Very dry and cake-y. Ended up tasting a lot like coconut - but that is probably because my grocery's only choice for gluten free (non-self-raising) flour was coconut flour. Regardless, the batter was very thick, more like cookie dough, which made it hard to put in the pan. Then it didn't really spread during cooking

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Suze Feledy-Jones· 6 months ago

Coconut flour absorbs a lot of liquid and will thicken any batter. For example, when I make keto pancakes, I will add a little coconut flour to my almond flour batter to thicken it.

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