Coconut Flour Organic 500g

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Coconut Flour Organic 500g

R47.00

In stock

In stock

500g

Gluten Free and Low Carb.

Best quality gluten-free, grain-free, low carb coconut flour – wonderful alternative to grains for baking and cooking.

Coconut flour is of the highest quality and totally delicious.  Free from all contaminants and GMOs.

Coconut flour is the fibre from the coconut meat after almost all the oil has been extracted to make coconut oil. It’s gluten free, low carb, making it a suitable wheat flour substitute for those with gluten and wheat allergies – or if you simply want to avoid grains and have a decent alternative to grain flours. It is also high in protein and fibre, containing even more fibre then gluten-based grains!  It has a wonderfully strong coconut flavour and mildly pleasant sweet taste. During baking and cooking however, the coconut flavour will often completely disappear, and the main ingredient of your dish will shine.

It’s so easy to make grain-free, low-carb, gluten-free muffins, bars, pancakes, cakes and quick breads.  Because coconut flour has no gluten, you will need to use plenty of eggs to make up for it – but who is complaining – eggs are one of the most perfect foods on the planet!  Coconut flour by nature is a “thirsty” flour so when you convert or create recipes keep in mind that you cannot merely substitute this flour.  This flour is also superb with almond flour – it makes delicious cakes and breads, pizzas and pancakes. For each cup of coconut flour you will need around 3-5 eggs

For recipes with liquids, you’ll probably end up at least doubling the amount originally called for. To be safe though, start out with the original amount required, and add more as needed. Other than eggs, to help with binding you could use include sticky honey, ground flax seeds and guar or xanthan gum.  If you are allergic/sensitive to eggs (if you are, you have my deepest sympathy), then 1 tablespoon of ground flaxseeds soaked in 3 tablespoons of water can also replace 1 egg and just a little bit of the gums can add an extra binding element that mimics gluten, adding a stronger “bite texture” to baked goods. Ways to use coconut flour are endless. You can use them to make a roux for gravy, add a tablespoon or so to smoothies and drinks for extra fibre, sprinkle on different dishes for a garnish and coconut taste – just be imaginative!

Description

500g

Gluten Free and Low Carb.

Best quality gluten-free, grain-free, low carb coconut flour – wonderful alternative to grains for baking and cooking.

Coconut flour is of the highest quality and totally delicious.  Free from all contaminants and GMOs.

Coconut flour is the fibre from the coconut meat after almost all the oil has been extracted to make coconut oil. It’s gluten free, low carb, making it a suitable wheat flour substitute for those with gluten and wheat allergies – or if you simply want to avoid grains and have a decent alternative to grain flours. It is also high in protein and fibre, containing even more fibre then gluten-based grains!  It has a wonderfully strong coconut flavour and mildly pleasant sweet taste. During baking and cooking however, the coconut flavour will often completely disappear, and the main ingredient of your dish will shine.

It’s so easy to make grain-free, low-carb, gluten-free muffins, bars, pancakes, cakes and quick breads.  Because coconut flour has no gluten, you will need to use plenty of eggs to make up for it – but who is complaining – eggs are one of the most perfect foods on the planet!  Coconut flour by nature is a “thirsty” flour so when you convert or create recipes keep in mind that you cannot merely substitute this flour.  This flour is also superb with almond flour – it makes delicious cakes and breads, pizzas and pancakes. For each cup of coconut flour you will need around 3-5 eggs

For recipes with liquids, you’ll probably end up at least doubling the amount originally called for. To be safe though, start out with the original amount required, and add more as needed. Other than eggs, to help with binding you could use include sticky honey, ground flax seeds and guar or xanthan gum.  If you are allergic/sensitive to eggs (if you are, you have my deepest sympathy), then 1 tablespoon of ground flaxseeds soaked in 3 tablespoons of water can also replace 1 egg and just a little bit of the gums can add an extra binding element that mimics gluten, adding a stronger “bite texture” to baked goods. Ways to use coconut flour are endless. You can use them to make a roux for gravy, add a tablespoon or so to smoothies and drinks for extra fibre, sprinkle on different dishes for a garnish and coconut taste – just be imaginative!