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Love Coconut -- But What Is Up With The Flour?

by (70)
Updated about 21 hours ago
Created October 05, 2012 at 6:03 AM

Maybe it is okay for other people, but I made a dessert with one and one half tablespoons of coconut flour. I was incredibly bloated afterwords, and nothing left my system for two days. Someone mentioned coconut flour is the most dense form of coconut so that made sense.

Has anyone had this experience? And if so have you found that you can use almond flour and not be bloated and unable to have waste leave your system? Very interested. Is there any flour that works for people?

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1471 · October 05, 2012 at 7:48 PM

try paleomg's waffle recipe for pancakes, make sure you pan is greased well and cook on a bit lower temp than you normally would. other than that, coconut flour felt like a hard stone passing through my guts for a week! it was awful

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2029 · October 05, 2012 at 3:32 PM

Notice I say that almonds are high in phytate, not coconut, though coconut is high in fiber.

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5160 · October 05, 2012 at 11:35 AM

I tried making the pancakes too and it didn't make pancakes, it just made these quinoa or rice-grain looking type stuff. Tasted good though, but made me fart a lot. Even my child was running away from me.

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5160 · October 05, 2012 at 11:34 AM

Coconut is extremely low in phytioc acid as well from what I gather. I doubt it's the phytates. And even if Coconut was high in phytates, I still doubt it would be the phytates. I used to eat wheat daily and that certainly has more phytate than coconut and yet never gave me digestive issues. The culprit is the high fiber content.

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573 · October 05, 2012 at 10:48 AM

I've been okay with just adding a few tbsp here and there to recipes... but once I tried making coconut pancakes (based on coconut flour, obviously), everything left my system that afternoon... the state of my stool was.. well.. I can't even describe it. It was painful and not pretty! I like using tapioca flour once in a while for "bready" things - it makes a great pizza base (I use the brazilian cheese bread recipe in the PHD site, but with less cheese)

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17103 · October 05, 2012 at 10:01 AM

You could also adjust your recipes by adding a bit of extra coconut oil.

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4632 · October 05, 2012 at 6:34 PM

I love coconut meat from a fresh coconut, and it never makes me feel ill, but coconut flour always makes me feel like I ate a brick. It usually tastes the same too. I just go no flour, or almond flour for one kind of cookie I like. I use gluten free oats for apple crisp in the fall, and it never bothers me, and tastes amazing. Since baked goods are so rare for us, I don't feel guilty about it.

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2029 · October 05, 2012 at 6:11 AM

Well, I know that my opinion on this won't be very popular here, but I tolerate most products made with gluten free grains and starches better than those made with coconut or almond flour. Could be the phytic acid content (gluten free baked goods are often made with rice flour and starches--all pretty low in phytic acid. But almonds are HIGH in phytic acid). BUT, in the interest in keeping with paleo relevance, I'll say that small things made with almond flour normally sit okay with me, whereas coconut flour products leave a sort of "emptiness" in my stomach. Not sure why.

Also, coconut flour is VERY high in fiber! In the same way a little extra fiber can "regulate" some folks, excessive fiber can stop up a person's system. I think that threshold is individual. I start having digestive issues at about 30g/day.

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5160 · October 05, 2012 at 11:34 AM

Coconut is extremely low in phytioc acid as well from what I gather. I doubt it's the phytates. And even if Coconut was high in phytates, I still doubt it would be the phytates. I used to eat wheat daily and that certainly has more phytate than coconut and yet never gave me digestive issues. The culprit is the high fiber content.

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2029 · October 05, 2012 at 3:32 PM

Notice I say that almonds are high in phytate, not coconut, though coconut is high in fiber.

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4393 · October 05, 2012 at 8:51 AM

I have found that the fiber content varies between brands. I've tried two brands;

Brand A (per 100g): fiber 38g, fat 8.6g.
Brand B (per 100g): fiber 10g, fat 15-20g.

brand A caused my stomach to rumble/churn. After a few uses, i threw it out. brand B did not have the same negative effects.

So the higher fat, lower fiber flour suited me better. I also pondered that the higher fat brand may be less processed than the lower fat brand.

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17103 · October 05, 2012 at 10:01 AM

You could also adjust your recipes by adding a bit of extra coconut oil.

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5775 · October 05, 2012 at 2:06 PM

Coconut flour is a great alternative. However, it's a slippery slope. Do a little research on what it takes to get from a coconut out of the tree to Bob's Red Mill Coconut Flour and you would be shocked. A TON of processing and refining. Now, this isn't inherently bad as you can find it without anything added, but still, it's not a natural food, but rather the byproduct of a natural food.

It fits into the category, as others have said...you will know if you can tolerate it. If not, who cares if it's Paleo or not. Don't eat it.

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259 · October 05, 2012 at 8:07 AM

The same thing happened to me the first time I baked with coconut flour. It definitely has to be the fiber content. I think I have to agree with Michelle too, in that I prefer tapioca flour (which is essentially pure starch, although tapioca/cassava is a tuber so I count it as paleo in its raw form and in moderation).

You can also experiment using starchy veggies in their whole-food form. I have a recipe for chocolate cake made from zucchinis, and I know you can also use other kinds of squash, pumpkin, sweet potato as your base for things. To go the savory route, I might experiment with rutabaga/swede as well.

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11683 · October 05, 2012 at 12:30 PM

Maybe it's because it's so high in fibre? I can't touch the stuff either.

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5381 · October 05, 2012 at 6:43 AM

Yeah I found coconut flour terrible too. Too much fiber. In fact I reckon the flesh itself is a bit fibery. Ill probably be sticking with the oil/cream/water in future.

Id probably use a combo of rice flour and almond flour if I were to try baking again. Havent tried it yet though.

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