Coconut Flour is the fiber from the coconut meat after most of the oil is extracted.
It is a great gluten-free wheat/grain substitute for baking & raw food desserts, an excellent source of dietary fiber, high in protein & low in carbohydrates. Explore the possibilities!
About Coconut Flour:
Gluten-free: combine with other flours in any wheat flour recipe or use additional water and eggs to use as a full substitute for wheat flour.High in fiber: contains almost twice the amount of flour found in wheat bran.
Beneficial for blood sugar: the high fiber content of coconut flour slows the absorption of sugar into the blood stream thus minimizing the impact of sugar on the system and aiding in the prevention of diabetes.
High in protein: despite the absence of the gluten protein found in wheat flour, coconut flour is an excellent natural source of protein and contains more protein per serving than other flours.
Mix in water as a high-fiber dietary supplement.
Use as thickener for smoothies, soups & sauces.
Use as a wheat flour substitute in baked goods.
Raw Dessert Base: Use as a lighter substitute for nut flour. Be sure to use plenty of water and coconut oil as coconut flour is highly absorptive.