The benefits and harms of coconut for the body. organic coconut flour

Coconut flour is a fairly popular product in the field of healthy eating and sports. On its basis, you can cook muffins, cakes, pies, pancakes, cheesecakes and other desserts. However, since this product does not contain gluten, the dough is made from it a little differently than from ordinary wheat flour. What is the benefit of this type?

Coconut flour will help you improve your diet

Beneficial features

Coconut flour is a rich source of fiber, thanks to which this product has the ability to improve metabolism. In other words, coconut powder absorbs toxins, thus cleansing the intestines, lowers cholesterol and simple sugars. This is how detoxification, hypoglycemic and hypocholesterolemic properties are manifested, which leads to a decrease in the absorption of harmful compounds in the intestine. Plus, the digestion process is getting better and constipation is prevented, which becomes very important during a diet.

Coconut flour is good for the cardiovascular system. By lowering the level of glucose and bad cholesterol and at the same time saturating the body with potassium, it helps to stabilize high blood pressure, has a cardioprotective effect, eliminates arrhythmia, increases the elasticity of blood vessels and normalizes blood circulation. Therefore, in case of diseases of the circulatory system, it is desirable that flour from coconut pulp be present in the diet. It will help improve well-being in case of arterial hypertension, cerebrovascular accident and atherosclerosis.

Since the glycemic index of this product is 45 points, it may well replace some of the wheat flour in the diet of people with diabetes.
Coconut flour contains lauric acid. In the human body, this substance is converted into monolaurin, which improves skin regeneration and exhibits an antimicrobial effect. In addition, this substance has antiviral and antioxidant properties, which becomes especially relevant in the cold season, as it provides protection to both the body and the skin. Plus, monolaurin helps prevent the formation of cancer cells.

Coconut flour contains iodine, which is necessary for the normal functioning of the thyroid gland, and calcium, an important element that strengthens teeth and bone tissue. And the complete absence of gluten allows the use of this product in a gluten-free diet for people with various forms of celiac disease and gluten intolerance.

On a note! In recent years, medicine is increasingly inclined to believe that the presence of gluten in the diet is quite harmful for healthy people (without celiac disease and gluten intolerance). And such products cause more and more concerns. At the same time, it has been scientifically proven that it is the gluten contained in cereals that contributes to the deterioration of brain activity, bloating, fatigue, lethargy, etc.!

Coconut flour is quite popular in sports nutrition. It contains vegetable protein and a rich vitamin-mineral complex, which helps to build muscle mass, increase endurance, and, consequently, increase training time.

Harm and contraindications

Despite the fact that in most cases coconut flour brings great benefits to the body, sometimes it can be harmful.

Allergy. This product is hypoallergenic, but despite this, it is exotic for our latitudes, which leads to the development of allergies.
Digestive problems. Coconut flour is contraindicated in people with a tendency to diarrhea and irritable bowel syndrome.
Childhood. Coconut pulp powder should not be included in the diet of young children. Due to the large amount of indigestible dietary fiber, it can provoke indigestion.

Use in cooking

Coconut flour can be used in the preparation of a wide variety of pastries and desserts. With her participation, the dishes will become lighter, airy and healthy. But at the same time, you need to remember the following:

Since coconut flour does not contain gluten, it is necessary to increase the number of eggs in recipes. For one glass of flour, take about 4 eggs and 180 ml of water or other liquid.
This product can also be used for breading. Moreover, if some baking options require a certain ratio of coconut flour to wheat flour, then this does not matter here. For breading, it can be used in its pure form.
Coconut pulp powder is very dry and dense, and therefore the ingredients must be kneaded especially carefully so that no lumps remain. And to make the dough more moist, you can safely add fresh fruits, berries and even jam to it.

So, let's look at recipes for dishes with coconut flour.

banana pie

For the recipe, take:

a couple of bananas;
3 tables. spoons of plums butter (melted);
a couple of tables. spoons of honey;
4 eggs;
¾ stack. coconut flour;
tables. a spoonful of vinegar (preferably apple);
¾ tsp. spoons of soda;
salt on the tip of a knife.

Advice! For this dish, it is better to take overripe bananas, soft ones that can be easily turned into a smooth puree!

