I order mine from a place called Netrition because it is cheaper. You can get it at other websites for sure as well as some larger grocery stores and of course at overpriced "specialty and gourmet" stores.
I love it. It has a smoother texture and is lighter than almond flour. I have an easier time wrangling it as a substitute for wheat flour. Normally, however, when I bake I use a mix of almond and coconut flour, best of both worlds.
The thing with coconut and almond flour is that it goes bad faster than wheat flour. To make it last, protect it from the light and keep it in an air tight container. Some people keep it in the freezer to make it last longer.
I use coconut flour to make pancakes, cookies, mug cake, pound cake, crust, breading for fish/chicken, etc.
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Originally Posted by Uniqueswtfemm
Hmmm, coconut flour? I'm going to keep my eyes open for that? Can anyone lead me in the right direction?
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