Coconut flour 1kg

Coconut flour is light and airy and is good for making cakes. The taste is more pleasant than regular whole grain flours.

Coconut is clearly gluten-free as it is not a grain. It contains plenty of fiber and less carbohydrates than cereal flours. The fiber content is twice that of whole wheat flour and five times that of flour made from brown rice. Fibers are important in regulating blood sugar after eating, improve digestion and metabolism. The low carbohydrate content means that coconut flour pastries do not raise blood sugar very high, so it can be a good baking alternative for people who are prone to metabolic syndrome and blood sugar problems and for the prevention of cardiovascular diseases.

Unlike regular baked goods made from wheat flour, using coconut flour can also help speed up your metabolism. In addition to the high fiber content, it also contains an abundance of medium-chain fatty acids, which have been found to have an effect against viruses, microbes and fungal organisms, and which help speed up metabolism, being a quick and convenient source of energy for the body. One research study showed that medium-chain fatty acids were three times more effective at boosting metabolism than long-chain fatty acids. Since coconut is rich in anti-fungal and anti-bacterial caprylic acid and lauric acid, it can be used to treat all kinds of fungal diseases.

In terms of mineral content, coconut's high manganese content is worth noting. Manganese helps many other minerals and vitamins to be better absorbed, supports the immune system, thyroid health, and helps control blood sugar levels.

Coconut flour keeps well. Foods requiring very high temperatures (smoking point 177 °C) cannot be prepared with coconut flour.

Coconut flour is gluten-free.

Nutritional information (100g contains on average): energy content 1528kJ/365.2kcal, fats 16.8g (of which saturated fatty acids 16g), carbohydrates 37.1g (of which sugars 12.6g), fiber 18.2g, proteins 16.4g, salt 0.045 g.

Country of origin: Sri Lanka