Coconut flour is my new favorite flour. I have been experimenting with it for a while –that would be more than 2 years. During this time I have come up with some delicious recipes that lend themselves perfectly to coconut flour.
This flour is a bit lighter than almond flour, which makes it perfect for cakes, muffins and breads. Further, it is gluten free, high in fiber and low in carbohydrates, making it an ideal ingredient for celiacs, diabetics and those concerned with GI (glycemic index).
I have not found coconut flour available for sale in stores in my area to date. I order mine online from Nuts.com.
During the next few weeks, I will be debuting some of my coconut flour recipes, including my favorites for blueberry muffins, vanilla cupcakes and devil’s food cake. As with my other recipes, these use just one type of flour (rather than the complex combination typical of many gluten free creations) and are lightly sweetened with agave.