Coconut Flour

Coconut flour, derived from dried coconut flesh, is a soft, gluten-free flour. Coconut flour behaves extremely differently in baking than other grain-based flour due to its high fat and low starch content. Because it is incredibly absorbent, you will require less than if you used wheat flour. Use one-fourth to one-third cup (32-43 grams) of coconut flour for every cup (125 grams) of wheat flour for the best results. To keep baked items together, coconut flour necessitates the addition of more eggs and liquid. Use six eggs for every cup (128 g) of coconut flour, plus one more cup (237 ml) of liquid.

A leavening agent may also be required, depending on the recipe. Because of the enormous variances between wheat and coconut flour, it may be best to stick to pre-made recipes intended exclusively for coconut flour rather than experimenting with your own.