Coconut flour is made by grinding dried coconut meat into flour. Like many gluten-free flours, it's important to know how to swap it into your recipes.

Due to its high fat, fiber, and protein content and lack of starch, coconut flour will absorb liquid in batters and doughs more readily than other gluten-free flours.

Because it absorbs more liquid, you often can't substitute coconut flour 1:1 in bakes that require structure or have a finer crumb, as they will turn out extremely dense and gummy.

When baking, swap in about ¼ cup of coconut flour for every cup of all-purpose flour. It also helps to add other starchy gluten-free flour like rice or potato starch.

When using coconut flour, you can increase the liquid in your recipe to make up for the loss of moisture or add extra eggs to improve the structure and chew.

Coconut flour has a strong flavor profile. It's great if you want coconut undertones, but for a neutral flavor, consider using smaller quantities or flavorless flour.

To ensure the optimal texture for your bakes, it's best to sift the coconut flour with a fine mesh sieve before combining the dry and wet ingredients to avoid flour clumps.

Due to its high-fat content, coconut flour has a shorter shelf life (about six to 12 months) than other flours. Store coconut flour in the freezer to keep it good for longer.