Coconut flour

Baking with Coconut flour

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.

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.