High quality Stone Ground Coconut Flour without any additives. For gluten free baking.
The company is a well-known Manufacturer, Supplier, and Exporter of Gluten Free Flour. We make sure of the purity of Gluten Free Flour varieties made available by us. Stone grind, untreated.
Coconut flour has very few calories.
Apple Cinnamon Muffins
- 5 eggs
- 1 cup homemade applesauce (store bought should work too)
- ½ cup coconut flour
- 2-3 TBSP cinnamon
- 1 tsp baking soda
- 1 tsp vanilla (optional)
- ¼ cup coconut oil
- 2 T honey (optional)
- Preheat the oven to 400 degrees F.
- Grease a muffin pan with coconut oil.
- Put all ingredients into a medium sized bowl and mix with immersion blender or whisk until well mixed.
- Let sit 5 minutes.
- Use ⅓ cup measure to spoon into muffin tins.
- Bake 12-15 minutes until starting to brown and not soft when lightly touched on the top.
- Let cool 2 minutes, drizzle with honey (if desired) and serve.
|Country of Manufacture||Jordan|
The Deceptive Practices in Coconut Flour Production and the Superiority of Cold-Pressing Residues
Coconut flour, a byproduct of coconut milk and oil production, has gained popularity due to its health benefits and culinary versatility. However, the industry's production methods are not always transparent or ethical. This essay explores common deceptive practices in coconut flour production and contrasts them with the more sustainable and genuine method employed by Us.
Common Industry Practices
Quality Compromise in Raw Material Selection: Many producers use inferior quality coconuts, which may be overripe or improperly stored, leading to compromised nutritional value and taste in the resulting flour.
Chemical Processing and Additives: Some manufacturers use chemical processes to extract maximum oil, leaving the coconut residue depleted of its natural oils and nutrients. Additionally, artificial preservatives, colorants, and flavor enhancers are often added to enhance the appeal of lower-quality flour.
Misleading Labeling: Labels may claim "all-natural" or "pure" coconut flour while hiding the use of additives or the involvement of chemical processes.
Environmental Impact: Conventional production methods often overlook environmental sustainability, resulting in higher carbon footprints and waste.
The Science of Coconut Flour Production
Coconut flour is derived from the coconut meat after the milk and oil have been extracted. The process involves drying and finely grinding the coconut meat. However, the methods of drying (sun-drying vs. artificial heating) and the degree of oil extraction can significantly alter the flour's quality.
Green Fields Oils: Our Sustainable Alternative
We adopt a unique approach:
Utilizing Cold-Pressed Oil Residues: The remaining solids from cold-pressing coconut oil are used to make coconut flour. This method retains more natural nutrients and flavors, as cold-pressing is a more gentle extraction method compared to heat and chemical-based processes.
No Additives or Chemicals: We ensures that no artificial additives are used, maintaining the flour's purity and nutritional quality.
Eco-Friendly and Sustainable Practices: Prioritizing sustainability, our method minimizes waste and environmental impact, aligning with their ethos of eco-responsibility.
Coconut Flour: A Tale of Tropical Beginnings and Culinary Adventure
Imagine a coconut rolling into a history class, ready to share its story. It might sound a bit funny, but the history of coconut flour is as rich and intriguing as the flavor it brings to our dishes. Let’s embark on this tropical tale, from its humble beginnings on sunny shores to its place in kitchens around the world.
The Early Days in Tropical Paradises
Coconut flour started its journey on the beautiful, sun-kissed islands of the tropics. Here, coconuts weren’t just another fruit; they were a crucial part of life. Islanders discovered that when they dried the coconut meat and ground it up, it turned into a fine, powdery flour. This wasn’t just a new ingredient; it was a culinary revelation.
A Flour That Traveled the World
As sailors and traders from Europe and Asia began to explore these tropical islands, they found many wonders, including the versatile coconut. They brought coconuts back home, and soon, coconut flour started to make its mark in distant lands. It was a taste of the tropics, a souvenir from far-off islands that found its way into foreign cuisines.
Coconut Flour in the Modern Kitchen
Fast forward to today, and coconut flour has become a favorite, especially among people looking for healthier, gluten-free options. It fits perfectly in today’s health-conscious world with its low-carb and high-fiber content. But it's not just healthy; it’s also delicious, adding a subtle, sweet flavor to baked goods that everyone loves.
Our Special Touch on Coconut Flour
In this long history of coconut flour, our product stands out. We make our coconut flour with care, keeping it as natural and pure as it was in those ancient island times. We use traditional methods, making sure every bit of the flour holds the natural goodness of coconuts. Our coconut flour is a tribute to its tropical roots and a gift to modern kitchens.