Coconut flour as an alternative in recipes

I don't think you can do a straight exchange, its quite 'heavy' and grainy.

I agree - it is very heavy. I tried it once replacing a quantity of flour - I think 50% - and the cake was so much heavier.

You need a lot more liquid in than usual. Can be a bit gritty. A much of almond flour and coconut flour I find more agreeable.

I like the taste coconut flour gives, but rest of family doesn't. Look for coconut flour recipes
www.wellplated.com/coconut-flour-cookies/

I've tried it. Coconut flour absorbs a lot of water, so you'd have to get used to working with that.

Thank you, I’ll check the link, Chardy.

Good to remember that coconut flour is very full of fibre. It will keep you regular. I would imagine you could use it as a substitute for ground almonds.

I cook with coconut flour quite a lot, as others have said you need nearly double the liquid, but I also only cook sweet dishes with it as you can taste the coconut.
If I am cooking savory dishes I would you gram flour, rye or spelt flour if it is for me. I use self-raising or plain for the rest of the family.

In times of flour shortages in Northern Rhodesia mum had to replace flour with mazemeal. Funnily enough her Bakewell tart was delicious!

Sorry I can't help with coconut flour. Good luck though!

Goodness, hadn't even heard of C flour. Thank you. Will investigate.

No, it needs a huge amount of liquid as it is very dry. It’s possible to substitute half/quarter with normal flour adding extra liquid. I’ve never had satisfactory outcomes.
I’ve seen it’s possible to use half coconut, half ground almonds but I’ve never gried itt.

What’s the advantage of coconut flour over ‘ordinary’ flour? Is it an allergy issue? I used gluten-free flour to make pastry for mince pies, as I have a friend who has to have gluten-free. It was such a faff, but I have to say that the pastry was delicious - maybe because you have to use butter not other cooking fat.

Coconut flour is keto-friendly, far fewer carbs

I've used coconut flour because I have to be gluten-free and can't tolerate any other flours - almond, tapioca, rice, potato, etc.

It's hard to cook with, and you can't just replace ordinary flour with it, but there are loads of specialised recipes online.

I have used coconut and almond flour. Coconut is the more difficult as it needs lots of liquid. Otherwise they are quite palatable in cooking

I always use some cornflour with self-raising when making cakes. Haven’t heard of these other flours.

I've only used it for biscuits, not cakes or bread. I prefer the Doves Farm rice flour, though. I would like to try flour made from cashew nuts as it sounds very healthy.

I eat keto and use coconut flour a lot . You can’t do a straight swap. Look for keto recipes where someone has done the work for you

I've never heard of coconut flour before. I use rice flour when I make a rice cake because I had to stop using ground rice with having false teeth. The ground used to get under my teeth and it was like eating a mouth full of pins

[Hetty58] I love cashew nuts, so will look out for the flour.

I'm not familiar with coconut flour but I do like the flavour of coconut so I use the desiccated type in cakes sometimes. I might like to try the flour sometime and wondered if it is readily available in supermarkets. I've never seen it although I haven't actually looked for it.

I use coconut and almond flour as I’m diabetic and so have to limit carbs.

My husband is a coeliac and I do quite a lot of gf baking. I don't get on with coconut flour, I use half gf flour (usually Dove valley) and half ground almonds for crumbles, cakes and sweet pastry. I find this works very well.

I use almond flour and coconut flour. It is not like wheat flour. If you google Keto recipes you will find some ideas there but it isn’t like using regular flour so be prepared for a change in taste and texture.