Turn on the oven and heat it up to 180°C.

Mash bananas with a fork or chop in a blender. Add honey, vinegar, eggs, pour oil. Then add soda, salt and sifted flour. Mix everything well and leave at room temperature for about a quarter of an hour. During this time, the flour will absorb the liquid and make the dough more dense.

Lubricate the heat-resistant form with a small piece of butter and spread the dough. Bake for 35-40 minutes. In general, the cooking time will depend on the size and depth of the mold. We check the cake with a toothpick for readiness and, if it comes out dry, we take it out of the oven. Let cool for ten minutes and serve.

Carrot cupcakes

For the dish, take:

3 carrots;
35 g honey;
4 eggs;
¾ stack. coconut flour;
a teaspoon of dry spices (ground ginger, cinnamon, curry, nutmeg);
15 ml apple cider vinegar;
salt on the tip of a knife.

Grind the carrots in a blender until puree or rub on the smallest grater. Add melted butter, honey, vinegar, spices, eggs, sifted flour, soda and salt to it. Knead the dough well and leave it for a quarter of an hour.

Grease the cupcake molds with oil and spread the rested dough over them. Fill each mold about half way. We send it to the oven preheated to 180 ° C and bake for 25 minutes.

brownie

For the recipe, take:

45 g plums. butter (melted);
30 g honey;
50 g dark chocolate;
¾ stack. coconut flour;
a couple of tables. tablespoons of cocoa powder;
4 eggs;
tables. a spoonful of vinegar;
a little over half a teaspoon. spoons of soda;
salt on the tip of a knife.

We melt the chocolate in a water bath and add the rest of the ingredients to it. Mix everything well and leave the dough on the table for about a quarter of an hour. Then pour it into a heat-resistant form and bake for 40 minutes.

Coconut flour baking is sure to please you with its taste, besides, as you can see, it is extremely simple to make. Bon appetit and stay healthy!

All materials on the website Priroda-Znaet.ru are presented for informational purposes only. Before using any means, consultation with a doctor is MANDATORY!

coconut flour is a by-product of the manufacture of coconut milk - it is dried, partially defatted pulp, ground to a powdery consistency. The product is light and airy, depending on the manufacturer its color can vary from white to cream. The use of such flour not only favorably affects the quality of dishes, but also makes them more useful.

Calorie content and vitamin composition

100 grams of the product contains from 250 to 450 kcal, depending on the crop, but given the small requirements of recipes for such flour, it can often be found in diet dishes. Nutritional value per 100 grams:

about 19 grams of protein;
11 grams of fat;
10 grams of carbohydrates;
dietary fiber - about 50 grams.

The product contains many useful components: vitamins A, E, ascorbic acid, B-group, iodine, nickel, lauric acid.

properties of coconut flour

Coconut flour is useful in many aspects:

the content of a large amount of dietary fiber, including insoluble, favorably affects the functioning of the digestive system and improves the absorption of useful components from food;
a large amount of vitamins and mineral components is preserved in the composition due to the minimum industrial processing of the product;
low glycemic index, which increases the sensitivity of body cells to insulin and normalizes blood sugar levels;
the use of flour helps to reduce blood pressure and fight cellulite;
used in cosmetology to create masks - nourishes the skin, helps fight wrinkles;
flour is hypoallergenic, therefore it is allowed during breastfeeding;
the product accelerates the course of metabolic processes, increases the efficiency of energy production;
flour stimulates the thyroid gland;
the components of the product reduce appetite and are involved in the processes of fat oxidation, which is important in the process of losing weight.

An important aspect is lack of gluten allergen in coconut flour, the intolerance of which makes it impossible for a number of people to consume dishes with wheat, barley, rye and other cereals.

Secrets of application in cooking

Coconut flour is not a grain product, but its use in cooking is as versatile as that of regular wheat flour, although it has its own characteristics:

coconut flour is able to absorb many times more moisture, which must be taken into account in recipes;
the product creates a light, airy texture of sweet dishes, so it is used for making cakes, muffins, bread, cheesecakes, pies and pancakes. To create crunchy desserts, the use of pure coconut flour is impractical;
suitable for creating numerous vegan dishes;
flour can be used as part of the creation of sauces and cocktails to give them thickness and enrichment with protein and fiber.

