Coconut flour is made from coconut meat, which is dried at a low temperature and ground into a fine, tan-colored flour.

PROPERTIES OF COCONUT FLOUR

Coconut flour does not contain gluten but it does provide us with a large amount of fiber, which helps us regulate intestinal transit, acts as a prebiotic and prevents sudden increases in blood sugar. This type of flour is rich in carbohydrates with a low glycemic load , so blood sugar levels do not suddenly rise. Coconut flour contains between 15 and 20% protein , as well as heart-healthy saturated fat. One of the fats present in coconut flour that benefits our immune system and thyroid is lauric acid.

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HOW TO USE COCONUT FLOUR

When using coconut flour in our recipes, we must keep in mind that the amount needed will be small , since it spreads a lot and absorbs a large amount of liquid. Therefore, we must keep in mind that the amount of wet ingredients in our preparations will be considerable. If we want to add this type of flour to our cakes, cookies, etc. We must replace 20% of the wheat flour or other cereal with coconut flour. Coconut flour is very absorbent , so if we want to make cakes and cookies only with coconut flour, we must add ingredients that provide structure and moisture to the dough, such as: eggs, beets, banana, milk, etc. As a general rule, for every 100 g of coconut flour we will need about 6 eggs and about 250 ml of liquid .