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Why We Use Coconut & Almond Flour

Why We Use Coconut & Almond Flour

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I’ve had a few of you email and ask me: “Stacy, why have you been using mostly coconut and almond flour? Don’t they cost a blue million dollars? What has changed? Do you still eat bread? What IS almond flour? How do you feel healthy-wise using it? What kind of deodorant do you wear and do you hang your panties on the clothesline?

Well, today we’ll talk about coconut and almond flour…but not deodorant or panties. Bummer for some of you – yay for the rest of us!

First off, I’ll tell you that I purchase my coconut flour from Tropical Traditions (yes, Dear FTC, that’s an affiliate link) and my blanched almond flour from Honeyville (yep, this one too). Are they the cheapest? No. I like the quality from both – it’s superior. And if I’m gonna cook, I want to use some good stuff. I also buy expensive toilet paper – gotta keep my man happy and he hates butt fuzz. Yes, I said that.

Coconut Bread

Why Have I Been Using Mostly Coconut and Almond Flour?

Well, it first started last fall when I was trying to find a happy place for our diet. I was waffling back and forth with Paleo and Primal eating…I was reading A LOT and trying to figure out what was best for our family. That’s when I started using more coconut and almond flour…they are low in carbs and easier on the digestive system for some people.

We have not cut grains out and we are have decided that Paleo/Primal is NOT for us. We eat grains daily. After all my reading and soul searching, I feel that grains are a great part of our healthy diet. But, I still love coconut and almond flour and use them regularly. I think they’re fun to play around with!

Aren’t They EXPENSIVE?

I purchased a little at a time, waiting for sales. I buy from Honeyville when they offer a percentage off (sign up for emails!) and I buy from Tropical Traditions on weekends that they run free shipping (also sign up for emails!). I purchased 25 pounds of blanched almond flour one month when I had some extra cash come in – it lasts a LONG time in the fridge and freezer and I don’t use much of it – it lasts me a while. This is how I was able to afford these new flours without breaking the bank.

Yes, they are more than regular ole white flour. They’re nuts…it makes sense they would cost more. But you use WAY less coconut flour so a little goes a long way. The almond flour isn’t used regularly around here because it’s indulgent for the most part.

Coconut Almond Bread

What Has Changed?

Not a lot – just knowing that while grains are okay has been a big relief to us.

Do You Still Eat Bread?

Uh, YEAH. In fact, I’m baking some today – my favorite, Honey Oat Bread.

I do find that now I’m using more almond and coconut flour than I used to – and we’re okay with that. We haven’t cancelled one out for the other – we’’re just using both.

Coconut Pumpkin MIM

What IS Almond/Coconut Flour?

Well, I could spend hours trying to explain this, but I’ll instead defer to Carolyn over at All Day I Dream About Food…I love her blog. Her recipes kick tail. She’s already written about baking with coconut and almond flour. Very informative and it should answer your questions. It did for me when I was starting out. And if you’re new to these flours, her recipes are delicious and easy to follow.

Baking With Almond Flour

Baking with Coconut Flour

How Do We Feel?

We feel great. Some people can’t tolerate any kind of nut flour, but we seem to do great using them.

I just love cooking and baking! And I enjoy trying new things – and it’s even better when those new things turn out awesome.

Anyway, that’s why we’re using these flours. So, what says YOU? Why do you use coconut and almond flour? Or if you don’t, why not?

*This post is linked at Trim Healthy Tuesday.

*This post is linked up at Traditional Tuesdays at Delicious Obsessions, at Healthy 2Day Wednesday at Authentic Simplicity, at Gluten Free Wednesday at Gluten Free Homemaker, at Wonderful Wednesdays at Ducks in a Row, at Works for Me Wednesday at We are That Family, and at Welcome Home Wednesday at Raising Arrows, at Thank Your Body Thursday at Thank Your Body, at Pin It Thursday at Sweet Bellaroos, at Thriving on Thursdays at Domesblissity, at Thrive at Home Thursday at Live Called, at Let’s Get Real at 365ish Days of Pinterest, at The Weekend Re-Treat at The Best Blog Recipes, at Family Fun Friday at Happy & Blessed Home, at TGIF Link Party at A Peek Into My Paradise, at Foodtastic Friday at Not Your Ordinary Recipes, at Gluten Free Fridays at Vegetarian Mama, at Friday Favorites at Rattlebridge Farm, at Freedom Fridays at My Turn for Us, at From the Farm at Fresh Eggs Daily, at Your Great Idea Link Party at One She Two She, at Get Schooled Saturday at Too Much Time, at Share Your Creativity at It’s Overflowing, at Serenity Saturday at Serenity You, and at Strut Your Stuff Saturday at Six Sisters Stuff.

