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Vibrant health means you can live life to the fullest. Empower yourself with the steps I used to free my life of chronic disease and medications.

Reader Interactions


  1. I made some banana muffins over the weekend with coconut flour and ate WAY too many of them at a time so I experienced the GI distress you talk about above, but that was definitely due to my lack of self control. I love coconut flour though! Just takes some getting used to 🙂

  2. Spelt flour does not contain gluten. When you use Spelt if you don’t add Xanthum Gum or Guar Gum your baked products will be very crumbly. I use Spelt all of the time and I know this from experience. Also, my Mother spoke with a Nutrionist and was told the body treats and digests Spelt like a vegetable,

  3. OMG! Thank you so much for taking the time to put this HUGE list together! I greatly appreciate it. This is a gluten free dream right here! 🙂 Also, I’d like to introduce myself – I’m Rachael from Love Yourself Green (formerly of Simply Fresh Cooking) and I’m going to begin building my new health and wellness website soon… so you’ll be seeing me around! 😉 Anyway, love your site! Thanks again! x

  4. Thanks for posting all of these recipes, particularly the couple that are egg-free too. The next time you get a yen to tackle another project, our family could really use more AIP baking recipes. Tough to bake without eggs or nuts. Thanks!

  5. Lauren,

    Thank you for all of the information about coconut flour and almond flour. I completely agree with you. Although many seem to tolerate almond flour, I think some of the time it seems that way because of how horribly they may have felt when eating wheat flour! After removing gluten and processed foods from my diet, I have realized I cannot tolerate more than the occasional tiny serving of nuts without having an inflammatory reaction. The light bulb went off when I ate about two serving of pistachios after not eating nuts for awhile and woke up the next day with extreme hip and finger joint pain. I was moody and tired. Since then, I have sworn off nuts for the most part and have not had much inflammation. I have to say that walnuts are the most tolerable for me, as long as I don’t eat them very often.

    I don’t like recreating too many baked goods using any form of Paleoization (I know that is not a word) as that seems to cause me to crave more and more junk. But for special occasions the use of coconut flour is the best choice for my body. Thank you for providing such wonderful recipes I can tolerate and thrive on!

  6. Thanks for the round-up, I bookmarked a few to try soon! A friend gave me like 11 pounds of coconut flour (I’m not kidding! It’s in my freezer! Haha) so I enjoy trying new recipes with it. One thing I wanted to mention – a few of your links are broken or lead to different recipes than you intended. I noticed this on numbers 9, 17, 20, 21, 23, 38, and 56. Hope that helps!! 🙂

    • Yes! I was recently diagnosed with diabetes and watching net carbs. I was so happy to find coconut flour at TJ’s and so inexpensive. Thank you for these recipes. I also used the coconut flour to thicken some sauces and gravies and it worked beautifully.

  7. Hi Lauren,
    I believe the link for #9 got swapped with another one. The chocolate cake the link leads to looks delicious, but it’s not the carrot apple bread I was looking for. 🙂

  8. Would you happen to know and be willing to share information about the equivalent of MCT oil in a tablespoon of coconut oil compared to what amount of coconut flour? Or, if this is an easier way to think about it, what would be the equivalent of 6 tablespoons of coconut oil’s medium chain triglycerides be to coconut flour? Thanks so much for all that you share, Gloria

  9. Hi Lauren,

    Thanks for creating this site sharing so many recipe ideas. I tried your coconut flour pancakes this morning and had to use approximately two to three times the amount of liquid to flour ratio.

    Another modification I made was omitting the “vinegar and baking soda” (blah), for beaten egg whites after separating the eggs. If people don’t want to beat egg whites, lemon juice would work as a better alternative to, yuck, vinegar. Lemon would also add a delightful flavor.

    Finally, instead of using gelatin in the batter, I added it to my berry topping to thicken up the berry sauce.

    I’m not certain that you actuality create the recipes above yourself, but the one recipe I tried was completely inedible when following the instructions as stated.

    You can write well.

    Thanks for the recipe ideas on your site. I look forward to use them as a guideline when I create the food with the correct measurements.

  10. Hi!
    Are these recipes available in book form?
    Also, please ignore commenters who don’t realize that cooking is chemistry.
    I’m not really understanding why anyone would change the recipe then say that it was bad because it didn’t turn out right.

    Just keep doing what you’re doing, and thanks. 🙂

  11. I haven’t been cooking with coconut flour very long. I made a skillet bread and it was runny like pancake batter. Followed the recipe. Tonight blueberry muffins with the same result runny batter. Using recipes for coconut flour. Any ideas what problem might be. Used 3/4 flour 8 eggs and 3/4 applesauce.

  12. Every coconut flour recipe I make for cookies is like a mouthful of flavored sand without the grit. The powdery consistency is so strong that they never congeal into a solid cookie. Can that be done?

  13. I’m working my way through all of these recipes since I started eating Paleo several months ago. Do you have a recipe for a malt loaf style bread? I found one with gluten-free flour but it’s difficult to convert measurements to coconut flour? X

  14. I am so so thankful for your recipes here.
    Thank you for organizing this, it is great that you even sectioned it out.
    I love coconut flour recipes, cause I am cutting down my gluten in take, and this is great!
    Thank you again for sharing these information.
    God blesses you!

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Lauren Geertsen, NTP

I’m an author, entrepreneur, and nutritional therapy practitioner (NTP). I began this website at 19, to share the steps that freed my life of chronic disease and medication. Now, Empowered Sustenance has reached 30 million readers with healthy recipes and holistic resources.

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