500g

Coconut Flour, the new low-carb, high-fibre, gluten-free alternative to wheat flour for baking and cooking

Coconut Flour is made from fresh organic coconut meat. The meat is dried and defatted and then finely ground into a powder very similar in consistency to wheat flour.

• Coconut Flour is a low carb flour. It is ideal for baking low – carb breads and baked goods. It has fewer digestible (net) carbs than any other flour, including soy! It even has fewer digestible carbs than most vegetables.

• Coconut Flour is a good source of protein. It has as much protein as wheat flour but it has none of the specific protein in wheat called "gluten". This is an advantage for a growing percentage of the population that have developed an allergy to gluten or a wheat sensitivity.

• Coconut Flour is high in fibre. It contains 38.5% fibre which is the highest percentage of dietary fibre found in any flour (wheat bran is 27% fibre). Coconut flour contains almost 3 times as much fibre as soy flour.

• Coconut Flour can be used to make breads, cakes, pies, and other baked goods. Use 15-25% in place of other flours in most standard recipes. A variety of delicious baked goods can also be made using 100% coconut flour.

• Coconut Flour is gluten-free and hypoallergenic. It is ideal for those who follow a low – carb eating plan. It works well as part of a weight loss program because it’s high fibre content helps provide a feeling of satiety.
  In an attempt to solve these problems, food manufacturers have developed a variety of wheat-free or low-rb breads and flours made from soy, beans, and nuts. Most of these alternatives to wheat are expensive and don’t taste that good, unless they are loaded with flavour enhancers and sweeteners.

• Blood Sugar and Diabetes Blood sugar is an important issue for anyone who is concerned about heart disease, overweight, hypoglycaemia, and especially diabetes because it affects all of these conditions,  read more here

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Did you know that Coconut Flour contains the highest percentage of dietary fibre in comparison to other flours? 38.5% of the flour consists of fibre with water, protein, fat and carbohydrate making up the remaining 61.5%.

About Niulife Coconut Flour

There are two processes used in the coconut industry to produce coconut flour. Both result in a finished product with significantly higher fibre content (between 35 & 60%) than can be found in other sources of dietary fibre in Australia. Coconut flour contains soluble and insoluble fibre, both of which are important to a healthy diet. The two processes are:

1. The fresh-dry process which produces coconut flour with a dietary fibre content of approximately 38-40%. When oil is extracted from pure coconut meat that has been grated and dried, the remaining meal or residue contains protein, fibre, minerals, carbohydrates and 10-15% fat. In this case, the fibre content represents a smaller percentage than in the wet process.

2. The wet process produces coconut flour with approximately 60% dietary fibre. Coconut milk is extracted from wet grated coconut meat and the remaining residue is dried. It contains only fibre, minerals, carbohydrates and a minimal amount of protein and fat. This makes the fibre content a larger percentage of the product since most of the fat and protein have been removed. Bruce Fife’s book “Cooking with Coconut Flour:” references flour produced by the second method. After careful consideration we have chosen to go with flour from the fresh-dry method due to its better overall nutritional content. This accounts for some differences in figures quoted in Bruce’s book. Niulife Coconut Flour is imported from the Philippines.

You can also read more in the pdf

Coconut Flour by Bruce Fife (26Kb)