Today many people are interested to use coconut flour. Coconut flour can be used to replace wheat flour and other types of grain-based flours in baked goods and other recipes. For people with celiac disease, which is an autoimmune disorder that causes your immune system to attack your small intestine, this is essential. Glutinous proteins, found in wheat, barley, and rye, can make your gut more permeable, which allows partially digested proteins to enter your bloodstream, sensitizing your immune system, and promoting inflammation. Anyone who is avoiding gluten should become familiar with coconut flour, as it’s gluten-free. However, even if you’re not specifically following a gluten-free diet, coconut flour offers far more for your health than wheat flour.
So, What Is Coconut Flour?
Coconut flour is a gluten free “flour” that is essentially dried coconut in powdered form. It is made from the coconut solids that are left over after the meat been used to produce coconut milk. The solids are ground into a very fine, flour-like powder. In addition to its wonderful flavor, coconut flour is rich in nutrition. It has the highest percentage of dietary fiber of any flour (48 percent), and it’s also a good source of protein while being very low in carbohydrates. Coconut flour contains low level of carbohydrates and high fiber content make coconut flour ideal for people with insulin resistance, including those with diabetes, as it will not lead to spikes in blood sugar. In addition, the coconut oil it contains is an excellent source of healthy fats.
Cook With Coconut Flour
Unlike some gluten free flours, coconut flour is not easy to substitute into regular recipes that don’t already use it. This is because it absorbs a tremendous amount of liquid, so you will find that a 1:1 substitution for flour will be far too dry. Most coconut flour recipes recommend using at least an equivalent amount of liquid to the amount of coconut flour. Coconut flour recipes also typically use far more eggs than similar standard recipes. As a general rule, however, you can easily replace up to 20 percent of the flour in any given recipe with coconut flour, and an equal amount of liquid, without compromising the taste or texture of the finished product. Coconut flour does have a coconut scent and will impart a coconut flavor to baked goods, especially baked goods that don’t include any other strongly flavored ingredients, such as spices or cocoa powder. This can be a bonus for coconut fans, but might be a negative for people who don’t particularly like the flavor of coconut.
Finally, coconut flour becomes the best alternative choice for cooking or baking cake with the aim of health or you are in the diet program.
