Thursday, July 25

Better Food of the Week: Coconut and Almond Flour

White and wheat flour contain a lot of carbohydrates, but severely lack in nutrition.  Wheat flour is also known to be inflammatory, which is why, among several other reasons, I like to use coconut and almond flour as gluten-free grain flour substitutes:

1. Satiety, vitamins and minerals: Coconut and almond flour share the nutritional qualities of whole coconuts and almonds, giving added protein, fiber, vitamins (particularly vitamin E in almond flour) and healthy fats to your recipe. On the Glycemic Index, almond and coconut flour are far lower than white or wheat flour, meaning they will keep you satiated for a longer period of time and won't cause as much of a spike in blood glucose levels (for further details, Brian highlighted the importance of satiation in his post Whole30 Part IV).

2. Flavor and cooking: Almond and coconut flour add nutty, sweet flavors to recipes and are easy to cook with. They won't rise as much as white or wheat flour, but they're very fogiving, and you can be inventive with how you bake and use them as substitutes. I use almond flour for savory recipes like paleo pizza, and sweets, like almond cookies and cakes (which aren't Whole30 friendly, but satisfy sweet tooth's like mine and are an improvement in regards to satiation over our nemesis... M&Ms). I use coconut flour in recipes like my banana muffins and coconut pancakes, as well as for "breading" and making coconut chicken or shrimp.

What about you? Do you have reasons you love (or, maybe don't love) cooking with coconut or almond flour? Any favorite recipes? I'm sharing more of mine on our blog this weekend!

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