{"product_id":"coconut-flour","title":"Mitra Coconut Flour","description":"\u003ch3\u003eFresh coconut, not copra\u003c\/h3\u003e\n\u003cp\u003eMost 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.\u003c\/p\u003e\n\u003cp\u003eOurs 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.\u003c\/p\u003e\n\u003ch3\u003eWhat people make with it\u003c\/h3\u003e\n\u003cp\u003eCoconut 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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCoconut 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.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe rule is short:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eUse a quarter of the quantity.\u003c\/strong\u003e 1 cup of wheat flour becomes 1\/4 cup of coconut flour.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAdd one extra egg\u003c\/strong\u003e for every 1\/4 cup. There is no gluten here, so the egg does the binding.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAdd liquid until the batter pours\u003c\/strong\u003e off the spoon in a ribbon rather than a lump.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWait five minutes\u003c\/strong\u003e before baking. The flour keeps drinking after you stop stirring.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eNot baking? Blend up to a fifth into dosa, adai or roti and none of the above applies.\u003c\/p\u003e\n\u003ch3\u003e\u003c\/h3\u003e\n\u003ch3\u003eWhat it looks and tastes like\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eTexture.\u003c\/strong\u003e 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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eColour.\u003c\/strong\u003e Off white with a faint cream tone. Coconut flour that is bright white has usually been bleached. Ours is not.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTaste.\u003c\/strong\u003e Mildly sweet and clearly coconut, but not strong. In a ladoo it tastes like coconut. In a cake it sits in the background.\u003c\/p\u003e\n\u003ch3\u003eStorage\u003c\/h3\u003e\n\u003cp\u003eReseal 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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eContains tree nut (coconut).\u003c\/strong\u003e No wheat, no maida, no starch, no anti-caking agent, no preservative, no added sugar, no added colour.\u003c\/p\u003e","brand":"Mitra","offers":[{"title":"500 gms","offer_id":51666400805179,"sku":"COFL500","price":429.0,"currency_code":"INR","in_stock":true},{"title":"250 gms","offer_id":51666400837947,"sku":"COFL250","price":249.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0967\/6066\/0283\/files\/flour-poster_36b60a4a-dd1a-44d0-a3b2-b3e12d510312.webp?v=1789710459","url":"https:\/\/www.indomitra.in\/products\/coconut-flour","provider":"Mitra","version":"1.0","type":"link"}