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  #121   ^
Old Wed, May-02-07, 16:02
PlayDoh's Avatar
PlayDoh PlayDoh is offline
Senior Member
Posts: 1,479
 
Plan: modified atkins
Stats: 198.5/183/130 Female 5'2"
BF:
Progress: 23%
Location: northern california
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so what are ya'll doing with this coconut flour. i got some awhile back from netrition and had tried using it once, but noticed it is like a sponge for soaking up liquid and now i'm not quite sure what to do with the rest of it. any ideas?
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  #122   ^
Old Wed, May-02-07, 17:34
kevinpa's Avatar
kevinpa kevinpa is offline
Kitchen Experimenter
Posts: 3,260
 
Plan: General LC Maintenance
Stats: 230/160/165 Male 70 inches
BF:way less now
Progress: 108%
Location: Pittsburgh
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I still have 1 1/2 lbs left of my original 4 lbs. Every so ofen I make cinnamon cookies out of mine but it pretty much just sits there the rest of the time. I guess I gave up.
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  #123   ^
Old Thu, May-03-07, 09:30
Nancy LC's Avatar
Nancy LC Nancy LC is offline
Experimenter
Posts: 25,842
 
Plan: DDF
Stats: 202/185.4/179 Female 67
BF:
Progress: 72%
Location: San Diego, CA
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I mix mine with rice bran and bake quick breads (muffins, coffee cakes, pancakes, bowl muffins). The rice bran seems to cut the flavor a bit and makes it rise better. It does need to be quite wet to rise properly.
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  #124   ^
Old Thu, May-03-07, 14:11
PlayDoh's Avatar
PlayDoh PlayDoh is offline
Senior Member
Posts: 1,479
 
Plan: modified atkins
Stats: 198.5/183/130 Female 5'2"
BF:
Progress: 23%
Location: northern california
Default

yeah, i gave up too kevin. thanks for the advice nancy LC. is rice bran at all similar in consistency to wheat bran? if it is close, maybe i could give that a try for baking. ever since i got a batch of fishy tasting chips from trader joes, i've totally lost my taste for most flax foods, like my favorite flax muffins even. i can still eat the chips, but not much else that's been a major bummer and i'd love to find a substitution. maybe this is the solution.

on the other side of the coin though, i saw somewhere to combine fine shred coconut and almond flour in equal amounts, then season and dip whatever for frying. it is an excellent coating for frying, so simple and good, the only one i use now. it works great because the almond flour and coconut balance each other out in texture and moisture.

thanks guys
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  #125   ^
Old Thu, May-03-07, 16:10
Nancy LC's Avatar
Nancy LC Nancy LC is offline
Experimenter
Posts: 25,842
 
Plan: DDF
Stats: 202/185.4/179 Female 67
BF:
Progress: 72%
Location: San Diego, CA
Default

I think wheat bran is more flavorful than rice bran, the RB is very neutral flavored... but perhaps that's from the melamine fortification. (Just kidding!)
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