Comment Policy: I love hearing your thoughts and input on what I write. Since I write about what works at my house, what pleases my handsome hubby and darling children; I'm sure we'll disagree sometimes. In those cases, do what's right for you and yours. As with any form of communication, please only post comments that move the discussion in a positive direction.

About Stacy

Stacy is the author of Crock On: A Semi-Whole Foods Slow Cooker Cookbook and Keep Crockin': A Poorganic Slow Cooker Cookbook, and a stay-at-home and homeschooling mom to her three children, Annie (June 2009), Andy (August 2012) and Eli (September 2014). After an “awakening” in March 2011, her family switched to a more natural, whole foods diet. She likes to blog about how to live on less than you make and how to eat good food while doing it. Her passion is teaching others how to save money and she tag teams with her husband in this endeavor. At Stacy Makes Cents you’ll find information on how to save money in the kitchen, how to have fun with your kids, and how to be thrifty in all areas of life. Her passion is teaching others how to live debt free. Make sure to follow her on Facebook, Youtube, Pinterest and more to keep up with her daily antics.


  1. What would you suggest using if there are food allergies to both coconut and nuts? My hubby is allergic to both. I usually use brown rice flour, but would like some alternatives.

  2. More and more I’m seeing how much better we feel when we cut back on the grains! Thanks for this post!

    However, I have some food for thought (Haha! Pun intended!). I also clicked on your link to your post called “4 Reasons We Eat Bread” and I agree with much of what you say. And I agreed with many of the comments too. In Jesus’ day, yes, the bread most certainly was NOT the bread we eat today. What Jesus ate was likely Einkorn (which is still wheat, but its genetic make-up is made up of duploids and not hexapoloids like today’s wheat). And God wouldn’t tell us to eat something that is harmful to us day in and day out. He used words like “daily bread”, so I assume that under normal circumstances, be okay to eat every day (in moderation, of course). That is why I think the philosophy behind Paleo (and the book “Wheat Belly”) is so silly. We were created 6,000 years ago, and we have been doing agriculture since Adam and Eve!

    HOWEVER, something that a lot of people don’t take into account is genetic entropy and the fall. Now this is some REALLY fascinating stuff! Before the flood, people lived to almost 1,000 years. After the flood, the average age began dropping significantly? Why? Well, for one, that was part of God’s judgement. The bible is clear on that. But there is nothing wrong with learning about the mechanisms that he uses to employ his judgement! From what we’ve about genetics, the likelihood is that when you “bottleneck” a population, you lose MASSIVE amounts of genetic information. The population suddenly became restricted to Noah and his family. Ever hear the term, “They need to increase the size of their gene pool?” Well there is some truth to that. With each successive generation, we lose genetic information. Either it is not passed on, or it mutates (“scrambled” DNA). So bottlenecking is really REALLY detrimental to us.

    What could be happening right now, with an explosion (and I mean EXPLOSION) in autoimmune diseases and conditions, is that we are losing the ability (ie, genetic information) to break down certain proteins. I think there may be a whole lot more people that can’t have common things like wheat, and perhaps many grains, than we can possibly imagine. I actually didn’t even realize that I was sensitive to wheat until I started gluten free cooking as an experiment for my husband. He did extremely well (all kinds of autoimmune and other conditions just “went away”… and I’m not exaggerating). I didn’t notice much of a difference… until I started trying to eat wheat again. Any time I eat it, I feel nauseous and headachey and general “gross blahness”. And now I notice that my daughter will practically shoot her diaper off if she eats it. My son is the only one that seems to tolerate it okay. But we’re keeping an eye on it.

