I am unable to decide which is better either coconut or almond flour because i mostly use wheat flour . Which is better in your view?.

Hi Peter,

Thye are so different that you can't compare.... and I think that sometimes for particular recipes one is better than the other.... in fact I often use a combination of both!

Coconut flour is finer, so it is better for things like mini pancakes, but I like almond flour better fro biscuits and crackers, as it gives a better crunch. For muffins / cakes both work well, but you need a lot more liquid (eggs - good binding agent as well...)for coconut flour, then let it sit for 10 minutes or so to firm up a bit as it absorbs the liquid.

What specifically were you wanting to bake?

Yes, I noticed that coconut flour has quite an impressive ability to expand and absorb liquid.

I made some little tiny pancakes this morning with the coconut flour - they worked really well and they didn't break or burn to quickly like almond meal does for me when I tried to use it for pancakes. Only issue was that I made it a bit dry ..need to put more oil or butter in it next time.

Oh, and I have really enjoyed making the coconut flour bread. That works really really well. Someone posted a link a while back and would give them kudos if I remembered who.. anyway I copied the video & recipe over here:
https://sites.google.com/site/cureankylosingspondylitis/recipes/coconut-bread

I love to bake using a mix of both. I find coconut flour dries out easily and you need to use a fair amount of eggs to balance that out, but when paired with almond flour it seems to be perfect.

Here is our favourite Chai Cupcakes recipe using almond and coconut flour:
http://farmerkskitchen.com/2011/12/23/gf-chai-cupcakes-honey-butter-icing/

Thank you so much for the idea of mixing them. That will help cut down all of the eggs. With husband now on low to no fat this will help. Will Egg substitute work as well. I love both flours. Thanks for the fun recipe too!

Hi Pea. I am not sure about an egg substitute - haven't tried it before! I know you can use chia seeds soaked in water instead of eggs in most recipes.

From http://glutenfreecooking.about.com/: When mixed with water, chia seeds, high in soluble fiber, form a thick gel. Place 1 tablespoon of chia seeds in a cup and add 3 tablespoons of water. Allow the mixture to sit for about 15 minutes. 1/4 cup of hydrated chia seeds equals approximately 1 egg.

We love that recipe and make it in big batches - they freeze perfectly (without the icing).

I hope you don't really mean that, as 'no fat' diet is way more dangerous than 'no starch' -- essential fatty acids are needed for good health

No, I didn't mean that at all. He just had a heart attack and can't take any statins so his Cardiologist has put him on a low to no fat diet. He has Celiac Disease as well and can have no gluten. I can. He get's some fat of course but he was eating huge amounts of it.

Ok maybe you should call it "low fat" rather than "low to no fat", if he's not trying to avoid all fats

Sadly just being celiac really contributes to heart problems, usually people go for many years before realizing they need to go gluten-free, and the resulting chronic inflammation leads to gunk buildup in the cardiovascular system. Probably he was also eating plenty of "bad" fats previously, rather than stuff like virgin olive oil, virgin coconut oil, organic butter (which does not tend towards clogging despite being saturated). Typical American food is just not very healthful anymore... I've been dragged kicking and screaming away from old bad eating habits thanks to needing to eat home-cooked food to avoid iritis attacks. Otherwise I could easily ended up with heart problems in the long run, it does run in my family.