Coconut flour is uniquely different from all other wheat alternatives. It is naturally low in digestible carbohydrates and contains no gluten. It has less carbohydrates than soy or nut flours while high in fiber and a good source of protein. Coconut flour is 4 times higher in fiber than oat bran, 2 times higher in fiber than wheat bran, and 3 times higher in fiber than ground flaxseed. Unlike other fibers, coconut flour/fiber can be used as a flour to make delicious bakery products and main dishes that are much tastier than other wheat alternatives. Coconut flour also contains more protein than white or rye flour and cornmeal. It has about as much protein as you find in buckwheat and whole wheat flours. Breads made with coconut flour are light and soft and have a wonderful taste and texture.

Coconut Flour vs. other Wheat Alternatives

Wheat alternatives are commonly flours made from rice, soy and potatoes. Even though these products do not contain gluten, most substitutes for wheat are still high in carbohydrates. Unfortunately, the taste and texture of products made with wheat alternatives are not nearly as appetizing as the products they replace. In addition, these products areb often loaded with flavor enhancers and sweeteners to help make them more palatable. Normally, products made with wheat alternatives are “enjoyed” only by those who are forced to do without wheat and have no choice.