It is not difficult to prepare a successful dish from coconut flour, the main thing is to know a few secrets of working with the product.

Accuracy of measurements. The usual measurement of the amount of flour with glasses for a coconut product is not suitable, the powder is more fluffy and light. Everything needs to be weighed.
High absorption capacity requires more eggs to be added than conventional recipes.
Thorough sieving. Coconut flour has small lumps in its structure, and in order to maintain the accuracy of the recipe, you need to get rid of them.
baking time. Baking with coconut flour requires less time in the oven.
Temperature. Before making the dough, flour must reach room temperature, so if it is stored in the refrigerator, it must first be taken out.

Cooking cookies, casseroles or sponge cake from coconut flour at home is not difficult, the main thing is to strictly follow the proven recipe and take into account the features of the product.

Video: pancake recipe

Diet meals can be not only healthy, but also very tasty. This video shows a step-by-step recipe for making small fritters with coconut flour without adding sugar.

Video: diet pie

Chocolate brownie pie - a diet dish? This is quite real if you cook it according to the recipe with coconut flour, without sugar and without the need to bake in the oven. It will not be difficult to repeat this dessert on your own thanks to the detailed video.

Disadvantages of coconut flour

Despite all the benefits and convenience for baking, flour has several disadvantages:

the product cannot compete with the usual wheat flour in terms of cost - coconut powder is expensive, and you can not buy it in every store. It is possible to cook from coconut flakes, but the final product will only be approximate in properties;
the use will have to be abandoned in the presence of individual intolerance;
people with a weak digestive system should not lean on coconut flour - the high content of dietary fiber can cause discomfort and pain in the abdomen.

There is no direct harm from dishes with coconut flour for people without contraindications.

Storage conditions

Product storage has its own characteristics. Due to the high hygroscopicity, flour can absorb moisture from the air, so it should be stored in a tightly closed container. If the mass is planned to be used within 5-6 months, then you can leave it at room temperature in a dark place, but if long-term storage is required, then it is better to place it in the refrigerator.

Coconut flour is a fairly new product in our market and has become more and more popular lately. If you are interested in this product, read:

Chemical composition of the product

Coconut is a very high calorie product. Dried nut pulp contains more calories than fresh.

100 grams of coconut flour contains 460 kcal.

In the composition of coconut flour:

proteins - 20%
fat - 12%
carbohydrates - 10%

The composition of the protein includes essential amino acids necessary for the human body, but which our body is not able to synthesize itself. This makes the product very valuable.

Coconut protein does not contain gluten - wheat protein, the harm of which is that a person may be allergic to it. Coconut flour can be consumed by people who have gluten intolerance.

Before drying, the coconut pulp is defatted, therefore, in the finished product, fats that are not saturated with fatty acids remain in a small amount.

Coconut pulp contains lauric acid, which is widely used in cosmetic products. We will talk about this below.

Coconut flour contains a high percentage of fiber, which is useful for the harmonious functioning of the intestines.

The product is enriched with a large amount of vitamins: group B, group C, group E, group K.

Where to buy it

You can buy such flour in large supermarkets, in specialized stores for vegetarians or on Internet sites. It can also be seen in sports nutrition stores. It is sold, as a rule, in packages weighing 500 gr. The cost of one package is approximately 250 - 350 rubles.

Coconut flour production

Flour is made from the flesh of the coconut. Only the ripest nuts are used for production. The hard shell is removed, the pulp is crushed, pressed - the oil is separated.

The dried, defatted remains of the coconut pulp are ground to form a flour.

Selection and storage

Exotic flour is not a cheap product. When choosing, you should carefully examine the packaging. The packaging material must be dry and undamaged.

Preference should be given to the product in foil packaging, because the product only needs to be kept in a dry and dark place.

After opening the package, it is better to pour the flour into an airtight container. You can store up to 6 months, temperature +20 C.

Product benefits

Coconut powder helps the body eliminate toxic substances that accumulate in the intestines, cholesterol and simple sugars.

