Use coconut flour instead of all-purpose flour at 1/4 cup per cup of all-purpose flour, plus 1 extra egg per 1/4 cup. All-purpose flour and coconut flour do similar work in a recipe, but they are not identical, and the ratio is what makes the swap succeed. This guide gives the exact ratio, an equivalence table for every amount you will need, what changes in the finished dish, and when you should not make the swap at all. All ratios on this page come from the CookScale substitution data, and every result is approximate; taste the dish before serving, and adjust the seasoning if the swap changes the flavour.
All-purpose flour to Coconut flour: equivalence table
The table below scales the ratio — 1/4 cup per cup of all-purpose flour, plus 1 extra egg per 1/4 cup — to every amount you will need, from a quarter of a cup up to three cups. Use the row that matches your recipe, and do not guess the scaling in your head, because a small error in the ratio grows with the size of the recipe.
| All-purpose flour | Coconut flour | Extra eggs |
|---|---|---|
| 1/4 cup | 1 tbsp | — |
| 1/2 cup | 2 tbsp | 1 egg |
| 1 cup | 1/4 cup | 1 egg |
| 2 cups | 1/2 cup | 2 eggs |
| 3 cups | 3/4 cup | 3 eggs |
When a recipe calls for an amount that is not in the table, scale the ratio proportionally: work out how many cups of all-purpose flour the recipe needs, then multiply the ratio by that number. For a single cup, the ratio is exactly as stated; for half a cup, halve it; for two cups, double it. Keep the recipe scaler open while you cook, and you can scale the whole recipe, including the substitution, in one step.
What changes when you use coconut flour instead of all-purpose flour
Coconut flour is extremely absorbent, so a small amount does the work of a much larger amount of wheat flour. A quarter of a cup of coconut flour replaces a full cup of all-purpose flour, and the extra egg provides the binding, because coconut flour has no gluten. The crumb is dense and moist, with a mild coconut flavour, which suits a cake or a muffin, but the texture is very different from a wheat bake: it is heavier, more tender and slightly crumbly. The bake also needs more liquid, because the coconut flour absorbs water as the batter rests, so the batter should look thinner than a wheat batter when it goes into the tin. In a yeasted bread, the swap does not work, because coconut flour cannot build the gluten network a bread needs, and the loaf turns out flat and dense.
When not to substitute all-purpose flour with coconut flour
Do not swap flours 1:1 in delicate cakes or yeasted breads without adjusting liquid and expecting a different crumb. That rule is the most important part of this page, because a substitution that works in one recipe can fail badly in another. All-purpose flour does a specific job in each recipe, and the swap only works when the substitute can do the same job. In a recipe where all-purpose flour is the main structure — where it holds the bake together, or where its flavour is the point of the dish — the substitute will not do, and it is better to wait until you have the real ingredient, or to choose a different recipe. In a recipe where all-purpose flour is a supporting ingredient, where it adds moisture, richness or flavour but does not carry the dish, the swap usually works well. The test is simple: if removing the all-purpose flour would ruin the recipe, do not substitute it; if the recipe would still work without it, the substitute is probably safe.
Why this swap works
Flours differ in protein and absorption; swapping changes texture, so start with the ratio and check the dough. That is the principle behind the swap: the substitute does the same chemical or structural job as the original, even though it looks and tastes different. The acid in an acidic substitute activates baking soda, the fat in a fatty substitute shortens a dough, and the liquid in a liquid substitute hydrates the flour. When the substitute does the same job, the swap works; when it does a different job, the swap fails. The ratio on this page is the amount that makes the substitute do the same job as the original, and it is worth following exactly, rather than guessing, because a small error in the ratio changes the job the substitute does.
Worked examples: all-purpose flour to coconut flour in real recipes
1. A coconut flour cake for a gluten-free birthday
A coconut flour cake needs two cups of all-purpose flour, so use half a cup of coconut flour and add two extra eggs. The coconut flour gives the cake a dense, moist crumb with a mild coconut flavour, and the extra eggs bind the batter, because coconut flour has no gluten. Let the batter rest for five minutes before baking, so the coconut flour hydrates, and add a splash more liquid if the batter looks too thick.
