Organic Coconut Flour
Choose 10 or 60 lbs.
Coconut flour is an off-white powder made from the meat of the coconut. It has a mild, slightly sweet, fresh coconut flavor, and is commonly used as a substitute for wheat flour (as the primary flour or as part of a blend) in gluten free baked goods. It can also be used in soups & sauces as a thickener, in gluten free batters for fried foods & more.
To produce coconut flour, the meat of mature coconuts is squeezed to remove all its oil, dried, and then finely ground. No other ingredients are added.
Nutritionally coconut flour is high in fiber, with good amounts of protein, iron, and calcium.
Store coconut flour in an air-tight container in a cool, dry, dark place.
RECIPES & TIPS
Organic coconut flour can be used to fortify baked goods with additional fiber, as the sole flour or part of a blend in gluten free baked goods, as a thickener for soups & sauces, in batters for gluten free fried goods, and as a binder in formed meat dishes like meatballs & meatloaf.
Coconut flour is very absorbent, so you’ll often want to increase the liquid called for in any recipe adapted to it in order to compensate.
It also tends to clump, so be sure to mix it thoroughly into liquid ingredients.
Baking with Coconut Flour:
In wheat flour baked goods you can replace up to 20% of the wheat flour called for with coconut flour to fortify the recipe with additional fiber. You will want to increase the total liquid called for by the recipe (oil, eggs, water, etc) by 20% as well to compensate.
When making gluten free baked goods with coconut flour by itself or as part of a blend, you may need to add extra eggs or egg-substitutes to compensate for the missing gluten. In 100% coconut flour recipe adaptations, try adding an additional egg for each ounce of coconut flour used. When adapting from wheat flour recipes, you’ll want to use a lot less coconut flour, possibly as little as 1/4th as much.
The natural sweetness of coconut flour means you may be able to reduce the sugar called for in your recipe.