Coconut flour is widely used as a gluten-free flour substitute in many gluten-free baked goods, mixes and other products. It does not have a strong coconut flavor and is mildly sweet. It has the highest dietary fiber of any flour (48%), has a low glycemic index and is about 16% protein.
Coconut flour is a byproduct of coconut oil production. It is produced by drying fresh coconut meat, which then has the oil cold expeller pressed. The remaining “pressed cake” is then ground into a fine flour which is then packaged.