Ingredients
Coconut Flour — Natural form

Natural form

Coconut flour as a fine, chalky white powder mounded in a ceramic bowl.

Shows the flour's distinctive ultra-fine, dry, chalky texture and bright white color that distinguishes it from other flours.

Baking

Coconut Flour

Fine, absorbent gluten-free flour for grain-free bakes

Soft, faintly sweet, and thirstily absorbent, coconut flour is a grain-free baking flour that needs plenty of liquid and eggs. A little goes a long way. Keep it airtight and dry.

Coconut flour is made from dried, defatted coconut meat ground to a fine powder — a grain- and gluten-free flour that's high in fiber and faintly sweet with coconut aroma. It is the most absorbent of all flours, soaking up enormous amounts of liquid, which makes it impossible to swap 1:1 for wheat: a little goes a long way and recipes need lots of eggs and liquid. Used right, it makes tender, moist low-carb and grain-free bakes.

Measured in
g
Storage
Airtight

Find it in

Baking AisleHealth Food

Types & varieties

Standard coconut flour

Fine, defatted; the common baking flour.

Organic coconut flour

Same behavior, minimally processed.

How to use

Never substitute it 1:1 for wheat — use about 1/4 to 1/3 the amount and add extra eggs and liquid (often a recipe written specifically for coconut flour). It thickens batters dramatically and continues absorbing as it sits, so let it rest before judging consistency.

  • Keto and paleo cakes and muffins
  • Grain-free pancakes and waffles
  • Coconut-forward cookies
  • Thickening and binding in small amounts

How to store

Keep it airtight and dry. Its low oil content (it's defatted) makes it relatively stable, but moisture clumps it.

Common uses

Keto and paleo cakes and muffinsGrain-free pancakes and wafflesCoconut cookies and barsLow-carb breadsThickening smoothies and battersGrain-free pie crustBreading (mixed with eggs)

Tips & pitfalls

  • Use far less than wheat flour — roughly 1/4 to 1/3 the amount.
  • Add plenty of eggs and liquid; it drinks them up.
  • Let batter rest a few minutes; it keeps thickening as it hydrates.
  • Best in recipes designed for coconut flour, not improvised swaps.

Nutrition

Nutrition

No USDA FoodData Central match for Coconut Flour yet. We surface a per-100 g profile once a generic whole-food entry is matched and verified.

In the shops

Matched grocery products

  • Organic Coconut Flour

    Organic Coconut Flour

    ECOBASICS · kg · Bonpreu

    €1.59

Good to know

Flavor
Faintly sweet, coconut-scented
Made from
Dried, defatted, ground coconut meat
Best for
Keto/paleo baking, grain-free cakes, pancakes
Key trait
Extremely absorbent — use little, add lots of liquid/eggs
How to store
Airtight, cool, dry
Shelf life
Months sealed; long for a flour

Substitutes

  • Almond flour — Grain-free but far less absorbent — recipes differ greatly.
  • Oat flour — Milder and easier, not low-carb.
  • Cassava flour — Grain-free, closer to wheat behavior.

Pairs with

EggsCoconut oilVanillaHoneyChocolateBananaCinnamonLime

Also called

harina de coco · farina de coco

Related

All-Purpose Flour

All-Purpose Flour

The do-anything flour for bread, cakes, sauces, and dredging

Bread Flour

Bread Flour

High-protein flour for chewy, well-risen breads

Whole Wheat Flour

Whole Wheat Flour

Nutty, whole-grain flour for hearty breads and bakes

Cake Flour

Cake Flour

Fine, low-protein flour for tender, delicate cakes

Almond Flour

Almond Flour

Nutty, gluten-free flour for macarons and tender bakes

Baking Powder

Baking Powder

All-in-one leavener for fluffy cakes, pancakes, and biscuits

Baking Soda

Baking Soda

Pure leavener that needs acid to lift — and tenderize

Yeast

Yeast

Living leaven that makes bread rise and dough come alive