I was diagnosed with Celiac Disease in 1998 and began using coconut flour shortly thereafter for my gluten-free baking.
Now that I have a couple of decades worth of experience under my belt, I’ve created The Ultimate Guide to Coconut Flour.
In The Ultimate Guide to Coconut Flour, you will learn the following:
If you’re wondering, “What is coconut flour?” I’m here to help.
Coconut flour is different than other flours, a little goes a long way. This flour is very dry; like a sponge, it sops up moisture.
That is a fairly wild wet-dry ingredient ratio, but necessary when cooking with coconut flour.
The benefits of coconut flour are numerous. First, because a little goes such a long way, it’s far cheaper than other low-carb flours such as almond flour. Second, it tastes incredible. Finally, it’s very healthy and perfect for those with special diet needs. To sum it up, the benefits of coconut flour are:
If you’re wondering, “Why is coconut flour healthy?” that’s a no-brainer. Coconut flour is gluten-free, low-carb, and high in fiber, making it a perfect food for those with the following health conditions:
Over the decades that I’ve used it, many have asked me, “Is coconut flour is gluten-free?” Yes, coconut flour is gluten-free and you will find it widely used in gluten-free recipes.
At first glance, it would appear that coconut flour is not as low-carb as almond flour. That is true when the two flours are compared ounce for ounce.
However, you can use twenty-five percent of the amount of coconut flour that you would in a typical almond flour recipe, making coconut flour a clear-cut winner.
If you’re wondering “is coconut flour is keto?” I’m here to help.
In the photo above I take you right into my test kitchen so you can see how various brands of coconut flour hold up in a real-life coconut flour recipe.
To test the various brands I use my Cranberry Orange Biscuits recipe. The results? Some brands of coconut flour yield a perfect biscuit while others form a large flat disc that spreads out.
I’m not sure why Natural Grocer’s and Bob’s Red Mill do not yield the desired results, I’m simply sharing my findings.
Many thanks to all of the commenters on my Cranberry Orange Biscuit post, who brought the issue of varying results in utilizing different brands of coconut flour to my attention!
I store coconut flour the same way I store almond flour, and a multitude of other ingredients in my pantry –I use glass jars.
As I’ve previously mentioned on my Almond Flour page, there are various ways to measure flours. I use the “dip and sweep,” method which is generally not considered the standard culinary technique.
This method entails dipping the measuring cup into the flour and scooping the flour into the cup; then sweeping over the top of the cup with a knife to level off the measurement.
I do not pour the flour into the measuring cup because this will yield significantly less flour than one of my recipes call for.
For your reference, when ¼ cup of coconut flour is called for in one of my recipes it will need to weigh about 1 ounce to yield the proper results.
¼ cup coconut flour = 1 ounce
The texture of coconut flour is quite a bit lighter than almond flour, and their utilities are different. Almond flour is wonderful for cookies that require a crunch, whereas coconut flour is great for muffins or scones.
I have a great post on the differences between Almond Flour and Coconut Flour.
Because they are so different, it is not possible to substitute coconut flour for almond flour in my recipes.
Coconut flour is light and fluffy and very dry, whereas almond flour is dense and oily. These are two very different ingredients that share few qualities in common.
Since I started baking with it a couple of decades ago, I’ve perfected low-carb coconut flour recipes. Check out my favorites below!
My light, spongy, vanilla cake has six ingredients total and is so easy my boys used to bake it in grade school.
In general, healthy recipes have tons of ingredients, take too much time to prepare, and don’t taste great at the end of all that work. With few ingredients, my Nut-Free Carrot Cake is an exception because it’s a breeze to make that’s a beloved fan favorite.
Additionally, while most gluten-free desserts use almond flour and most carrot cake recipes contain nuts, I’ve changed it up and created this carrot cake recipe with no nuts or almond flour.
These adorable rings of delight are the first donut recipe I made and came out a massive success. My family couldn’t love this Low-Carb Chocolate Donuts recipe more.
A Nut-Free Pie Crust? An Egg-Free Pie Crust? BOTH? My Nut-Free Egg-Free Pie Crust is a fantastic base for both refrigerated and baked fillings.
Looking for the best Keto Nut-Free Zucchini Bread recipe? This one’s not only gluten-free, sugar-free, and nut-free… it’s easy to make, totally healthy, and mouth-wateringly delicious!
It’s wonderful for dessert, and every bit as good for breakfast or a snack.
My nut-free, egg-free Pumpkin Chocolate Chip Cookies are crispy on the outside and have an incredible crumb on the inside, making them the perfect nut-free cookie delight.
I don’t often use coconut flour in cookies, although my fan-favorite Pumpkin Chocolate Chip Cookies above are an exception that’s amazing. If you’re in need of gluten-free coconut flour scone recipes you’ll want to try my Chocolate Chip Scones and my Cranberry Orange Scones.
All of my coconut flour recipes are gluten-free and refined sugar-free. If you’re looking for something you didn’t see here, leave a comment and let me know.