Have you ever heard of Coconut flour?????? I am not a health food store wiz so I had never heard of it before - until a couple weeks ago and I was intrigued!
Here is what I have found out:
Doesn't contain gluten
- High in Fibre
- High in Protein
- Coconut flour is more than ground up coconut; it is made by defatting and drying the coconut before grinding it. Some people have tried grinding unsweetened coconut themselves and have had mixed results with it.*
The product I bought suggested that I can replace up to 1/4 of the flour required in a recipe with coconut flour. I took out my MUFFINS & MORE cookbook and found the recipe for Banana Muffins.I replaced 1/4 of the flour with coconut flour as directed but then I took it a step further! I used Kamut Flour for half of the recipe & then finished off the last 1/4 with all-purpose flour.
Here's what wiki says: KAMUT Brand Khorasan wheat is considered an ancient grain. Because it hasn't been modified with modern agricultural methods it has many benefits. The grain itself is very high in its protein content. It also contains a high mineral concentration especially in selenium, zinc, and magnesium. This grain variety is considered a high energy wheat, and provides the body with more energy in the form of complex carbohydrates. Because of its low oxidation levels it loses little nutritional content when being ground and processed. Even though this wheat variety contains gluten, it has been found to be more easily digestible by people who may have slight allergic tendencies.**
So how did the recipe turn out? Ummm delicious! My muffins were so light and fluffy, not 'cakey' at all. The nutty flavour of the Kamut flour & the sweetness of the Coconut flour were great options for my muffins! I suggest you read the directions on your Kamut or Coconut flour when making substitutions or just follow a recipe specialised for these substitutions already!
*http://www.squidoo.com/living-low-carb-with-coconut-flour
** http://en.wikipedia.org/wiki/Kamut
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