Coconut Flour is produced from organically grown coconuts in Sri Lanka. It is made out of the white kernel of the nut after the milk or oil has been extracted from the coconut. The kernel is then dried, defatted, and ground to a fine, white powder that makes up the body of the coconut flour. Our coconut flour has a mild coconut flavor and aroma with a soft texture which can be used as a healthy alternative flour in baking.
Coconut Flour is rich in fiber and proteins, contains healthy fats and antioxidants, and is low in glucose and calories. With its hypoallergenic properties and low glycemic index, coconut flour is the perfect choice for vegans, those with gluten intolerance as it is the newest gluten-free alternative to wheat flour. It is suitable for diabetic patients, paleo dieters, as well as anyone else who prefers a healthy, gluten-free diet.
Coconut flour is a healthy, plant-based, gluten-free flour that can be used for baking a wide range of delicious food dishes. Though it looks like regular flour, the taste, texture, and aroma are distinct. The texture is soft and usually, it provides a moist surface with a mild coconut flavor and it has a pleasant aroma. It can be used as a nutritious, guilt-free substitute to wheat flour in baked goods such as cakes and bread. It can also be used to bake cookies, brownies, muffins, and also used to make noodles and pasta, and other confectionery items. Others include pancakes, waffles, buns, and many more dishes that require flour. It is also now used in stir-fries as a crispy coating for vegetables.