Coconut flour is uniquely different from wheat alternatives. It is naturally low in digestible carbohydrates and contains no gluten. It has fewer carbohydrates than soy or nut flours, but is high in fiber and a good source of protein. Coconut flour is 4 times higher in fiber than oat bran, 2 times higher in fiber than wheat bran, and 3 times higher in fiber than ground flaxseed. Unlike other fibers, coconut flour/fiber can be used as a flour to make delicious bakery products and main dishes that are much tastier than their wheat alternatives. Coconut flour also contains more protein than white, rye flour or cornmeal. It has as much protein as buckwheat or whole wheat flours. Breads made with coconut flour are light and soft and have a wonderful taste and texture.