Grain-Free Baking with Coconut Flour

April 5, 2017 Honest to Goodness

Coconut flour is a grain-free flour rich in nutrients which is produced from coconut flesh. It is becoming the go-to-flour for gluten free bakers, or those looking for a healthy alternative to any wheat based flours. 

Our organic coconut flour is made from certified organic coconuts from which the meat is dried, de-fatted and then finely ground into a powder.


  • Grain Free and Gluten Free alternative
  • Suitable for coeliacs and those with a gluten intolerance.
  • A great flour for any weight loss or healthy diet plan, being low carbohydrate, high in fibre, protein and good fats, plus coconut flour keeps you fuller for longer!
  • A natural source of essential nutrients like Lauric Acid, which supports a healthy immune system.
  • Popular in grain-free diets such as Paleo or GAPS.

For those who have tried baking or cooking with coconut flour, there are some challenges you first face. It is a highly absorbant flour, so you do need to adjust the ratio of flour:liquid in the recipe. Otherwise you risk having a dry, crumbly baking disaster! We have some tips and recipe ideas below to start integrating this delightful flour into your diet.


Although coconut flour has a similar consistency to wheat flour, it definitely does not behave in the same way! So here are some tips to get you going on your coconut flour baking adventure...

  • Don't be surprised if your dough is thicker than usual when using coconut flour
  • Swap around 1/4 to 1/3 cup coconut flour to 1 cup of regular flour
  • If you are feeling adventurous you can pair it with other alternative flours like almond mealcassava flour and tapioca starch
  • Due to how absorbent coconut flour is you will need to add additional eggs so your baking stays moist (add 1 egg for every 1/4 cup of coconut flour)
  • To keep it moist you can also add more than the required amount of liquid in the recipe 

Lemonade and coconut cake

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