I make these brownies with coconut flour. The batter gets pretty thick, so I sometimes add an extra egg (depending on how big my eggs are). The results are delicious.
The most successful baking project that I've used Coconut Flour in was about 2/3 of a cup in a King Cake -esque pastry. It added a subtle, aromatic coconut flavor and made the crumb of the dough more tender since, as Amy mentioned, it contains neither of the proteins that create gluten.
A dough made with coconut flour in addition to wheat flour will tear very easily so I wouldn't try it for anything that requires much working or kneading of the dough. On the other hand you can use a much higher ratio of coconut to wheat flour in batters. It would be great in a citrusy muffin or waffle batter. But finding the right kind/amount of leavening might take a few test batches.
Well, I haven't actually baked with it, but as a baker, I can tell you that it won't have any gluten structure at all. What are you using it for? It absolutely will not be a 1:1 replacement for regular flour, because it's missing the gluten.
3 Comments
https://food52.com/recipes/21007-alice-medrich-s-best-cocoa-brownies
A dough made with coconut flour in addition to wheat flour will tear very easily so I wouldn't try it for anything that requires much working or kneading of the dough. On the other hand you can use a much higher ratio of coconut to wheat flour in batters. It would be great in a citrusy muffin or waffle batter. But finding the right kind/amount of leavening might take a few test batches.