Coconut Flour

Coconut flour is a gluten-free flour made from dried coconut meat. It is finely ground into a soft powder and is commonly used as a substitute for wheat flour in baking and cooking.

Yes, coconut flour is higher in fiber and protein compared to regular wheat flour. It is also naturally gluten-free and has a lower glycemic index, making it a great option for those managing blood sugar levels.

Coconut flour absorbs more liquid than traditional flours, so recipes typically require extra eggs or liquid ingredients. A general rule is to use ¼ to ⅓ cup of coconut flour for every 1 cup of wheat flour in a recipe.

No, coconut flour is much more absorbent, so it cannot be used as a direct 1:1 substitute. It requires adjustments in liquid and binding ingredients to maintain the right consistency.

Yes, coconut flour has a mild coconut flavor, but it is not overpowering. It works well in both sweet and savory dishes.

Yes, coconut flour is a popular choice for keto and low-carb diets due to its high fiber content and low net carb count.

Store coconut flour in an airtight container in a cool, dry place. For longer shelf life, keep it in the refrigerator or freezer to prevent moisture and spoilage.

Yes, coconut flour is naturally gluten-free, making it a safe and healthy option for individuals with gluten intolerance or celiac disease.