A. No, coconut flour is much more absorbent and will call for a different
ratio than the almond flour.
Not exact matches
Since it's a lot wetter and mushy
than pressed
almond pulp, in order to tighten up the dough I doubled the flax and also mixed in some dehydrated
almond pulp and some oat
flour (simply buzz rolled oats in a spice grinder) with the cashew pulp, in about a 12:4:1
ratio.
Sometimes the
ratios can cross over, but
almond flour tends to behave a little differently
than wheat or other grain
flours.
Coconut
flour is a lot more absorbent
than almond meal so the liquid to dry
ratio will be much different.
Coconut
flour is much more absorbent
than almond meal, so a 1 to 1
ratio wouldn't work here.
Hmm I'm not sure in this case what would be best — you might want to try millet or sorghum
flour, but you may have to play with some of the other
ratios as those
flours will absorb liquids differently
than almond meal would, and wouldn't have the fat content of
almond meal.
And knowing that
almond flour has a higher fat content but is less dense
than wheat
flour, I basically switched this
ratio around.