Hiya, I think you may be onto something with your 2 theories on the flour smile

There have been a few people who have felt they've reacted to coconut flour. I guess it's hard to be sure if it's the flour though as so many other things are added to baking recipes. From memory, I think the people in question felt they had a candida problem and so suspected either the natural sugar content of the coconut and/or the white sugar or honey or fruit also included in the recipe they were using.

I certainly hope this isn't the case for you and that you don't turn out to have a coconut allergy - that would be a bummer! frown

To be honest I'm not 100% sure on the accuracy of iodine testing. I have had it said to be on previous occassions that the iodine test is not quantitive ie it will show just as black for something that's 50% starch as something thats 1%. However, I haven't found this to be the case personally. Perhaps it's something to do with the type of starch in the food being tested - amylose or amylopectin.

All I know is that I don't trust "starch content lists" of any kind. They can be unreliable esp with vegetables. Eg, on one list I read that cooked pumpkin should have 0.1% starch which would make it totally fine on NSD. So I bought some and cooked it and it went black black black. So black it was nearly blue - like when you test cooked potato! Then I also read that cooked brocolli would have 0.1% starch. Cooked and tested it and absolutely no change in the iodine and brocolli is now a staple in Jon's diet. So lists cannot be trusted!

Chelsea smile

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