Coconut Flour

NEWS: This superfood is now available in the SANEStore as a convenient whole-food powder so you can more easily enjoy it in smoothies and recipes.

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Click Here To Try It, Get Recipe Ideas, and Learn How Use It

Our Raw Organic Coconut Flour is made from fresh organic coconut meat from the Philippines. It is dried and then finely ground to a flour. This tasty flour is made in small batches at low temperatures to ensure that the freshness and quality of the product is optimal. Coconut flour is a delicious, healthy alternative to wheat and other grain flours that’s high in fiber, gluten free, low in digestible carbohydrates, and a great source of protein and healthy oils. It lends baked goods an incomparably rich texture and a unique, natural sweetness.

Use for baking, to thicken gravy, or as a supplement to boost fiber content in smoothies. To substitute the entire amount of traditional wheat flour in a recipe with Coconut Flour, you will need to do some recipe tweaking. Coconut flour doesn’t rise or gel together like wheat flour. It readily absorbs moisture, so the secret when using 100% Coconut Flour is to add one egg per ounce of coconut flour (on the average) or 4 eggs to 1 cup flour. It is also helpful to increase the liquid content in coconut flour recipes. For the best results, we suggest you find recipes that were written specifically for Coconut Flour. For extended freshness, refrigerate after opening.

Coconut Flour lends a rich texture and natural sweetness to baked goods. It can be used as a substitute for up to about 1/3rd of the flour in most standard recipes. Due to its high fiber content, Coconut Flour absorbs a lot of liquid, and you will generally need to increase the liquid called for in the recipe by about 1/3rd as well.

This highly nutritious flour is an excellent source of dietary fiber that facilitates healthy digestion and absorption of vitamins and minerals. High in protein, fiber and low in sodium, carbs and cholesterol..

Coconut flour is high in manganese which improves the absorption of many different minerals including choline, biotin, vitamin C, and thiamine. It also helps promote a healthy immune system, thyroid health, and helps to promote and stabilize healthy blood sugar levels. Coconut flour is also high in lauric acid which is a healthy saturated fat and is essential for immune health. It is also known to help promote healthy skin and thyroid health. Because it’s full of fiber and low in digestible carbohydrates, Coconut Flour has a more gentle impact on blood glucose. If you’re concerned about your blood sugar levels, Coconut Flour can be a great alternative to traditional flours.
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Sound Promising?

Want to Try Adding a Convenient and Pure Powdered Form of This Whole Food to Your Smoothies and Recipes?

Click Here To Try It, Get Recipe Ideas, and Learn How Use It

Why Try Coconut Flour Superfood?

Ideal for baking
Gentle impact on blood sugar levels
Raw – from unheated coconut
Contains 4x more fiber and 2x more protein than fat per serving
Contains double the fiber in wheat bran
Unbleached & unrefined
High in beneficial fats – medium-chain triglycerides (MCTs)
Aids in digestive health
Gluten free, vegan, & hypoallergenic

References

1. Natural Standard Monograph; Palm Oil; Christopher Chan; 2011

2. “The Journal of Nutrition”; Consumption of a Solid Fat Rich in Lauric Acid Results in a More Favorable Serum Lipid Profile in Healthy Men and Women than Consumption of a Solid Fat Rich in Trans-fatty Acids; Nicole M. deRoos; February 2001

3. European Food Safety Authority Journal; “Scientific Opinion on the Safety of Sucrose Esters of Fatty Acids…”; 2010

4. The AOCS Lipid Library; Commodity Oils and Fats – Palmkernel and Coconut Oils; February 2011

5. “Harvard Health Letter”; Ask the Doctor: I Have Started Noticing More Coconut Oil at the Grocery Store…; Walter Willett; May 2011

6. Beccari, O. The origin and dispersal of cocos nucifera. The Philippine journal of science, C. Botany, v.7, Jan. 1917: 27- 43. http://cocos.arecaceae.com/beccari.pdf

7. Davidson, Alan. Coconut in Penguin companion to food. New York, Penguin Reference, c2002. p. 239-241.

8. Duke, James A. Cocos nucifera L. in Handbook of nuts. Boca Raton, FL, CRC Press, c2001. p. 100-109.

9. Hill, Arthur W. The original home and mode of dispersal of the coconut. Nature, v. 124, July 27, 1929: 133-134, 151-153.

10. Macbean, Valerie. Coconut cookery: a practical cookbook encompassing innovative uses of the tropical drupe Cocus nucifera, accompanied by assorted information and anecdotes ranging from hard data to the frankly frivolous. Berkeley, Frog Ltd., North Atlantic Books, c2001. 198 p.

11. Modern coconut management: palm cultivation and products. Edited by J. G. Ohler. London, Intermediate Technology Publications, 1999. 458 p.

12. Rosengarten, Frederic Jr. Coconuts in The book of edible nuts. Mineola, NY, Dover Publications, 2004. p. 65-93.

13. Woodroof, Jasper Guy. Coconuts: production, processing, products. Westport, CT, AVI Publishing Co., 1970. 241 p.

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