Some of our customers need gluten free cakes, and we're always happy to help, but it's taken some trial and error over time to find good, consistent, reliable non-wheat flours. This weekend was one of our experimental days in the kitchen, and this time we were testing out coconut flour, a great flavoured flour, with not a grain in sight.
Benefits of coconut flour
It’s one of the healthiest flours available – grain flour such as wheat, barley and spelt contain gluten which can be difficult to digest. Even gluten free flours are often inflammatory due to the carbohydrate load.
This flour contains healthy fats from the fruit – coconut flour contains fats from coconut oil, which has shown to improve metabolism and are used for energy, not stored in fat tissue.
Coconut flour is high in fibre – This makes it a satisfying ingredient, helping you feel more full, and it's good for your gut.
It does not contain enzyme inhibitors – another benefit of coconut flour compared to other nut and seed flours is the low content of enzyme inhibitors, which can wreak havoc on digestion.
Have a look at our two delicious coconut flour bakes we created...
The cake on the left is a carrot cake, packed full of golden syrup, dates and carrots, with no refined sugar. The buns on the right are banana walnut cakes, really simple but great for a breakfast treat. Both, obviously, are baked with coconut flour - surprisingly little, a couple of tablespoons goes a long way when there's lots of other ingredients involved.
This experiment is all in aid of boosting our gluten free range, so let us know if you'd like to order some. You won't be disappointed!
The Team @ 280 Bakes
Welcome to the 280 Bakes blog! Most posts are by myself, Louise, but if you fancy guest blogging, give me a shout!