*sigh* Just tried to eat coconut flour again yesterday and I'm back to bad pooping again. Maybe I got a bad batch?

Well, I went to Whole Foods market today and bough a bag of that pretty almond flour Bob's Red Mill makes. Maybe my gut will let me bake with that.

Meanwhile I found whole foods sells frozen pet food for less than $2 a pound! Looks like good stuff, we'll see if cat-cat agrees.

Stocked up on Redbridge (GF) beer.

Found plain Hazelnut butter -- Massively expensive! I had to pour the jar out into my food processor and mix it, it was like cement, I couldn't stir it with a knife. Tastes great!

I found some Asian cooking ingredients like Mirrin, GF Hoisin sauce, Plum Vinegar.

I bought some organic beef liver. The calves liver was horribly expensive!

Ume plum vinegar makes my absolutely favorite salad dressing. Yum yum. The calve's liver at my WF is like $6/lb...too pricy to make it a staple for us, and they only carry it sporadically anyway. The only liver they always have is chicken.

Can coconut flour be used as breading for say, a cube steak or a pounded chicken breast?

Nancy, I think you're talking like an addicted person that refuses to give up. Bad batch? It's probably something you've just built up an intolerance for. Give it a couple months, then try again (of course with a different batch).

Isn't beer a no no on this diet. I'm confused, as I can't imagine that alcohol would be considered on a paleo or neader diet.

Kevin

Yeah, it isn't paleo, but at least it is gluten free! I drink about 1-2 a month.

Well, I thought I could at least have it on occasion, but this time I reacted really fast. I don't remember having this issue months ago, so it is either a new intolerance or a bad batch (recently opened a new bag of the flour).

Yes you could use coconut flour as a breading with egg to hold it to whatever you were coating. I used to make coffee cake and bowl muffins with it.

I wonder if I could grind up macadamias into a flour.

Is it normally salty? I tried it out this afternoon and it was EXTREMELY salty.

Yeah it's super salty. When I use it in anything I don't add any extra salt. It's a byproduct of pickling the plums, I think.

How do you make your dressing?

I mostly just eyeball things, don't measure, but it's generally 1 part vinegar to 3 parts extra virgin olive oil, then I add in a generous pinch of a salt-free herbal salad seasoning mix (it's whole foods brand, called "salad seasoning" I think, in the spice aisle).

It's also a good vinegar to marinate cucumbers in.

I don't know about it being a bad batch. I simply can't tolerate coconut flour either, and coconut is a notorious IBS trigger. There is something about the coconut that irritates a damaged/sensitive gut.

How is that beer, by the way? I'm not a big beer drinker, but I have decided to take my suspected gluten intolerance much more seriously and I thought I might keep some on hand for the summer.

I know alcohol isn't paleo, but my approximation of the diet includes wine, yogurt, coffee, and a little cheese.

It's drinkable, tastes like a micro-brew, it is a tad sweet. I had Bard's Tale and loved it! (Another GF beer) but at about $12.00 a 6-pack... it isn't going to be a staple for me. So the Redbridge is definitely decent and much, much cheaper (6.99 at WF right now).

Really? I didn't know that.