Coconut flour is an extremely useful product that is gaining more and more popularity. Coconut flour is made from coconut grinded into a very fine powder.
It has the corresponding mild coconut aroma and taste and can easily replace wheat flour in all recipes that do not have other highly flavored ingredients such as cocoa powder, cinnamon, etc.
Coconut flour is extremely light and airy, making it a preferred choice for making rolls, pancakes and pastries. But the growing popularity of coconut flour is due not so much to its taste qualities as to its healthiness.
By far its biggest advantage is the absence of gluten. There is practically no gluten protein molecule in coconut flour, which makes it extremely suitable for use by people suffering from gluten intolerance.
In addition, coconut flour is extremely rich in dietary fiber. One hundred grams of it contains as many as 39 grams of fiber, which is almost double the amount contained in wheat bran.
Regular use of coconut flour is associated with a reduced risk of developing cardiovascular disease. The reduction of bad cholesterol levels due to the use of coconut flour reduces the risk of developing cancers and diseases of the cardiovascular system
Coconut flour is good for everyone, but it's especially important for vegetarians and vegans because it's rich in protein and healthy saturated fats. The fats in coconut flour have been shown to have antiviral, antimicrobial and antifungal properties. They also have the ability to boost metabolism.
The low carbohydrate content makes coconut flour suitable for people suffering from diabetes.
Also check out our recipes with coconut flour.
