Food & Drink

Substitute for Coconut Flour

When you have a ton of recipes for coconut flour, but no coconut flour can be found in the kitchen, it can be frustrating. It is all too common for your store to be out of coconut flour, online prices are high, and you have to wait for some time to be shipped. You think to yourself, “There has to be a substitute for coconut flour that tastes just as good?”

If you are wondering if almond flour, rice flour, or chestnut flour work just as well then this is the place to look. Some coconut flour substitute options may require a little tweaking of the recipe, but it can be done. You may need to add another egg or a little more butter and adjust your cooking times. This article will give you needed information on how to use a substitute for coconut flour and how they compare.

What to Substitute for Coconut Flour

Any of the following flours can be used as a coconut flour replacement. They don’t usually measure the same, so follow the instructions for compatibility. You may also need to make some adjustments to your liquid. Tips for success are included at the end of the article. Here are some flours that can be used as a coconut flour substitute:


Nut Flours

  • Almond Flour

  • Cashew Flour

  • Chestnut Flour

  • Macadamia Flour

How much to substitute:

Nut flour are good low-carb and gluten-free options for baking. You need to use 25 percent of what you would be using in coconut flour. In cakes that require eggs, use 50 percent of what you would use in coconut flour.


Grain Flour

  • Amaranth Flour (Use 10 to 20 percent of what you would use in coconut flour)

  • Sorghum Flour (Use 25 to 30 percent of what you would use in coconut flour)

  • Rice Flour (Brown rice flour is nutty, white rice has no flavor. Use finely ground and mix with a flour high in protein)


Grass Flours

  • Buckwheat (High Protein, adds texture)

  • Wild Rice (High Protein, adds texture)

  • Montina (High Protein, adds texture)

These flours need to be used sparingly to avoid overpowering any other flavors you have in your baked goods. Use only 25 to 30 percent of what you would use in coconut flour. If you are using Buckwheat flour to make rolls or breads, use a whole cup for a nutty wheat flavor.


Root Flours

  • Arrowroot

  • Potato

  • Tapioca

These flours make baked goods chewy and are good for pizza, pasta, bread and cookies. They can also be used for thickening in sauces and gravy. Use these sparingly to prevent a gummy texture. Use about 25 percent of what you would use in coconut flour.


Beans and Seeds

Garbanzo Bean Flour

  • Pea Flour

  • Navy Bean Flour

  • Soybean Flour (Can be an allergen in some people)

Bean flour gives your baked goods fiber and proteins. They have a strong flavor so use them with other things that have strong flavors like chocolate. Use about 30 percent of what you would use in coconut flour.

  • Chia Seed Flour

  • Flax Flour

  • Hemp Flour

  • Quinoa Flour

  • Teff (This is a seed that comes from Ethiopia and has been used since ancient times. It is very high protein and nutty. It is good for making crackers, eaten as cereal and can be used in small amounts to make breads, cookies, pizza, and muffins.

These are high in fiber and can even be soaked in water to make vegan egg replacer. When using as flour, use dry at 25 percent of what you would use in coconut flour.

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