Made from the flesh of coconuts themselves, coconut flour is a natural by-product from making cold-pressed oil. When the oil is pressed from coconuts, the coconut meat leftover can then be dried and ground, producing a fine powder suitable for baking: the coconut flour you know and love!
Low-carb and naturally gluten free, coconut flour is a great alternative to traditional flour choices in the kitchen. Coconut flour is also full of natural goodness in the forms of protein, fibre and as a source of manganese. The flavour of the coconut flour in cooking and baking is subtle and can take on other flavours that it’s being cooked with. What’s more, you don’t need a lot of coconut flour to bake with: using just a fraction of the amount of regular flour, it goes a long way when teamed with enough eggs and liquid to achieve the perfect consistency!
Coconut flour is very dry and absorbent, so it requires a much higher liquid ratio than most flours. This means it can’t be substituted for wheat or grain-based flours at a 1:1 ratio. Some general tips to keep in mind when creating or converting recipes:
– 1 cup coconut flour needs about 4-5 eggs
– For recipes with liquids (e.g. water, honey, syrup), add double the amount
– Beat the ingredients together really well