Wynne Jones Posted April 28, 2013 Share Posted April 28, 2013 Question - can the two be used interchangeably in a recipes? I only have almond flour and want to use it in this recipe: http://nomnompaleo.com/post/7486819479/prosciutto-wrapped-mini-frittata-muffins Thanks! Wynne Link to comment Share on other sites More sharing options...
Keianna Posted April 28, 2013 Share Posted April 28, 2013 That is a pretty small amount. It might be fine. For larger quantities, I was told that coconut flour requires more liquid than almond flour. Link to comment Share on other sites More sharing options...
CAK911 Posted April 28, 2013 Share Posted April 28, 2013 It might be ok. They're not particularly similar with regards to texture, and I suspect the coconut flour is there to act as a thickener, so I'd probably cut a small amount of liquid elsewhere, too. Link to comment Share on other sites More sharing options...
Zoodles Posted April 29, 2013 Share Posted April 29, 2013 In this case it'll be ok because the rest of the recipe is mostly eggs... It'll just change the texture a bit Link to comment Share on other sites More sharing options...
Delaine Ross Posted May 3, 2013 Share Posted May 3, 2013 Coconut flour is more dense than almond and I've found that it sticks together better as well. Also, the flavor can come through a little bit. Link to comment Share on other sites More sharing options...
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