This is a very informative article about coconut flour. I have often wondered if some of my recipes are right because the batter seems so stiff and dry and I wind up adding a lot of water to make it pourable or spreadable. Water that the recipe does not even call for, did they forget to add water to the ingredient list? This gal explains that not only does coconut flour not act the same as all purpose flour but NOT ALL coconut flours act the same! Wow really? Did I mention that gluten free, grain free, Paleo baking can be a very trial and error thing (unless someone you trust has already done the work for you and you have basically the same taste and they give you an exact brand ingredient list...)
The basic guide is 1/4 cup coconut flour for each 1 cup of all purpose flour and 1 egg for each ounce of coconut flour.There are 2 ounces in each 1/4 cup of coconut flour so a recipe that calls for 1 cup of all purpose flour would use 1/4 cup coconut flour and 2 eggs (you need to let the batter rest 5 minutes to let the coconut flour absorb the liquid - after that you may need to add some more liquid- water, etc. )
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