Coconut flour is made using dried coconut meat finely grinded. During manufacturing, coconuts are first cracked open and drained of liquid. The coconut meat is then scraped out, rinsed, grated, and strained to separate the solids from the milk. This product is baked at a low temperature until dry before being ground into flour. The grinding makes it similar to wheat flour. It is gluten free, fibre and protein rich.
In addition to its impressive nutrition profile, coconut flour may offer several benefits. These include promoting blood sugar stability, better digestion, heart health, and even weight loss.
Coconut flour can be used in a variety of recipes, both sweet and savory.
You can substitute it for other flours when making bread, pancakes, cookies, muffins, or other baked goods. Just be mindful that coconut flour tends to absorb more liquids than other flours. For this reason, it cannot be used as a one-to-one replacement.
For best results, start by substituting 1/4 cup (30 grams) of coconut flour for every cup (120 grams) of all-purpose flour. You may also want to try increasing the total quantity of liquids by the amount of coconut flour you added.
For example, if you used 1/4 cup (30 grams) of coconut flour, make sure to pour in 1/4 cup (60 ml) of additional liquids.
Remember that coconut flour tends to be denser than other flours and doesn’t bind as easily.
Bakers often recommend that you mix it with other flours or add 1 egg for each 1/4 cup (30 grams) of coconut flour to help give your end product a fluffier texture.
This unique flour can also be used as breading or to thicken soups and stews. What’s more, you can use it as a binding agent in burger or veggie loaf recipes, as well as to make grain-free pizza crust or wraps.