Naturally gluten free, coconut flour is made entirely from dried coconut meat. When coconut is pressed for its milk, bits of coconut meat remain afterwards. This is then dried at a low temperature and ground into a soft, fine powder which is used for baking. Carrying the light nutty flavor of raw coconut, it’s best used in sweet recipes where coconut would mix well with other flavors. 

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USE IN BAKING MIXES OR AS A THICKENER

Coconut flour can be used as a gluten free thickener in bake mixes and more. It carries the nutty and sweet flavor of coconut, so if you prefer your baked goods not to taste like coconut, try adding stronger flavors into the mixture (cacao, onion, garlic). Bakers also recommend sifting coconut flour before adding to recipes for easier blending into other ingredients.

Due to its highly absorbent and dry texture, coconut flour can also be used as a thickener for gravies, stews, or frostings. 

ENJOY AS A GLUTEN FREE SUBSTITUTE FOR WHEAT FLOUR

Coconut flour may look similar to wheat flour, however it doesn’t smell, taste or act like it when baking.

While it is a good alternative to wheat flours, it is not an equal substitute. It is recommended to use 1/4 cup of coconut flour for every cup of wheat flour as well to add an 1 egg. The egg (or egg substitute) is the best way to counteract any dryness that may occur from the flour being highly absorbent in nature; the protein in the egg white helps provide structure while the yolk provides moisture.

× No Pesticides

× No Preservatives

× No Artificial Ingredients