Coconut flour is becoming a favorite substitute flour of many people on restricted diets because it’s not only gluten free but also high in fiber and low in carbohydrates. It’s lighter than almond flour, making it especially good for cakes, muffins, and breads. Coconut flour is much drier and absorbent than the average flour so if you’re substituting it, you’ll need to make some adjustments, here’s how:
When substituting coconut flour for all purpose or whole wheat flour, use the same amount of flour but add 1 extra egg (on top of what’s called for in the recipe) for every ounce of coconut flour. On average, 1/4 cup of coconut flour is equal to 1 ounce.
For example, if a recipe calls for 1 cup of all purpose flour and 2 eggs, use 1 cup of coconut flour and 6 eggs. This ratio of flour to eggs might seem crazy, but trust us, the coconut flour will absorb it up. As you’re experimenting with alternative flours, consider mixing coconut flour into the rotation.
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