How to Bake Grain-free with Coconut Flour

Substituting coconut flour in recipes can be tricky! Learn how to bake with coconut flour and make the right coconut flour substitutions so you can make awesome coconut flour breads, coconut flour pancakes, and more! 

Baking with coconut flour, coconut flour substitution

This one is really a “how NOT to” post, which is of utmost importance when it comes to baking with coconut flour, my favorite grain-free flour to recommend as we explore elimination diet meal plans.

The NOT starts with a great foodie story: A real food success, followed by a sad, sad failure.

Some friends visited our house a while back and I served the family one of our favorite breakfasts, grain-free pumpkin pancakes. That recipe is so versatile that it works out great with whole wheat flour, sourdough, any gluten-free flour you want and even almond flour and coconut flour. I made it grain-free that day.

My friend reflected on breakfast later in the day, saying, “I usually eat so many pancakes that I feel awful afterward, and it’s really like I just can’t stop. That didn’t happen with the pancakes this morning…it’s not that they weren’t delicious, but maybe that I had more willpower.”

We discussed how that might lend some credence to reports of wheat (and sugar for that matter) having an addictive quality, and she wondered if she should experiment with a gluten-free or grain-free diet.

Baking with coconut flour, coconut flour substitution

When they left to return home, I pushed a bag of coconut flour from my storage into her hands, telling her that it would be the easiest way to try a few grain-free recipes – like those pancakes.

An unfortunate number of days later when I finally got around to sending her some links to great grain-free recipes with coconut flour, she told me the sad ending: She had attempted to simply use coconut flour in an old favorite pancake recipe – regular, wheat-flour-based pancakes.

The four cups of flour that recipe required was nearly the entire bag of coconut flour, and if you know the price of a bag of coconut flour, you’ll know why I had to continue to remind myself that givers are no longer in charge of their gifts, that my generosity was not wasted in the eyes of God…but it sure felt that way!

Can I Substitute Coconut Flour for Wheat Flour? 

No, no, no, my friend. 

Coconut flour to wheat flour is NOT a one-to-one ratio.

This is very important to remember.

Coconut flour is incredibly absorbent, and most recipes using it have a very large number of eggs and a very small overall quantity of flour. Those who need to avoid eggs can rarely utilize coconut flour. See below for a few techniques to replace the eggs in coconut flour recipes.

Grain Free coconut muffins, paleo coconut flour substitution
Mastering the Art of Baking with Coconut Flour eBook

Grain Free Coconut Muffins Recipe

Revamping an all-purpose flour or whole wheat recipe to use coconut flour is, I understand, possible. I’ve never been brave enough to try it!

In Baking with Coconut Flour, Starlene Stewart says to use 1/4 cup coconut flour for each full cup wheat flour and then add some eggs as well. The total number of eggs in the recipe should equal one egg for every ounce of coconut flour used. (If there are 2 eggs in the original recipe, those are for the first two ounces coconut flour.)

Starlene has many more tutorials and tips about how to measure the flour, other compensations to make when revamping recipes, and even some great ideas for saving failed experiments so you don’t have to waste expensive ingredients. In my friend’s case, her coconut-flour-laden pancake batter was so thick you could hardly get the spoon to move through it.

She saved it and still made pancakes by adding a lot of water and some conventional white flour pancake mix (insert collective groan here). I’m guessing Starlene would have had some different advice. Winking smile

You can get a copy of Starlene’s book “Baking with Coconut Flour” 50% off by using the coupon code KSFIFTY. That code will get you half off Baker’s Dozen Volume 1 Sweet Quick Breads and Mastering the Art of Baking with Coconut Flour.
Coconut Flour Sandwich Bread, Coconut Flour Breads

Photo from Starlene Stewart

So in my book, if you want to bake with coconut flour, stick with a recipe that has already been created with coconut flour, rather than messing around trying to recreate a favorite recipe (which is basically starting over anyway!). 

If you do want to try to adapt an old favorite recipe to be grain-free, try starting with a muffin or quick bread, since they really are the most forgiving, as I learned when I nailed the gluten-free pumpkin muffins. Make a half batch, and if they come out too dry, you know you had too much flour, too moist, and you need to add some or pack it more tightly in the cup.

You could also try almond flour for grain-free remakes, as it may sub 1:1 quite nicely for wheat flour. I’m going to try one of my old favorites, apple squares, with almond flour this week and hope to have a success story and recipe revision soon. It’s on the to do list (okay, twist my arm, it was actually on yesterday’s to-do list, but I’ll keep trying to get to it!). UPDATE: It took cutting the fat completely in half, but I nailed it! Recipe in The Healthy Breakfast Book.

