Coconut flour is a tricky beast. We learned the hard way so you don’t have to.
It’s not just about swapping one flour for another. Each alternative packs its own quirks.
In our kitchen mishaps, we’ve stumbled upon some awesome substitutes and we’re excited to share the scoop with you.
Turns out, not all flours are the same. Some rock in cakes; some are perfect for bread.
We experimented, we taste-tested, and yeah, we made quite the mess. But hey, it was all in the quest to find the top coconut flour alternatives.
We’ve got our list prepped. It’s been quite the adventure, but here we are.

7 Easy Substitutes for Coconut Flour
When looking for a coconut flour substitute, it’s important to consider the role that flour plays in your recipe. Is it just providing structure or is it also adding flavor? Here are some options to choose from based on your needs:
Substitute | Taste | Texture | Ratio | Suitable Dish |
Almond Flour | Nutty | Fine | 1:1 | Cakes, Cookies |
Oat Flour | Earthy | Coarse | 1:1 | Baked Goods, Pancakes |
Rice Flour | Neutral | Fine | 1:1 | Asian-Style Dishes, Baked Goods |
Teff Flour | Earthy | Coarse | 1:1 | Ethiopian-Style Dishes, Baked Goods |
Quinoa Flour | Nutty | Coarse | 1:1 | Salads, Baked Goods |
Buckwheat Flour | Earthy | Coarse | 1:1 | Pancakes, Waffles |
Potato Starch | Neutral | Fine | 1:2 | Baked Goods, Sauces |
1 – Almond Flour
Almond flour steps up as a top swap for coconut flour. It’s all about the texture and mild taste it brings to the table. We had a blast making cookies that turned out softer and chewier than usual. You’ll use a 1:1 ratio for most recipes, making life easy.
For those keen on getting their bake on with different flours, finding your perfect almond flour alternative might be your next move. Remember, almond flour adds moisture, so we cut back a bit on other liquids in the mix.
2 – Oat Flour
Oat flour steps in and doesn’t disappoint. Its mild flavor lets other recipe ingredients shine. We used it cup for cup in place of coconut flour and were impressed.
This stuff works wonders in bread and muffins, making them moist and hearty. Expect your baked goods to be denser, though. Our Saturday breakfast pancakes got a texture upgrade.
Interested in further tweaking your recipes? You might find these oat flour alternatives handy. They could bring an extra twist to your kitchen creations.
3 – Rice Flour
We swapped in rice flour and what a surprise. Rice flour’s light and fine, making our cakes airier than the coconut’s denser vibe. We mixed it up with a ratio that’s kind to bakers, cup for cup.
Rice flour took our sponge cake game to new heights. The key? It’s all in the blend, giving us that smooth, not-gritty texture we all crave in a sponge.
For those mixing up their baking routine, discovering options beyond rice flour could spice up your creations. It’s a solid move for our fellow flour aficionados.
We learned this swap makes things lighter, not as heavy as coconut flour tends to. You gotta try it in your next baking spree.
4 – Teff Flour
Teff flour, we found out, is seriously amazing. It’s lighter than coconut flour and doesn’t make your treats feel like a brick. We used it in a 1:1 ratio, slightly less than coconut because it absorbs more liquid.
Our brownies came out super moist and fluffy. Definitely a win in our book. Interested in other ways to use teff? Check out alternative flours to teff for baking that might tickle your fancy.
It’s got this nutty flavor that’s just incredible. Made our cookies taste like they were from a fancy bakery.
This swap isn’t just a swap; it’s a total upgrade.
5 – Quinoa Flour
Quinoa flour is like the unsung hero in our swap marathon. It’s lighter and brings a subtle nutty flavor, totally different from coconut flour’s sweetness. We found using it in a 1:1 ratio worked magic for us, especially in pancakes.
This flour doesn’t just swap out; it levels up our game. Our pancakes were fluffy and with a hint of nuttiness that had us coming back for seconds. Quinoa flour made things moist without being dense.
Looking for more ways to use quinoa flour in your recipes? Check discover alternatives to coconut flour for creative ideas. This link led us to even more tasty experiments.
6 – Buckwheat Flour
Buckwheat flour brings in a hearty, earthy touch that coconut flour can’t. We swapped them in pancakes, 1:1. The result? Fluffier and richer in flavor.
Buckwheat’s magic lies in its versatility. Great for more than just pancakes. We found it works wonders in bread and cookies too.
Noticed a moisture difference immediately. Buckwheat kept things tender, not dry.
Interested in other baking flour swaps? Give this a read for great alternatives to buckwheat flour. Found it super helpful in our flour adventures.
7 – Potato Starch
Meet potato starch, a total game-changer for thickening sauces and soups. Turns out, it’s not just another type of flour for baking; it behaves differently. We’ve been swapping it out for coconut flour at a ratio of 1:2. And guess what? It works wonders in our gluten-free cakes, making them super light and fluffy. While coconut flour can make things a bit heavy, potato starch keeps it all light and easy.
The difference in texture? Night and day. Cakes come out softer and less dense. If you’re into experimenting with your recipes, definitely give various starch options a go for your kitchen adventures.
Frequently Asked Questions
Yes, almond flour can replace coconut flour in cakes, but you’ll need to adjust the liquid content, as coconut flour is more absorbent.
Oat flour can work in place of coconut flour, but it’s less absorbent, so you may need to adjust the recipe’s liquid ingredients.
Yes, rice flour is a good substitute for coconut flour in cookies, but the texture might be slightly less dense.
Teff flour can be used in place of coconut flour in bread, adding a unique earthy flavor and a slightly denser texture.
Yes, buckwheat flour works well as a substitute for coconut flour in pancakes, giving them a hearty texture and slightly nutty flavor.

Andrew Gray is a seasoned food writer and blogger with a wealth of experience in the restaurant and catering industries. With a passion for all things delicious, Andrew has honed his culinary expertise through his work as a personal chef and caterer.
His love for food led him to venture into food writing, where he has contributed to various online publications, sharing his knowledge and insights on the culinary world. As the proud owner of CooksCrafter.com, Andrew covers a wide range of topics, including recipes, restaurant reviews, product recommendations, and culinary tips.
Through his website, he aims to inspire and educate fellow food enthusiasts, offering a comprehensive resource for all things food-related.