As I mentioned here (Q: How did you change the way you eat?), I am answering questions that some of you have asked me through this blog, on facebook, email and in person. Hope the information helps!

Q: Can you tell me more about coconut flour?

Coconut flour is made from fresh coconut meat which has been left over from making coconut milk. The meat is dried and then finely ground into a powder very similar in consistency to wheat flour. It is gluten-free, grain-free, high in fibre, high in proteins and low in carbs. BOOM!

Coconut Flour is ideal for baking. It has fewer digestible carbs than other flours, and it even has fewer digestible carbs than some vegetables.

Coconut flour can be quite tricky to cook with at first, but once you are familiar with how it reacts in your cooking, it is quite simple! When first using coconut flour, most people accidentally substitute it 100% for the normal flour. If you do this, your creation will just crumble and be too dry (coconut flour loves to suck up the moisture in your recipe!). Instead, you can add 1 egg per 30 grams of coconut flour so it will bind and be moist enough (the eggs step into the gap where the gluten would be if it was normal flour). Otherwise, you can usually use 15-25% coconut flour in place of other flours and make up the rest with almond flour/meal, which is just crushed up almonds (also gluten-free).

Try making these Chai Cupcakes for your gluten-free snack using coconut flour!

Also, this Coconut Flour Cake by Nourishing Kitchen is delicious!

And finally, here is a HUGE range of recipes using coconut flour, including tortillas, pizza bases, buns and more!

If you have tried cooking with coconut flour please share your experience with us, or if you have any questions put them below.