Coconut flour contains less carbohydrates than wheat flour, but is richer than fiber, gives a light, shiny texture to the baked goods, and can be used to make a layer to cover chicken, fish and other proteins at Chuya.
If you like to eat pastries but are prevented by fear of high carbohydrates, and prefer more fiber for your diet, you can rely on coconut flour, in the past it was not easy to find flour with coconut flour specifications except in the main food stores but since the popularity of diets, people are asking for this newcomer, and therefore it is available in most groceries.
Food ingredients
Each tablespoon of wheat flour includes:
- 60 calories
- 2 g fat
- 2 g saturated fat
- cholesterol
- 30mg sodium
- 8 g carbohydrates
- 5 g dietary fiber
- 1 g sugar
- 2g protein
- 10% iron
Coconut flour contains insoluble fiber, which helps to feel full and facilitates digestive functioning. The amount of fiber required per day is between 25-38g, while the average daily consumption of most people is limited to only 11g.
Several studies have shown that replacing wheat flour with coconut in baked goods reduces blood sugar because it contains so much fiber, which benefits diabetics.
This flour also contains a type of saturated fat called medium-chain triglycerides which is very useful for reducing obesity and infections.
How to use:
It is true that coconut flour is good for pastries, but when baking it is preferable to put 20% wheat flour, an equal amount of water, most of the time it requires adding more eggs. It is preferred to be used in its own recipes to achieve better results.
It is important to place coconut flour in a tightly sealed bowl, in the fridge or frozen to maintain a good taste for as long as possible.
With attention, this flour contains neither sweeteners nor sulphose acid salts.