    If you’re interested, watch this video by Dr. John Sanford (Creationist) on genetic entropy: It’s kind of scary, but the only reason it’s not all that scary is because we have hope in this fallen world. It won’t last forever… that is part of God’s curse. But we have hope in Jesus Christ. And he makes that abundantly clear. :)

    He has a full length DVD that goes more into depth, if you’re interested. It’s called “The Mystery of Our Declining Genes”. It has more information, including a neat little lifespan graph like this:

    Oh, and another helpful video is one on Gluten Sensitivity that I think is explained very well by Dr. Tom O’Bryan. He explains how Gluten Sensitivity is like the tip on an ice-berg, and that autoimmune conditions like Celiac are one of many things under the umbrella of Gluten Sensitivity that are below the ice-berg. Along with things like Epilepsy, Auto-immune Hepatitis, etc:

    Perhaps someone might find the video very helpful. People have a hard time giving up wheat, even if it’s just as an experiment for a period of time. It kind of worries me, actually. It’s like crack for some people. They just CAN’T give it up even if they want to. They’d rather die from a horrible auto-immune related complication than give it up! (But it also could be because for some people gluten fits in the dopamine receptors and the body ends up treating it like an opioid… but that’s another story…) 😉

    • I’m not gonna lie – I didn’t read all that because I’m working with the kids right now…LOL. But, I will say that man has really messed up food. What God intended for good food, we tried to make BETTER. Which was stupid. And now, we have to pay for it.

      • My point is that it’s more than us messing up with food. Because of the fall, we are losing genetic information (genetic entropy). So it’s very well possible that with the explosion in auto-immune diseases and allergies, that we are losing the ability to break down certain proteins (ie, gluten). My husband even tried einkorn and I had to call an ambulance (long story).

    • Actually, most references to “daily bread” in the Bible include all we eat every day, but not bread specifically. We eat einkorn. :)

      • I hear that’s a really great grain…I need to try some.

        • Einkorn is insanely good! It has a bit of a nutty flavour. And the pasta is amazing! When you boil it, it doesn’t have all the left-over goo starchy weirdness that regular pasta has. And the texture is the most perfect al dente you’ll ever experience.

          DO IT.


  3. Gabrielle says:

    I looove the almond flour from Honeyville! It is so delicious- my new fave to bake with! I’m having trouble deciding if I just hate coconut flour or if it’s the brand I’m using. (I bought “Let’s Do Organic” from Amazon b/c it was a good deal and had an almost 5-star rating) I feel like everything I bake with coconut flour turns out with a gritty texture (like coconut!) and I do not like it at all! Am I being picky or should I try a different brand?

    • No, it will not have the same texture as regular flour. It does have a different taste and flavor – but we really REALLY love it…even my kids. And it even makes a good breakfast porridge. I’ve tried that brand. It’s pretty good. But I prefer Tropical Traditions. :-)

      • My texture seemed off too, so maybe it was the recipe and liquid usage. Thanks for sharing that it should be the same.

    • I’m a little shocked at the good ratings for the “Let’s Do Organic” flour. I think I’ve tried all the major brands, I do like Tropical Traditions best, but Bob’s Red Mill is still far better than the other.

      I do find I prefer the recipes that use both almond and coconut flour, though. I’m a supertaster, so I am a bit picky, but you should try another brand to see if you don’t hate it. I’m intending to grind my Let’s Do Organic in my Blendtec or food processor before using it again (I bought a six-pack, mostly sitting in my freezer) to see if it improves the texture.

  4. Can you tell me where you purchase your toilet paper? The link in your post isn’t working. Thanks!

    • That’s actually a link inserted by one of my advertisers. :-) I usually buy toilet paper from Amazon – Quilted Northern. I wait for sales and I’m alerted by Deal Seeking Mom when there is a deal.

  5. I just went and looked at the post about the sourdough bread starter you talked about. What kind of flour do you use for your bread-all purpose flour, whole wheat or a mixture? I am trying to stay away from all purpose flour and use mostly whole wheat. I would like to use all whole wheat flour to try it but it looks as though it is not as good if you do that. So I was just wondering how you make yours :) thanks!

    • I do not like baking with 100% whole wheat. I do like white wheat flour (King Arthur brand is good) and I grind white wheat berries to get that – but lately I’ve been using all spelt, which we really like. :-)

      • You use all spelt flour for Gwen’s sourdough?

      • So you are using all spelt flour with the refrigerator sourdough bread? Do you have to adjust the recipe any? I wouldn’t mind trying that myself if it works well and tastes good! :) I just recently bought some spelt flour too and have been trying to experiment with it :) thanks for all the help!

        • Yes, I used all spelt. We like it. You need more because spelt isn’t as absorbent as wheat. :-)

          • Sorry for so many questions…I’m knew to this bread making thing and trying out these different flours. I appreciate you taking the time out of your busy day to help me out :) About how much more spelt flour do you use?

