Coconut/Almond Flour

lilmestydaze

I was browsing websites online and came across someone talking about using Coconut or Almond flour in place of regular flour. Has anyone done this? If so, what did you think? What are the extra benefits? As far as calorie content (as far as I can tell) it isn't that beneficial. If anyone could explain why/if this would be worth the extra cost/effort of obtaining and using, I would appreciate it.

elisabeisme

I've used coconut flour before. It gives a distinct sweet coconut flavor to the dish so it doesn't work well in savory dishes.

I usually replace about 1/4 to 1/3 of the flour in any recipe with soy flour. My primary reason for doing that is to increase the protein content and decrease the carb content of the food. http://www.livestrong.com/article/438141-the-differences-in-soy-flour-and-flour/

I think the main reasons for swapping flour are either gluten allergies or a desire to lower carbs.

JenMc14

I believe most people who use it are avoiding gluten or carbs for one reason or another.

misskerouac

I believe most people who use it are avoiding gluten or carbs for one reason or another.

^this, it's mainly for people avoiding gluten (they still have carbs though)

Bob's Red Mill makes a really good gluten free flour that is a mixture of potato starch, garbanzo flour, tapioca flour, sorghum flour, and fava flour.