Indo-China Agriculture COCONUT FLOUR
We produce coconut flour from our copra after the extraction of Virgin Coconut Oils.
ABOUT Coconut Flour
We feel that coconut flour’s low glycemic index will make it a preferred alternative for diabetics to enjoy bread, baked goods, and other flour-based foods.
We are working to produce coconut flour as a healthy natural by-product of our virgin coconut oil production.
Sweet or Savoury
Coconut flour can be used in a variety of recipes, both sweet and savoury.
This specialty flour can be used to coat ingredients as an alternative to breadcrumbs used for sautéing or frying.
A Great Substitute
Coconut flour can be substituted for other flours when making bread, pancakes, cookies, muffins, or other baked goods.
Be aware that coconut flour absorbs more liquids than other flours. For this reason, it cannot be used as a one-to-one replacement for wheat flour.
How to use it
For best results, start by substituting 1/4 cup (30 grams) of coconut flour for every cup (120 grams) of all-purpose flour.
You may also increase the total quantity of liquids by the amount of coconut flour you add (e.g. if you use 1/4 cup (30 grams) of the flour, make sure to pour in 1/4 cup (60 ml) of additional liquid).
Remember, coconut flour is denser than other flours and doesn’t bind as easily.
Bakers often recommend mixing with other flours or add 1 egg for each 1/4 cup (30 grams) of coconut flour to give a more fluffy texture.