Coconut flour is made from fresh organic coconut meat, which is first dried and defatted, then finely ground. Its texture is very similar to wheat flour. Use 15-25% to replace other flours in traditional recipes, and many dishes can also be prepared using 100%.
Coconut flour is low in carbohydrates and ideal for baking breads and pastries. Contains less digestible (net) carbohydrates than any other flour,
including soy! A good source of protein. It contains as much protein as wheat flour.
Coconut flour is rich in fiber. It contains 38.5% fiber, which is the highest proportion compared to other flours. Coconut flour is hypoallergenic. Ideal for those following a low-carbohydrate diet.
Its use can be well integrated into a weight loss program, because its high fiber content promotes the feeling of satiety.
Another great way to use coconut flour is to increase your daily fiber intake. (1 tablespoon corresponds to approx. 5 grams of fiber.)
Important: shredded coconut and coconut flour are not the same.
Its use can be well integrated into a weight loss program, because its high fiber content promotes the feeling of satiety.