It is gluten free, high in fiber, protein, and healthy fats and is wheat free.It is also low in sugar, digestible carbohydrates and calories, and has a low glycemic index. Good for baked goods and can be used as a partial replacement in any recipe calling for regular flour. For baking and cooking, substitute 10—30% of regular flour for coconut flour to add extra fiber. Some recipes can be made with 100% coconut flour.It is light and soaks up moisture and suggest to add more liquid or eggs to recipes.
Product of Philippines.
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