Why Is Coconut Flour Better?

The substitution of coconut flour for wheat flour may have health advantages. Since coconut flour has a lower glycemic index than wheat flour, the carbs in it take longer to digest and absorb. It also contains more fiber and protein than wheat flour.

Additionally, coconut flour can:

regulate blood sugar. Coconut flour has a lower glycemic index than wheat flour, which may help prevent blood sugar rises when used in baked items.

avoid gluten. People can manage illnesses better with coconut flour if they follow a gluten-free diet. Not only does a gluten-free diet help with Celiac disease, an autoimmune ailment brought on by gluten, but also with other illnesses. Going gluten-free could also help those with other autoimmune conditions, such as Crohn’s disease and rheumatoid arthritis.


Things are easier to digest. Because coconut flour contains a lot of fiber, it might aid in bettering digestion. It contains both soluble and insoluble fiber and has a fiber content that is much higher than wheat flour. Fiber-rich foods encourage a healthy digestive system and the development of good gut bacteria. This promotes regular bowel movements and sickness prevention.

Get thinner. Dietary fiber that is naturally occurring has been shown to aid in weight loss. Coconut flour has a lot of fiber, which can help you feel satisfied for longer, have more energy, and eat less. Those who are fat might get even more of a benefit from increasing their fiber intake.

What advantages does coconut flour have?

It is a good source of protein and has a lot of fiber. Its inclusion in your diet might support heart health, healthy digestion, and stable blood sugar levels.

When included in a balanced diet and consumed in moderation, it may also maintain a healthy body weight.

It’s a wise decision when selecting a flour substitute because it is also tasty and functional.

Just one thing

Try it out now: It’s wise to use a tried-and-true recipe when using coconut flour for the first time in a recipe. Visit this page for some fantastic gluten-free, low-carb bread recipes using this adaptable, healthy flour.

Which flour is superior, almond or coconut?

Well-known risk factors for heart disease include excessive blood pressure and “poor LDL cholesterol levels.”

Fortunately, your diet may significantly affect your blood pressure and LDL cholesterol, and numerous studies have shown that almonds can be quite helpful for both (2, 18, 19).

An study of five research involving 142 individuals revealed that those who consumed more almonds saw an average reduction in LDL cholesterol of 5.79 mg/dl (19).

Although this result is encouraging, it may not have been the result of merely consuming more almonds.

For instance, the five trials’ subjects did not all have the same diet. Therefore, the amount of weight loss, which is also associated with reduced LDL cholesterol, may have differed between trials (20).

Additionally, both experimental and observational studies have linked magnesium deficiency to high blood pressure, and almonds are a fantastic source of magnesium (21, 22).

In spite of the fact that numerous research suggest that treating these deficits may help lower blood pressure, they are inconsistent. To get more firm findings, this topic need additional study (23, 24, 25).


The ingredients in almond flour may improve blood pressure and lower LDL cholesterol. Before drawing a firm conclusion, more research is required because the current findings are conflicting.

Using almond flour in baking is simple. Almond flour can be easily substituted for conventional wheat flour in the majority of baking recipes.

Additionally, it can be used to coat meats like beef, poultry, and fish in place of bread crumbs.

Almond flour has the drawback of making baked items more dense and flat than wheat flour.

This is so that baked foods will rise, as the gluten in wheat flour helps dough stretch and traps more air.

A pound (28 grams) of almond flour has 163 calories, more than twice as much as a pound (102 calories) of wheat flour (26).

Wheat flour can be swapped out for almond flour in a 1:1 ratio. Almond flour doesn’t contain gluten, therefore baked goods produced with it are flatter and denser than those made with wheat-based ingredients.

Almond flour is frequently used in place of well-liked substitutes like wheat and coconut flour. Information on how it compares is provided below.

Wheat Flours

Sadly, this results in almond flour having more calories. It makes up for this, though, by being immensely nourishing.

You get a good portion of your daily requirements for fiber, vitamin E, manganese, and magnesium from one ounce of almond flour (3).

For those who have celiac disease or a wheat sensitivity, almond flour is a fantastic alternative because it is also gluten-free, unlike wheat flours.

Almond flour can frequently substitute wheat flour in baking at a 1:1 ratio, but because it lacks gluten, the baked goods created with it are flatter and denser.

In comparison to almond flour, wheat flour contains more phytic acid, an antinutrient that inhibits the absorption of nutrients from meals.

