Coconut flour can be tricky... it soaks up liquid like a sponge and doesn't behave like most flours. But the good news? There are plenty of easy swaps hiding right in your pantry.
Whether you're baking low-carb, gluten-free, or just ran out of coconut flour, there's a swap here that'll work for you, this guide walks you through the 12 best coconut flour substitutes (with exact ratios) so you can keep cooking without the guesswork.
If you're working through pantry swaps, you might also like my easy honey substitutes or cream cheese substitutes... they'll save you in a pinch, too.
And if you love baking with coconut flour, don't miss these Pancakes Made With Coconut Flour (they're a reader favorite for a reason!).
This post was originally published in 2021 and was updated in 2026.
Quick Look: Coconut Flour Substitutes
- ⏱️ Total Substitutes: 12
- 🍰 Works In: Cakes, muffins, cookies, pancakes, and low-carb baking
- 🔄 Swap Tip: Most substitutes are not 1:1 so check ratios carefully
- 💧 Why It Matters: Coconut flour is highly absorbent and needs extra moisture
- ⭐ Bottom Line: Choose a substitute based on texture, not just flavor
Summarize & Save this content on:
FYI, save these easy beef broth substitutes; you never know when you may need one!
Jump to:
Why Coconut Flour is Hard to Substitute
Coconut flour isn't like other flours-it's extremely absorbent and requires more liquid and eggs to work properly. That means most substitutes won't work in a 1:1 ratio.
When swapping coconut flour, you'll usually need:
- More flour
- Less liquid
- Fewer eggs (in some cases)
👉 That's why choosing the right substitute matters just as much as the ratio.
Looking for the best coconut flour substitute? Whether you're baking muffins, pancakes, or cookies, choosing the right replacement matters. Coconut flour behaves very differently from most other flours because it's highly absorbent and typically requires extra eggs and liquid.
Below, you'll find 12 reliable substitutes for coconut flour, along with tips on how to adjust your recipe so you don't end up with something dry or crumbly.
See the flour comparison table below for how the different flours compare when it comes to calories, carbohydrates, fiber, net carbs, and protein.
What is Coconut Flour?
So what is coconut flour anyway, and why would we use it in our dishes that need flour? Coconut flour is made from dried ground coconut meat, a natural byproduct of coconut milk production.
Our go-to coconut flour is Bob's Red Mill Organic Coconut Flour because it's usually available at our local grocery store. However, as it becomes more and more in demand, it can be difficult to find locally.
Out of honey? Here are the best honey substitutes and exactly how to swap them in your recipe.
Its attributes include being higher in protein and fiber and keeping blood sugars low for those who may have diabetes as noted in these facts about coconut flour, such as nutrition, benefits, and more.
Pros and Cons of Substituting Coconut Flour
There are always pros and cons to substituting coconut flour for another grain-free flour. You must remember, both coconut flour and coconut flour substitutes don't have a 1:1 ratio to all-purpose flour; there also may be a difference in flavor and textures when baking or thickening your recipe.
In addition to flavor profiles, you also have to take a close look at your recipe. Substitutions sometimes call for more liquid or the adding of other ingredients your substitute lacks.
Lastly, coconut flour is gluten-free and all the options don't have the same attributes.
No tomato paste in the pantry? I've got you covered with these easy tomato paste substitutes (and how to use them).
12 Coconut Flour Substitutes
Almond Flour
Almond flour is one of the best substitutes for coconut flour. It's made from blanched almonds that are finely ground into a soft, flour-like texture.
It's naturally gluten-free, high in protein, and rich in vitamin E. Plus, it has a mild flavor that won't overpower your recipe.
👉 Important: Almond flour is not the same as almond meal. Almond meal is coarser and won't give you the same results. For best results, use a super-fine almond flour, like this one from Bob's Mill.
Almond flour works beautifully in cookies, muffins, and crusts. I especially love using it in my Low Carb Cheesecake Squares.
- Ratio: ¼ cup coconut flour = 1 cup almond flour
- Reduce liquid: Almond flour absorbs less moisture
- Adjust eggs: Start with one less egg per ¼ cup coconut flour
💡 1 cup of almond flour equals about 90 almonds.
Chickpea Flour
Chickpea flour (also called garbanzo bean flour) is a nutritious and versatile substitute for coconut flour.
It works well in both baking and savory dishes and has a slightly earthy flavor.
- Ratio: 3-4 tablespoons chickpea flour per 1 tablespoon coconut flour
- Egg substitute: 3 tablespoon chickpea flour + 3 tablespoon water = 1 egg
- Flavor: Slightly nutty/earthy
👉 Best for pancakes, flatbreads, and savory recipes. to 6 months (keep in an airtight container). It will keep longer in the refrigerator or freezer.
