Semi-OT: Coconut Flour for Low Carb

[Kiralynx]

My DIL has been chicken frying beef cutlets coated with a beaten egg and coconut flour. She fries the meat in coconut oil. My plan is to fry ours in pure lard (not hydrogenated). Can't wait to try it.

Just dipping the beef cutlets in the beaten egg, then rolling it in coconut flour?

Oh, WHERE are you finding pure lard? (Lard from grass-fed animals would be even better!)

BTW, I do pecan-coated catfish -- beat together a couple of eggs and 2-3 tablespoons of Creole mustard. Coat the fish in this, then roll in finely ground pecans, and bake. Serve with a lemon-pepper butter sauce.

[Julie]

I hate to be the bearer of bad tidings, but as soon as you heat the "non-hydrogenated' oil or lard or any kind of similar stuff, it becomes hydrogenated....no escaping it that way.

[Kiralynx]

I hate to be the bearer of bad tidings, but as soon as you heat the "non-hydrogenated' oil or lard or any kind of similar stuff, it becomes hydrogenated....no escaping it that way.

I believe you have to pass hydrogen bubbles through the hot oil. Just heating it doesn't do it.

[lktnky]

Geez, Kira!
Keep 'em coming!
I learn SO much from your posts.

[Kiralynx]

Geez, Kira!
Keep 'em coming!
I learn SO much from your posts.

Can you tell I've done a bunch of research into nutrition over the last ten years, not to mention lots of experimental cooking?

Heck if you could use Splenda (I can't), you could even make a low-carb chocolate cake!

[Emilia]

I was fascinated reading this thread. I just ordered some flour and oil...and the cookbook you mentioned. I also bookmarked the site with the recipes. Going to give it a try. I am on Weight Watchers, and a half cup of coconut flour is only 8 points plus. If I only need to use a few Tbsp. at a time, I can enjoy some fish with 'breading' and not kill my points for the day. The added fiber and other goodness from these products will a welcome addition to my diet.

Thanks for sharing.....

[Kiralynx]

I was fascinated reading this thread. I just ordered some flour and oil...and the cookbook you mentioned. I also bookmarked the site with the recipes. Going to give it a try. I am on Weight Watchers, and a half cup of coconut flour is only 8 points plus. If I only need to use a few Tbsp. at a time, I can enjoy some fish with 'breading' and not kill my points for the day. The added fiber and other goodness from these products will a welcome addition to my diet.

Thanks for sharing.....

Emilia,

http://www.freecoconutrecipes.com/recip ... d_Fish.htm has a recipe for doing fried fish with coconut flour.

It looks as though for a couple of filets, which would be a very generous meal, you might only need about 4 tablespoons, which is only about 4 points.

The thing which amazes me about this flour is that although it has a mildly sweet flavor, it's not "in your face" coconut-tasting. Which, to my mind, is a major plus.

[gasparama]

Just dipping the beef cutlets in the beaten egg, then rolling it in coconut flour?

Oh, WHERE are you finding pure lard? (Lard from grass-fed animals would be even better!)

BTW, I do pecan-coated catfish -- beat together a couple of eggs and 2-3 tablespoons of Creole mustard. Coat the fish in this, then roll in finely ground pecans, and bake. Serve with a lemon-pepper butter sauce.

Someone on Jimmy Moore's low carb board told me to check out a local carniceria or butcher's shop. So I did and found it labeled "manteca pura de puerco". And it's good. I bought a quart for $3.99. It's less in other places. I'm freezing all but one cup in little bowls because it will last up to 2 years that way. BTW, this isn't grass fed, but it's the best I can get for what I'm willing to pay. It's a golden brown color and that is normal according to the other forum members who have used this kind of source for lard. I heard that cooking eggs in it is delish! Will try that as soon as my air conditioner is repaired and we can cook again. (With the temperature going as high as 112 here, we aren't cooking at home for the next few days.)

[Kiralynx]

Someone on Jimmy Moore's low carb board told me to check out a local carniceria or butcher's shop. So I did and found it labeled "manteca pura de puerco". And it's good. I bought a quart for $3.99. It's less in other places. I'm freezing all but one cup in little bowls because it will last up to 2 years that way. BTW, this isn't grass fed, but it's the best I can get for what I'm willing to pay. It's a golden brown color and that is normal according to the other forum members who have used this kind of source for lard. I heard that cooking eggs in it is delish! Will try that as soon as my air conditioner is repaired and we can cook again. (With the temperature going as high as 112 here, we aren't cooking at home for the next few days.)

I should think you wouldn't be cooking in temps like that! Or more correctly, I should say, you aren't cooking FOOD in those temps. YOU are cooking!

I'll have to look around for a good butcher shop and see what I can find.

[Lizistired]

I have seen canned Lard in our International food store. Ghee too. It is primarily Asian, Indian. They sell lots of interesting things there. Prices are great too.

[Kiralynx]

I have seen canned Lard in our International food store. Ghee too. It is primarily Asian, Indian. They sell lots of interesting things there. Prices are great too.

Ghee is actually quite easy to make for yourself.

http://www.thenourishinggourmet.com/200 ... -ghee.html

But yes, International groceries can be fascinating to browse. My only problem is that so much of what is offered, I typically can't have, because I can't have grains or other starches.

[gasparama]

I have seen canned Lard in our International food store. Ghee too. It is primarily Asian, Indian. They sell lots of interesting things there. Prices are great too.

If the lard is sitting on the shelf, it is probably at least partly hydrogenated. Pure lard must be refrigerated. If it's the good stuff, go for it!

[Emilia]

Made my first batch of banana nut muffins with coconut flour and oil.... they turned out delicious! Can't even tell they weren't made with traditional flour.

[gasparama]

Where did you find the recipe?

BTW, the cat is gorgeous. I've heard such good things about the rag dolls!

[Emilia]

I bought the book, Cooking With Coconut Flour, by Bruce Fife, ND. He has a bunch of muffin recipes in there. I plan to try some pumpkin muffins, too!

Thanks, my Ragdoll was given to me by a neighbor who could not take care of him. I am the luckiest kitty mom on Earth! He is such a unique cat, and from what I've since learned about Ragdolls, he is demonstrating most of their unique traits. Such a smart and loving companion! I love that they are ground dwellers so he rarely jumps up on anything. He will join me on the couch sometimes, and he does sleep at the foot of my bed. He has NEVER attempted to jump on a counter or table.... amazing! They are large cats... he is about 13 lbs which is actually small for a male. They usually run 15-20 lbs.... the largest of the domestic breeds, but similar to Maine Coons.