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<blockquote data-quote="Zilsniggy" data-source="post: 1574003" data-attributes="member: 222691"><p>Hi, different manufacturing process can account for the different carb counts in coconut flour. Some are defatted and dehydrated. Some are just ground up coconut.........Personally I count total carbs as I find that more accurately reflects how my BG reacts to stuff. Coconut flour is very absorbent, so difficult to substitute for ordinary flour. You need much more liquid with it. I find it makes baking very light. Almond flour....sometimes much lower in carbs, but I often find it stodgy. Higher protein content, so you may need to look at that and adjust insulin doses for the protein as well(if you use insulin). There are several books on Amazon regarding uses of coconut flour, some great recipes as well.</p></blockquote><p></p>
[QUOTE="Zilsniggy, post: 1574003, member: 222691"] Hi, different manufacturing process can account for the different carb counts in coconut flour. Some are defatted and dehydrated. Some are just ground up coconut.........Personally I count total carbs as I find that more accurately reflects how my BG reacts to stuff. Coconut flour is very absorbent, so difficult to substitute for ordinary flour. You need much more liquid with it. I find it makes baking very light. Almond flour....sometimes much lower in carbs, but I often find it stodgy. Higher protein content, so you may need to look at that and adjust insulin doses for the protein as well(if you use insulin). There are several books on Amazon regarding uses of coconut flour, some great recipes as well. [/QUOTE]
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