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.
Arguably coconut flour’s biggest attraction is its gluten-free status, meaning it contains none of the gluten protein molecules found in grains such as wheat, rye and barley.
Gluten is highly allergenic and can even be deadly for people with Celiac disease (a condition where gluten damages the lining of the small intestine and prevents it from absorbing nutrients in food).
However, growing evidence – particularly that compiled by Dr. William Davis in his 2011 book, Wheat Belly – suggests that gluten is unhealthy for everyone, and is a leading cause of lethargy, bloating, brain fog and more.
Fortunately, gluten-free diets are becoming much easier to adopt thanks to the growing availability of gluten-free flours like coconut flour.