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Thread: Coconut vs. almond flour

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  1. #1
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    Coconut vs. almond flour

    I have almond flour at home and have used it with success on occasion. However, I see recipes for baked goods with coconut flour quite often. Is there a huge difference in taste and texture when you use the two different flours or are they pretty much interchangeable? Just not sure if I should make the trip to the organic store and drop an inane amount of money on coconut flour or if almond flour will suffice as a substitute....

  2. #2
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    changes the carb/protein/fat ratio big time, if thats a concern for you.

    other than that, the cookies I make come out lighter/fluffier with coconut flour as opposed to almond flour. Also have to use much less coconut flour. But I prefer taste of almond flour, I will say that.

  3. #3
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    Quote Originally Posted by WeldingHank View Post
    changes the carb/protein/fat ratio big time, if thats a concern for you.
    What's your view on what is the healthiest option? Would that be coconut flour?

  4. #4
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    Quote Originally Posted by Hemming View Post
    What's your view on what is the healthiest option? Would that be coconut flour?
    only you can decide that based on your own goals.

  5. #5
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    Quote Originally Posted by WeldingHank View Post
    only you can decide that based on your own goals.
    That's good

  6. #6
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    You can't do a straight swap of CF for AF - CF absorbs much more moisture so you need to use less. I prefer the taste of AF goods, but then again I don't really like coconut.

    Elana's Pantry might offer some ideas; she uses both in various recipes on her site: Product Review: Coconut Flour | Elana's Pantry
    I have the simplest tastes. I am always satisfied with the best.

    Oscar Wilde

  7. #7
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    I prefer coconut flour. I make pizza crust and cookies sometimes and I tried a crust with almond flour first and it was waaaay too dense. The crust with coconut flour was much more like actual pizza crust. The cookies called for all almond flour, but I did half almond and half coconut and they are great! I like the flavor of both, so taste isn't really an issue.

  8. #8
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    Around here, coconut flour is cheaper than almond flour. I use both. It depends what I'm making for which one I use. I can get a lighter texture from the coconut flour. I tend to get the best results when I use both together. Does that make sense?

  9. #9
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    I used to bake with almond flour until I was here for a little while and learned more about Omega 6 and the heating of the PUFA-laden nut flours. Since then, I've been a coconut flour girl all the way on the now rare occasion that I feel like I have to have something doughy.

    Some people use half almond, half coconut for that reason, but the coconut flour is mighty thirsty and it can be a pain to get the combo right. Either way, there's bit of a learning curve.
    Life is not a matter of having good cards, but of playing a poor hand well.

    - Robert Louis Stevenson

  10. #10
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    Quote Originally Posted by GoJenGo View Post
    I used to bake with almond flour until I was here for a little while and learned more about Omega 6 and the heating of the PUFA-laden nut flours. Since then, I've been a coconut flour girl all the way on the now rare occasion that I feel like I have to have something doughy.

    Some people use half almond, half coconut for that reason, but the coconut flour is mighty thirsty and it can be a pain to get the combo right. Either way, there's bit of a learning curve.
    This is good advice IMO. More food for thought:

    Omega 6 linoleic acid is actually the shortest-chain fatty acid of the PUFA's. While omega 6 oxidizes rapidly, remember that omega 3 oxidizes even more quickly. Walnuts are going to be more easily oxidized than almonds because walnuts have more PUFA, a lot of omega 3's and less vitamin E. Flaxseeds are going to be even more easily oxidized due to very high omega 3 content. Fish oil is going to oxidize the most rapidly of all because they are the longest-chain fats in nature. EPA and DHA (especially DHA) are incredibly dangerous to isolate, and this is why you cannot pay me to take fish oil supplements. The most fragile fat in nature isolated in a laboratory from farmed fish that is almost certain to oxidize as soon as you ingest it? Pass.

    I have always questioned that golden 1:1 ratio of n3:n6. N3 seems more dangerous to ingest large quantities of unless you're...get this...eating whole, very fresh, lightly cooked fish...like in traditional shore-based societies, not land-locked societies popping artificial several month-old fish oil pills made in a laboratory somewhere. Hmmm...
    Last edited by ChocoTaco369; 10-10-2012 at 09:43 AM.
    Don't put your trust in anyone on this forum, including me. You are the key to your own success.

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