Using a different coconut flour makes all the difference

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Using a different coconut flour makes all the difference

I started doing ketofood using Anthony’s USDA Organic Coconut Flour (5 lb), because the cost was better. I actually went through two of them before starting on my new Nutiva Organic Flour, Coconut, 25 Pound that I didn’t get from Amazon, I got it from these guys.

Wow, what a difference! The Anthony’s is is more of a finely shredded not-powder while the Nutiva is a darker color (slightly toasted?) and a much finer grind. It’s more like actual flour. I tried adding in some xanthan gum to the mix as well and the consistency was much improved, overall it was awfully close to Ketosoy except sweetened with stevia instead of sucralose. I’m going to have to keep experimenting with this.

Series Navigation<< Got some Ketosoy, let’s do a review!Fun with Graphs >>
By |2014-12-08T13:24:51+00:00December 8th, 2014|Categories: Future Foods, Weight Loss|Tags: , |0 Comments

About the Author:

Chris Bair is a technology and computer geek. He became involved in the nutritionally complete "future foods" movement in January 2014, originally with a conventional recipe and later switching to a high fat, low carb "ketogenic" variant on October 2014. In January 2015 he created the recipe for Keto Chow and released it without restriction for anyone to use, at the same time he began mixing the recipe up for people that wanted a finished product and has seen steady growth in the business every month since. Chris has lived in Utah for most of his life, except for a few years living in Chile where he learned Castillian. Chris and his wife have two sets of twins with a couple singltons thrown in for good measure.

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