Gluten-free made easy with coconut flour
Our food expert Annessa Chumbley gives us her take on a new way to stay gluten-free.
And don't forget to check out the actual recipe linked below.
"I know eating entirely gluten-free has got to be a feat…especially when trying to accomplish this as a parent for a gluten-free child! To help support my friends who are going gluten-free, I have been experimenting with almond flour, oat flour, and now COCONUT FLOUR for gluten-free baking.
A word on coconut flour: it's a beautiful beast! Very dense and heavy…in just 1/4 cup is 10 grams of fiber! 4 grams protein, and 4 grams fat. You need to use almost the same amount of liquid to flour ratio for the texture to turn out right. (The good news is that a little coconut flour goes a long way!)
Anyways, these are a great starting recipe: Chocolate Cherry Pistachio (Coconut Flour) Muffins. I LOVE this combination of flavors (If no pistachios, try chopped almonds)….and I am having an obsession with dark sweet cherries these days!"