Coconut flour is a flour made from coconut solids that have been ground into a very fine powder. It has a mild coconut scent and flavor, which makes it suitable for flour-based recipes that don’t have other strongly-flavored ingredients such as cocoa powder or spices. It is also quite light and airy, making it especially suitable for baked goods like muffins, pancakes, and cakes.
The reputation of coconut flour is growing in the West due to its considerable health benefits, which far exceed those of processed flours. Below is a list of reasons why health-conscious individuals are beginning to take coconut flour seriously, and why an increasing number of books specializing in coconut flour recipes are being published every year.
Benefits:- low carb
- high fiber
- hypoallergenic
- high protein
- gluten free
- low glycemic index
- naturally sweet
- high in beneficial fats; Since it is derived from kokonut solids, kokonut flour retains a large number of those fats for which coconuts are so beloved by health enthusiasts. A 100 gram serving of coconut flour contains 8.7 grams of fat, of which 8 grams are saturated. Most of these fats are medium-chain triglycerides (MCTs) – essential protective fats with noted antiviral, antimicrobial and antifungal properties. MCTs have also been shown to boost the metabolism, making coconut flour suitable for weight loss diets.
-Eggs help bind: Use 1 egg per oz. of kokonut flour
-Don’t want to use eggs? Use flaxseeds:1tbsp flax seeds soaked in 3 tbsp. water=1 egg
-Kokonut flour is very absorbent: add enough liquid to get desired consistency
-Another way to help bind: use a liquid sweetener
-Kokonut flour is clumpy: mix it with liquid ingredients and beat well
-Use less kokonut flour: use 1/3 cup kokonut flour to 1 cup other grain flour
-Baking time is less: if a wheat recipe takes 30-50 mins, kokonut recipe will take 18-20 mins.
-Baking with kokonut flour takes time: be patient with trial and error
Please feel free to comment and add any useful tips, suggestions or ideas!