I think that with coconut flour, it’s best on the whole to just follow an established recipe like this easy coconut flour muffin recipe.

Can I Substitute Wheat Flour for Coconut Flour? 

I know it’s so easy to see a recipe on Pinterest that looks amazing and just WISH you could make it with what you have on hand. 

But my friend…it’s just not worth it. 

If you find a yummy recipe that uses coconut flour as its main flour, be patient until you get a bag delivered. Don’t bother trying to reverse engineer it to use white flour or whole wheat flour, because the chances you end up with a disaster are too great. 

If you only have wheat flour, look for an equally delicious-looking recipe that doesn’t need any substitutions! There will be plenty. 

Do not, I repeat, do not simply try to replace coconut flour with wheat flour (or gluten-free). Because coconut flour is so very absorbent, you’ll end up with a batter when you wanted a dough, and soup when you’re shooting for batter. Cookies will be pancakes leaving much to be desired and bread a grainy pudding — if you’re lucky. 

There is no 1-to-1 substitute either direction for wheat flour and coconut flour. It takes a lot of math and ingredient substituting!

Just follow the directions, ok? 😉 

Even so, you probably still have some questions about coconut flour if you’re a rookie, and not all recipes make things braindead simple. Here are the best tips and Q&A on baking with coconut flour!

Should Coconut Flour be Packed? 

If you’re following a well-written recipe with coconut flour, the recipe should note “packed” or not. Starlene defaults to packed, so that is the most correct option, but that doesn’t mean everyone knows that!

If the recipe doesn’t note “packed”, that doesn’t necessarily mean that the recipe author allowed their flour to “fall like snow” as we teach in our Kids Cook Real Food eCourse with grain-based flours.

Because you can usually add a bit more flour at the end, which is easier than taking it out or figuring out how to add more liquid (1/8 of an egg isn’t easy!), I would err on the side of not packing the flour, but be very intentional about examining your batter before cooking/baking and consider adding a bit more. 

If you alter a recipe, be sure to make notes on it for the next time for yourself! 

One technique that IS really important with some brands of coconut flour is to get the chunks out before measuring. 

The more smooth and fine the coconut flour is, the more it will tend to clump up, and those clumps do NOT come out automatically in your batter. Best to take a minute and pinch the clumps with your fingers, toss your flour in a blender for a few seconds, or mash it about with a fork. 

Does Coconut Flour Taste Like Coconut?

coconut flour substitutions, baking with coconut flour

Coconut flour is made from…coconuts. 

That’s it.

It’s literally dried coconut, pulverized.

That means it does taste a little like coconut, so whether you can taste it in the finished product or not really depends on a few things:

  • what percentage of your recipe the coconut flour entails
  • what other flavors there are in the recipe
  • whether YOU like coconut or not – sensitive palates will notice it a lot more!

For example, in my pumpkin pancakes, the pumpkin pie spices override any hint of coconut, but in grain-free crepes, which are just eggs and a little bit of coconut flour, they taste slightly of coconut even though the percentage is small. 

How to Store Coconut Flour Properly

Coconut flour is defatted, so it does not have to be stored in the freezer but will dry out as it ages on the shelf (changing the texture of your baked goods slightly).

Once your bag of coconut flour is opened, keep everything airtight. 

I recommend putting any flour in a container, both to keep it safe from the dreaded pantry moths and to make it easier to access. 

Save money by repurposing large jars like those nuts come in at Christmastime, Costco-sized nut or candy containers with screw-top lids, or plastic tubs like protein powder comes in. 

For leftovers, seal up the bag as you would any other open food (I just use rubber bands). 

Coconut flour will last quite a long time, so it’s a decent idea to keep a little extra around as part of your emergency food storage efforts

How Coconut Flour Works: Thickening, Tenderness

Once you’ve used coconut flour a few times in different recipes, you’ll start to get an idea how well it absorbs and how the batter should probably look at the end.

Just remember that coconut flour is SO much thicker than regular wheat (or gluten-free) flours, so recipes will look very different from what you’re used to. 

I haven’t found it to be great for thickening gravies or sauces, although it does very well for rolling out things like grain-free tortillas as long as you don’t mind tasting the coconut flavor in the finished product.