It reduces the absorption of these harmful substances in the intestines and performs three actions:

hypoglycemic, to lower blood sugar levels in diabetes mellitus,
hypocholesterolemic, to lower cholesterol,
detoxification, an action aimed at eliminating the effects of toxic substances and their removal from the body.

Coconut flour lowers blood glucose and cholesterol levels.

Potassium, which is part of the product, allows you to:

lower blood pressure
has a positive effect on the heart
gives elasticity to blood vessels
improves blood composition
favorably affects the intestinal microflora

In the human body, lauric acid becomes monolaurin, which has antiviral and antimicrobial effects. Lauric acid has a pronounced antioxidant effect and stops the development of cancer cells.

Possible harm to the product

Coconut flour is hypoallergenic. But still, not everyone can use the product.

People suffering from irritable bowel syndrome should refrain from eating foods containing coconut components.
Young children are also not recommended to eat products that include coconut.
Due to the high content of fiber, which is difficult to digest, intestinal problems may occur - nausea, vomiting, diarrhea.

Making coconut flour at home

You can also make flour yourself. To do this, you need to purchase only coconut flakes without dyes.

It is filled with water in accordance with 1:4. Before this, water must be boiled and cooled to room temperature. Leave for 4-5 hours.
Using a blender, turn the mixture into a homogeneous mass.
After that, you need to separate the liquid from the cake. To do this, you can use a sieve with small cells or gauze, folding it 4-6 times.
Coconut infusion can be used to make confectionery. Coconut pomace should be laid out on a baking sheet covered with baking paper and dried in an oven heated to 90 C.
Now it remains only to grind the dry mass to a powder state.

Application in medicine

In its pure form, the product is not used in medicine, but the dishes in which it is included are useful for people suffering from diseases of the gastrointestinal tract.

For diabetics and people who are struggling, it is good to use coconut flour in your diet. Exotic flour must be mixed with wheat flour and used to make baked goods. Coconut product reduces the percentage of sugar in the blood, improves blood supply to organs with damaged vessels.

an increase in blood pressure,
atherosclerosis,
cerebrovascular accident.

If you regularly consume coconut products, it will have a beneficial effect on the female and male genitourinary system.

Coconut flour is used for sports nutrition. Proteins, minerals and vitamins in the complex content of the product allow you to build muscle mass and help the body cope with heavy sports loads.

Fiber, which is part of coconut flour, restores the intestinal microflora,.

For dietary nutrition, options using coconut flour and sour-milk products are suitable.

Application in cosmetology

Many creams, scrubs, lotions, shampoos are based on coconut ingredients. Mask based on coconut powder has a beneficial result:

gives skin nourishment and hydration
skin is toned and smoothed
hair becomes strong
quick recovery of the skin from cuts, abrasion

Application in cooking

Coconut flour has long been widely used in Asian countries. We have a new product, we reveal some of its secrets:

Coconut flour requires much more water to knead than wheat flour.
You need to knead very carefully, because the flour forms a lot of small lumps.
Since coconut flour is devoid of gluten, the stickiness of the dough is low. In this regard, for the preparation of bakery products, it is necessary to additionally use ingredients for gluing products. For 1 cup of flour, 3-4 chicken eggs are required.
When using coconut flour, remember that the product is sweet, so the amount of sugar-containing ingredients should be reduced.

Flour is ideal for making soup-puree, jelly, cocktail.

Exotic coconut flour is becoming more popular every year. If a few years ago we didn’t even hear about it, today you can buy it in large supermarkets or online stores. How to explain such a massive passion for this product?

Flour from the pulp of tropical coconuts is a popular product in the countries of Southeast Asia (India, Sri Lanka, the Philippines, Malaysia). It is used in cooking, folk medicine, cosmetology.

Chemical composition

The exotic coconut product is also rich in minerals (,,).

Beneficial features

Coconut flour, thanks to its fiber, belongs to the list of products united by the name "metabolic therapy". This means that the powder from the pulp of coconut well absorbs the toxic substances accumulated in the intestines, simple sugars. By reducing their absorption in the intestines, this product exhibits hypoglycemic, hypocholesterolemic and detoxifying effects.

