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High Fibre & Low G.I Gluten Free Flour
Coconut Flour is a delicious, healthy alternative to wheat. It is high in fibre, low in digestible carbohydrate, and is a good source of protein.
Unrefined Organic Coconut Flour should be light in colour and contain a few dark flecks through it which are a part of the coconut husk skin where the coconut meat binds to the shell. The taste is mildly sweet and nutty-licious!
Do you love breads, cakes, pies, cookies, and other wheat products but can’t eat them because you are allergic to wheat or sensitive to gluten? Perhaps you avoid wheat because you are concerned about your weight and need to cut down on carbohydrates. If so, the solution for you is Coconut flour. Coconut flour is a delicious, healthy alternative to wheat.
(note: highly processed wheat flour and cane sugar used in most baked products are implicated in the explosion of juvenile diabetes as well as adult cancer)
Some recipes, such as muffins and quick breads, can be made with 100% organic Coconut flour and therefore be 100% gluten-free! To use a higher percentage of coconut flour than 1/3 in your recipe add extra egg and water to aid binding.
Organic Coconut flour has a mildly sweet coconut taste, it is light in colour and may contain a few dark flecks through it which are a part of the coconut husk skin where the coconut meat binds to the shell. It is a delicious flour that can also be added to gravy, smoothies and shakes.
Coconut flour provides many health benefits. It can improve digestion, help regulate blood sugar, protect against diabetes, help prevent heart disease and bowel disease, and also aid in weight-loss.
Our organically certified premium Coconut Flour is produced through selection of matured fresh coconut meat that is grated and dehydrated at a controlled temperature to maintain its nutritional profile. The dehydrated coconut meat is then defatted and finely ground into a powder very similar in consistency to wheat flour ready for you to enjoy.
Coconut flour recipes can be used to make a variety of delicious baked goods, snacks, desserts, and main dishes. Organic Coconut flour can be added to standard wheat-based recipes to add extra fibre and lower the total GI index of the recipe (by substituting 1/3 of the grain-based flour with Coconut flour). This proportion won’t change the consistency or taste of the recipe and when used with pure coconut sugar (substitute 100% of your regular sugar for pure coconut sugar) it will dramatically improve the overall nutritional profile of whatever you are baking as well as lowering the overall GI index, thereby protecting your bowel, pancreas and waistline!
1. Simply remove 1/3 of the flour you normally use in the recipe and replace it with coconut flour.
Compared with regular high GI baking flour which is turned into a blood sugar spike almost as quickly as table sugar – coconut flour has only a small amount of digestible carbohydrates, it mainly consists of good fibre (the type that protects your bowel) and protein – 14%. Replacing 1/3 won’t change the taste or consistency so it is an easy method to adopt to your favourite cake/muffin/biscuit recipe. If you want to replace even more regular flour with coconut flour just add extra egg and water for binding. Coconut flour is low GI and gluten free!
2. Take out all the sugar in the recipe and replace with Matakana SuperFoods Pure Coconut Sugar. Pure coconut sugar is low GI so it won’t take your blood sugar on a roller coaster ride. It tastes like raw sugar with a hint of caramel and lifts the flavor of almost everything it goes into as well as adding amino acids, twelve B vitamins, electrolytes and minerals.
It’s as simple and delicious as that – with two easy moves you have decreased the overall GI index of whatever you are baking, improved the overall nutritional content dramatically and helped protect your pancreas, bowel and waist line!