If you need just a little bit of tenderness in a grain-free baked good like biscuits or tortillas, try adding a tablespoon at a time of coconut flour and it will often help (as long as there’s enough liquid to absorb).

I learned that different brands really are quite different in their behavior!

Why are Coconut Flour Baked Goods so Gritty?

When folks first switch to coconut flour baking, I do hear complaints often that the resulting products, especially muffins and pancakes, are “gritty.” 

When I tested 3 brands of coconut flour, it was easy to see and feel right away how different the texture can be.

3 different brands of coconut flour compared - some more gritty than others

Each of the 3 acted incredibly differently once mixed with eggs in a muffin recipe, and the resulting muffins had an obvious taste/texture variation. 

You can see in photo and video in that post what I tested and how they’re different, and my best hunch on the “coconut flour gritty” issue is that you need a new brand. 

To save the (expensive) gritty coconut flour you have, you can try blending it up, preferably in a high-speed blender, and that should help at least a little bit. 

Can I Substitute Anything for the Eggs in Coconut Flour Baked Goods?

Coconut flour baking is really all about the eggs. If you have to try an elimination diet and also avoid eggs for a time, or if someone you’re trying to serve is egg allergic (like my youngest was for 3 years), coconut flour recipes become land mines. 

The eggs play such a pivotal role with all that moisture and binding that it’s hard to imagine making the recipe without them. 

When I’ve experimented with getting rid of the eggs in coconut flour baked goods, it never went well. I would NOT recommend trying the flax or chia egg substitute, as it tended to make a nice pudding rather than muffins or bars for me.

Note: Divona shared a tip on making seed-eggs work in the comments. It takes some time to rest, but it might be worth it! I’ll let you read it in her own words right here.

Helpful members of the KS community said that sometimes it’s worth trying:

  • cream cheese
  • avocado
  • mashed banana

If eggs seem to be the “main event” like they often are in coconut flour based muffins or pancakes, it’s going to be risky to attempt. If coconut flour is part of a medley with almond flour, arrowroot starch, or other thickening agents, and there are liquids other than egg in sufficient quantities, it may be worth a try! 

Recipes for grain-free/keto tortillas, breaded meat/fish/veggies, and cookies will be more likely to use coconut flour but not eggs, so that you can search for some to try that someone else has perfected. I know it’s not always fun to experiment with your ingredients!

RELATED: My pizza keto tortilla recipe uses coconut flour and no eggs

Here are a few bloggers who have figured out egg-free coconut flour recipes:

Full disclosure that I haven’t tried those recipes, but they are proof that someone has achieved grain-free, egg-free baking with coconut flour! You will have good luck searching for coconut flour recipes without eggs by including the term AIP since that diet omits both grains and eggs. 

On the other hand, you can also find tutorials like this one for vegan coconut flour baking which I’m pretty sure someone wrote without ever trying a single coconut flour vegan recipe. The author uses exactly the egg-free baking recommendations that anyone would use for normal, gluten-full flour, and she doesn’t share any examples of successes or failures on particular types of recipes. 

I guarantee the flax-egg replacement won’t work in all cases, so stick with real people who are writing for real people, not hired writers trying to get Google searches. 

Is Coconut Flour Safe to Eat Raw?

If you’re making a raw energy bite of some sort or a no-bake cookies, coconut flour is a great way to add a little thickener or binding. You won’t need much!

And no need to worry about any dangers of raw coconut flour. Since coconut flour is simply made from dehydrated coconut, it’s perfectly safe to eat raw. 

Where to Buy Coconut Flour

We always advocate being a good steward with finances, so if you need or want to order online, check around and see who has the best prices and think about what else you need to reach various free shipping thresholds. 😉

My Coconut Flour Recipes

The grain-free lifestyle is made MUCH easier if you can cook from scratch. Better Than a Box has lots of “feels like normal” meals with cream sauces that you can make with arrowroot starch instead of flour to stick with your diet! Use the coupon COCONUTFLOUR for 50% off the book!

Other Advice on Baking with Coconut Flour

Plenty of other bloggers have weighed in on the subject before:

Have you used coconut flour? What are your favorite recipes? Feel free to leave links in the comments.

