Tips & Tricks

Coconut Flour

  • *ALWAYS sift the coconut flour – unsifted could result in a dry baked good if the recipe calls for sifted, not sifting will not get rid of the lumps in the flour that is common with coconut flour.
  • Rule of thumb – use 1 tbsp of coconut flour for every egg
  • 1/4 cup of coconut flour is equal to 1 cup of white flour
  • Coconut flour is extremely high in fibre and thus requires a large amount of liquid
  • In my opinion, coconut flour tastes the most like “regular flour” when baked properly.  It can range from very light and fluffy for a cake to dense like a biscuit.

Try this Cinnamon Bun Flavoured Cupcakes recipe & Vanilla Cinnamon Muffins for a quick introduction to coconut flour.

Almond Flour/Meal

  • Can use cup for cup for regular flour.
  • Almond Meal is ground almonds, whereas almond flour is finely ground almonds.
  • You can make your own almond flour/meal by taking blanched almonds and grinding them in a food processor.   Pulse it more for almond flour.
  • Almond flour does not absorb a lot of liquid so be careful about how much liquid and fat you add to a recipe when making it with almond flour.
  • Almond flour is great for making something savory like Paleo Pizza or sweet like Mac Cookies! (pictured below on the left).

More Tips & Tricks to come…

About The Author

I’ve been following a real food diet since 2011 when my doctor told me to ditch the wheat! I believe in the healing power of eating real food. Follow me on my adventure.

DISCLOSURE: Not intended for the treatment or prevention of disease, nor as a substitute for medical treatment, nor as an alternative to medical advice. Use of recommendations is at the choice and risk of the reader. In order for me to support my blogging activities, some links on this site are affiliate links, including affiliate links. I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. This helps cover some of the costs for this site. I appreciate your support! I only endorse products that I use and believe in.

Carol Lovett – who has written posts on Ditch The Wheat.


  1. says

    Great Site.
    Although I don’t have any intolerance to gluten I always try to bake or cook with alternatives to wheat.
    My favorite is almond meal, coconut flour, and then of course I love eating quinoa, rice and anytime I eat pasta it’s either made of Kamut (a healthier, more easy to digest, lighter than wheat) and yes, quinoa or other gluten-free versions).
    I love all your suggestions really amazing. Look forward to more recipes.
    Cristina recently posted..Cabbage Leaf + Parsley Omelet Stuffed with Brown Rice WrapMy Profile

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