Coconut flour is a flour made from coconut solids that have been ground into a very fine powder. It has a mild coconut scent and flavor, which makes it suitable for flour-based recipes that don't have other strongly-flavored ingredients such as cocoa powder or spices. It is also quite light and airy, making it especially suitable for baked goods like muffins, pancakes and cakes.
The reputation of coconut flour is growing in the West due to its considerable health benefits, which far exceed those of processed flours. Below is a list of reasons why health-conscious individuals are beginning to take coconut flour seriously, and why an increasing number of books specializing in coconut flour recipes are being published every year.
Below are the 5 healthy benefits of swapping your usual flour for coconut flour:
Since it is derived from coconut solids, coconut flour retains a large number of those fats for which coconuts are so beloved by health enthusiasts. A 100 gram serving of coconut flour contains 8.7 grams of fat, of which 8 grams are saturated. Most of these fats are medium-chain triglycerides (MCTs) - essential protective fats with noted antiviral, antimicrobial and antifungal properties. MCTs have also been shown to boost the metabolism, making coconut flour suitable for weight loss diets.
Though it is free from gluten proteins, coconut flour contains an impressive number of other proteins. In fact, 100 grams of coconut flour contain 19.3 grams of protein, or 38 percent of our RDI - far more protein per serving than other leading flours such as white, cornmeal or rye. Consequently, coconut flour is a valuable cooking ingredient for vegan or vegetarian bodybuilders since protein is, of course, needed for cell repair and growth.
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