Coconut flour is made only from organic coconut which is dried, fat reduced and finely ground. The flour is gluten-free, particularly rich in fibre and low in carbohydrates.
•40% fibre
•18% carbohydrate
•Gluten-free

You can replace up to 25% of wheat flour in traditional baking recipes with coconut flour, and get a good reduction of calories and carbohydrates. You will also get a solid fibre supplement. If you want to swap other gluten-free flours with coconut flour, you can basically replace 100%, but we recommend using coconut flour in combination with other flours for best results.

Since coconut flour is rich in fibre, it absorbs more liquid than most other flours. Therefore, you can reduce the amount of coconut flour when you swap with wheat flour (around 40%). At the same time, you should add the equivalent amount of liquid (test with small amounts until you get the consistency you want). It is also recommended to add an extra egg when baking with large amounts of coconut flour. (Add one egg per 30g coconut flour)

Coconut flour is often used in protein bars and “protein baking”, often in combination with protein powder. The flour has a natural sweet taste that allows you to use less sweetening. Coconut flour is also suitable as a natural thickener in sauces.

The nutritional content of coconut will vary from harvest to harvest. We have gathered information to calculate the truest average, and will use the nutrient content below for the upcoming packaging.

Use as a flour substitute in your baking, cooking or to enhance smoothies, shakes, yoghurt and cereals.