ECO Coconut Flour (Partially Skimmed), 400 g

Baking with coconut flour

You can replace up to 25% of the wheat flour in traditional baking recipes with coconut flour to get a good reduction of carbohydrates, and at the same time a solid fiber supplement. If you want to replace other gluten-free flour types with coconut flour, you can basically replace 100%, but we recommend using coconut flour in combination with other flour types for the best possible result.

Since coconut flour is particularly rich in fibre, it absorbs more liquid than most other types of flour. Therefore, you can reduce the amount of coconut flour to about 1/3 of what is stated for other flours. It is also possible that you have to add a little extra liquid - experiment until you find the desired consistency. It is recommended to add extra eggs to pastries where you use a large proportion of coconut flour. Add one egg per 30 g of coconut flour.

Coconut flour is widely used in protein bars and other "protein baking", preferably in combination with protein powder. The flour has a naturally sweet taste which means you can use less sweetener in the baking.

The nutritional content of coconut varies from harvest to harvest, and the values ​​below are an average.