Coconut flour, made from dried, ground coconut meat, is no longer only found on the back shelves of your local health-food store. Due to its numerous health benefits, light coconut flavor and airy texture, coconut flour is making its way into mainstream stores and recipes. Use coconut flour in baked goods for a lower-carb, high-fiber and gluten-free alternative to wheat flour. Gluten- and Wheat-Free Coconut flour is a gluten-free alternative to wheat flour. Gluten is a protein found in wheat, barley and rye — making traditional breads and baked goods off-limits for people sensitive to the stuff. Coconut flour enables you to bake some of your favorite cookies, pancakes and cakes without the serious side effects that may come from ingesting wheat. Coconut flour does act differently in batters than traditional grain flours, though, so you’ll need to seek out recipes that adjust the other recipe ingredients accordingly. High in Fiber With 5 grams of fiber per tablespoon, coconut flour has far more of this indigestible carbohydrate than whole-grain flour, which has just 0.8 gram per tablespoons, or white flour, which has about 2 grams per tablespoon. Much of this fiber is the insoluble type, which adds bulk to your stool, helps you feel full, deters constipation and enhances colon health. Add coconut flour to baked goods, sauces or smoothies to help you reach the recommended 25 to 38 grams of fiber daily. Higher Protein and Healthy Fats Coconut flour also contains a significant amount of protein, especially when compared to wheat flour. A 100-gram serving of coconut flour has 19 grams of protein while wheat flour has just 10. Although this protein doesn’t contain all the essential amino acids, it does contribute to your total daily protein intake to help with cell repair and growth. Coconut flour also contains about 9 grams of healthy fats per 100 grams.
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I liked it, but I found a better price in ...
This was the first coconut flour I tried. I liked it, but I found a better price in another brand at a larger quantity. The only difference I've noted is in color: this flour is a darker yellow color--not by a heck of a lot, but noticeably. I can't say this color difference showed up in any way in the final baked products. For a lot of people this quantity may be good, because you use much less coconut flour compared to wheat flour. But I use a lot of coconut flour, so the larger quantities are necessary for me.
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