Coconut flour is the flour made from coconut meat, dehydrated. It’s a white/off-white colored flour, light in weight and great for gluten free/grain free baking. Coconut flour acts as a sponge in comparison to many other flours, when mixed with liquid it’s highly absorbent. For this reason, it’s important to make sure you have enough water or liquid for the coconut flour to absorb. This unique property also makes for a moist bakery good with a light texture.
How to use | great used in cakes and muffins because of the light texture of the flour. I also enjoy using coconut flour as a part of breads and pancakes to give it a light and fluffy texture with loads of added nutrition (fiber and protein especially). I love using it in my Coconut Flour Crepe-cakes, Nourishing Nut & Seed Bread, and more.
Nutrient breakdown of COCONUT FLOUR | *per 1 ounce
Protein | 1 ounce of coconut flour contains 5g protein
Fiber | 1 ounce of coconut flour contains 11g fiber (!)
Carbohydrates | 1 ounce of coconut flour contains 17g carbohydrate (net 7g)
Fat | 1 ounce of coconut flour contains 4g fat in the form of medium chain triglycerides
Where to purchase | health food stores, grocery stores, farmers markets, or online retailers.
Baking | 1/4 cup of coconut flour = 1 ounce, when measuring coconut flour in a cup it can yield less due to the fluffy nature. Also note, liquid is important with coconut flour, try using this ratio as a rule of thumb: 6 eggs per + 1 cup of water / 1 cup of coconut flour
Tips and tricks | After use, I store coconut flour in airtight mason jars in the pantry.