Coconut Flour for Passover
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:
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."
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.
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.