Baraka Coconut Flour is ground from dried, defatted coconut meat and packed in a 500 g pack. It is part of the Baraka range made in Ratmalana, Sri Lanka, and the maker sells it as organic coconut flour.
It is free from wheat and other grains, and gluten free, with a light coconut flavour that sits easily in both sweet and savoury baking. Coconut flour is very absorbent, so it behaves differently from wheat flour and usually needs more liquid or eggs in a recipe.
Ingredients
- Coconut flour (dried, defatted coconut meat)
In the pack
- One 500 g pack
How it is used
- Grain-free and gluten-free baking: cakes, muffins, pancakes and breads
- Mixed with other flours, replacing part of the wheat flour in a recipe
- To thicken soups, sauces and curries
- As a coating for fried fish or vegetables
Storage
Reseal the pack after opening, or move the flour to an airtight container, and keep it in a cool, dry place.
Made in Sri Lanka by Bio Extracts (Pvt) Ltd, Ratmalana, the maker of the Baraka range.
