Organic coconut flour partially de-oiled
Organic coconut flour lower carb
Do you love baking and can't give up sweets, but are looking for healthier baking ingredients? The trend baking ingredient par excellence is coconut flour. And there are good reasons for this, as the partially de-oiled organic coconut flour is gluten-free, low in cholesterol and lower carb. Anyone suffering from coeliac disease or high blood lipid levels can use coconut flour for baking without any concerns. There are also no traces of yeast in it, so the flour is completely vegan.
At 326 calories per 100 grams, partially de-oiled organic coconut flour is no lower in calories than wheat flour, but the fiber content is as high as 41 percent. This is truly unbeatable, as no other flour can match it in terms of nutrient content. It is also rich in minerals, as these make up a total of 5 percent. The flour is unbeatable, especially due to its high potassium content.
And why is this trendy baking ingredient also lower carb? Because it contains more protein than carbohydrates. In 100 grams of organic coconut flour, there are only 15 grams of carbohydrates, but 17.6 grams of protein. To give you a better idea of the ratio: Wheat flour has about 70 grams of carbohydrates and only 14 grams of protein per 100 grams. And while the fat content of wheat flour is 2.5 grams per 100 grams of flour, coconut flour provides the body with as much as 13.3 grams of fat, which plays an important role in a lower carb diet. The partially de-oiled organic coconut flour is made from the freshly harvested flesh of a coconut, which gives it its white color. It is therefore an exotic and tasty alternative to domestic wheat, spelt, rye and wholemeal flour. As the fresh coconut is rich in coconut oil, its flesh is first gently dried and then de-oiled by mechanical pressing. It is then ground into a fine, soft powder.
Thanks to its high fibre content, coconut flour swells very quickly and strongly. It can bind up to 60 percent water. The swelling property of coconut flour is therefore ideal for making firm cake batter. It is also often used as a natural thickener, for example in muesli, shakes, ice creams and desserts. Of course, it can also be used to thicken sauces and dips. And coconut flour has another plus point: It has a naturally sweet taste. If you bake with coconut flour, you can save on sugar or leave it out altogether when making a lower carb cake.
However, there are a few rules of thumb to follow when baking with coconut flour. As the flour does not contain gluten, the gluten protein found in grains, the dough can easily fall apart during baking. To make the dough stick well, you can add one egg for every 30 grams of coconut flour as an adhesive. The flour's good swelling properties also have a downside: four times as much liquid is needed to achieve the optimum consistency of liquid dough than when baking with wheat flour. If you don't necessarily have to avoid gluten, you can add wheat or wholemeal flour to the coconut flour in a ratio of 1:1. For lower carb variants, the flour can also be mixed with almond flour or linseed. Generally speaking, the higher the proportion of coconut flour, the more liquid is required.
Once you have got the hang of it, you can bake just as many delicious treats with coconut flour as with conventional flours. Whether it's moist, fresh bread, fluffy muffins or pancakes for breakfast - it's all possible.
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