Coconut and Sweeteners
Coconut Flour
Milled from pressed coconut, thirsty, high in fibre and nothing like wheat flour.
- Milled from the meal left after cold-pressing the oil
- Naturally gluten free and very high in fibre
- Faintly sweet, so baked goods need less sugar
- A little goes a long way, so a bag lasts
- Nothing blended in, no wheat, no starch
Available to pre-orderSKU: CC-COC-FLR
Size: 500g
- Carefully packed and shipped to your door
- 14-day replacement on damaged items
- Secure checkout
Description
Coconut flour made from the fine white meal left after the oil is pressed, dried and milled. It is naturally gluten free, very high in fibre, and it drinks liquid at a rate that catches out anybody treating it as a straight swap for wheat. Handled properly it makes a soft, faintly sweet crumb.
This is the useful by-product of coconut oil. Once the oil is pressed out of the dried meat, what is left is a pale meal that used to go to animal feed and now goes into baking.
The thing to understand before you open the bag is how thirsty it is. Coconut flour absorbs something like three or four times its own weight in liquid, so a cup of it in place of a cup of wheat flour gives you sawdust. Recipes written for it use a fraction of the flour and a great deal more egg.
Once you work with it rather than against it, the crumb is soft, close and lightly sweet, and it needs no sugar of its own to taste like something.
How to Use
- Replace about a quarter of the wheat flour in a cake and add an extra egg
- Thicken a curry gravy with a spoonful
- Bake into soft pancakes with coconut milk
- Use as a coating for fried fish instead of breadcrumbs
Cook with It
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Frequently Asked
No, and this is the single most common mistake with it. Coconut flour soaks up three to four times its weight in liquid, so a straight swap gives you something dry and crumbly. Start by replacing a quarter of the wheat flour and adding an extra egg, then adjust.
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