On May 1, 5:22*pm, Bryan > wrote:
> Here's what I answered one of my nephews' questions about coconut
> flour:
>
> "I don't know what I'd do with it. *Maybe if it came with trustworthy
> recipes for making pastries sweetened with sucralose and perhaps
> erythritol it would be useful. *I'd rather spend my carbs on having a
> whole pound instead of just a half a pound of well cooked green beans,
> or maybe I could eat a pound and a half! *My flour substitute is Bob's
> Red Mill Vital Wheat Gluten. *I use it for one thing, chicken fried
> steak. *You have to go lower heat as it scorches at a lower temp than
> flour, and it isn't *as* crispy, but almost, and the flavor is
> excellent. *Just like the coconut flour, it's a little carby, but you
> don't use a lot of it just dredging.
> I associate coconut with sweet, rather than savory. *Heck, I'm a
> middle aged Euro-American. *For all I know, coconut flour might make
> an excellent coating for frying meats. *I should pose the question to
> the cooking newsgroup."
>
> I'm not familiar with using coconut in savory applications. *I'll pass
> on constructive suggestions, and learn something from them myself.
>
> --Bryan

You substitute vital wheat gluten for wheat flour?????? Jezus, you
compound the problem with wheat in spades.
Coconut flour and almond flour work well for many things. I use
Bob's Red Mill gluten free baking flour for
dredging fried foods.

I use coconut flour and almond flour in my flax meal bread and Oopsie
Rolls.

The recipes are he

http://groups.google.com/group/rec.f...9c64c9f05961af