Q: What kind of coconut milk do you use?
I use only canned Thai Kitchen coconut milk.
Q: What can I use in place of coconut flour?
I'm sorry, I don't know. Coconut flour is very unusual. Ingredients that can be substituted are indicated in the recipe.
Q: What can I use in place of almond meal flour?
I'm sorry, I don't know. Almond meal flour is also very unusual. Ingredients that can be substituted are indicated in the recipe.
Q: If I don't want to use coconut flour and/or almond meal flour should I buy your cookbooks?
I would suggest that you don't buy my cookbooks in that case. There are lots of other GF/CF cookbooks which use less expensive gluten-free flour mixes.
Q: What can I use in place of stevia?
Stevia is very unique. Every site I found is saying that stevia is 200 to 300 times sweeter than sugar. I don't know of anything comparable.
Q: Can I use unflavored stevia in place of vanilla stevia and add vanilla extract?
Yes. A lot of people do that.
Q: Can I substitute sugar for the coconut sugar in your recipes?
Yes, the amount is the same.
Q: Can I substitute egg in place of the flax/chia/applesauce in your egg-free recipes?
I have not yet successfully substituted eggs in all of my egg-free recipes. When I know that eggs can be substituted it is indicated in the recipe.
Q: Do I need to extend the bake time of your recipes or add more flour if I live at sea level?
Probably not. My recipes have all been tested extensively at sea level. However, a very small percentage of people have needed to extend the bake time of my cakes. Also note that the size and shape of your bakeware effects bake time, and oven temperatures vary.
Q: What brand of (almond, coconut, etc) flour do you use?
I use Bob's almond meal flour, and Bob's or Tropical Traditions coconut flour.
Q: Where do you buy your ingredients, like coconut sugar?
See My Grocery Shopping Guide.
Q: Can I substitute flax for chia?
Yes. You need twice as much flax as chia. I prefer chia because it doesn't contain phytoestrogen and I haven't decided how I feel about the phytoestrogen in flax. I don't have any links to provide you on this subject, but I encourage you to do your own research.
Q: Can I use my oven if I don't have a dehydrator?
I can't be sure that my dehydrator recipes will work in your oven, but you can try. I would suggest using the oven's lowest temperature or warming option, as heat destroys omega fatty acids.
Q: Do you prefer a Vita-Mix or a Blendtec?
I prefer Blendtec, but I think both are excellent.
Q: If I don't have a Vita-Mix or Blendtec can I use a food processor?
I think so.
Q: Why do you eat mostly grain-free?
I find it much easier to maintain my weight on a mostly grain-free diet. Also, Ashley and I have an easier time digesting grain-free food.
Q: How do you get enough fiber eating mostly grain-free flours?
Coconut flour is half fiber—it has more fiber than any other flour. It's also 20 percent protein :-)
Q: Can I use canned beans rather than cook my own?
Yes you can.
Q: Does it matter what kind of white beans I use in your bean recipes?
No, not at all. Sometimes I even use red beans :-)
Q: Can I substitute another oil for coconut oil or ghee?
Usually yes. However, I have been told by some readers that things like Earth Balance don't always work in my recipes.
