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Coconut Flour for Passover

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As per Vallevin 's suggestion, I decided to start a new thread for this topic.

Coconut flour is gluten free, non kitnyiot, and non gebrokhts. It would generally be a better alternative for Passover than potato starch because it is low carb(compared to other flours), contains fiber, and contains protein. The only problem is that it can't currently be found Kosher for Passover. Perhaps, it will be available Kosher for Passover if there is enough of a demand.

Here is some info on coconut flour:
http://www.livestrong.com/article/268...
http://www.thenourishinggourmet.com/2...
http://www.tropicaltraditions.com/org...

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  1. I would love to try it. Potato starch, of course, cannot simply be substituted for flour into a recipe, or even for corn starch. And I assume that coconut flour also has peculiarities.

    If someone would make it for Pesach, I would certainly buy it.

    1. Would it need to be kosher for Passover or only made in a facility that doesn't produce wheat flour?

      Quinoa does not need to be kosher for Passover. Although maybe that is because you buy it as a whole grain, not ground into flour.

      3 Replies
      1. re: shaytmg

        Here is a coconut flour that is kosher during the year:
        http://www.simplycoconut.com/food_pro...

        Maybe someone could find out if has the potential to be kosher for Passover.

        1. re: moonlightgraham

          Looks like they only sell coconut products, so maybe.

        2. re: shaytmg

          don't be so fast to judge quinoa---this just in from kashrut.com----
          nformation on Quinoa
          The following Passover alert is from the Star-K on February 16, 2011.

          "As a result of a recent investigation, we have found it possible that quinoa's kosher for Passover status is compromised when it grows or is processed in the proximity of certain crops.
          Therefore, Quinoa will only be accepted with reliable Kosher for Passover supervision."

        3. I've used coconut flour year round for gluten-free baking and it takes some major adjustments and compensations to get the recipe to come out right. You cannot just substitute 1:1. And it does have a slight but noticeable coconut flavor. I like it, but not everyone will.
          However, if someone wants to market it with a KP heksher, I'm all for it. I hate buying packaged baked goods for Pesach.

          2 Replies
          1. re: rockycat

            I guess this all begs the obvious question,

            How hard would it be to make ones' own?

            1. re: vallevin

              According to the Simply Coconut website, the coconut "meat is dried and defatted and then finely ground into a powder very similar in consistency to wheat flour."

              Not sure how one would even begin to defat dried coconut meat at home.

          2. I have used coconut flour for gluten-free baking and it has a great cakey tecture that is usually missing in gluten-free products. Anyway, I always have some in the freezer and the other night I needed a non-dairy cream substitute for a stew and I used some coconut flour whisked for a few minutes with water until it was creamy. It actually worked really well and much more convenient that buying a whole can of coconut milk to only use 2 tablespoons.