Gluten Free Mama's Coconut Flour Blend 2lbs (2pack)

I've been searching for a really GOOD substitute to use in place of AP (all-purpose) flour in my baking. I am not gluten-sensitive, but as an aspiring professional baker, I want to be able to create truly tasty gluten-free cakes. After doing a LOT of research, Gluten Free Mama, Mama's Coconut Blend All Purpose Gluten-Free Flour was the hands-down winner with the gluten-free bakers I contacted. Before I got up the nerve to try baking gluten-free, my son requested fried chicken for dinner. My new coconut-blend flour had just arrived and was sitting on the counter, so I thought "why not?". The result was outstanding! Crispy fried chicken that retains a LOT less oil than standard AP flour and which browns to a perfect, golden brown. The taste is extraordinary, as well. Here's my recipe...let me know what you think!Tools:- Pan for "deep" frying (I use my 3 quart sauce All Clad pan or my 10" All Clad saute pan...basically any heavy-bottomed pan that will hold a couple inches of oil will work)- Meat thermometer - (If you don't have one, I would highly recommend this one: Taylor 806E4L Weekend Warrior Waterproof Digital Thermometer http://www.amazon.com/gp/product/B001IV5VDG/ref=oh_details_o02_s00_i00?ie=UTF8&psc=1. It is truly waterproof and highly accurate.)- 1/4 sheet baking tray covered with a couple layers of paper towels- long handled tongs- two medium sized bowls for dredging- large measuring cup or other tall-ish bowl for mixing dipping sauce- whiskDry dredge:Gluten Free Mama, Mama's Coconut Blend All Purpose Gluten-Free Floursaltpepperspices to your liking - use what YOU like! - cayenne pepper - spicy goodness! - sage (this, along with some thyme and rosemary will give more of a Thanksgiving turkey-type flavor) - thyme - crushed rosemary - oregano (use w/basil for a more Italian flavor, or with a bit of cumin, cilantro and cayenne for something Mexican) - basil - cumin - cilantro - whatever you LIKE!Wet dredge:1 egg1/2 C mayonnaise1 1/2 C half & half, heavy cream or milk (the higher the fat content, the better it's going to adhere to the chicken)sriracha to taste (1/2 tsp - 1 T, depending on how spicy you like it!)3/4 (ish) tsp salt1/2 tsp white pepper (optional)Spicy/Sweet Mustard Dipping Sauce1 C deli or brown mustard1/4 C honey OR 2 T of your favorite jelly or jam1 tsp sriracha or 2 tsp horseradish1 to 2 pounds boneless, skinless chicken breast or chicken breast tendersoil - you can use veg oil, peanut oil, canola oil, coconut oil or whatever you prefer, but I use organic peanut oil, as it has a higher burn point and is not GMO!Method- prepare "drain station" by placing several layers of paper towels onto a clean, dry baking tray/cookie sheet.- prepare both wet and dry dredges by putting all dry ingredients into one bowl and whisking together and then putting all of the wet ingredients into another bowl and whisking together.- Dry chicken using paper towels. Toss towels in the trash immediately - you don't want to get chicken sick!- Cut chicken into 2" pieces or you can leave whole - I prefer cutting into pieces because it reduces cooking time and is easier for little hands to pick up and dip! Wash cutting board, knife and hands immediately - again, you don't want to get chicken sick!- Heat oil to 350 degrees F (177 degrees Celsius)- dredge chicken in dry ingredients, then drop into the wet dredge and then dredge in the dry mixture one more time- Using long-handled tongs, carefully place prepared chicken into heated oil and cook until internal temp of chicken reaches 170 degrees F. Temperature is critical, as anything below 170 degrees F runs the risk of getting you chicken sick!- Once chicken is fully cooked, remove from oil and place on prepared draining tray.- While chicken is cooling a bit, prepare dipping sauce by whisking all ingredients together until very well combined. I use my Magic Bullet - another kitchen must-have! (or you can do this first...whatever you'd prefer)Plate and enjoy!! :)

This isn't for you if you are paleo or grain-free. But if you are just avoiding gluten - this is a great product! It has other grain flours in it and coconut flour isn't even the predominate flour used so don't be fooled if you are just trying to go for a coconut product. Otherwise this blend is versatile and works well in most recipes that call for regular flour. We can get really close to the consistency of most baked goods by using this!

I bought this flour because I thought it would be low carb. It is 43 net carbs per 2 oz serving. This product this not suitable for diabetics or those on a low glycemic diet. The first ingredient is white rice flour, coconut flour is the forth ingredient. Also, to use this flour in gluten free recipes, you need xanthan gum. All of this should have been in the product description.

I should have read the information on this product prior to ordering it because what I really was looking for was a "finely" ground Coconut flour not the all-purpose type. This product doesn't work in Paleo recipes. I gave it away to a friend who just needed to be sure that her flour was gluten free.

This mix tastes ok- You better be prepared to use full fat full sugar recipe's in order to make it taste decent.Good for sweat treats.

This is the best gluten-free flour I have ever used. The recipe on the bag for coconut blondes is fabulous. Texture is perfect. And by purchasing through Amazon I saved a few dollars. I will be purchasing again.

This product works well for baking, I have used it in place of wheat flour cup for cup in a few recipes. It is not Paleo Diet friendly, just gluten free.

This product is named Coconut Blend Flour but there are a total of five different flours as ingredients and Coconut Flour is 4th on the list. Seems there should be a standard that wouldn't allow this to be named after the 2nd least ingredient. First ingredient is White Rice Flour then Tapioca Flour. Not for you if you're looking for lower glycemic index products--for those looking strictly for gluten free only.