Don't get your hopes up too much about the coconut flour -- it tastes great but not everyone can handle it. Coconut flour makes me flare. When I wrote to a US coconut manufacturer they responded that their coconut flour was low-starch but not starch-free. The only perfectly starch-free product was coconut oil; even coconut cream had a small amount of starch.
On the other hand, blanched almond flour tends to have less starch, but there are plenty of people who have food sensitivities to nuts and should not have almonds.
Here are nutritional facts for the coconut flour and almond flour available at my local health-food stores
http://toughbanana.com/2011/02/comparing-substitute-flour-nutritional-info-paleo/If you do the math, it is 2g starch per serving of almond flour, and 8g starch per serving of coconut flour. I suspect that different brands can have different starch content though, so these results may not apply to your local flour sources.
