Coconut Flour

Nut flours have high fat content (typically 50–60% of their weight is fat), which makes baked goods moist and tender. This is an asset in cookies and dense cakes, but it also means nut flour baked goods are more calorie-dense and don’t behave like grain-based flours in recipes calling for wheat or rice flour.

The high fat content also means nut flours go rancid faster than grain flours. Refrigerate or freeze if you won’t use the bag within a few weeks of opening.

Best results: Pancakes, Quick Breads. For bread or recipes requiring significant structure, this flour works best in a blend rather than as the sole flour.

Blanched versions (skin removed before grinding) produce a lighter color and more neutral flavor than unblanced varieties. For baked goods where appearance matters, blanched is usually preferred.

Use the Flour Converter for precise substitution amounts, or the Blend Builder to find the right blend ratio for your baked good. See methodology for data sources.