Organic Coconut Flour (4 LBS) - Perfect for Gluten Free Baking, Paleo & Vegan Certified, Unbleached & Unrefined Baking Flour Substitute, 1.81 kg

" Due to allergies, none of these items are permitted in my home. Nowhere in Amazon's description or on the bag pictured at the top of the page does it mention this. We've already used a good portion of the bag, so thank goodness there haven't been any severe reactions, but the kids have been feeling a little under the weather, which could be the cause. Message to whoever sells or manufactures this: instead of putting a sticker on the other side of the bag with tiny black letters that look like shipping information, you should print it on the bag in the same spot as the ingredients list. This has the potential to kill someone. It's completely absurd. It's unlike anything I've ever seen.

Anais Bradshaw

| Dec 13, 2021

I don't like the smell of coconut, and I don't like the taste either. That isn't to say I won't eat it; however, when it comes to dried fruit, I prefer raisin, fig, date, prune, cherry, even tomato and cucumber. br>br>In the baking, it retains the coconut scent, which deterred me from using it. Then I discovered it could be used to make a tasty biscuit. It's not the fluffy, soda-raised white wheat flour with good lard you're looking for, but it gets the job done. This stuff soaks up a lot of liquid. br>br> 1/4 cup can handle 1/2 cup liquid to make a thick paste, but the final product is very dry. To counteract this property, most people use a lot of fat and eggs. That makes the term "healthy" a bit of a misnomer. br>br>Begin by mixing the coconut flour with twice as much liquid as it calls for. The total must equal the quantity of wheat flour required in volume. Combine 1 tsp (9 g) pysillium husk and 1 tsp vital wheat gluten, then add 100 g water. Allow for five minutes for both to hydrate. Combine the remaining ingredients in a large mixing bowl- Use 1/3 to 1/2 cup wheat bran to make a stiff dough with the coconut flour, psyillium, and 1/3 to 1/2 cup wheat bran. Spend 5- To develop the gluten, knead it for 10 minutes and thoroughly. A nice texture requires the development of gluten. Preheat oven to 325°F and bake until rolls or loaf are done, about 30 minutes. It could take anywhere from ten minutes to an hour and a half to complete. br>br>Add salt, sugar, spice, or anything else you want to mask the coconut flavor.

Chase Hardin

| Dec 11, 2021

It gets a lot easier to use and bake things once you get used to it. So far, I've only made two breads, one chocolate and the other vanilla, both of which were delicious. With the two breads, I used this as well as almond flour. If you're a beginner like me, I recommend starting with a scale and writing down the procedure, then experimenting from there to get the results you want. I can now mostly eyeball the ratios and bake decently; I came this way through trial and error, which I recommend, so I'll try to make cookies today. Also, I began using this when I began my ketogenic diet, and it has proven to be extremely beneficial.

Santos Castillo

| Feb 03, 2021

I like to try new things now and then, and I've been looking for a way to satisfy my type 1 diabetic boyfriend's carb cravings without having to use a lot of insulin. So far, I've used this flour in a variety of recipes, ranging from pancakes to flatbread for grilled cheese, microwave blueberry muffins, and pizza crust, and one of the best things about it is that it goes a long way. If you've never used it before and are looking at recipes, you'll probably think it's a mistake when the recipe calls for so little flour. However, it absorbs a lot of liquid and produces a lot of it. So, while it's more expensive than regular flour, you only use a small amount at a time, and it's also much less expensive than almond flour, which you use less of in recipes. br>br>There are a few large lumps in the flour, but they break up easily and aren't a big deal because the rest of the flour is fine and powdery. Just make sure to start with the dry ingredients so you can break up any lumps. The bag's zipper is the only major flaw I have with it. Make sure you have a container, a gallon bag, or something to store your flour in because it's nearly impossible to line up correctly to zip. I'm hoping that Viva Labs will improve the zipper in the future, perhaps by making it a sliding zipper.

Lane Fisher

| Dec 17, 2021

I've recently started following a ketogenic diet and needed a low-carb flour substitute. This was exactly what I needed! First and foremost, the package was enormous. Because the package's resealable top wouldn't seal all the way for some reason, I had to pour it into two extra large ziploc bags for storage. br>br>When I bake with this, I find that I need to use a lot more liquid ingredients than I would with regular flour to achieve the same consistency. Apparently, coconut flour absorbs a lot of liquid. But once I've achieved the desired consistency, I bake, and wow! It's the same as when you eat regular baked goods. There's a smidgeon of coconut flavor, but it's so subtle that I don't even notice it. I'll buy it again without a doubt. Because this bag was so big, it took me a year to finish it.

Flora Escobar

| May 31, 2021