Gluten Free Flour
Coconut flour and almond flour are great gluten free alternatives to regular wheat flour.
What is Coconut Flour?
Coconut flour is made by pressing the oil and water out of the meat of a coconut and then grinding the fiber that is left into flour. The result is a light, kinda clumpy flour.
Why should I use Coconut Flour?
It’s low in carbs (6.4%), really high in fibre (13.7%) and contains no gluten or transfats.
Due to its high-fibre content, coconut flour doesn’t spike your blood sugar as quickly as grain-based flours. A study published in the “British Journal of Nutrition” in 2003 found that substituting coconut flour for some of the wheat flour in traditional baked goods lowers the glycemic index – the measure of a food’s impact on blood sugar – of the finished product.
How do I use Coconut Flour?
There are loads of recipes out there that use Coconut Flour – you’ll find a bunch of them here.
You can also just substitute out some wheat flour for coconut flour – 20% is a general rule of thumb. And they say that you should add an equal amount of water to however much coconut flour you add. It is possible to just use all coconut flour instead of wheat flour, but this can get a little tricky… and involves adding extra egg / liquid. Takes practice, and patience… best off looking for a recipe made especially for Coconut Flour.
What is Almond Flour?
Almond Flour is made by grinding up almonds into a powder.
Why should I use Almond Flour?
It’s high in protein (21%), high in fibre (7%), low in carbs (6.9%) and contains no gluten.
How should I use Almond Flour?
Yeah, just like with Coconut Flour you’re best off finding some recipes that are designed for almond flour. You’ll find a bunch of them here.
Coconut Flour Ingredients: 100% Indonesian Coconut.
Almond Flour Ingredients: 100% Californian Almonds.
Allergens: Note that ALL our products may contain traces of peanut, soya, sesame & other nuts.
Best Before: Check label. Usually 3-4 months.
Storage: Store in cool, dry place away from direct sunlight.
Nutritional Data Per 100g Per 50g Energy 2492 kJ
Fat 62g 31g of which saturates 53.4 g 26.7 g Carbohydrate 6.4 g 3.2 g of which sugars 6.4 g 3.2 g Fibre 13.7 g 4.6 g Protein 5.6 g 2.8 g Salt 0.07 g 0.035 g
Nutritional Data Per 100g Per 50g Energy 2534 kJ
Fat 55.8g 27.9g of which saturates 4.7 g 2.35 g Carbohydrate 6.9 g 3.5 g of which sugars 4.2 g 2.1 g Fibre 7.4 g 3.7 g Protein 21.1 g 10.55 g Salt 0.04 g 0.02 g
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