Coconut flour is derived from grating the meat of fresh coconuts. The meat is then dehydrated and defatted which means the oil is extracted. The result is a fine powder that looks and feels similar to wheat or grain flours. The most pure and organic forms may be used easily as a flour substitute without a notable flavor change.
Coconut flour is a great source of dietary fiber, is high in protein, does not contain gluten, and has a low glycemic index. Consider using coconut flour when cooking and a recipe calls for all purpose flour. If you are baking see the article I wrote on using almond flour when baking!
Coconut flour can be used as a thickener for soups, chili etc.
Coconut flour Slurry:
Combine 2 tbsp. of coconut flour with 2 tbsp of water in a small bowl or cup, stir the mixture together using a fork until the flour is dissolved. Add the slurry to thicken a soup or a chili after the recipe is fully cooked. Stir the soup or chili constantly over medium heat until the chili or soup is of the desired consistency then lower the heat to a simmer for a few minutes. Serve.
My cookbook Small Kitchen Big Flavors! will be available again for shipment starting 11/1/19. You may pre-order my cookbook on my blog site @: https://smallkitchenbigflavorsblog.wordpress.com
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