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Coconut flour: A flawless food

Raw coconut flour.
Raw coconut flour.
Lauren Grossberg

If you've been looking to adopt an alternative flour into your heart and home, look no further. Coconut flour is the best thing to happen to baking since, well, sliced bread.

Coconut (which, by the way, can be loosely classified as a fruit, nut or seed) is a miraculous food all around: It's oil has anti-fungal and thyroid hormone stabilizing properties. Coconut milk, in addition to supporting brain and bone health, has been shown to have anti-viral properties that some AIDS researchers hope to one day harness. Hypoallergenic, high fiber and low-glycemic, the yummy white, fleshy portion of the coconut really proves it's worth when dried and ground into a fine, soft flour.

For those who cannot use traditional baking flours (like wheat, corn and rice), coconut flour is a gift from the gods. Pancakes, waffles, brownies, muffins, cookies, cakes… all again within reach. These baked delights are at your fingertips because of a property unique to coconut flour: it's composed of nearly 60% dietary fiber (to add some perspective, whole wheat flour has 15 grams of fiber per serving, coconut flour has 48 grams per the same size serving). Not only is it's high fiber content great for digestion and colon health, it also allows you to use much less flour when cooking due to it's super absorbency. Where you would normally use a cup of wheat flour, just one quarter cup of coconut flour will do. Even that small amount of flour bakes up into fluffy, high protein, low carb, good for you treats.

With all of the health benefits coconut flour offers, it's a smart alternative to traditional baking flours. Coconut flour sets a new standard not only for health, but for also taste (it's flavor is slightly coconutty, creamy and rich). So, what's not to love? An alternative flour that's delicious and good for you, coconut flour is truly a flawless food!