Edward & Sons, Organic Coconut Flour, 1 lb (454 g)
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- Gluten Free
- Let's Do...Organic
- High Fiber
- A Delicious Alternative to Grain Flour
- Kosher Pareve
- Certified Organic by QAI
- Certified Kosher by Kehilla Kosher
- Convenience without Compromise
Let's Do...Organic Coconut Flour is made from certified organic fresh coconuts.
After separating the rich, white coconut meat from its shell, we use pressurized steam to remove most of its fat. We thoroughly dry the defatted coconut before milling it to a fine flour. Although its texture is very similar to wheat flour, Let's Do...Organic Coconut Flour is completely gluten free, high in fiber and about 20% protein. Organic Coconut Flour is wonderful in baked goods, and delicious in your favorite smoothies (with the benefit of adding healthful protein and fiber).
Let's Do...Organic Coconut Flour may replace wheat flour completely in many recipes with great results (see our Brownies recipe below for a perfect example). In other recipes you may only want to replace up to 25% percent of the wheat or other grain flour with coconut flour. When you replace other flour in recipes, be sure to increase your liquid by the same measure. For example: if your recipe calls for 2 cups of flour and 1 cup of water, you could use 1/2 cup coconut flour plus 1 1/2 cups other flour. Then you must add an additional 1/2 cup water to total 1 1/2 cups liquid.
Alison's Wheat Free Brownies
- 1/3 cup Butter or non-dairy alternative
- 1/2 cup Cocoa powder
- 6 Eggs or equivalent substitute
- 1 cup Sugar
- 1/2 tsp Vanilla
- 1/2 cup Let's Do...Organic Coconut Flour, sifted
- 1 cup Chocolate chips (optional)
Preheat the oven to 350°. In a medium saucepan over low heat, blend butter and cocoa powder. Remove from heat and let cool. In a separate bowl, mix the eggs, sugar and vanilla. Blend this into the cocoa mixture. Stir in the coconut flour until the batter is no longer lumpy. Add the chocolate chips, if desired. Bake in pre-greased 8x8 baking pan for about 30-35 minutes. Allow to cool before cutting into squares.
Coconut color may vary as this product contains no sulfites.
|Serving Size: 2 Tbsp (15 g)|
|Servings Per Container: about 30|
|Amount Per Serving||%Daily Value*|
|Calories from fat||20|
|Total Fat||2.5 g||3%|
|Saturated Fat||2 g||11%|
|Trans Fat||0 g|
|Total Carbohydrate||9 g||3%|
|Dietary Fiber||6 g||23%|
|* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.|
Great substitute for wheat flour!
Great substitute for wheat flour!
It a great substitute for wheat flour, I am so thankful I discovered it. There is a subtle scent of coconut, and can be used for savoury and sweet baking. My coconut muffins with apples and walnuts are a hit! Click on my username for more reviews! If you thought that this review was helpful please feel free to press the 'yes' button.
Posted by 5240126774422467060 on Jan 16, 2017
add to my cake, good.
For people who want gluten-free meals, it's great for cakes
Posted by 5096008814374324324 on Oct 18, 2016
Because it's very absorbent, you just need a third of what your recipe with regular flour indicates. Or you can mix it with another flour (rice, for ex.). I love it
Strong coconut scent
Posted by 5191621558702341178 on Aug 31, 2016
Good product - strong scent of coconut and texture is a bit more rough then normal flour however will continue to use as a substitute.
Great for baking!
Posted by Dstonefield on Aug 22, 2016
I have to admit that I have no basis of comparison as this is my first time baking with coconut flour. I made chocolate chip cookies using coconut flour, coconut flakes, coconut oil - and they were yummy but the texture is a bit different. T he cookies stayed soft and had a bit of graininess due to the coconut as compared to the more common flour ones. I have to experiment with more recipes to become a true coconut flour convert but I can not complain about this product.