Soy Flour
Soy flour is made from finely ground soybeans and is high in protein, making it a solid substitute for coconut flour.
Keep in mind it does have a mild bean flavor that may come through in some recipes.
- Ratio: 3-4 tablespoons soy flour per 1 tablespoon coconut flour
- Adjust liquid & eggs: Coconut flour absorbs more, so reduce liquids slightly
- Flavor: Slightly beany
💡 You can also use soy flour as an egg replacer (1 tablespoon soy flour + 1 teaspoon water).
Definitely a great option for coconut flour substitution in most of the recipes we love to make. Ready to try soy flour? Consider Scratch Premium Defatted Soy Flour. It's readily available on Amazon.
⭐Did you know that you can replace an egg in a casserole or baked goods by combining 1 tablespoon of soy flour with 1 teaspoon of water? Neat little fact.
For more information on the health benefits of soy flour, visit Livestrong.com and read their article.
Flax Meal
Flax meal is a great low-carb, fiber-rich substitute for coconut flour with a mild nutty flavor.
It works especially well in pancakes, muffins, and baked goods.
- Ratio: 3-4 tablespoons flax meal per 1 tablespoon coconut flour
- Adjust liquid: Coconut flour absorbs more moisture
- Flavor: Nutty
👉 Great for keto and low-carb baking.
Flax meal is still top of the list for its versatile use. My favorite brand of flax meal is from Now Foods.
Ready to try some Flax Meal pancakes? Give this Flax Seed Meal Pancakes recipe from Slender Kitchen a try!
Rice Flour
Rice flour is a finely milled flour made from white or brown rice. It's a good option for gluten-free baking but is not low-carb.
It has a light texture but can sometimes feel slightly gritty if used on its own.
- Ratio: 3-4 tablespoons rice flour per 1 tablespoon coconut flour
- Texture: Light but can be slightly sandy
- Flavor: Neutral
👉 Best when combined with other flours or used in frying.
When you're ready to give rice flour a try, you may want to consider trying Naturevibe Botanicals Organic White Rice Flour.
Cassava Flour
Cassava flour is made from the root of the cassava plant and is a popular gluten-free alternative with a mild, neutral flavor.
It closely mimics traditional flour in texture, making it a great all-purpose substitute.
- Ratio: 3-4 tablespoons cassava flour per 1 tablespoon coconut flour
- Texture: Soft and smooth
- Note: Higher in carbs (not keto-friendly)
👉 Great for everyday baking and cooking.
Cassava flour is an excellent texture match, though it doesn't provide as much protein or fiber as some other substitutes. But if you're looking for a flour that absorbs flavor, this is the one. Otto's Naturals Cassava Flour is made from 100% yucca root.
Sunflower Seed Flour
Sunflower seed flour is a mild, slightly nutty flour that works well in both sweet and savory recipes.
It's similar to almond flour and a great nut-free option.
- Ratio: Varies depending on recipe
- Flavor: Mild and slightly sweet
- Adjustment: May need to tweak liquid and eggs
👉 Great nut-free alternative for baking.
Sunflower seed flour is a great coconut flour substitute and will give you that smooth consistency that you may have been looking to use. Add this to your list of go-to's! Beyond the Equator sunflower seed flour is extra fine ground.
Cornstarch
Cornstarch is best used as a thickening agent rather than a baking substitute for coconut flour.
It works well in sauces, gravies, and puddings but is not ideal for baked goods.
- Use: Thickening only
- Not ideal for: Cakes, muffins, or bread
- Texture: Smooth and glossy
👉 Use only when thickening-not as a direct baking swap.
Tapioca Flour
Tapioca flour (also called tapioca starch) is made from cassava root and is commonly used for thickening and adding chewiness to baked goods.
- Ratio: 3-4 tablespoons per 1 tablespoon coconut flour
- Texture: Chewy and slightly stretchy
- Note: High in carbs
👉 Best for thickening or chewy baked goods.
Arrowroot Flour
Arrowroot flour is a light, neutral-tasting flour often used as a thickener.
It works well in both sweet and savory recipes.
- Ratio: 3-4 tablespoons per 1 tablespoon coconut flour
- Texture: Smooth and light
- Flavor: Neutral
👉 Great for sauces, gravies, and light baking.
Self-Rising Flour (Not Recommended)
Self-rising flour is not a great substitute for coconut flour because it contains gluten and added leavening agents.
It behaves very differently in recipes and can throw off both texture and structure.
What to Know
- Contains baking powder and salt
- Not gluten-free
- Works only in very specific recipes
👉 Use only if the recipe is designed for it.
If you're short on cream cheese, check out these easy substitutes for cream cheese that will still give you that creamy, tangy flavor you're after.
