Mitra Coconut Flour
Mitra Coconut Flour
Pressed from fresh Pollachi coconuts at our own unit, not milled from copra. One ingredient. Tested gluten free.
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Dispatched from our own unit in Coimbatore. Batch code and manufacture date printed on every pouch.
Mitra Coconut Flour
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Description
Description
Fresh coconut, not copra
Most coconut flour on the Indian market is milled from copra, the sun dried coconut used for commodity oil. Copra sits in the open for days or weeks before it is pressed, and the flour that comes off it carries that. It is why "stale smell" turns up so often in the reviews of coconut flour sold in India.
Ours comes off a fresh coconut press. The coconuts come from the Pollachi belt, they are shredded and steam dried the same day they are opened, and this flour is a co-product of our own virgin coconut oil rather than a separate commodity purchase. One ingredient goes in and one ingredient comes out.
What people make with it
Coconut ladoo, barfi, kheer and payasam. Pancakes, cookies, muffins and brownies. Blended up to a fifth into dosa, adai and roti batters. A spoonful thickens a curry or a gravy in place of cornflour. It contains no grain, so it works for vrat and fasting cooking too.
Coconut flour is the one flour you cannot swap one for one. It drinks about four times the liquid of wheat flour. Treat it like atta and your first bake comes out dry and crumbling, which is the single most common reason people try coconut flour once and never again.
The rule is short:
- Use a quarter of the quantity. 1 cup of wheat flour becomes 1/4 cup of coconut flour.
- Add one extra egg for every 1/4 cup. There is no gluten here, so the egg does the binding.
- Add liquid until the batter pours off the spoon in a ribbon rather than a lump.
- Wait five minutes before baking. The flour keeps drinking after you stop stirring.
Not baking? Blend up to a fifth into dosa, adai or roti and none of the above applies.
What it looks and tastes like
Texture. A fine, soft powder, sieved after milling. It is not desiccated coconut and it does not feel gritty. It clumps a little in the pouch because there is no anti-caking agent in it. Break the clumps with a fork before you measure.
Colour. Off white with a faint cream tone. Coconut flour that is bright white has usually been bleached. Ours is not.
Taste. Mildly sweet and clearly coconut, but not strong. In a ladoo it tastes like coconut. In a cake it sits in the background.
Storage
Reseal the pouch and press the air out after each use. Store somewhere cool and dry, away from sunlight. In humid weather, or once you are past halfway, keep it in the fridge.
Contains tree nut (coconut). No wheat, no maida, no starch, no anti-caking agent, no preservative, no added sugar, no added colour.
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Tested every batch
Before it leaves the unit
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Fresh coconut
Opened and pressed the same day
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Our own unit
Made in small batches everyday
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One ingredient
Coconut. Only the oil is taken out.
Why people cook with coconut flour
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High in dietary fibre
Coconut flour is one of the highest fibre flours available. It is the whole coconut with the oil taken out, so what is left is mostly the fibre that was always in the nut.
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Fibre is filling
Fibre slows how quickly a meal leaves the stomach, which is why food built on it tends to satisfy for longer than the same weight of refined flour.
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Protein from the coconut
The protein here comes from the coconut itself, not from an added isolate or a blend.
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One ingredient, one line
Coconut, and nothing else. If you count what you eat, there is nothing hidden in it and nothing to estimate.
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Tested gluten free
Not assumed from the ingredient, tested before the batch is packed. It is milled from coconut alone, with no rice flour, tapioca or gum blended in, which is what most gluten free flour sold in India actually is.
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No grain at all
Which makes it work for grain free and paleo cooking, and for vrat and fasting days when wheat and rice are off the table.
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You use a quarter as much
It absorbs about four times the liquid of wheat flour, so a recipe takes a quarter of the flour it would otherwise. A 500 g pouch goes a great deal further than 500 g of atta.
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Fibre in food you already cook
A spoonful blended into atta, dosa batter, porridge or a gravy raises the fibre in a dish without changing what the dish is.
Mitra vs the rest
Five things that separate us from the rest
| Mitra | Others | |
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Fresh coconut, shredded the same day |
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Steam dried indoors |
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A co-product of our own virgin coconut oil |
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Tested gluten free, batch by batch |
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Batch code and date printed on every pouch |
One Flour, So Many Delights!
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Cakes and muffins
Grain free baking that holds together. Use a quarter the flour and one extra egg. The egg is not optional.
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Cookies and brownies
Coconut flour gives a short, crisp crumb. Rest the dough five minutes before it goes on the tray.
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Pancakes and breakfast
Soft, filling pancakes with egg and milk. Thin the batter more than you think you need to.
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Ladoo and barfi
No grating fresh coconut, no drying time. Roast it lightly in ghee first for a deeper flavour, then add jaggery and shape.
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Kheer and payasam
A spoonful thickens the milk and adds body, without cornflour and without extra condensed milk.
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Dosa, adai and roti
Blend up to a fifth into the batter or the dough. Above that it stops binding.
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Curries and gravies
A spoonful thickens a curry the way cornflour does, with a light coconut note behind it.
