Remember how we recently learned how to make our own coconut milk? Guess what is a natural, free byproduct of that simple process?
Homemade coconut flour!
Exciting, am I right?
This process is even easier than the coconut milk. You’ll love it. But first, I’d love to tell you more about coconut flour. Goodness, I do love coconut.
A Few Coconut Flour Facts
According to Whole Lifestyle Nutrition,
Coconut flour is a gluten free and grain free flour that can be used to substitute out traditional grain based flours. This flour is also high in fiber and is a good source of protein. It is low in carbohydrates and is very filling (probably because of the higher fiber content). It is naturally sweet so you don’t need as much sweeteners when baking with this flour.
For more information on cooking with coconut flour, visit Whole Lifestyle Nutrition’s post which I referenced above.
Although coconut flour is a gluten-free flour, you don’t have to be gluten-free to enjoy it. I love replacing about 25% of the amount of regular flour called for in a recipe with coconut flour. It brings a lovely, almost buttery flavor to your baked goods. I love the protein it adds, as well. I also will occasionally add it to smoothies.
It is one of the most expensive flours you can buy – here’s how you can make your own homemade coconut flour, a simple byproduct of homemade coconut milk.
Homemade Coconut Flour
Like I mentioned, in a previous post I showed you how to make coconut milk from shredded coconut. When you’re done with that process, you are left with a wad of wet coconut pulp. Friends, you can’t let that go to waste! It’s free coconut flour!
Dump it onto a baking sheet like so.
Then, using a fork, press all the large clumps out. You don’t have to get every one, but the smaller they are, the faster you’ll have your flour.
Now for the drying. You have several options. You can:
- leave it out to air dry for 24 hours
- dehydrate it in a dehydrator – you don’t have to use a low temperature setting since you will be baking with it.
- Leave it in your oven overnight with the oven light on
- Bake it at your oven’s lowest heat setting for about 4 hours. (My oven’s lowest setting is 170, so that’s usually what I do.) It’s the quickest method.
After your flour clumps are thoroughly dried, place them in your blender and blend away. It shouldn’t take more than 30 seconds with a high speed blender.
It’s kind of like your own little snow globe.
But more like in blizzard mode.
Pour into an airtight container.
Beautiful, pristine, white powdery homemade coconut flour, all for free. See, you can make your own coconut flour. Don’t you love it?
P.S. Love coconut flour? Here are some great coconut flour recipes from bloggers I love!
Coconut Flour Zucchini Bread by Dawn at Small Footprint Family
Grain-Free Herbed Biscuits by Carol at Ditch the Wheat
P.P.S. Also, if you love coconut as much as I do, you might want to follow my board, All Things Coconut:
P.P.P.S. Okay, last time. 🙂 For more kitchen tips, healthy recipes, and ideas for a simpler, love-filled life, why don’t you subscribe to my newsletter? No spam, ever. <3