Coconut flour is a whole different animal. Not only is it gluten free, so it doesn't hold together, it also absorbs liquid like no other. To make up for this, recipes using coconut flour are typically heavy on the eggs, which act as a binder. Also, coconut flour is used by the tablespoon not by the cup because it soaks up much more moisture than a grain flour. For creating my own recipes, I have found a ratio of one egg to two tablespoons coconut flour to be a good base.
Coconut flour has a wonderful, deep coconut flavor, just like you would expect. It would be an awesome flour to add in to baked goods made with whole grain flours. It doesn't need to be soaked like whole grains, so add it at the end and be sure to compensate with extra liquid. With GAPS baking, I find mixing coconut flour and almond flour has the best results. The texture of 100% coconut flour breads takes some getting used to, don't expect a light, fluffy, chewy end product. Most successful recipes turn out a dense, egg-y baked good similar to a firm bread pudding, still a nice treat for those of us who are grain free. For coconut flour recipes check out Tropical Tradition's Free Recipe Blog.
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