Natureland Coconut Flour 250g

Coconut flour offers a wonderful and healthy alternative to baking for those who are looking to lower their carbohydrate intake or who have special dietary requirements that restrict their use of regular gluten-containing flours. Coconut flour is the product obtained from dried, defatted coconut meat that is shredded and then ground into a powder. It is high in fiber and low in carbohydrates, and delivers 5g of fiber for every 2 tablespoon serving size with only 8g of carbohydrates. 

Our coconut flour is another quality coconut product with the same quality we put into our much-loved coconut oil product. Knowing that the coconut oil you currently use is pure and tasty, you can expect the same superior flavor when using the coconut flour in your baking recipes or even added to smoothies to thicken them up. 

Because of its high fiber content, using coconut flour in baking requires a slightly different approach than when using traditional grain-containing flours. When using standard recipes that call for grain-containing flours, remember that coconut flour absorbs more liquid than traditional flours. It is advised that coconut flour should be used to replace only 20% of traditional flours used in recipes with an equal amount of additional liquid added to the recipe to compensate for the absorption of liquid. There are however many coconut flour recipes available, that have been adjusted to use only coconut flour, such as this tortilla recipe below, which is not only as tasty as any of your much loved tortillas, it is completely carb free and healthy. 

Use coconut flour in this easy 2-ingredient tortilla recipe:

Ingredients:

• ½ cup coconut flour - note that this should be loosely packed
• 2 teaspoons psyllium husk powder
• ¼ teaspoon fine sea salt - optional 
• 1 cup water

Directions:

• Combine the coconut flour, psyllium husk and salt in a small mixing bowl using a fork to break up any lumps in the coconut flour.
• While stirring continuously, add the water until a batter is formed.
• Allow the mixture to stand for 5 minutes to thicken.
• Shape the dough into a ball.
• Cut into 4 equal pieces and then shape each piece into a ball. 
• Using two large pieces of wax paper, sandwich one ball of dough in between the wax paper and roll out into a 17 cm wide circle.
• Carefully peel the top layer of parchment paper off and transfer the tortilla to a large heated skillet, tortilla side down
• Peel the top layer of wax paper off and cook the tortilla 2-3 minutes until it begins to puff slightly
• Flip the tortilla and cook on the other side for 2-3 minutes being careful not to let it burn
• Transfer the tortilla to a wire cooling rack and repeat the process with each of the pieces of remaining dough
• Serve with your favourite toppings