There are many recipes using coconut flour that I would like to use, but I don't have any and can't find any without ordering it online. I've got almond flour and chestnut flour that I have used for cookies/pancakes (not often, but a couple times in the last two months). Could I use one of those other flours in place of coconut and, if so, how might I need to change the recipes? More eggs? Butter? less/more cooking time? How does coconut flour compare to these other types of flours?
You can always get unsweetened dried coconut and mill it, either in a blender (tiny quantities so it moves), coffee grinder (best choice but clean it well and thow out your first batch if you use it for coffee) or with mortar and pestle. It is just super fine ground dried coconut, not something mysterious you have to buy.
That's really hard to do. Coconut flour is pretty unique. For instance it is super absorbent whereas almond flour is not. I would instead look for nut flour recipes that you can tweak to make paleo if they aren't already (very easy to do). Almond flour was pretty much all anyone used until a few years ago when coconut flour became more popular so it's really easy to find great almond/nut flour recipes.
If you insist on using a recipe that calls for coconut flour you need to make sure to cut down on your wet ingredients somehow or you will have a soupy mess on your hands. Alternatively you could try doubling the amount of nut flour and keep the wet ingredients the same. I'm not recommending this mind you but if you must that's what I'd do.
(Laura and I must have been posting at the same time. My experience has been very different from hers but give it a try.)
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Yes you can use those nut flours as well as others instead of coconut flour. I would use both of them and perhaps add some tapioca starch as well for chewiness in your finished product. Don't really need to change the recipe as far as liquid or eggs or fat but realize that the flavor might be different in your recipe calling for coconut flour. Also I find that if the recipe is a risen item like muffins beating the whites of the eggs separately and folding them in gently gives me a better rise. Keep your nut flours in the freezer to increase their longevity. They can go rancid otherwise.
Coconut flour soaks up liquid like crazy, hence Shari's soupy mess. Better to look up a different recipe that uses nut flour, or just get the coconut flour online - I buy mine through Amazon in bulk, and it lasts a while. I use a lot of recipes from Elana's Pantry, and also use a general sub of 3:1 of almond:coconut flour for regular flour - ie., sub for 1 cup of wheat flour is 3/4c almond and 1/4c coconut, without adjusting the wet ingredients much (or adding a bit of water). Good luck!
I have a coconut allergy as well and was wondering what I could use instead of coconut flour for any of the recipes? I found I could use olive oil instead of coconut oil, so Davis you can use that if it calls for coconut oil.
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