Due to its ability to lower blood glucose and cholesterol levels, as well as its high potassium content, coconut flour:

helps to lower blood pressure;
has a cardioprotective effect;
exhibits antiarrhythmic effect;
makes the vessels elastic;
improves blood flow;
normalizes microcirculation in peripheral tissues.

With a significant calorie content, it has an average glycemic index of 45. With such a glycemic index, it is useful for diabetics to replace part of the wheat flour in baked goods or other dishes with coconut flour. This will lower the glycemic index of the whole product.

Dried kosok pulp powder can be added to dishes for losing weight sweet tooth, then this will allow you not to add sugar as an ingredient, which will reduce their potential calorie content.

Lauric acid, getting into the human body, turns into monolaurin. Monolaurin exhibits antiviral and antimicrobial effects and stimulates regenerative processes in the skin. In addition, lauric acid is strong, therefore it protects the skin from the harmful effects of external factors (wind, frost, sun) and prevents cancerous degeneration of cells.

Its fiber contributes to normal digestion, prevents constipation, especially during a diet. Being a source of vegetable protein, this product is recommended for people who suffer from celiac disease (gluten disease) and vegetarians.

Possible harm

Coconut flour is a hypoallergenic product, so it rarely causes allergic reactions. But in our latitudes, it is an exotic product and is not adequately perceived by the digestive system of all people. Another reason that limits the use of dishes with coconut flour is the tendency to diarrhea and irritable bowel syndrome.

This product is also contraindicated for young children, as it contains a lot of indigestible fiber and can cause digestive upset such as nausea, vomiting, abdominal pain, or severe diarrhea.

Application in medicine

Coconut flour is not used directly in the treatment of diseases, however, dishes with its use will be useful for diseases of the gastrointestinal tract, in particular for dyskinesia of the gallbladder and ducts. Substances contained in exotic flour increase the tone of the walls of the bile ducts and thus have a choleretic effect. Fatty acids contribute to the dilution of bile, so they help well with gallstone disease.

It is useful to replace bakery products and pastries with coconut flour pastries for people suffering from diseases of the circulatory system (arterial hypertension, atherosclerosis, arrhythmias, cerebrovascular accidents).

Complete proteins, fatty acids and vitamins improve the quality and increase the quantity of sperm in men. Regular use of products with coconut flour by women improves their hormonal levels, relieves inflammation of the genital organs, prolongs the reproductive period of women, postponing menopause.

The protein and vitamin-mineral complex in coconut flour is used in sports nutrition as it promotes muscle building and increases endurance during athletic training.

This product can be an excellent substitute for wheat or other cereal flour for celiac patients whose body does not accept cereal gluten. Patients with diabetes can include dishes based on this tropical product in their diet. This will help reduce blood sugar levels, as well as improve the blood supply to organs whose vessels have undergone diabetic damage.

The benefits of dishes with the addition of coconut flour are undeniable for those who are struggling with being overweight. Fiber normalizes stools, reduces the absorption of nutrients from the intestines, and also helps restore intestinal microflora. Dairy products and coconut flour are especially useful for the diet.

Application in cosmetology

Replacing part of the cereal flour with coconut pulp powder has a beneficial effect on the condition of the skin and its appendages (nails, hair). Useful substances of tropical flour, along with, when they are ingested in the form of yeast baking:

nourish the skin and moisturize it;
smooth and tone the skin;
strengthen hair follicles;
restore the integrity of the skin after abrasions, cuts, wounds;
have an anti-burn effect.

Based on this exotic product, a variety of cosmetic products are prepared: scrubs, creams, lotions, shampoos.

How to produce

Coconut flour is made from the pulp of this tropical fruit. To do this, ripe nuts are peeled from a hard shell, the pulp is crushed, pressed to get. The remaining fat-free cake is ground. In this way, coconut flour is obtained on an industrial scale. This product is not cheap, and you can not buy it in every store. It is easier and cheaper to make this flour yourself.

How to choose and store

If you still decide to buy coconut flour in a store, you need to pay attention to the packaging when buying - it must be whole and dry. Flour dries quickly, so it is preferable that it be sold in moisture-proof packaging, such as a foil bag. After opening the package, this product should be stored in an airtight container at a temperature of + 20 ° C for no longer than 6 months.