It binds to vitamins and minerals like calcium, magnesium, zinc, and iron, reducing their ability to be absorbed by your intestines (27).

Almonds naturally contain a lot of phytic acid in their skin, but almond flour doesn’t because the skin is removed during the blanching process.

Coconut Flour

Compared to almond flour, it has fewer calories per ounce, but almond flour has a higher concentration of vitamins and minerals.

Both almond flour and coconut flour are gluten-free, but coconut flour is trickier to work with in recipes because it absorbs moisture so efficiently, giving baked goods a crumbly and dry texture.

This means that if you use coconut flour in recipes, you might need to increase the amount of liquid.

The amount of nutrients your body can absorb from foods containing phytic acid can be decreased since coconut flour contains more of it than almond flour.

Compared to wheat and coconut flours, almond flour has fewer carbohydrates and is higher in nutrients. Additionally, it has less phytic acid, which implies that foods containing it provide you with more nutrients.

It is very nutrient-dense and may have a variety of positive health effects, including as a lower risk of heart disease and better blood sugar regulation.

Almond flour is also gluten-free, making it a fantastic alternative for people who are intolerant to wheat or who have celiac disease.

Almond flour is a terrific option if you’re seeking for a nutrient-rich, low-carb flour.

What distinguishes coconut flour from normal flour?

Compared to conventional flours made from grains, coconut flour has a higher nutritional density. It is also naturally gluten-free, so you can eat it if you must or wish to follow a gluten-free diet.

In comparison to other flours, coconut flour has comparatively low levels of carbs and is moderately high in protein, fiber, and fat. A massive 5 grams of fiber, 3 grams of protein, and 1.5 grams of fat are all there in just one serving of two tablespoons. The combination of fiber, protein, and fat in it makes it particularly full.

Manganese, an important nutrient needed for numerous bodily processes and functions, is also extraordinarily abundant in it. especially manganese. It aids in the maintenance of bone health and enhances the absorption of other nutrients like choline and biotin by your body. Furthermore, it has potent anti-inflammatory and antioxidant properties.

Coconut also has trace amounts of iron, potassium, phosphorus, selenium, and vitamin B6 in addition to manganese.

Taste of coconut flour altered

Coconut flour is a soft, flour-like product that is manufactured entirely from dried coconut meat that has been finely pulverized. It makes a terrific substitute flour in baking that is nutritious and allergy-friendly because it is naturally free of gluten, grains, and nuts.

How is coconut flour made?

It is created from coconut meat that has been dried and pressed (that makes coconut milk & oil). The coconut meat is pounded into the fine, powder-like product that is known as coconut flour after being compressed and dried.

How Does it taste?

The taste of coconut flour is mildly sweet and fairly recognizable. It could take some getting accustomed to if you don’t like the flavor of coconut. However, if you combine it with other strong flavors or spices like chocolate, coffee, bananas, etc., you can generally conceal the flavor.

What’s the nutrition info? How many carbs in coconut flour?

It has an outstanding nutritional profile, being strong in fiber, protein, and good fats while also being low in indigestible carbohydrates and sugar, and is free of major allergies and stomach irritants. It has a low glycemic index, which gives diabetics and others who need to monitor their blood sugar another option.

Which flour is the healthiest?

The dried coconut meat is ground into a smooth, soft flour to create coconut flour, which is grain- and gluten-free.

Compared to conventional grain-based flours, it has more calories per serving and is a rich source of protein, fat, fiber, and minerals including iron and potassium.

Coconut flour has a high fat content compared to grain flours. Medium-chain triglycerides (MCTs), which make up the majority of this fat and are mostly saturated, may help to reduce inflammation and support a healthy metabolism (1, 2).

Although it’s debatable, saturated fat from coconuts probably has a different impact on your health than fast food, fried foods, and processed meats—and it might even have advantages (3, 4).

Additionally loaded with antioxidants, coconut flour also seems to possess antibacterial qualities (5).

: Allergies

More readers are requesting tree nut-free meals due to the rise in allergies. Additionally, as many parents are aware, many elementary schools and kindergartens are adopting a nut-free policy for school lunches and baking.

Almond flour/meal is used in so many low-carb recipes that it restricts the types of baking we can send our kids to school with.

: Costs

This may differ depending on where you live, but in New Zealand, coconut flour costs approximately half as much as almond flour or meal.

