Product Review: Coconut Flour

Coconut flour is my new favorite flour. I have been experimenting with it for a while –that would be more than 2 years. During this time I have come up with some delicious recipes that lend themselves perfectly to coconut flour.

This flour is a bit lighter than almond flour, which makes it perfect for cakes, muffins and breads. Further, it is gluten free, high in fiber and low in carbohydrates, making it an ideal ingredient for celiacs, diabetics and those concerned with GI (glycemic index).

I have not found coconut flour available for sale in stores in my area to date. I order mine online from

During the next few weeks, I will be debuting some of my coconut flour recipes, including my favorites for blueberry muffins, vanilla cupcakes and devil’s food cake. As with my other recipes, these use just one type of flour (rather than the complex combination typical of many gluten free creations) and are lightly sweetened with agave.

Please note: coconut flour and almond flour have very different properties; substituting one for the other in my recipes will not work.

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paleo cooking from elana's pantryGluten-Free Almond Flour Cookbook


67 responses to “Product Review: Coconut Flour”

  1. hello everyone – did somebody find the best source for buying online coconut flour? the cheapest i could find is 3.24/pound including shipping but it is not the brand Elana recommends… Thank you!

  2. Does anyone have a suggestion as to a flour that could be substituted for coconut flour in recipes if you did not have any?

  3. Elana, have you thought about creating recipes with coconut sugar? I have done some research on natural sugars and it sounds like the texture of white sugar and the ratio is the same. I know using Agave is sometimes difficult because of being a liquid. Curious to what you think.

    Thank you for all of your great recipes and hard work. I use the recipes for the natural ingredient qualities for Low GI consumption.

    Take care and God Bless.

  4. Hi Elanas, I just baked a batch of blueberry coconut muffins, baked for 18 minutes and rest for 10 minutes before taking out of the muffin tin, they all came out in pieces :( I inserted a toothpick after 18 minutes and it came out clean but I’m wondering if I should be baking them a little longer? or add a small amount of regular flour to the batter? Help!!! and thank you

  5. I am new to using coconut flour. I made some cookies last night with coconut flour and rice flour. They taste great… but the problem I’m having with things made with the coconut flour is that they seem to require a lot of water to wash them down and then it feels like it expands and bulks up really big in my stomach because of the high fiber content, making me uncomfortably full after just a small amount. Is there a specific ratio of coconut flour to use to prevent this? Does anyone else have this problem? I have diverticulosis so I can’t have grain pieces, nuts, or seeds and am trying to cut out most of the wheat products. Can you point me in the right direction?

    • Kathryn when adding fibre to your diet it is best to start building up slowly and drinking more water to give your body time to adjust. Adding fibre to your diet is a great way to get healthier. Rapid fiber increase may result in gas, cramping, bloating, or diarrhea.

      You may want to visit this website which would give you more information

  6. Elana, I’m trying to find out if you can use either coconut flour or almond flour to make homemade noodles? They are easy to make with regular wheat flour and eggs, but I was wondering if anyone had ever tried to make homemade noodles using either almond or cocnut flour? If either of them can be used, what modifications must you make to the basic recipe? Thanks! Nick

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