Coconut flour absorbs a lot more moisture
than almond flour so it's not a good idea to make an equal substitution.
I'm not sure what I would swap for the almond flour — possibly more brown rice flour, though that is
drier than almond flour.
It absorbs way more
moisture than almond flour or all purpose flour so if you try to swap them evenly they will likely be very dry.
You would need to do some experimentation with the coconut flour, it definitely reacts
differently than almond flour as it soaks up a lot more liquid.
Swapping almond flour for the coconut flour may be on the tricky side as coconut flour absorbs almost three times the amount of
liquid than almond flour does, and since the main liquid in this recipe is eggs, changing the amount of eggs would greatly effect the finished result of the cake.
My girls have missed things like pancakes since I put them on a low - grain diet due to some intolerance, and these are so much better
than the almond flour pancake I had been making on occasion... so thank you thank you thank you for sharing this.
To Donna: I don't know if anyone responded to your post but almond flour and almond meal are basically interchangeable but almond meal is a bit coarser and
oilier than almond flour.
Hi Hallie, wondering if I could do this recipe with something other
than almond flour > I'm not supposed to eat almond... thanks!
Almond Meal is some what
courser than Almond Flour the almonds are ground down whole with out the skins removed or being blanched.