Since you only need to use 1/4 the amount of coconut flour as compared to almond flour, it is a fairly affordable low-carb flour to buy and use.

: Fat content and quality

Despite the higher fat level of almond flour, it’s necessary to think about the fat’s quality. Omega 6 is the inflammatory polyunsaturated fat that we want to avoid in significant amounts, and almond flour contains a lot of it.

Although coconut flour has stable saturated fat, it is lower in fat than other flours, which is another reason why it is so absorbent for liquids in recipes.

Our omega 6:3 ratio used to be closer to 1:1 in the past, but it is now closer to 15:1, which indicates that we are eating a diet that is quite inflammatory. High quantities of omega-3 PUFA (low omega-6/omega-3 ratio) exert suppressive effects, whereas excessive amounts of omega-6… enhance the etiology of numerous diseases, including cardiovascular disease, cancer, and inflammatory and autoimmune diseases. Source.

One cup of almond flour requires 90 whole almonds. Almond consumption from low-carb baking made with almond flour is far too easy to overdo.

Notes for application: Compared to almond flour, coconut flour is more versatile, less expensive, healthier, and has higher omega 3:6 ratios.

Which flour reduces inflammation?

In spite of the fact that many alternatives to refined white flour were initially developed for people with food allergies, these flours also appeal to people who want to increase the variety and nutrition of their meals. The healthiest flours to use in baking are listed below.

almond meal. Peeled and crushed almonds are used to make almond flour. Almond flour makes you feel fuller and more pleased because of its high quantities of protein, good fats, and fiber. Additionally, it prevents after-meal blood sugar fluctuations.

coconut meal. A grain- and gluten-free alternative is coconut flour, which is created by grinding dried coconut meat into a powder. In addition to being higher in calories than other grain-based flours, it also provides a good dose of protein, fat, fiber, antioxidants, iron, and potassium.

Despite having a lot of fat, coconut flour’s fat content is mostly saturated, which has a negative name but is not actually associated with heart disease. Medium chain triglycerides, a type of fat that may reduce inflammation and maintain a healthy metabolism, also make up the majority of its composition.

Acorn flour. Oat flour, a whole-grain flour prepared from ground-up rolled oats, is gluten-free. When compared to normal flour, it is exceptionally high in fiber and protein. Additionally, it contains calcium, potassium, and minerals like iron.

Quinoa meal. Quinoa, a nutty-flavored, gluten-free seed, is processed into a fine powder to create quinoa flour. Protein, fiber, iron, and unsaturated fat are all present in quinoa flour in good amounts. Quinoa may be beneficial for improving digestive health, reducing inflammation, and decreasing the likelihood of contracting several diseases.

Buckwheat flour A plant notable for its grain-like seeds is buckwheat. Buckwheat is gluten-free and has no connection to wheat despite its name. The micronutrients manganese, magnesium, and iron are all found in buckwheat flour, which is also a good source of fiber and protein. Both anti-inflammatory and anti-cancer activities are present. Additionally, it might encourage good bacteria in the digestive system.

For diabetics, is coconut flour preferable?

Coconut meal Because it contains fewer carbohydrates than flours like wheat and corn, it is advantageous for diabetics because it only slightly affects blood glucose levels.

Can coconut flour be consumed in excess?

For most people, coconut flour is a secure substitute for wheat flour. There are not many negative consequences or health dangers. However, some people may experience bloating as a result of the high fiber content of coconut flour.

Can I use coconut flour in place of all-purpose flour?

Due to its extremely high fiber content, coconut flour absorbs a lot of liquid while baking. Because of this, it’s essential to follow the recipe exactly without adding any further changes. When baking with coconut flour, the dough is frequently much thicker than anticipated. Keep moving and try not to worry too much. As a general rule of thumb, replace 1/4 to 1/3 cup of ordinary flour with coconut flour. You should also put in more eggs due to their high absorbency. We’ve gathered eight of our favorite coconut flour recipes to make it easier for you to try this unusual ingredient. These have been tried and tested!

P.S. Check out our page on coconut flour to learn more about what it is and how to use it.

Brownies Made With Coconut Flour: Chewy and chocolaty, these brownies are an excellent introduction to using coconut flour in baking.

Wraps made of coconut flour are excellent for making tortillas or crepes. Thanks to Vitacost for the image.