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Coconut Flour 

Gluten-Free Low-Carb

Coconut Flour, the new low-carb, high-fiber, gluten-free alternative to wheat flour for baking and cooking.

Coconut Flour is made from fresh organic coconut meat. The meat is dried and defatted and then finely ground into a powder very similar in consistency to wheat flour.

• Coconut Flour is a low – carb flour. It is ideal for baking low – carb breads and baked goods. It has fewer digestible (net) carbs than any other flour, including soy! It even has fewer digestible carbs than most vegetables.

• Coconut Flour is a good source of protein. It has as much protein as wheat flour but it has none of the specific protein in wheat called "gluten". This is an advantage for a growing percentage of the population that have developed an allergy to gluten or a wheat sensitivity.

• Coconut Flour is high in fiber. It contains 61% fiber which is the highest percentage of dietary fiber found in any flour (wheat bran is 27% fiber). Coconut flour contains 4 times as much fiber as soy flour.

• Coconut Flour is gluten-free and hypoallergenic. It is ideal for those who follow a low – carb eating plan. It works well as part of a weight loss program because it’s high fiber content helps provide a feeling of satiety.

• Coconut Flour can be used to make breads, cakes, pies, and other baked goods. Use 15-25% in place of other flours in most standard recipes. A variety of delicious baked goods can also be made using 100% coconut flour.

For delicious recipes using 100% Coconut Flour, order Dr. Bruce Fife’s new cookbook due out in May of 2005, Cooking with Coconut Flour: A Delicious Low–Carb, Gluten–Free Alternative to Wheat.

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