Substitutions / coconut flour
What to use instead of coconut flour
Use almond flour in equal amounts. Much less absorbent than coconut flour, so you'll likely need to reduce liquid or add a binding agent to get the right texture.
Every option, best first
| Use instead | How much | What changes |
|---|---|---|
| Almond flour | 1:1 | Much less absorbent than coconut flour, so you'll likely need to reduce liquid or add a binding agent to get the right texture. |
| Oat flour | 1:1 | Works well in most baked goods but adds a mild oat flavor and is higher in carbs, so it changes the nutritional profile significantly. |
| All-purpose flour | ¼ cup / 1 cup | Coconut flour is extremely absorbent, so you only need a fraction of the amount; results will be less dense but lose any coconut flavor. |
How much is a cup of coconut flour?
Substituting by volume and weighing are different problems, and the second one has an exact answer. Weigh coconut flour in grams →
A word on how to read these
A substitution is a trade, not an equivalence. The ratio gets the quantity right; the third column is the part worth reading, because it tells you what you are giving up. In a stew, most of these are invisible. In a cake — where flour, liquid, fat and leavening are in a fixed relationship — the same swap can change the crumb.
Why baking notices and stew doesn't →
Where these came from
These substitutions were written by Gather's own kitchen model — the same one the app uses when you tap an ingredient and ask what else would work — then checked and saved as a fixed list in July 2026. Nothing on this page is generated while you read it. They are a good starting point and not a substitute for tasting as you go.