Application in cooking

Coconut flour is widely used in Asian countries instead of cereal flour. But this is no ordinary product. Unlike cereal flour (, rye,), when using it as an ingredient in a dish, you need to know some of the nuances:

Coconut flour is able to absorb a lot of liquid on itself, so when kneading the dough from it, the amount of liquid must be increased.
Mix the dough very carefully, as lumps easily form in it.
Since coconut flour is gluten-free, it does not have the ability to stick together, so sticky ingredients such as eggs are a must in coconut flour recipes. For every glass of coconut flour, it is recommended to take 4.
If tropical flour was used instead of wheat flour in cooking, it must be remembered that it is sweet. Accordingly, in the recipe, you need to reduce the amount of sugar or other sweet ingredients.

This product can thicken jelly, smoothies, cocktails, puree soups. From it you can cook bread, pastries, confectionery, cookies, add to the breading for fish and meat.

Cooking at home

To do this, you need to purchase coconut flakes. Shavings should be poured with boiled room temperature in a ratio of 1:4. It is necessary to insist it for 4 hours, then bring it to a homogeneous mass with a blender. The resulting mass must be filtered. For this, a fine sieve or gauze folded several times is useful. The liquid after pressing can be used in confectionery dishes. The cake after pressing is spread in a thin layer on parchment and dried in the oven (at a temperature of 90 ° C). Then the dry mass of coconut flakes is ground to a powder state.

conclusions

Coconut flour is a tasty and healthy product. It is high in complete gluten-free protein, healthy fats, and low in carbs. Carbohydrates are represented mainly by water-insoluble fiber. This product is rich in vitamins and minerals.

Due to its composition, coconut flour is useful for digestion, the activity of the heart and blood vessels, the female and male reproductive organs. Coconut dishes can be consumed even by diabetics and people suffering from celiac disease.

Coconut flour behaves differently in dishes than wheat flour, therefore, when preparing dishes in which the cereal ingredient is replaced with a tropical one, some nuances must be taken into account, for example, add 4 chicken eggs to each glass of flour.

Ecology of life: Health. For gluten-free and low-carb needs, coconut flour is a truly precious gift from a tropical paradise.

A strong "friendly alliance" of protein and fiber

Have you tried baking with coconut flour? If you think about it, then it will not be superfluous to take into account some "nuances" ...

Coconut flour has entered the healthy food market relatively recently. For gluten-free and low-carb needs, this hypoallergenic product is truly a precious gift from a tropical paradise (literally and figuratively).

Her virtues:

Since coconut is not related to grain, then flour made from it does not cause problems associated with the consumption of cereal protein. Thus, it is ideal for a gluten-free diet.

Coconut flour has advantages over wheat flour in terms of protein, fiber and iron content. I will say more clearly, if we compare the same volumes of one and the other, then fiber in it is ten times more than in wheat flour. 100 g of coconut flour contains 39 g of fiber, while whole wheat flour has 11 g, and white flour has only 3 g.

In terms of protein content per 1 serving, coconut flour is not inferior to whole grain wheat rich in it (and this is in the complete absence of problematic gluten). And carbohydrates, those that are adsorbed, are less in it than in any other flour. Such a strong "friendly alliance" of protein and fiber in coconut flour is comparable to that found in bean-legumes and can make weight management much easier. For this reason, coconut flour is increasingly being adopted as a good help in the fight against extra pounds.

An added bonus is the presence of lauric fatty acid, also present in breast milk and known for its antiviral, antibacterial (antifungal) properties. By the way, the well-known bio-additive Lauricidin obtained by extraction of coconut oil also has the same exceptional immune-protective antimicrobial properties (but to a greater extent). In the season of viruses and infections, help can be considerable.

Compared to almond flour, coconut flour also has certain advantages: it less oxalate and has a more favorable omega-3:omega-6 ratio.

Unlike butter, cream and milk obtained from coconut, the flour produced from the dried pulp of this fruit, no pronounced characteristic exotic taste. This important quality allows it to be used for a variety of purposes.

Her disadvantages:

The product is not cheap although, at the "cost" of the finished product, it is still cheaper than the same made from almonds.