40 thoughts on “How to Bake Grain-free with Coconut Flour”

  1. Hello! I really was hoping to find some help about baking with coconut flour and an excited to try bananas and such as binders, but, do you have any other this you could offer a family that can’t use traditional flours? I love to bake, but my daughter was born with significant food allergies… She’s allergic to gluten, soy, dairy, all nuts & eggs. I promise in not a crazy parent, she has anaphylactic allergies and had had to use her epi pen more times than I’d like to admit ? I nailed down baking with store bought gf blends and substituting applesauce with cornstarch eggs (she’s also allergic to flaxseed, oats, sunflower seeds, etc…) And I can make a wonderful cookie or cake, etc… The problem is that now, I who have had very minimal issues with allergies now experience hives regularly and I’m trying elimination diets helpful source. I have had hives covering my entire body for two and a half months now and have gone through three courses of steroids to no avail. I’m thinking of something in my diet needs to change drastically and so I’d like to start cutting out gluten all the way and sugar as well but I don’t know how to translate that to my baking and what flowers I might be able to change to since oat flour is not an option. I thought coconut flour would be a good substitute, but I saw that you said more eggs are needed for this type of baking and so I’m just reaching out for other suggestions. Please let me know if you’ve had any success with any other binder for coconut flour baking. Thanks again for the recipes.

    1. Carolyn @ Kitchen Stewardship

      Hi Katie, That sounds like quite the handful! We have a number of allergies to juggle as well, but not all the same as yours. I’m not quite understanding something about your question. It sounds like you’re saying that you’ve already had success baking for your daughter gluten-free, but then you say you want to cut out gluten personally and you aren’t sure what flours to use in baking. Can you not use the same GF flours you’ve already had success with for your daughter? I know Katie’s son was egg-free for a while so I’ll bring your comment to her attention to see if she has used other binders with coconut flour. Have you tried cassava flour or tiger nut (not actually a nut)? You’d probably have good luck looking for AIP recipes because that should avoid all the things you’ve listed for your daughter.

    2. Hi Katie!
      Juggling multiple allergies is SO tough! I don’t think coconut flour is worth experimenting with if you’re avoiding eggs, no. We just didn’t use it when my 4th was allergic to eggs. I would agree with Carolyn that AIP recipes will be great for you, and there are many, many good ones! When I do an elimination diet, I tend to just keep things simple for a month and not worry so much about baking replacements, just whole foods. Proteins, veggies, fruits, soups, simple recipes and no baking. It’s only short term as you troubleshoot, hopefully!

      I’ve also had horrid skin issues lately, and although it could be food related…I’m also thinking it’s overall stress related. Just a thought as the past few months have been stressful for many of us and that can wreak havoc on our health. May you find your root cause and someone who can help you demolish it and regain your health!
      — Katie

  2. I am looking to make homemade tomato soup and a lot of recipes call for tablespoons of all purpose flour. While I don’t need to be gluten free I am cutting back on it and sugar (which I find in a lot of bought soups) so I am wondering if you feel that coconut flour would work as a thickener for Tomato soup and add a bit of coconut flavor to the soup?

    Recipe I have calls for 6 tablespoons of flour so was planning on using 2 tablespoons of coconut flour

    1. Hi Mouse,
      I have often used buckwheat flour 1:1 ratio or arrowroot 1:2 ratio to sub for flour as a thickener…I can’t remember if I’ve tried coconut now. It does thicken a porridge recipe that we have, so maybe it would work? You might Google “coconut flour roux” and see if anything is doing that. 🙂 Katie

    2. I’m really late to the party but here’s my recipe for creamy tomato soup.

      3 cans organic diced tomatoes
      1 large onion
      1 tablespoon coconut oil or oil of you choosing
      2 to 3 teaspoons of dried thyme
      1 c an organic full fat coconut milk
      4 cups veggies broth
      2 cups water

      Optional: 1 large carrot/2 stalks of celery

      Dice onion and any optional veggies. Cook onion, veggies and thyme in oil until onion is translucent. When onions are done add tomatoes and scrape bottom of pan to get any stuck bits. Add broth and water. Simmer until hot and carrots and celery are thoroughly cooked. You want them very soft. Remove from heat and blend with an immersion blender until smooth. Add coconut milk and return to heat until hot.

      I find this to be nice and thick. Perfect with a grilled cheese sandwich. Feel free to use more tomatoes if you want but you may need more water to thin it out a bit.

  3. Dear Katie,
    Thank you so much for your articles! This has been so helpful, as well as the posts from the other people. I have just begun to try out coconut flour as my husband can’t eat gluten. This is all much appreciated.

