Hi GF forum folk,
l've been trialling coconut flour over the last 8 months or so in baking and geneal cooking.
Its the bomb for breads, cookies, pizza bases, cakes, smoothies etc.
It has a low GI.
Its gluten free, high in fibre plus has all the wonderful properties of coconut in there.
I couldnt see any reference in this forum for it. I am marketing it internationally in around a couple of weeks. Its certified organic and produced under GMP conditions.
Folk who are interested in learning more about this wonderful (new to me and perhaps to you) product are invited to go to
www.zenian.co.nz where they can sign up to learn more about how to use this. I'll be providing quite a lot of free content on its use in the upcoming few weeks.
Being gluten free its lacks the binding properties of wheat flours - hence requires quite a different approach to how you cook and bake.
Well worth it though!
Look forward to hearing from folk wanting to learn more.
Thanks
Ian
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