Coconut flour is a healthy and delicious alternative to regular grains such as wheat, rice and corn. It has been used for thousands of years in tropical regions across the world where coconut palms are commonly found. With the advent of increased world travel and trade over the past four hundred years, coconut flour has made an appearance in non-tropical regions. However, it is still not widely used by non-tropical cultures.
The flour is made by grinding dried, unsweetened coconut and is exceptionally nutritious. It is extremely high in protein, fiber and good carbohydrates, and completely gluten free. It is ideal for Celiac and gluten allergy sufferers.
Coconut flour has a very dry and very heavy texture. Coconut flour should be combined with softer flour and its equivalent volume in water for successful baking. Avoiding the water produces a rock-like texture that impossible to eat. Generally, coconut flour is used in cakes, muffins, bars, some breads, stews, soups and curries.