    God bless,
    Alice

  4. Hi there. This is a really informative post and I thank you for it. I have made several batches of coconut flour pancakes and sometimes they come out bitter. The recipe calls for 4 eggs, 1 cup coconut milk, 2 tsp vanilla extract, 1/2 cup coconut flour, 1 tsp baking soda, 1/4 tsp salt. Sometimes I add a splash of apple cider vinegar. Sometimes I substitute part of the milk for a nut milk. There is no rhyme or reason to why these sometimes come out bitter. I read somewhere that it could be I’m cooking them too long. Or it could be the baking soda. Do you have any ideas? It’s such a waste when this happens…this time I made a double batch and they are bitter. I’m eating them anyway, because that’s 8 organic eggs I can’t bring myself to throw in the trash!

    1. I would totally cut down on the baking soda Stephanie! A whole tsp seems like a lot for a small batch – here’s my recipe to sort of compare quantities: http://www.kitchenstewardship.com/2015/05/18/blueberry-coconut-flour-pancake-recipe/ Good luck! 🙂 Katie

    2. Wascally Wabbit

      Four years late to the party, I see. I knew shoulda taken that left turn at Albuquerque

      You can reduce the amount if baking soda as Katie suggests, that should work.

      However, if you have reasons for using that amount, and want to continue, you should be adding an acid to balance the amount of baking soda, otherwise it will be bitter. That is why it only happens sometimes. When you add ACV it isn’t bitter because you’ve brought things to a neutral. The good thing is, adding a splash of lemon juice (to taste) to your pancake mix, just before you put it on the skillet, makes for great pancakes.

      I’ll trust that you mix all ingredients and then let it sit for a few minutes to let the baking soda fluff things up a bit (alternatively, but not required, you can use the proper substitution rate of baking powder, instead of soda. Still allow for a few minutes of rest for rising).

      Because you don’t want to totally undo the hard work of your baking soda/powder, Just before pouring into the skillet, add and fold the lemon juice in, DO NOT whip. Then toss it on the skillet and cook it to your preferred level of done. Plate, eat, and wonder why you haven’t been doing it this way forever.

      In that order.

      -WW

  5. Hi. I have been using coconut flour for a while. I just noticed another person commented on the grittiness. This is something that occurs with me too n it has nothing to do with too little eggs. It’s just the texture of coconut flour is very dry and hard to swallow. Only if im making banana bread can I get away with it. I have even tried to make it finer by blending it first. I follow recipes properly n dont over it either. Hoping for some tips on improving the texture of it.
    Thanks

    1. Jacque,
      What brand do you use? I thought Bob’s Red Mill, for example, was not as fine as Tropical Traditions. I don’t notice any grit with TT… also you can up the moisture content of other recipes by adding a bit of applesauce (since you noticed the banana helps). Check out my coconut flour pancakes for one example of getting LOTS of moisture in there – http://www.kitchenstewardship.com/2015/05/18/blueberry-coconut-flour-pancake-recipe/
      Good luck! 🙂 Katie

  6. This might already be elsewhere in the comments, but I use coconut flour every week – and no eggs. Other things replace – avocado, banana etc. I am doing the autoimmune paleo protocol. Happy baking!

  7. I am new to baking with coconut flour. I tried a recipe for low-carb bread today (as I am diabetic), using: coconut flour, baking powder, an egg and butter. It looked like “real bread” it felt like “real bread” to the touch, but when I tried it, there was a distinct absence of taste, and it was odd to eat. It didn’t seem to dissolve when chewed… Any tips or pointers? I can always add flavor, but the grittiness makes it difficult to eat.

    Thanks in advance!

    1. Danielle,
      It sounds like you got a bum recipe maybe…I’ve never seen a coconut flour recipe with only one egg. Strange that it was “gritty” – what brand coconut flour do you have? This coconut flour muffin recipe is really, really good and will show you the potential: http://www.kitchenstewardship.com/2013/10/01/recipe-connection-grain-free-coconut-muffins/
      Good luck! 🙂 Katie

  8. I just tried making a coconut pastry using softened cream cheese instead of eggs. It actually came out better than the eggs, so if you are sensitive to eggs but can have dairy, that might be a solution. I use between 1/4 and 1/3 a cup of coconut flour per package of cream cheese, and add some milk and/or honey lemon mead and/or sweetened condensed milk for extra moisture. Here’s what I did this time, and it seems to work:

    1/3 cup coconut flour
    1/2 cup mead
    1/4 cup milk
    1/4 cup sugar or honey
    1/2 tsp salt
    1 bar of cream cheese

    Baked at 350 for 25 minutes, cooled, and then put in the freezer for an hour before eating.

