We hear all the buzz about coconut and gluten- free diets, but are they really good for you? Coconut flour is a light tan color with a fine, airy consistency. After the oil and water are pressed out of the coconut, its dried white meat is ground into powdery flour. Since it’s made completely from the coconut, it’s considered hypoallergenic and gluten-free. It’s high in fiber, protein, and a healthy saturated fat that supports a healthy metabolism and balances out blood sugars. So the answer is yes.
The problem baking with coconut flour though is because of its high fiber content it becomes absorbent, which means your final product is dry. Who wants to eat dry muffins or cookies? Add an egg for every ounce of coconut flour used and it will solve that problem, but all those eggs don’t help people with cholesterol issues.
Coconut flour can be used in other things for a quick pick-me-up, such as a tablespoon of it inside your morning smoothie or in some cocoa. It gives you a boost of protein and fiber. So weigh the pros and cons and see if coconut is right for you.
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