Coconut flour is made exclusively from organic, fat-reduced coconut that is dried and finely ground. This flour is gluten-free, particularly rich in fibre and low in carbohydrates.
You can replace up to 25 % of wheat flour in traditional baking recipes with coconut flour and achieve a significant reduction in calories and carbohydrates. It will also provide a good fibre supplement at the same time. While it is theoretically possible to use coconut flour to replace up to 100% of other gluten-free flours, we generally recommend using coconut flour in combination with other flours for the best possible result.
Since coconut flour is rich in fibre, it absorbs more liquid than most other flours. You can therefore reduce the amount of coconut flour when replacing wheat flour (around 40%). At the same time, you should still add the equivalent amount of liquid (test with small amounts until you get the consistency you want). Adding an extra egg is also recommended when baking with large amounts of coconut flour (one egg per 30 g coconut flour).
Coconut flour is frequently used in protein bars and “protein baking”, often in combination with protein powder. The flour has a naturally sweet taste that allows you to use less sweetening. Coconut flour is also suitable as a natural thickener in sauces.
The nutritional content of coconut will vary from one harvest to another. We gather as much information as possible to calculate the most accurate averages:
Energy: 1481 kJ | Fat: 14 g | -of which saturated: 13 g | Carbohydr: 18 g
-of which sugars: 18 g | Dietary Fiber: 40 g | Protein: 19 g | Salt: 0 g