How To Make Coconut Flour At Home
Make coconut flour at home not only as a gluten-free alternative but also as a grain free flour. If you are looking for ideas on making coconut flour, you wouldn’t have a hard time finding them at all. Coconut flour is also considered to be marginally better than wheat flour for diabetes patients since it contains lesser amount of carbohydrates than wheat. 100 gms of coconut flour has 64.7 grams of carbohydrates while the same quantity of wheat flour has about 75 grams of carbohydrates. You can say it’s not a big change but you can’t deny the fact that the yum-ness of coconut is hard to resist.
Besides, coconut flour is also known for its high fiber and protein sources. Coconut flour’s inherent sweetness makes you add less sugar to your bakes making it also economical. However, the cost of coconut flour is not as easy going on your wallet as your regular wheat flour or all purpose flour.
So how is coconut flour made? Although you can easily buy coconut flour off the shelves of your favorite supermarket, if you have access to coconut you might want to try making coconut flour at home. Essentially, coconut flour can be called as a byproduct of coconut milk.
Here’s how you do it:
Soak the grated coconut in a liberal quantity of water for about 5 hours. Run it through your food processor or blender until it becomes smooth. Now you need to strain this. The residue you get is basically coconut flour but it isn’t ready to use yet. You need to bake it further and grind it to get the texture of coconut flour.
Spread the flour after straining it on a baking sheet and bake it for about a half-hour at 250 degree Celsius. Check whether the pulp is dry before you turn the oven off. Take it out and then grind it further until you attain the consistency you want the flour to have. Your coconut flour is ready to use.
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