Coconut flour is dried coconut flesh which has been cold pressed, to extract the oil, then milled to a flour. It works equally well in both sweet and savoury recipes and is a natural way to add fibre, iron and potassium to your diet.
Unbleached with a natural coconut aroma and creamy colour
Can be used either on its own or in addition to other flours in recipes such as bakes, breads, pancakes and crumbles or use to thicken sauces and casseroles. Whisk or sift before using, as you would other flours and we recommend leaving batters and cake mixtures to stand for a few minutes before cooking, adding extra liquid or egg if required.
What do I Taste Like? Being a raw, unprocessed coconut flour means the natural coconut flavour, creamy colour and rich aroma is retained.
Where am I From? Lucy Bee Coconut Flour is milled from organically grown coconuts from the Philippines. The coconut palms grow amongst banana trees in agroforestry, an eco-friendly environment.
Why Fair Trade? This Fair Trade premium is used to improve the lives of those actual workers, and their families, who produce the coconut flour through:
Funds to feed undernourished children
Coconut (re)planting programs for sustainability
Student subsidy for children of coconut farmers
Community development projects
Life insurance for workers
A low-interest lending programme for farmers
1. How is Coconut Flour Made?
Coconut flour is made from dried coconut meat or kernel. This is cold pressed to extract the oil. What’s left is known as the ‘white cake’, which is pulverised, dried and ground to a fine powder, known as coconut flour
2. What is Coconut Flour?
Coconut flour is coconut flesh which has the oil extracted, then pulverised, dried and ground to a flour consistency.
Our coconut flour is raw, so has a delicious coconut aroma and natural creamy colour. It has a light coconut flavour but this is not overpowering in recipes and in fact, in many recipes you can’t tell that coconut flour has been used.
Lucy Bee Coconut Flour has 13.3g of fat, of which 12.7g saturates, per 100g.
7. How to Use Coconut Flour in Baking
Due to its high fibre content, coconut flour is quite absorbent, meaning it’s not a direct swap for other flours in recipes. We recommend leaving cake mixtures and batters to stand for a few minutes before cooking and, if needed, add an extra egg or liquid.
We always sieve our Coconut Flour before adding to a recipe.
8. How Do I Store Coconut Flour?
Store coconut flour in a clean, dry and airtight container. Keeping this is in the fridge or freezer, helps to retain nutrients, too.
9. What Kind of Fibre is in Coconut Flour?
The fibre in coconut flour is mainly insoluble fibre.
10. Is Coconut Flour Grain Free?
Yes, coconut flour is grain free and suitable for the paleo diet.
11. Can You Substitute Coconut Flour for Regular Flour?
Coconut flour is high in fibre which makes it quite absorbent, so you may need to add extra liquid or eggs. For this reason, you tend to use less coconut flour than regular flour.
12. How to Bake with Coconut Flour?
Coconut flour is great in baking recipes. Always sift before adding to other ingredients and you may need to add extra liquid or eggs, depending on the recipe. This is because its high fibre content makes coconut flour quite absorbent.
13. How Many Carbs in Coconut Flour?
Our Coconut Flour contains 59.8g carbohydrates, 16.6g of which sugars, per 100g.
14. How to Make Coconut Flour Rise
Adding baking powder to a recipe with coconut flour will help it to rise.
15. How to Store Coconut Flour Bread
Coconut flour bread should be stored in an airtight container in the fridge.
16. Does Coconut Flour Have Protein?
Yes, it does. Coconut flour is a good source of protein and contains 17.6g of protein per 100g.
Ingredients 100% Organic Coconut Flour
Typical Values Per 100g Energy (kj) 1740 Energy (kcal) 416 Fat 13.3g of which Saturates 12.7g Carbohydrate 59.8g of which Sugars 16.6g Fibre 44.8g Protein 17.6g Salt 0.06g
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