          • :-) I’ll help however I can! I don’t really measure. I just keep adding until it looks right…but I’ve been baking bread for a long time. Maybe try 1/2 – 1 additional cup? It’s supposed to be a pretty wet dough.

          • Ok thank you so much! I’ll have to give it a try! :)

          • Good luck!

          • Hi Stacy! I tried the bread with all spelt flour. I made the dough last Monday and made pizza with it on Friday. The pizza did really well, however I tried to make just the bread last night and it was pretty flat. It tasted good just didn’t rise much even with baking. Do you have any suggestions on what maybe went wrong? I added probably about 3/4 cup extra flour in the dough and let it rise initially for about 3 hrs instead of 2. Any help would be appreciated! :)

          • This bread doesn’t rise as much as normal yeast bread…because the yeast is mostly eaten during the fridge ferment. It works great for pizza dough and stuff, but I have a hard time getting a “loaf.” French Bread is good…and round loaves are good too.

          • Jacqueline Snell says:

            Yay! I was just about to ask you! I love your blog and appreciate all your help. How do you do all this and answer questions?

          • I schedule my day pretty strictly. :-)

    • We buy einkorn berries and I grind that. It has a wonderful flavour and is very digestible. I am gluten intolerant and can have it infrequently.

  6. Stacey, first I adore your blog! Actually, it’s your personality, writing style and commitment to Christ.

    Now onward and upward, or maybe it’s downward. :( I just started using coconut flour, but none of my recipes have worked well imho, not even the cheesy biscuits. Gasp! Right now I’m also glad I only bought three pounds instead of nine and here’s why: The eggs! It seems that coconut flour takes so many eggs which in turn raises the cost so much even though one uses so little coconut compared to almond. It’s disappointing because I love coconut oil and coconut.

    Now, I only did the math quickly in my head which is unusual, not my head, well then again…,but even at $3+/lb of coconut flour compared to $5-$7+ for almond flour, almond wins at least in my head. I have only used almond flour for the “wheat thins” combined with flaxseed because I only had 1/3c partially ground almonds from almond cresent cookies I made last fall. Although crackers bombed too, flaxseed flour overpowered, I’m thinking almond might be the way to go. Gah! Those almond cookies were a hit, but also I believe loaded with sugar. :(

    Thank you for your time and all you do and putting up with my “blog” post instead of a short concise reply.

    • Well, I have backyard chickens. :-) So, I don’t wince at the egg amount. It’s a very absorbent flour, so it takes a lot of liquid. The eggs act as a binder. For us, the health benefits, even with the extra eggs, are better than using other flours. :-)

      • LOL somehow I just knew you would say that. 😉

        Well, I did some calculations today between the two flours. I found out how many cups were in each type of flour, how much it cost per cup then calculated the cost of a couple recipes for bread and cake made from each. The coconut flour won the value award. I’m think it may too with over all health benefits.

        Therefore, I’m eating crow. (The chickens are happy.)

  7. Our family has cut out wheat/gluten for the most part so we use both almond and coconut flour. There are lots of recipes using these two flours to make pancakes, biscuits, sweet breads and more. I purchased mine from the same places you did! We also have lost weight and inches. One other benefit has been a decrease in blood pressure. My husband was borderline high and is now on the lower side of normal…and all that without adding exercise (meaning that is not the cause of the lower blood pressure). We have switched to healthy salts (not iodized) and have also reduced dairy intake. We are feeling better as well.

  8. Jacqueline Snell says:

    Started using these flours but only with THM. How long have you Been 100% THM? I’m wondering when I’ll be feeling good. Happy nutt flour baking :-)

  9. Would love to try this and I think I will read the book first. My first question is we have a fabulous banana cake recipe that my family loves it calls for 1 cup wheat flour and 1 cup sour cream, oh and a whapping 1 cup sugar..there probably isn’t any hope to salvage this is there.? curious though:( Kristi

  10. I have both in my pantry and am looking for more ways to use them! My Costco has Bob’s Red Mill Almond flour, 3lbs for $18 so I am stoked! I also just finished the Wild Rose Herbal D-tox and candida cleanse which calls for an alkaline diet and I feel so great that I really don’t want to go back to my old wheat and dairy filled diet so thanks for tips and links! (p.s. I lost 13 lbs in 10 days! If anyone is considering changing their diet and losing weight, it is fantastic jumpstart and good motivator to stay on track. It really helped me kick the sugar and empty carb cravings!)

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