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Nina’s Tips and Techniques: Coconut Flour

It seems like you can make flour out of anything these days — I mean, come on… coconut flour?

I know, it seems strange, but coconut flour is actually a remarkable ingredient! It is a byproduct of producing coconut milk, which is very popular, so there’s a lot of byproduct! Coconut flour is made from the meat of the coconut. It is gluten-free and paleo-friendly, rich in fiber, and high in protein. It contains auric acid, a saturated fat thought to support the immune system, the thyroid, and promote healthy skin. It’s also allergen-free – unlike many of the more popular nut based flours. WOW! From a culinary standpoint it works great for cooking and baking. Coconut flour is extra absorbent, so very little of it is needed in baking; 1/4 cup of coconut flour will do the work of 1 cup of grain-based flour. It’s amazing for frying, leaving food with a light, crisp texture and is generally a 1:1 ratio with regular flour.

Will it make my food taste like coconuts?

One of the reasons coconut flour is becoming so popular is because of its mild flavor. It tastes slightly toasty and sweet but not overwhelmingly coconut. Don’t be afraid to use it in any application!

Recipe: Grain-Free Buttermilk Apple-Cinnamon Pancakes

1/2 cup buttermilk
6 eggs
¼ cup honey
1/2 cup coconut flour
1 tsp. baking powder
1 tsp. cinnamon
1 apple, peeled and diced (or grated)