coconut flour
椰子粉· ye zi fen
Taste & Role
Used mainly in gluten-free and low-carb baking, where it lends structure and a subtle coconut note to cakes, cookies, pancakes, and breading. In Chinese and Southeast Asian desserts it appears in batters and fillings for steamed cakes and pastries. Because it is so absorbent, it is usually blended with eggs or other flours rather than substituted one-to-one for wheat flour.
What it is
Coconut flour is a soft, fine powder made from dried, defatted coconut meat that has been ground into flour. It is naturally gluten-free and grain-free, and it is extremely high in fiber. It absorbs far more liquid than wheat flour, so recipes typically use only a small amount of it.
Nutrition
per 100 g- Calories
- —
- Protein
- 16.1385 g
- Total fat
- 15.28 g
- Carbs
- 58.9025 g
- Fiber
- 34.24 g
- Sodium
- 46.94 mg
USDA FoodData Central (closest standard match)
Substitutes
No registered substitutes — this one is usually easy to find.
Recipes using it
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