Confusion re: Coconut Flour and Tapioca Flour

[Farah]

I was a little confused as to why coconut flour would be ok for chicken tenderloins or as a binding agent for meat patties but not in other dishes that also include protein and fat?

Would the following dish be Whole30 compliant? It's a Korean Seafood & Spring Onion "Pancake", but seems more like an omelette with a bit of Coconut Flour and Tapioca (arrowroot) flour thrown in to bind it together.

The recipe is 1 cup mixed seafood, 1/4 cup spring onions, 4 eggs and 3 Tablespoons of Coconut Flour and 1 Tablespoon Tapioca Flour.

My understanding is that both Coconut Flour and Tapioca Flour are technically compliant but the idea of a "pancake" is not recommended as it may be a psychological trigger for unhealthy foods. Is that correct? I'd like to hear from other members on this one, particularly in terms of what damage it may do to incorporate it into my Whole30. I'm on day 14 today.

Thanks.

[missmary]

your egg foo young is right on the grey area on this issue. I wouldn't have that particular recipe on the whole 30 because, to me, 4 tablespoons of flour to 4 eggs is too much like a pancake and not enough like an omelette. I would make the recipe without the flours. 

 

On the whole30 we are looking to get all our nutrition and calories from whole foods--something with a lot of flour in it is more similar to how most people in america eat, where a bunch of their intake is "fillers". Making sure all the food you eat is high quality, nutrient dense food without fillers is different psychologically and also physiologically. I wouldn't want to confuse that with a "borderline" food. For something like chicken tenders, the amount of flour is very small (just enough to brown) and doesn't get to the consistency of a pancake or baked good, so it doesn't get into the grey area IMO. That said, if you don't think it fits in your program, feel free to leave that out as well. Personally, I never use flours for browning meat and I get along just fine.

 

Here is a whole30 approved recipe for egg foo young (note, no flour  ): http://theclothesmakethegirl.com/2010/08/08/paleo-egg-foo-yung/

[Farah]

Thanks for the advice and the link!

[msame213]

 

 

On the whole30 we are looking to get all our nutrition and calories from whole foods--something with a lot of flour in it is more similar to how most people in america eat, where a bunch of their intake is "fillers". Making sure all the food you eat is high quality, nutrient dense food without fillers is different psychologically and also physiologically. I wouldn't want to confuse that with a "borderline" food. For something like chicken tenders, the amount of flour is very small (just enough to brown) and doesn't get to the consistency of a pancake or baked good, so it doesn't get into the grey area IMO. 

 

this is great advice and really clarifies the coconut flour query thanks!