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Description:
Coconut Flour is made from dried and ground coconut. Coconut Flour is a great and healthy alternative to many flours made from wheat and other grains. Coconut flour is high in fiber yet easy to digest. With 5 grams of fiber and only 8 grams of carbohydrates per 2 tablespoons.
Another reason why those on a paleo diet and those on diets low on carbs use Coconut Flour so much. When dried, the coconut flesh is called copra. The various parts of the coconut have a number of culinary uses. Desiccated coconut or coconut milk made from it is frequently added to curries and other savory dishes.
Coconut flour has also been developed for use in baking. It’s one of the healthiest flours available – grain flour such as wheat, barley and spelt contain gluten which is very difficult to digest. Even gluten free flours are often inflammatory due to the carbohydrate load. Because coconut flour is not a grain-based flour, it is non-inflammatory and low in carbs.
- Coconut flour is rich in protein, fiber and fat which makes it exceptionally filling.
- Coconut flour is also a good source of lauric acid, a saturated fat thought to support the immune system and the thyroid. Like most healthy fats, lauric acid also promotes good skin health.
- Coconut flour is an exceptionally good source of manganese which helps you to better utilize many nutrients including choline and biotin (found in eggs), vitamin C and thiamin. Manganese also supports bone health, nervous system function, thyroid health and helps to maintain optimal blood sugar levels.
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Coconut flour is not grain-based, and, as such does not present many of the issues that accompany grains. Coconut flour is gluten-free and, while it does contain food phytate, the mineral-binding effects of phytates in coconut are virtual nonexistent so coconut flour does not need to be soaked