  9. I am allergic to eggs, so have tried many egg substitutes with Great Success. Chia seeds don’t have flavor, so I prefer them over Flaxseeds (with can alter the taste). Just remember…you want to give the chia seeds time to absorb the water prior to adding it into your recipe. You can always substitute 1/2 banana per egg in your recipe…It works great for muffins,waffles,breads,etc. There is also a GREAT egg replacer (also with no taste)…called ENER-G egg replacer. It comes in a dry powder that you also mix with water prior to adding it into your recipe. I use this product alot in Cakes, sandwich breads,etc. If you don’t mind the taste of pumpkin…you can use 1/4 cup of pumpkin puree per egg. I use pumpkin a lot in brownie recipes.

    1. Hey Sharon,
      Thanks for this info! I do sub eggs out for chia or flax in many baked goods, but I’m wondering if you have experience with subbing 100% of the eggs out in coconut flour baked goods in particular? Coconut flour is such a different beast compared to wheat or GF flours…it may not work the same way. Thanks! 🙂 Katie

    2. WOW! I am so darn excited with your post on the substitutions herein! I have heard that the Wheat Belly Diet works well, and may now find it easier to establish when baking etc. Thanks a bunch :>)

  10. Thank you for this post !
    I was wondering, you say it’s not great for thickening gravies or sauces. Do you happen to know a grain-free alternative for that ?
    I had just tried it with coconut flour just before I saw your post, and it made a reeaally weird texture…

  11. I’m new to using coconut flour & so far loving the results (mostly). I am trying to stay as GF and low carb as possible. I’m wondering if you can use coconut flour in “raw” recipes?

    I recently saw these things on Amazon called GemWraps which are basically veggie purees made into sandwich wraps (almost like a fruit roll-up). They are uber expensive. I’m wondering if they could be recreated at home using fresh veggie purees with either pureed chia seeds and/or coconut flour. But they would be dehydrated, not baked or fried.

    Thoughts about the “raw” coconut flour? Since coconut flour is from coconut meat which can be consumed uncooked; would it follow that coconut flour does not need to be heated/cooked either??

    1. Erik,
      I know that’s a really common sub for eggs, and I’ve never personally tried it with coconut flour. I’ve seen other bloggers who will say that you could sub up to half the eggs with flax/water…but I’m guessing there’s just something about the eggs that can’t be subbed 1:1 with flax. ?

      🙂 Katie

      1. I’ve heard of people making egg substitutions with flax or chia with water. I was looking at it more as a way to not need to increase the number of eggs when trying to substitute for wheat rather than a complete replacement of the original number of eggs in the recipe.

      2. Also I had read that flax or chia with boiled water can be used as a gluten alternatives instead of trying to use gums.

          1. Hello
            tried several times the flax seeds liquid instead of eggs and it is totally working!
            if you use seeds not ground- soak for 2-3- hours, ratio varies, some say 2.5 Tbls of water for each flax tbls, but at the store they told me 1/2 small glass for each Tbls of flax and it is working, if you use ground flax, then you have to wait much less, like 30 min the only issue i have is that i did not figure it out how to separate the goo liquid from the seeds, it just do not pass well through strainers even if you leave it on a strainer to rest for hours, i just use it with the seeds, however the seeds do not suit in taste for all recipes, for example- in vegetable patties the flax sucks.
            Divona

            1. Divona, I have not used flax seed as substitute in baking, but I make my own hair gel (1/4 cup flax seeds to 1 cup water. Boil for 3 -5 minutes at low temp, and strain through a stocking.) The stocking works – I tried a sieve and it was a nightmare.
              Hope it helps.

  12. I have been subbing 1/3 c coconut flour per cup for half the flour in my quick bread recipes, and subbing a basic GF flour for the other half (I like Tom Sawyer brand, but even just using almond flour seems to work out fine), and then adding an additional 3 eggs per cup of coconut flour (and if it doesn’t come out even, round up). I haven’t had a flop yet, and I’ve been doing lots of GF baking for church this way! 🙂 Same recipe first with reg flour, then again with the GF subs. Of course, I SERIOUSLY stocked up on coconut flour during a sale, BEFORE I realized how little you use, so I’m bold and not afraid to flop, since I’ve got a lot to use before it gets stale! 🙂

  13. I have had success using a small amount of coconut flour in recipes where I replace eggs, but I only use a couple of tablespoons to a quarter cup. I then replace the rest ofthe flour with almond flour or some other glue free flour.

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