Simply Coconut Organic Coconut Flour 2 lb Bag | 
 enlarge | Brand: Aloha Nu
Category: Grocery
Buy New: $12.99
Rating:  3 reviews
Sales Rank: 13779
Country: Philippines
Media: Misc.
Shipping Weight (lbs): 2
ASIN: B000KXLSCQ
Availability: Usually ships in 1-2 business days
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| Features:
| • | Low Carb | | • | 1 net carb per serving | | • | Gluten Free | | • | High Fiber | | • | Diabetic-Friendly |
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| Editorial Reviews:
Product Description
Coconut Flour, the new low-carb, high-fiber, gluten-free alternative to wheat flour for baking and cooking. Coconut Flour is made from fresh organic coconut meat. The meat is dried and defatted and then finely ground into a powder very similar in consistency to wheat flour. Coconut Flour is a low carb flour. It is ideal for baking low carb breads and baked goods. It has fewer digestible (net) carbs than any other flour, including soy! It even has fewer digestible carbs than most vegetables. Coconut Flour is a good source of protein. It has as much protein as wheat flour but it has none of the specific protein in wheat called ""gluten"". This is an advantage for a growing percentage of the population that have developed an allergy to gluten or a wheat sensitivity. Coconut Flour is high in fiber. It contains 61% fiber which is the highest percentage of dietary fiber found in any flour (wheat bran is 27% fiber). Coconut flour contains 4 times as much fiber as soy flour. Coconut Flour is gluten-free and hypoallergenic. It is ideal for those who follow a low carb or gluten free eating plan. It works well as part of a weight loss program because it's high fiber content helps provide a feeling of satiety. Coconut Flour can be used to make breads, cakes, pies, and other baked goods. Use 15-25% in place of other flours in most standard recipes. A variety of delicious baked goods can also be made using 100% coconut flour. Nutrition Facts: Serving Size 2 Tbsp (28g), Servings per container 32, Calories 124, Calories from fat 38, Total Fat 4.2g, Saturated Fat 3.9g, Trans Fat 0g, Cholesterol 0mg, Sodium 58mg, Total Carbs 16.6g*, Dietary Fiber 10.5g*, Sugars 1.9g, Protein 4.9g. *Net carbs as listed by the manufacturer on the package = 1g per serving. Ingredients: Organic Coconut Flour.
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| Customer Reviews:
 This stuff is a God send September 29, 2007
bezoarrn
7 out of 7 found this review helpful
I purchased this brand of coconut flour elsewhere before seeing it on Amazon. I know Amazon sells the Red Mill brand also, but I have not tried it, so I can't say if that product's performance is the same as this brand's.
I have been a low carber for many years, and the excellent health of my body swears by it. I've missed flour products though, and that it where I usually "fall off the carb wagon." Now that I have tried this product, I won't have that problem again. I will NEVER, EVER use a soy based product (yuk) or commercially prepared low carb "bisquik" type product (gag, yuk) again.
The variety of foods you can make with this is amazing. Not all will satisfy every palate but there are enough that do it for a carbaholic like me. I don't know about the claims for those who cannot eat gluten, but at least it gives that population an alternative choice. I don't know about the non-organic part either, but that is not a concern for me.
If you plan to bake or make pancakes, etc - you will use a lot of eggs. If you have an allergy to eggs or do not use them in your diet for other reasons, then just walk away now. Eggs are used as the protein replacement for gluten. To bake, you must have an ingredient that will trap the air and expand with the product, hence - enter the eggs. Without them, forget this product.
If you plan to use it as a binding or breading ingredient in meat dishes, then go for it. Supposedly you can also use it for pie crusts, but I haven't tried that yet - it's next on my list of things to bake.
I've read all the health benefit claims from the book "Cooking with Coconut Flour" by Bruce Fife Cooking with Coconut Flour: A Delicious Low-Carb, Gluten-Free Alternative to Wheat, but that's not why I am a coconut flour convert. IF, and I have to say it again - IF - you follow the recipes specifically designed for coconut flour to the letter, you will have the most amazing products to enjoy. IF you deviate or try to use this flour as a simple wheat or grain flour substitute in a standard recipe, you will fail miserably. It is not the fault of the product. It is just has an inherently different molecular structure. Some baked items seem a bit spongy when freshed back, but I let them "cure" in the fridge a day and then they are awesome.
My suggestion is that if you DO decide to try this flour, you MUST buy the recipe book I mentioned (Amazon sells it) Cooking with Coconut Flour: A Delicious Low-Carb, Gluten-Free Alternative to Wheat. It was written to replace flour COMPLETELY in the recipe, not as a partial replacement that many recipes suggest. If you can't tolerate gluten or carbs, then partial replacement just won't work! Then READ the ENTIRE book - DON'T just start cooking the recipes - so you will understand the different ways this flour reacts to moisture, sugar, sweeteners, etc. If you don't, you will have knee jerk reactions to try to thin or thicken the dishes, and you will FAIL.
Let your adventurous side loose and give it a try. Buy the smaller size (1 lb) if you are unsure. Worst case scenario - you hate it and you toss it, and a few bucks go down the drain. Best case scenario (my experience) - you have found an easy, doable, satisfying way to replace the grain flours in your diet that your crave but are poison to your body.
Good Luck!
 NOT organic September 11, 2007
lola coca-cola (california)
3 out of 6 found this review helpful
So don't base your purchase on that. Plus, the people who are selling this through ebay CarbSmart, are not willing to issue a return shipping label for it. Don't buy from them.
 Interesting Taste and Low Carbs February 11, 2007
B. Fitzpatrick (Katy, TX, USA)
1 out of 4 found this review helpful
I used this to make GF chocolate chip cookies. Tasted interesting and held together OK.
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