Coconut Flour

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!

The Latest Trend: Coconut Flour

Once you’ve reached your health goal and are happily in Phase 4, the Maintenance Phase of Metabolic Balance, we’re happy to suggest that you can add coconut flour to your kitchen pantry. 

What’s so great about this latest trend?

MB 07-27-2019

Coconut flour is a great alternative to conventional wheat flour. It is naturally gluten free and contains far fewer carbohydrates (only approx. 15%).  It’s notable for containing a fair protein content and an excellent level of insoluble fiber. One tablespoon of coconut flour contains about 5 g of fiber. 

Contrary to what you might think, coconut flour is actually low-fat. This is due to the manufacturing process where the majority of the natural fats in coconut is removed.  

So how can you use coconut flour? One way is to substitute it in baking as either part of the original amount of wheat flour or as all of the flour that needed. Also, as it has a high swelling capacity, it can be used as a thickener for soups, stews and sauces.