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Old 07-25-2006, 09:01 PM   #38
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Wow--that is really some difference. I'll have to get some of the 5000 and try again. I'm surprised my cookies didn't turn into crumbs.

Can you tell me what wheat resistant starch is?

Last edited by SugarBabi; 07-25-2006 at 09:04 PM..
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Old 07-25-2006, 10:44 PM   #39
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Quote:
Originally Posted by SugarBabi
Can you tell me what wheat resistant starch is?
WoW! That is such a huge question, and I'm not sure I have the expertise to answer it.
I will offer this web page as a good start to the answer to your question entitled:

Resistant Starch 101: Not all fiber is the same! A primer on a hot nutrition topic
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Old 07-25-2006, 11:26 PM   #40
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Thanks for the link. I noticed that wheat resistant starch and corn resistant starch both have the same amount of carbs. Would you know if there is much difference btw using them? I was thinking that the corn type might change the flavor of bready recipes.
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Old 07-26-2006, 01:26 AM   #41
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Quote:
Originally Posted by SugarBabi
I noticed that wheat resistant starch and corn resistant starch both have the same amount of carbs.
Actually that is not correct. Resistant Wheat Starch has 1 net carb per Tablespoon where Resistant Corn Starch has 3 net carbs per Tablespoon.

Since the both boast neutral flavor I am going to guess the only thing that sets them apart is the wheat has 70% fiber and the corn has 60% fiber.

Last edited by Kevinpa; 07-26-2006 at 01:40 AM..
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Old 07-26-2006, 01:17 PM   #42
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Quote:
Originally Posted by Kevinpa
Actually that is not correct. Resistant Wheat Starch has 1 net carb per Tablespoon where Resistant Corn Starch has 3 net carbs per Tablespoon.

Since the both boast neutral flavor I am going to guess the only thing that sets them apart is the wheat has 70% fiber and the corn has 60% fiber.
Thanks Kevinpa...I've got it straight now. I was just going by the labels from Netrition and didn't do the net carbs. I see the wheat would be a better choice. Thanks again for all your help here.
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Old 08-10-2006, 05:12 AM   #43
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Coconut milk is wonderful to simmer chicken breasts in. I made a very yummy dish as follows:
4 chicken breast, browned, remove
add 1/2 onion, chopped, some garlic, chopped, sautee briefly
add about 1/2 pd. sliced mushies, sautee briefly
return chicken
add 1/2 can or so coconut milk and some dried or fresh basil
simmer until chicken is done.
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Old 08-10-2006, 11:48 PM   #44
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Quote:
Originally Posted by marlena
Coconut milk is wonderful to simmer chicken breasts in. I made a very yummy dish as follows:
4 chicken breast, browned, remove
add 1/2 onion, chopped, some garlic, chopped, sautee briefly
add about 1/2 pd. sliced mushies, sautee briefly
return chicken
add 1/2 can or so coconut milk and some dried or fresh basil
simmer until chicken is done.
Yes, I really like using coconut milk for lots of things. I just wish the coconut flour was as versatile. Thanks for the recipe.
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Old 08-23-2006, 08:10 PM   #45
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hope you all have mastered the coconut flour, 'cause i'm about to order some. i would like to use it to replace protein powder in recipes. i have a bran muffin recipe that i love which calls for protein powder. if i use coconut flour (from netrition) instead, should i reduce the amount? if so by how much? half maybe? what do you think? i am accustomed to baking with flax which is a super absorber, is it similar in it's ability to absorb? thanks in advance.
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Old 09-17-2006, 01:07 PM   #46
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Quote:
Originally Posted by jem51 View Post
hope you all have mastered the coconut flour, 'cause i'm about to order some. i would like to use it to replace protein powder in recipes. i have a bran muffin recipe that i love which calls for protein powder. if i use coconut flour (from netrition) instead, should i reduce the amount? if so by how much? half maybe? what do you think? i am accustomed to baking with flax which is a super absorber, is it similar in it's ability to absorb? thanks in advance.
I'm sorry that I didn't see this question until now. I'm responding to bump this up for you.
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Old 09-19-2006, 12:59 AM   #47
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Quote:
Originally Posted by jem51 View Post
hope you all have mastered the coconut flour, 'cause i'm about to order some. i would like to use it to replace protein powder in recipes. i have a bran muffin recipe that i love which calls for protein powder. if i use coconut flour (from netrition) instead, should i reduce the amount? if so by how much? half maybe? what do you think? i am accustomed to baking with flax which is a super absorber, is it similar in it's ability to absorb? thanks in advance.
Pretty hard to say without seeing the whole recipe. Ingredients react with each other.

But other than that, cut the recipe in half or four (reduce your risk) and then try out your changes...

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Old 09-22-2006, 03:50 PM   #48
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Maybe I am misunderstanding Dr. Fife's tips on cooking with cooking with coconut flour, but I'm going to give it a shot here. From what I'm reading he advises not to make any substitutions in his recipes unless he says it's ok to do so.

So if I'm understanding this correctly, the only AS he says to use is Liquid Stevia in the reduced sugar recipes. He states that coconut oil and butter can be used interchangeably, except in the cookie recipes. Butter only is supposed to be used if that is what the cookie recipe calls for. Futher down the paragraph he says that you can use a mixture of butter and coconut oil if you want to in other recipes that call for butter.

So my understanding is that you can't really change the ingredients in his recipes and have them turn out the way his did unless you use the substitutions he gives you and measure everything exactly as he states.

I have made the Reduced Sugar Coconut Muffins exactly as he wrote and they were fantastic! I haven't had time to try anything else, but plan too this week.

You think maybe all this experimenting and changing ingredients is part of the problem of why the Coconut Flour experiments are failing or is it just me?
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Old 09-22-2006, 03:57 PM   #49
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Rhonda, I have made his recipes verbatim and they didn't turn out any better.
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Old 09-22-2006, 05:23 PM   #50
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Thanks Kevin. I wondered because awhile back I noticed the recipes had been converted using AS's and other ingredients and everyone said they didn't turn out right and the taste was bad.

As I said I only tried the Coconut Muffins and they turned out great. Just like the real thing.

Another question I have since I can't find it in the book is do you measure out the coconut flour first and then sift it or do you sift it first and then measure? I see everyone here sifts first, but when I made the muffins I measured first, then sifted. Does it make a difference?
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Old 09-22-2006, 05:35 PM   #51
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oops.

Last edited by SugarBabi; 09-22-2006 at 05:52 PM..
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Old 09-22-2006, 06:27 PM   #52
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I'm sure it does make a difference being the the 2 different methods would result in different amounts of flour.

I do believe though, that the real issue is that all coconut flour is not created equal. The differing amounts of fat in the different brands make it hard to port a recipe from one brand to another without major tweaking.

Last edited by Kevinpa; 09-22-2006 at 06:29 PM..
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Old 03-04-2011, 08:34 AM   #53
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Saving recipe.
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