Coconut flour is a natural byproduct of coconut milk production. Like wheat flour, coconut flour is a white or off-white flour commonly used in baking. Since it doesn’t contain gluten, people on gluten-free diets can substitute coconut flour in their recipe for baked goods. However, coconut flour is thicker than wheat flour and retains more liquid. Because it is gluten-free, doughs made with coconut flour need to be mixed longer.
Compared to wheat flour, coconut flour has more fat, protein, and fiber. Iron is the primary mineral present in coconut flour, making it a good option for people on vegan or vegetarian diets who are concerned about getting enough iron
Coconut flour has a lower glycemic index rating than wheat flour, meaning it takes longer to digest and absorb the carbohydrates in it. It also contains more fiber and protein than wheat flour. Coconut flour can also help you control blood sugar, avoid gluten, lose weight, and improve your digestion
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