High fiber content in coconut flour can be good for some, but create a certain problem for others - those whose digestive system cannot cope with a large pressure of dietary fiber. In such cases, caution is required.

Since coconut flour is nothing but a by-product in the production of coconut milk, then we cannot be one hundred percent sure that it refers to whole foods(such as, for example, whole grains, etc.) But this is only a slight "deviation from the route."

What is important to consider when using coconut flour in BG baking?

By its properties, coconut flour differs markedly from the “flour ingredients” we are used to for gluten-free baking.

Coconut flour is very hygroscopic. The same fiber acts in it like a sponge, absorbing much more liquid than other raw materials are capable of. When using coconut flour in baking, you need to know that Do not replace cereal flour with coconut flour in a 1:1 ratio.

To successfully "switch" the recipe to coconut flour, it is enough to take quite a bit of it. Presumably You only need ¼ to 1/3 cup of coconut flour to replace 1 cup of cereal flour. Due to the increased absorbency (absorption) of coconut flour and the absence of a binder component in its protein, a large number of eggs are required in the recipe. Usually, 1 cup of coconut flour requires at least 6 eggs in addition to 1 cup of the liquid in the recipe (water, milk replacer, coffee, coconut milk). Instead of bulk sweeteners, it will be convenient to use liquid ones - agave syrup, honey, maple syrup, molasses. And at the same time take them into account in the composition of liquid ingredients. It is worth remembering that in terms of sweetness, 1 cup of sugar is approximately equivalent to ¾ cup of honey.

It is still better to use already developed recipes with coconut flour than to risk relatively expensive ingredients and precious time for experimentation.

Virtually all 100% coconut flour baking recipes (no BG flour mixes) rely on the use of large amounts of eggs. Is it good or not? .. In the event that the goal of the BGBK diet is healing (for example, increased permeability of the intestinal walls, strengthening the immune functions of the body), then eating a large number of eggs can only help in this. An egg is a very valuable dietary product, especially for a weakened organism. If, according to its physiological indicators, a person is forced to be careful when consuming such ambiguous foods, then it would be reasonable to use possible partial replacements of eggs for ground flax seed or chia seeds soaked before adding to the recipe, or a small amount of tapioca starch, or starch flour from underground shoots of arrowroot (arrowroot). There are recipes in which yolks were sacrificed to “facilitate” baking, but at the same time more proteins were added at a ratio of 1: 2.

Coconut flour works best in pancakes, muffins, cakes, and muffins—anything that's supposed to be fluffy and crumbly. But crispy cookies made only on such flour cannot be baked. From the excessively “thirsty moisture” coconut dough, in this case, products come out that resemble “toffees” in texture.

For culinary purposes other than baking (for example, when frying instead of breadcrumbs), coconut flour can be used as a substitute in a 1:1 ratio.

Coconut flour can be successfully used as a thickener in sauces and soups. Creams for cakes with coconut flour are more persistent.

Definitely, working with coconut flour may still require some experimentation. The secrets of its successful application already revealed to us will help you achieve the best results when baking BG products.

It is important to follow the following 5 rules:

1. Coconut flour should always be sifted before measuring the correct amount. This will allow you to get rid of lumps-agglomerates and maintain the accuracy of the recipe. Since recipes with coconut flour require much less flour than traditional flour mixtures, the error can be significant.

2. More thorough mixing required(because of all the same agglomerates).

3. Keep track of your baking time. Often it is required less than in the case of the same products, but from cereals.

4. Moisture-absorbing coconut flour baked goods are much more tender, I would say "delicate" than regular gluten-free flour, and don't dry out as quickly. To enhance the “splendor” effect, it makes sense to bake the products the day before and place them overnight in a closed container to allow them to “saturate” with the necessary air moisture. However, with longer storage in this form (without ventilation at all), it is possible that they may become unnecessarily “wet”. The product is "pampered".

5. Up to six months, coconut flour can be stored at room temperature in a tightly closed container. Unlike coconut oil, for longer storage it is still better to put it in the refrigerator or freezer, after packing it well. Before kneading the dough, let it warm up to room temperature.published