By Dr. Mercola

Coconut milk, coconut oil, and coconut water are recognized as beneficial, functional foods in the US, but few are availing themselves of one of coconuts’ best uses of all – coconut flour.
Coconut flour can be used to replace wheat flour and other types of grain-based flours in baked goods and other recipes. For people with celiac disease, which is an autoimmune disorder that causes your immune system to attack your small intestine, this is essential.
However, non-celiac gluten sensitivity may actually affect up to 40 percent of the population, and according to Dr. Alessio Fasano at Massachusetts General Hospital, virtually all of us are affected to some degree.1

This is because we all create a substance called zonulin in our intestine in response to gluten. Glutinous proteins, found in wheat, barley, and rye, can make your gut more permeable, which allows partially digested proteins to enter your bloodstream, sensitizing your immune system, and promoting inflammation.

Anyone who is avoiding gluten should become familiar with coconut flour, as it’s gluten-free. However, even if you’re not specifically following a gluten-free diet, coconut flour offers far more for your health than wheat flour and is easy to incorporate into almost any recipe.

What Is Coconut Flour?

Coconut flour is made from the meat of fresh coconuts, after it’s been pressed to make coconut milk and most of the oil has been extracted. The dried meat is then grated, resulting in a fine powder-like texture similar to grain flours. It has a mildly sweet coconut flavor that will not overwhelm your recipes, but rather will impart a rich texture and natural sweetness.

In addition to its wonderful flavor, coconut flour is rich in nutrition. It has the highest percentage of dietary fiber of any flour (48 percent), and it’s also

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