50+ Awesome Coconut Flour Recipes (gluten and grain free) - Savory Lotus (2024)

FAQs

Can I turn desiccated coconut into coconut flour? ›

Use unsweetened desiccated coconut. Make sure the coconut is completely dry before blending. If not, the coconut flour will be clumpy. Blend the coconut in short bursts until it forms a fine powder.

Replacing wheat flour with coconut flour

Cakes and muffins, which need to be light and fluffy, will be very different than something more dense, like cookies. But when working with coconut flour, you always need to decrease the flour and increase the eggs and baking powder.

Because of how absorbent it is, coconut flour is best limited to about 25% of the total flour used in a recipe. A good rule of thumb is 1/4 to 1/3 cup of coconut flour for 1 cup of regular flour.

Desiccated coconut and coconut flour both come from coconut meat that has had its moisture content removed. The difference is that coconut flour no longer has the natural fat content of the desiccated variety, so they're not interchangeable.

Desiccated coconut flour has been found to have nutritional value, baking properties, and taste that make it a viable alternative to other flours. It is rich in vitamins, minerals, and dietary fibers, making it a nutritious option for baking products and human nutrition .

Use a 1:4 ratio when substituting coconut flour with all-purpose flour. This means that for every 1 cup of regular flour, you only use ¼ cup of coconut flour. Following this ratio will help make your low-carb baked goods come out the way you hope.

Because it doesn't contain gluten like many flours, coconut flour doesn't stick together as well as traditional flour – this means you'll have to use extra eggs. Also note that coconut flour is relatively high in fat, causing the different texture.

Coconut flour develops no gluten and so provides essentially no structure to support the rising of the dough due to fermentation by the yeast. You can get a little rise that is will be more consistent than a yeast rise by adding baking powder, but coconut flour bread will still be rather more like a cake.

A study in 42 women who were considered overweight found that consuming a low calorie diet that included 26 grams of coconut flour per day for 9 months reduced total cholesterol and blood sugar levels. In turn, this may reduce heart disease risk ( 15 ).

Should coconut flour be refrigerated? ›

When stored properly, coconut flour will last for up to two years. The best way to store coconut flour is in an airtight container in a cool, dark place, such as the pantry, fridge, or freezer.

If you look at coconut flour it contains 68.7 grams of carbohydrate per 100 grams. Of that 38.5 grams is dietary fiber, sugar accounts for another 8.7 grams leaving about 17.6 grams of starchy carbs. Comparing this to regular conventional all purpose flour 100 grams contains 76.3 grams of total carbs.

To gain most of its benefits, consume one teaspoon of coconut flour daily. Six health benefits of coconut flour include: Lowers blood sugar levels: Coconut flour is highly associated with lowering the risk of diabetes when compared with other flours.

There are potential health benefits to using coconut flour instead of wheat flour. 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 lasts up to 18–24 months if stored in an airtight container in a cool, dry place. Depending on storage conditions, unopened coconut flour can last for up to 12–18 months in the pantry, 6–12 months in the refrigerator, and 12–24 months in the freezer.

Once you've made your own coconut flour, here are some notes to keep in mind: Because coconut flour is extremely absorbent, you can not substitute 1:1. 1 cup shredded coconut will make 1/2 cup coconut flour.

Coconut flour is very finely ground dried coconut meat – that's the white fleshy bit from the middle of the coconut. It's a great product for ensuring the whole of the coconut is used. This is because it's a by-product of extracting coconut milk.

Desiccated coconut is like toasted but in English desiccated is synonym with dried. So the dry shredded (grated) and flaked coconut can be used interchangeably if the recipe is by weight.