Coconut Flour
Coconut flour is extremely absorbent, requiring 3-4 times more liquid than wheat flour. At 128g per cup, it has a similar weight to AP flour but behaves very differently. Use only 1/4 to 1/3 cup of coconut flour to replace 1 cup of wheat flour, and add extra eggs for structure. It creates dense, moist baked goods with a subtle coconut flavor.
02 // FULL CONVERSION TABLE
03 // WHY IT MATTERS
If your cookies spread, your bread is gummy, or your cake sinks — flour weight is usually why.
A scooped cup of flour can weigh anywhere from 125g to 180g. That's a 44% range — enough to wreck a cake.
Modern recipes use the spoon-and-level method: fluff the flour, spoon it into a dry measuring cup without packing, then sweep flat with a knife.
The scoop method — pushing the cup directly into the bag — packs in 40-50% more flour.