2. Coconut flour muffins for breakfast
A batch of muffins needs a cup of all-purpose flour, so use a quarter of a cup of coconut flour and add an extra egg. The muffins will be denser and moister than wheat muffins, with a mild coconut flavour, and the extra egg binds the batter. The batter should look thinner than a wheat batter when it goes into the tin, because the coconut flour absorbs liquid as it rests, so let it sit for five minutes and add a splash more milk if it thickens too much.
3. A coconut flour pancake for a quick breakfast
A stack of pancakes needs a cup of all-purpose flour, so use a quarter of a cup of coconut flour and add an extra egg. The pancakes will be denser and more tender than wheat pancakes, with a mild coconut flavour, and the extra egg helps them hold together. Cook the pancakes over a medium heat, because coconut flour browns faster than wheat flour, and flip them gently, because they are more delicate.
How to make the swap
Use only a quarter of a cup of coconut flour for every cup of all-purpose flour, and add one extra egg per quarter cup of coconut flour. The ratio is the whole secret: coconut flour absorbs so much liquid that a cup-for-cup swap would make the batter dry and crumbly. Add extra liquid as well, because the coconut flour absorbs water as the batter rests, so the batter should look thinner than a wheat batter when it goes into the tin. Let the batter rest for five minutes before baking, so the coconut flour hydrates fully, and check the consistency: if the batter is too thick, add a splash more liquid. For a lighter result, replace only half the flour, and adjust the egg and liquid accordingly.
Common mistakes
The most common mistake is swapping coconut flour cup-for-cup with all-purpose flour, which makes the batter dry, crumbly and inedible, because coconut flour absorbs far more liquid. Use only a quarter of a cup per cup of wheat flour. The second mistake is forgetting the extra egg, which makes the cake fall apart, because coconut flour has no gluten to bind it. Always add an extra egg per quarter cup. The third mistake is not letting the batter rest, so the coconut flour does not hydrate and the crumb turns gritty; rest the batter for five minutes before baking. Finally, do not use coconut flour in a yeasted bread, because it cannot build the gluten network a bread needs.
Frequently asked questions
How much coconut flour replaces 1 cup of all-purpose flour?
Use only 1/4 cup of coconut flour per cup of all-purpose flour, plus 1 extra egg per 1/4 cup of coconut flour. Coconut flour is extremely absorbent, so a small amount does the work of a much larger amount of wheat flour. A cup-for-cup swap would make the batter dry and crumbly, so the ratio is the whole secret.
Why does coconut flour need extra eggs?
Because coconut flour contains no gluten, which is the protein that binds a wheat batter together. Without gluten, the cake falls apart, so the extra egg provides the binding instead. One extra egg per quarter cup of coconut flour is usually enough, and the egg also adds moisture and richness to the bake.
Can I use coconut flour in bread?
It is better not to. Coconut flour has no gluten, so it cannot build the network a bread needs to rise and hold its shape, and a loaf made with coconut flour turns out flat and dense. For a gluten-free bread, use a blend designed for bread, with xanthan gum and other binders, rather than coconut flour on its own.
Why is my coconut flour batter so thick?
Because coconut flour absorbs liquid as the batter rests, so a batter that looks right when you mix it can turn thick and dry within minutes. Let the batter rest for five minutes, then check the consistency and add a splash more liquid if it is too thick. The batter should look thinner than a wheat batter when it goes into the tin.
Does coconut flour taste of coconut?
Yes, mildly. Coconut flour has a gentle coconut flavour, which suits a cake, a muffin or a pancake, but it can clash with a savoury dish. The flavour is not as strong as shredded coconut, and it fades a little in the bake, but it is noticeable, so use it where the coconut note is welcome.