Coconut flour is a soft, naturally grain- and gluten-free flour produced from dried coconut meat.
It is a natural byproduct of coconut milk production. When producers press coconut for its milk, bits of coconut meat remains. They then dry the coconut meat at low temperature and grind it until it produces a soft, fine powder which is then suitable for baking. Popular among those adhering to grain-restrictive diets such as paleo diets, GAPS, SCD and ketogenic diets, coconut flour can offer a gluten-free and protein-rich alternative to traditional grain-based flours.
Coconut flour is denser in many nutrients than traditional grain-based flours. It is also naturally gluten-free, so if you’re on a gluten-free diet by necessity or choice, you can enjoy it.
Coconut flour is fairly high in protein, fiber and fat, and relatively low in carbohydrates by comparison to other flours. A single serving of two tablespoons contains a whopping 5 grams of fiber and 3 grams of protein as well as 1.5 grams of fat. It’s this combination of nutrients – fiber, protein, and fat – that makes it so filling.
It is also exceptionally rich in manganese, an essential nutrient that is critical for many processes and functions within the body. Notably, manganese. It helps to support bone health, and it helps your body better use other nutrients like choline and biotin. Even more, it acts as a powerful antioxidant and anti-inflammatory nutrient.
In addition to manganese, coconut also contains other trace minerals like iron, potassium, phosphorus, selenium and vitamin B6.