On Wed, 2 May 2012 04:13:01 -0700 (PDT), Bryan
> wrote:

> On May 1, 9:24*pm, ImStillMags > wrote:
> > On May 1, 5:22*pm, Bryan > wrote:
> >
> >
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> >
> >
> >
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> >
> > > 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'm avoiding excess starch, not gluten. I don't have wheat issues.
>
Normal people work in the opposite direction and add wheat gluten to
flour.

--
Food is an important part of a balanced diet.