Coconut flour is made from fresh organic coconut meat which is dried, de-fatted and then finely ground. Coconut flour is rich in fibre, protein and, is gluten free and hypoallergenic. It contains almost double the amount of fibre found in wheat bran and as much protein as wheat flour.
Adding it to baked goods and smoothies will significantly raise fibre intake.
It is ideal for those who follow a low-carb eating plan as it has fewer digestible (net) carbs than other flours, even fewer than some vegetables, and its high fibre content promotes a feeling of fullness.
A variety of delicious baked goods can be made using 100% coconut flour, resulting in a heavier texture.
For Baking, generally use 1/4 to 1/3 cup of coconut flour in place of other flours in most standard recipes. You will also need to increase the amount of eggs used. Every 1 Cup of flour requires approximately 6 beaten eggs.
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Origin: Sri Lanka