Coconut flour—I’d never heard of it—but here it is

• Coconut flour is rich in protein, fiber and fat which makes it exceptionally filling.
• Coconut flour is also a good source of lauric acid, a saturated fat thought to support the immune system and the thyroid. Like most healthy fats, lauric acid also promotes good skin health.
• Coconut flour is an exceptionally good source of manganese which helps you to better utilize many nutrients including choline and biotin (found in eggs), vitamin C and thiamin. Manganese also supports bone health, nervous system function, thyroid health and helps to maintain optimal blood sugar levels.
• Coconut flour is not grain-based, and, as such does not present many of the issues that accompany grains. Coconut flour is gluten-free and, while it does contain food phytate, the mineral-binding effects of phytates in coconut are virtual nonexistent so coconut flour does not need to be soaked (read more about soaking coconut flour).

Salmon Cakes- Gluten Free

2 tablespoons onion, finely diced
2 tablespoons celery, finely diced
1 tablespoon parsley, finely chopped
... 1 small garlic clove, finely minced
1/4 cup avocado, mashed
1 teaspoon Old Bay seasoning (or other preferred seasoning)
1/4 teaspoon dried dill
6 oz cooked salmon
1 1/2 tablespoons coconut flour
2-3 tablespoons full-fat coconut milk*
2 tablespoons coconut oil

Finely chop the onion, celery, parsley, and garlic. Place the chopped veggies, avocado, seasoning, salmon, and coconut flour to a bowl. Mix well then add 2 tablespoons coconut milk and mix again. Add additional coconut milk, up to a tablespoon, if needed to hold the mixture together. Add additional salt and pepper to taste.

Form patties and arrange on a plate or other dish. Make 14-16 mini cakes or 5-7 medium sized cakes. Cover place and place in the refrigerator for approximately an hour.
To cook, heat coconut oil in skillet over med heat. When the oil is hot, add cakes, cooking in batches if necessary to avoid overcrowding. Fry 4-5 minutes per side, flipping only once (make sure first side is crispy and golden brown before flipping).

I don’t cook gluten free; just thought it sounded interesting.