I have an index of all the best coconut flour recipes and a chart of the best places to buy coconut flour. Learn all about it with my recipe index with pros, cons and best prices and places to buy it. The following post goes into detail on the pros and cons of flour that is made from coconuts.
What is coconut flour anyway and how is it made? I wondered the same thing so I looked into it and found out that it is made from the pulp of coconut. It is a product that looks and feels like flour but it is actually a by-product which is made from what is left over after coconut milk is made. So they soak the coconut meat then press the milk out. After that, the pulp is dried and then it is ground into a powdery flour.
It is extremely high in fiber, it has almost twice as much fiber as wheat bran does. It needs a lot of moisture since it is so high in fiber. Because of that, there can be no equal substitutions. It is also sweeter than most other flours so most recipes call for fewer sweeteners.
It is a great source of fiber and protein, which helps you feel full longer, it has a slightly sweet flavor so you don’t need to add as much sugar when baking. It also has a low carb count which can help keep blood sugar levels in a good range. This is especially beneficial to diabetics and those who are needing to keep their blood sugar levels in a certain range. It is also a gluten-free flour, so it is a great substitution for wheat flour for those who are allergic to gluten.
It makes light and airy baked goods
It is high in fiber, protein, and fat, which makes it exceptionally filling.
It can be stored at room temperature in your pantry
It has a very mild coconut flavor. I HATE shredded coconut, but the taste of the flour is fine to me.
It can have a grainy texture and can make baked goods very dry if it’s not a good recipe.
It needs lots of moisture added to it since it absorbs so much liquid. Usually, recipes have many eggs in them so this would not be a good flour if you are allergic to eggs.
Be careful with measuring it, because small differences in measuring can make a big difference in the end.
It is a coco”nut,” so some people with nut allergies don’t tolerate it.
It can be clumpy, so sifting it or using a food processor can help with that.
Baked goods made with it don’t last long and should be eaten fresh or frozen and then defrosted as needed.
Because It is so different from other flours it really is necessary to use a recipe that someone else has experimented with and perfected so that the outcome will be good. Plus, using ready-made recipes will save you a lot of time, money and messes, not to mention frustration.
So, just pick a couple of the best recipes and get started cooking. I think you will love it after you try some of these recipes and be glad you tried it. You won’t find any cookie or brownie recipes here, they are all on my other post just below.