Hodgson Mill Gluten Free Coconut Flour is naturally sweet flour that is high in fiber and low in carbohydrates. You can substitute 10 to 20 percent of wheat based flours without changing the flavor or texture. Liquid in your recipes will need to be adjusted by about the same percentage because Coconut Flour’s high fiber makes it very absorbent. Coconut Flour attracts water and fat, which will keep your gluten free foods moist for a bit longer. It also works well as a thickener in soups and stews as well as in frostings. Pancake and tender pastries (quick breads, cupcakes, muffins, and cakes) also work well with coconut flour.