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Vrat and fasting
It contains no grain, so it works on fasting days when wheat and rice are off the table.
Nut to Pouch, in One Day
We are the manufacturer, not a reseller. The same nut yields both the virgin oil and this flour, on the same press, on the same day.
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1. Bought whole
Whole coconuts from the Pollachi belt, some of the best coconut country in Tamil Nadu.
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2. Opened the same day
Opened and shredded on the day they arrive, then steam dried to take the moisture out, rather than left in the sun.
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3. Pressed, then milled
Into the expeller press. Virgin oil leaves one side. What leaves the other is milled fine and sieved into this flour.
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4. Tested and stamped
Checked before dispatch, then the batch number and pressing date go onto the pouch.
The full label, in plain sight
- Fresh, not copra. We press coconut the same day it's harvested, not after weeks of drying and storage.
- One ingredient. Coconut, and nothing else. No wheat, no maida, no starch, no anti-caking agent, no preservative, no added sugar, no bleaching.
- Made under FSSAI license (Lic. No: 10020042006803) at our own facility in Coimbatore, Tamil Nadu, part of India's coconut belt.
- A real address, not a P.O. box. S.F.No: 212/5a, Uthupalayam, Arasur Village, Sulur Taluk, Coimbatore, 641407, Tamil Nadu.
Four things we check before it leaves
Every batch is tested before dispatch, and the batch number and manufacture date are printed on every pouch. The age of the flour in your pouch is visible to you rather than to us alone.
FROM YOUR FIRST BAKE TO YOUR DAILY ROTI, HERE'S WHAT OUR CUSTOMERS ASK MOST
Everything About Mitra Coconut Flour
How much coconut flour do I use instead of wheat flour?
How much coconut flour do I use instead of wheat flour?
About a quarter as much. Replace 1 cup of wheat flour with 1/4 cup of coconut flour, add one extra egg for each 1/4 cup, and add liquid until the batter pours off the spoon in a ribbon. Let it rest five minutes before baking, because it keeps absorbing after you stop stirring.
Is it organic?
Is it organic?
No. Mitra coconut flour is not certified organic and we do not use the word on the pack or on the site. What we can tell you is the complete ingredient list: coconut, and nothing else. No preservative, no anti-caking agent, no added sugar, no bleaching. It is milled at our own facility in Coimbatore from fresh coconut.
Does it contain allergens?
Does it contain allergens?
Yes. Coconut is classified as a tree nut for allergen labelling, so this product contains tree nut (coconut). It contains no wheat, no gluten, no grain, no dairy, no soy and no egg.
Is it high in fibre?
Is it high in fibre?
Yes. Coconut flour is one of the highest fibre flours available, which is why a little of it goes a long way in a recipe.
Does it taste strongly of coconut?
Does it taste strongly of coconut?
Mildly. It is clearly coconut and slightly sweet, but not overpowering. In a ladoo or a barfi it tastes like coconut, which is the point. In a pancake or a cake it reads as a soft background note.
Can I make rotis with only coconut flour?
Can I make rotis with only coconut flour?
Not well. With no gluten in it, a roti made entirely from coconut flour cracks and crumbles. Blend it instead: up to a fifth coconut flour in your usual atta gives you a soft roti. Above that it stops binding.
Why does my bake come out dry and crumbly?
Why does my bake come out dry and crumbly?
Too much flour, too little liquid, or both. Coconut flour absorbs about four times what wheat flour does. Go back to a quarter of the quantity, add an extra egg, and add liquid until the batter pours rather than clumps.
What is the difference between coconut flour and desiccated coconut?
What is the difference between coconut flour and desiccated coconut?
Desiccated coconut is dried, grated coconut with all of its oil still in it. Coconut flour has had the oil pressed out and is then milled fine and sieved. It is lighter, much higher in fibre, and it behaves like a flour rather than like a topping.
Why is it off white rather than bright white?
Why is it off white rather than bright white?
Because it is not bleached. Coconut flour that is bright white usually has been.
Why is it clumping in the pouch?
Why is it clumping in the pouch?
Because there is no anti-caking agent in it. A few soft clumps are normal and they break with a fork or a quick whisk before you measure.
What does "fresh coconut, not copra" actually mean?
What does "fresh coconut, not copra" actually mean?
Copra is coconut dried in the open for days or weeks before it is pressed, and it is what most coconut flour in India is milled from. Ours is shredded and steam dried the same day the coconut is opened, so the flour smells of coconut rather than of storage.
Is it gluten free?
Is it gluten free?
Yes, and it is tested rather than assumed. It is made from coconut alone, and the gluten result has to read nil before a batch is packed.
Can I use it for fasting and vrat cooking?
Can I use it for fasting and vrat cooking?
Yes. It contains no grain at all, so it fits fasting cooking where wheat and rice are off the table.
How long does it keep, and how should I store it?
How long does it keep, and how should I store it?
365 days from the manufacture date printed on every pouch. Reseal and press the air out after each use, keep it cool, dry and out of sunlight, and refrigerate it in humid weather or once you are past halfway.