When wheat flour isn't an option in baking, whether that is due to a gluten allergy or a low-carbohydrate lifestyle, coconut
flour is a viable alternative to a certain degree--plus, it's high in fiber. Coconut flour cannot be substituted cup for cup with wheat flour, as the resulting texture of the baked good is far too dense. Store-bought coconut flours can be more expensive than wheat flour. So instead of purchasing it, make your own coconut flour from coconut flakes while also making a byproduct of fresh coconut milk.
Things You'll Need:
- 2 cups unsweetened coconut flakes
- 4 cups water
- Food processor
- Baking sheet
- Soak 1 cup unsweetened coconut flakes in 4 cups water for several hours.
- Transfer the coconut and water mixture to a food processor
and process until smooth.
- Strain the mixture through a cheesecloth; squeeze to get out the most liquid. This liquid is your coconut milk. Transfer the liquid to a container and refrigerate.
- Spread the pulp from the cheesecloth onto a baking sheet.
- In a 200-degree oven, bake the pulp until dry, not brown.
- Grind the dried pulp until you have a fine powder texture.