Both coconut flour and almond flour are low-carb flours and naturally gluten-free.
What is Almond Flour?
Almond flour is blanched almonds that are ground, then sifted into fine powdery flour. It has a sweet flavor and rich buttery texture. It's high-fat, high-protein, and fantastic for gluten-free baking. It's also wonderful for grain-free paleo baking, and incredible when it comes to making cookies, cakes, scones, and muffins. If breading savory dishes is your thing, almond flour works well for that too.
What is Coconut Flour?
Coconut flour, a fantastic flour that yields very fluffy baked goods, is made from ground coconut. Coconut flour is more challenging to work with than almond flour. That's because coconut flour is an incredibly “dry” flour. Like a sponge, coconut flour sops up loads of moisture.
Baking with coconut flour can be confusing for those accustomed to baking with wheat flour. A small amount of coconut flour provides a high yield of baked goods, relative to wheat flour.
As a stand alone flour, coconut flour does not yield crunchy baked goods the way almond flour does. Coconut flour does work incredibly well in cake and muffin recipes. Because many do not consider coconut a nut, coconut flour is a great alternative to almond flour for those with nut allergies.
- Cost – coconut flour is cheaper to use. Prices vary from country to country, and what is currently on sale, but is half the price of . Not only is coconut flour cheaper to buy, but the amount you use in a recipe is also incredibly small compared to almond meal/flour. A cake might require cups of almond meal/flour, whereas a coconut flour recipe might only require 1/4 of this.
Coconut flour is dehydrated and defatted flesh from the coconut. It is the high fibre by-product of making coconut cream and coconut milk.
Coconut flour is incredibly absorbent and it is best left to swell and absorb the moisture it has been mixed with.