Due to its numerous health benefits, light flavour and airy texture, it’s no wonder coconut flour is making its long-awaited way into mainstream stores and everyday recipes. Whether you’re on a grain or gluten-free diet, looking to make healthy changes to your lifestyle or are interested in experimenting in the kitchen, coconut flour is proving to be a worthy cupboard superfood.
How is Sukrin Coconut Flour Made?
Our nutritious, great tasting coconut flour is made in the Philippines from carefully grown organic coconuts. We gently press the white coconut meat to extract the oils, thus lowering the fat content of the finished flour, whilst retaining much of the beneficial natural fibre. Then we simply dry and grind the meat into a fine, creamy coloured flour, full of the rich delicious taste of coconut, and packed with nutrients. Sukrin Coconut Flour, like all of our whole food flours, is a pure, raw product and is never bleached or heat-treated.
Health benefits of Coconut Flour
Coconut flour possesses considerable health benefits which far exceed those of processed flours and other alternative gluten-free flours such as those made from rice or potato. Naturally low in carbohydrates and gluten-free, Sukrin coconut flour is 40% pure fibre and 20% protein, helping to keep you fuller for longer. Not only does coconut flour have a very low Glycemic Index and Glycemic Load, but it actually lowers GI when added to other foods.
Some of these health benefits include:
- Gluten and wheat-free, coconut flour is perfect for those who suffer from Celiac disease or have an intolerance
- It’s high soluble and insoluble fibre content not only keeps you fuller longer and your digestive system running efficiently, but can can significantly reduce the risk of developing heart disease, cancer and diabetes
- Due to its low GI and low impact on blood sugar, coconut flour is great for diabetics and those on low-glycemic diets
- Packed with protein, coconut flour is a particularly valuable cooking ingredient for vegans or vegetarians for cell repair and growth
- Coconut flour is full of beneficial MCT fats that have been shown to boost metabolism and aid in weight loss
- Studies have also shown that coconut flour has the ability to help lower ‘bad’ LDL cholesterol levels and serum triglycerides in people who have raised cholesterol levels
- Coconut flour contains caprylic, capric and lauric acids, which are known to boost your immune system and assist your body in fighting diseases and pathogens
- A natural anti-fungal, coconut is helpful in the control in the overgrowth of yeast in the body (candida) and can help restore stomach acidity to normal levels.
- Coconut flour is packed with minerals and is a particularly good source of manganese, known to be essential in the formation of bones and skin structure
Baking with Coconut Flour
Coconut Flour is incredibly versatile, with its mild, sweet flavour well suited to both sweet and savoury dishes. It has become especially popular in baked goods as a low-carb, high-fibre and gluten-free alternative to wheat flour, particularly in cakes, breads and pancakes. Coconut flour is very economical to use as its high fibre content means it absorbs liquid readily and increases the volume of baked goods - a little goes a very long way! You typically only need 1/4 of the amount as you would plain flour in your recipes.
Here are some general tips to keep in mind when converting recipes:
- Add an extra egg for every ounce (28g) of coconut flour you use
- For recipes with liquids (e.g. water, honey, syrup), add double the amount
- Beat the ingredients together really well
- Consider using in conjunction with other gluten-free flours