The Red Mill almond lour is in a lot of grocery stores.

TJ has almond meal in the nut section, and Shoppers even has it in the Organic section. Lots of places carry it. You can also make your own with almonds and a food processor,

They are both pretty expensive. You can find almond flour at Whole Foods and maybe even at Giant in the specialty/GF area.

I love this blog for recipes using coconut and almond flour
http://mariamindbodyhealth.com/category/coconut-flour/

Anonymous wrote:where do you all buy almond flour? I would love to buy it for macrons, but can't find it.

When I made macarons in December I bought the flour through amazon.

where do you all buy almond flour? I would love to buy it for macrons, but can't find it.

I have had success baking with both. These cannot be substituted for normal flour -- you have to use paleo recipes. Particularly with coconut flour, which is dry, you have to use lots of eggs, oil and/or applesauce to lighten the texture. It takes practice to get it right.

I make paleo pumpkin pancakes that uses those flours. They were as heavy as bricks.

I have never used coconut, but I've baked a lot of things that traditionally call for almond flour. Almond flour is a different consistency than wheat flour; it's not as dry and powdery and is more coarse. Although I would not blindly substitute almond for regular flour in a recipe I would highly recommend using it in a recipe that calls for it; it is delicious!

It is not like regular flour, but we've had good luck with both flours. Coconut is a little tricky b/c it's much drier than wheat flour, but I've made really yummy muffins with it. I've never substituted in a regular recipe, but there is a guideline like you add one egg for each *insert volume*.

Has anyone baked with coconut and/or almond flour? Is it the same texture as regular flour? How do your recipes turn out? I found a paleo blueberry recipe that looks interesting and calls for both types of flours.