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Coconut Flour

tropical traditions coconut flour


Coconut flour is my new favorite flour. I have been experimenting with it for a while –that would be more than 2 years. During this time I have come up with some delicious recipes that lend themselves perfectly to coconut flour.

This flour is a bit lighter than almond flour, which makes it perfect for cakes, muffins and breads. Further, it is gluten-free, high in fiber and low in carbohydrates, making it an ideal ingredient for celiacs, diabetics and those concerned with GI (glycemic index).

I have not found coconut flour available for sale in stores in my area to date. I order mine online from Tropical Traditions.

During the next few weeks, I will be debuting some of my coconut flour recipes, including my favorites for blueberry muffins, vanilla cupcakes and devil’s food cake. As with my other recipes, these use just one type of flour (rather than the complex combinations typical of many gluten-free creations) and are lightly sweetened with agave.

Please note: Coconut flour and almond flour have very different properties; substituting one for the other in my recipes will not work.


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Posted on March 6, 2008 in products by Elana
you might also like: Almond Flour or Fiordifrutta
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6 comments for the post “Coconut Flour”

  1. ~M said:

    I’m excited! Is there a reason you chose/recommend this brand (tropical traditions) or is it just the best price?

    I have seen some interesting recipes that mix almond meal and coconut flour so you might want to look into that…if I see a specific recipe, I’ll let you know! :)

    Thanks, Elana!


    March 6th, 2008 11:39 am
  2. Ya\'ara said:

    Hi Elana,

    I’ve been entering (and re-entering ☺ )your beautiful blog for almost a month now, and the simple and tasty looking recipes have been a great inspiration..

    A note/question regarding Coconut Flour:

    It is rich in saturated fats (8 grams saturated fats of 8.7 grams of total fat ).
    Comparing it with Blanched Almonds flour: only 1 gram of 14 grams of total fat.

    I am sure it tastes great, nontheless..

    Happy to read you opinion,
    Ya’ara


    March 7th, 2008 9:17 am
  3. Elana said:

    Hi M-

    I chose tropical traditions as it has the best texture. Yes, I have seen some recipes that use a mixture of coconut and almond flour that looked interesting. As always thanks for your comments!

    Elana


    March 7th, 2008 11:42 am
  4. carrie said:

    elana,
    i found your blog through the mid-hudson valley gluten free group and have absolutely loved making some of your recipes! in fact, i am making the shrimp cakes for the 3rd time tonight. every time i’ve made them, i have used coconut flour instead of almond and wanted to let you know that it works wonderfully! thank you for informing me of them both as yummy, healthy options.

    carrie


    March 8th, 2008 3:01 pm
  5. Deborah Dowd said:

    I can’t wait to see what you come up with- My husband is a prediabetic and so we are always looking for ways to lower carbs. This sounds like a great alternative!


    March 9th, 2008 1:42 pm
  6. Ghislaine said:

    Hi! I’ve got a bag of that same flour in my pantry! I’m currently using Bob’s Red Mill brand that I had found in my grocery store. I’m still experimenting. I’m severely allergic to eggs so I won’t be making your blueberry muffin recipe, but I’m thinking about trying it in your Apple Crisp recipe since I’m also allergic to almonds!


    March 11th, 2008 3:52 am

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