Almond-Coconut Flour Blend

This is my preferred flour blend.  I have had good results using it in almost all cookie recipes I have tried.  If you plan on using it in your favorite cookie recipe be sure to also reduce the butter/fat in the recipe by about half to account for the oil in the almond meal.  When I mix this up this blend, I typically use full 16 and 20 oz. packages just to avoid measuring, but if you need or desire a smaller quantity mixture of 2 part almond meal : 1 part coconut flour : 1 part arrowroot starch by volume will yield a very similar final blend that act the same in recipes.

Almond-Coconut Flour Blend

INGREDIENTS:

  • 2 (16 oz) packages Trader Joe’s Almond Meal
  • 1 (16 oz) package Bob’s Red Mill Coconut Flour or Coconut Secret Raw Coconut Flour*
  • 1 (20 oz) package Bob’s Red Mill Arrowroot Starch

Or

  • 2 cups (8 oz) almond meal
  • 1 cup (4 oz) coconut flour
  • 1 cup (4.5 oz) arrowroot starch

PREPARATION:

Thoroughly combine all ingredients.  Store in a cool dry place.

*NOTE: I originally used Bob’s Red Mill coconut flour, but now find myself using the brand Coconut Secret as it available at my regular grocery store.  The Coconut Secret coconut flour is more absorptive than the Bob’s Red Mill therefore less flour blend is needed in each recipe.  Therefore, depending on the coconut flour used, the quantity of flour blend or liquid may have to be adjusted slightly.

9 Responses to “Almond-Coconut Flour Blend”

  1. Char August 11, 2012 at 6:19 am #

    My daughter is allergic to almonds and nuts Is there another flour I can use?

    • Baking My Way August 11, 2012 at 6:37 am #

      I’m sorry, I don’t know a substitute for the almond flour. I have not tried anything else.

  2. Sadie Donaldson October 12, 2012 at 7:43 pm #

    Thank you for this!!! I am newly grain free as well as no rice or corn. I also have an allergy to nightshades, so no potato starch for me! I can’t wait to try out this blend. Thank you Thank you!!!

    • Baking My Way October 12, 2012 at 8:12 pm #

      I’m glad to help. Hopefully I will get back to posting soon.

  3. Ashley June 27, 2013 at 12:32 pm #

    Hi, this sounds great, I have all the ingredients and I am excited to try it out. Is this supposed to replace the flour in recipes cup for cup? I know baking with just coconut flour you need a lot of eggs. Thank you for the recipe!

    • Baking My Way June 27, 2013 at 9:14 pm #

      Ashley, I have success substituting the almond-coconut flour blend cup for cup with all-purpose flour in most recipes. However, I typically also make these changes – reduce butter/oil/fat by half to account for the higher fat content in the almonds, increase the leavening agent by about 50%, and add a couple tablespoons of flaxseed meal (usually 1-2 tablespoons per cup of flour used) to aid with binding. I can’t think of any instance off the top of my head where I have added additional eggs, although it probably has happened, but it would be a limited case by case bases for me, not the norm. Hope this helps. Good Luck. I would love to hear how it works for you

      • Ashley June 28, 2013 at 4:06 pm #

        Thank you for the tips, very helpful. And oh my word, I just made some chocolate chip cookies, they are amazing. I used honey and stevia instead of the sugar (they pare well together, and so does honey and coconut flour). I have been doing a lot of experimenting with different alternatives to flour as well as sugar. This I am sure is going to be our family’s favorite. My 4 little ones are happily stuffing their faces as I type. Thanks again:)

      • Baking My Way June 29, 2013 at 6:10 am #

        I’m so glad you successes and that the whole family is enjoying it.

  4. genevieveangelique April 6, 2014 at 7:07 pm #

    Thank you so much! I need to follow a Paleo low-fodmap diet, so I am excited about trying your flour mix. I am going to substitute the arrowroot for potato starch though, as my body seems to do well with potatoes. I appreciate your extra tips on fats, leavening, and flax as well.

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