Organic Coconut Flour

Description: 

Bob's Red Mill Gluten Free Organic Coconut Flour is a delicious, healthy alternative to wheat and other grain flours and is high in protein. It lends baked goods an incomparably rich texture and a unique, natural sweetness. Ground from dried, defatted coconut meat, coconut flour is high in fiber and low in digestible carbohydrates. A single 2 tablespoon serving of coconut flour delivers 5 grams of fiber with only 8 grams of carbs. This makes it ideal for those following the paleo diet or who need to be carb conscious for their health. Coconut flour is also gluten free and produced in a gluten free facility where it is batch tested using the R5 ELISA Gluten Assay.

The light coconut flavor allows coconut flour to blend seamlessly into sweet or savory baked goods. It makes a wonderful coating for chicken, fish, or other proteins in place of regular flour or cornmeal. Because of its high fiber content, baking with coconut flour is a unique experience. Coconut flour requires an equal ratio of liquid to flour for best results. Coconut flour can replace up to 20% of the flour in a recipe, but you will need to add an equal amount of liquid to compensate. It is recommended that you follow a recipe designed for coconut flour when first getting started. Coconut flour is unsweetened and does not contain added sulfites. It is not considered raw. Storing coconut flour in an airtight container in the fridge or freezer to keep it fresh after opening is recommended.

Ingredients: Organic Coconut 

Suggested Use: Tips for Using Coconut Flour You can replace up to 20% of the flour called for in a recipe with Coconut Flour, adding an equivalent amount of additional liquid to the recipe. If batter seems too thick, thin out by adding a bit more oil until desired consistency is achieved. If batter seems too runny, don't worry. Coconut Flour's high fiber content makes it very absorbent. During baking, the coconut will absorb much of the liquid. To maintain freshness, store Coconut Flour in an airtight container after opening package. Buttermilk Pancake with Coconut Flour Recipe 1 cup White Rice Flour 1/3 cup Coconut Flour 2 Tbsp. Potato Starch 1 Tbsp. Baking Powder 1 Tbsp. Sugar 2 Tbsp. Oil 2 Eggs 1 1/2 cups Buttermilk Mix together dry ingredients in a medium bowl. Add oil. eggs and buttermilk, blending with a whip until just blended. Texture will be a little thicker than regular pancake batter, but cooks up fluffy. Pour batter onto medium hot griddle sprayed with vegetable oil cooking spray. cook until underside is nicely brown, flip, and brown other side.

Manufactured in a facility that also uses tree nuts and soy.

Tested and confirmed gluten free in our quality control laboratory.

Store in a cool, dry place

Warning

Do not use if pregnant or nursing. Keep out of reach of children. Please consult your health care provider if currently under care or treatment. Do not exceed recommended amount. See product packaging for additional safety information.

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