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(More customer reviews)I'll come right out and say that gluten free baking is a pain. We went gluten free about 2 years ago and about 75% of the baked goods recipes I have tried did not work out in texture or taste. Then I read somewhere about substituting coconut flour for up to 20% of the flour in regular recipes and wondered if it would work for gluten free. It does! It gives more lift to baked goods like muffins, and adds a slight nutty flavor. One thing to be aware of is that it is moisture happy. It soaks up liquid like kitty litter, so adding a little more water or oil or whatever liquid is in the recipe is helpful. It is also helpful to let the baked goods sit a day before consuming. I'm not sure why, but this has been the case with everything I have made. It tastes "eh" the first day, and fabulous the next.
Click Here to see more reviews about: Aloha Nu Certified Organic Coconut Flour, 32-Ounce Bag
Coconut Flour, the new low-carb, high-fiber, gluten-free alternative to wheat flour for baking and cooking. Coconut Flour is made from fresh organic coconut meat. The meat is dried and defatted and then finely ground into a powder very similar in consistency to wheat flour.
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