On a gluten free diet? Or just looking to change it up? Eat a little less wheat in your diet? Try this easy and cheap coconut flour!
First start by making a batch of coconut milk.
Once you’ve succeeded in making coconut milk you will have a strainer full of coconut pulp. Should you throw it away? Absolutely not! We are going to turn it into gluten-free coconut flour.
This is the third and last post in my coconut series. They all lead into each other so in case you missed any of them here they are in order.
- Coconut Milk Recipe {make this first and then make coconut flour from the leftovers}
- Coconut Whipped Cream Recipe {optional but absolutely delicious!}
- Coconut Flour Recipe {below}
Coconut Flour Recipe
Ingredients:
- Coconut Pulp (leftover from making Coconut Milk)
Directions:
- After making some Coconut Milk, take the coconut pulp that is leftover and use a towel or cheesecloth to squeeze out all the remaining liquid.
- Spread the squeezed dried coconut out in a thin layer on a cookie sheet or glass baking dish.
- Dry in an over on a low heat (175-200 degrees) for about an hour until completely dry. Stir once or twice in between.
- Pull out of the oven and throw in a food processor and grind until very fine.
- We usually use the coconut flour as soon as it’s ready. If you are storing it you should probably keep it in the fridge or freezer in an air tight container until you’re ready to bake something delicious.
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