This flour is made from the dry, defatted coconut meat left after pressing coconut oil. A versatile flour for sweet or savory applications, it is a gluten-free, high-fiber, and great substitute in gluten-free baking.
HOW TO ENJOY: Substitute 1 cup of wheat flour for 1/3 cup of coconut flour white doubling the number of eggs, or egg substitute, and adjust the liquid to personal preference.
SHELF LIFE: As indicated in package
STORAGE:
Refrigeration is not required. Seal tightly and store in a cool, dark, and dry place.
Should you need assistance or any question, please feel free to message us. :)