In recent years, using different types of flours and specifically coconut flour has become more and more popular. Although we recommend it only from phase 4 onwards, here is some information about this versatile ingredient.
Coconut flour cannot be compared with conventional flours such as those made from wheat because it contains only a few carbohydrates, approx. 15 %, and no gluten. It is characterized by its protein content and high content of insoluble fiber, with one tablespoon of coconut flour containing 5 g of fiber. Coconut flour is often referred to as low-fat, as the fat is largely removed during the production process. It is great for baking where the original flour quantity is simply replaced by coconut flour. You may have to increase the liquids when baking as coconut flour absorbs a lot liquid. This also makes it a great binding agent for sauces or even soups!
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