Coconut Flour Substitutes FAQs
The quick answer is yes. This flour is a carbohydrate extracted from the endosperm of corn. Cornstarch is used in a multitude of ways but is typically known as a thickening agent for desserts and savory dishes.
Of course, you would have to be mindful of ratios and the recipes you're choosing to substitute the flour in. The measurable is usually 2 cups of cornstarch for every 1 cup of flour.
Yes, tapioca flour is a great coconut flour substitute and is also primarily used for thickening agents.
Tapioca flour is flavorful and makes for a rich flavor great for crispy crust and a chewy inside. Anthony's Organic Tapioca Flour is derived from organically grown Manioc root (Manihot esculenta).
Start with 3-4 tablespoons tapioca flour for every 1 tablespoon coconut flour
Self-rising flour is not a great substitute for coconut flour due to being used in dishes that need and does contain gluten.
Sometimes mixed up with all-purpose flour but they react to ingredients in different ways. Self-rising flour can only be used as a substitute for coconut flour in very particular recipes.
Pending the reason for the substitution, self-rising flour is easily accessible and tastes great. Self-rising flour is normally used in recipes that call for salt and baking powder (leavening agent) as it helps cakes and breads to rise.
Arrowroot flour is not as standard as the rest on our list but is still a good substitution for coconut flour. This flour is both gluten and grain-free and comes from a substance extracted from a root of a plant called Maranta arundinacea.
Use about 3-4 tablespoons arrowroot for every 1 tablespoon coconut flour,
and expect to adjust liquid and possibly reduce eggs.
Arrowroot flour is used in both sweet and savory recipes due to its neutral flavor. It's widely used as a thickener for gravies, sauces, and stews.
Coconut powder is not the same as coconut flour, even though some may confuse the two. Coconut powder is simply dehydrated coconut milk that you can store and add water to use as coconut milk.
While coconut flour, on the other hand, is grated mature coconut flesh that is eventually dried and milled into ground coconut flour.
Anne's Tips
Overall, coconut flour has many substitutes. Think about what you are looking for the flour to do in your recipe. Knowing why you need to substitute will help you easily choose which substitute is best for you.
Easy Cake and Muffin Recipes
Practical Steps to Take
- Screenshot the infographic in this post; it can be used as a quick go-to.
- Pin this on Pinterest as a reference.
- Read the labels when choosing which flour to use.
Be sure to let us know if you've used any substitute for coconut flour that's not listed; we'd love to hear about them in the comments. Stay connected with us by signing up for our newsletter.
If you'd like more easy recipes sent straight to your email, subscribe and get a free 5-day meal plan! How easy is that!
Jenny Caneen-Raja says
Thanks for all this info: it's really helpful! One note regarding chickpea flour. Garbanzo bean flour and Besan won't produce identical results as they're not processed in the same manner. Besan flour has had the husk of the bean removed before grinding, thus making it a far more silky (and less fiber-rich) flour. If you've ever had really smooth and delicately flavored hummus and wondered why yours didn't turn out that way, it's because someone went through the trouble of removing ALL the skins from the beans - that's a good analogy for the differing results from regular garbanzo bean flour and Besan.
Anne Clark says
Thank you so much, Jenny! That’s very interesting and great information for everyone who visits my site. Thank you for sharing 🙂
Anne
Dale Almond says
And thank you! I got the answer I was hoping for, lol.
Dale Almond says
This is a great list, thank you! Can you tell me if the substitution of tapioca flour in place of coconut flour is 1:1? Ratios are mentioned for other flours, but not this one. Many thanks!
Anne Clark says
Hey Dale! Thank you for your question. There is a 1:1 ratio for substituting tapioca flour for coconut flour. Thanks for pointing out, I will add to my post!
Alana says
Hi Anne, thank you so much for this list! I’m so glad to have come across it, I’m craving a chocolate cake without ingredients, so attempting to do a keto mug cake and didn’t have coconut flour, so I appreciate this! thank you
Anne Clark says
You’re so welcome, Alana! Thanks for letting me know
Marie says
So is an Almond flour substitute for Coconut Flour a 1:1 ratio? That doesn't seem right to me and I can't find an explicit ratio in your article. Thanks for this! Being new to both low carb and Gluten free is such a learning curve! Everything I know about baking has been turned on it's head!
Anne Clark says
Hi Marie! Thank you for your question. Substituting almond flour for coconut flour can be VERY tricky because they are so different. Basically for your recipe, you’ll replace every 1/4 cup of coconut flour with at least 1 cup of almond flour (1 to 4 ratio). You’ll also need to decrease any liquid in your recipe (such as oil, milk, eggs, or butter). So if your recipe calls for eggs, you can start by using one less egg for every 1/4 cup of coconut flour. Like I mentioned, it can be tricky but can be done. I will update my post to better reflect this so thank you again for your comment!