I've successfully used many recipes from "Cooking with Coconut Flour", and use many of them on a regular basis. The good news --- many of the recipes in that book are readily available on-line -- just Google "recipes using coconut flour" or check recipes at: -Tropical Traditions -Wilderness Family Naturals -Honeyville Grain (I think they have the best coconut flour, and I've used at least 5 different brands.) I used coconut flour for the low-carb aspect for several years, and later when I went gluten-free. The one downside of using coconut flour is the large number of eggs needed, and that means an "eggy" taste to many of the recipes. A general rule-of-thumb: 6 eggs per 1/2-cup of coconut flour, OR, 1 egg per 1-ounce of coconut flour. I'll make Coconut Bread (pg. 44 in "Cooking with Coconut Flour") when I find eggs cheap (or free) because it takes 6 eggs for a small loaf, and I'll freeze several loaves. This is one recipe we like from the book that doesn't require eggs. CREAM CHEESE SQUARES 1 pkg. (8-oz.) cream cheese 1/8 t. salt 1/3 c. honey [I've also used agave nectar and homemade coconut nectar.] 1/2 c. sifted coconut flour Fruit jam or preserves Blend together cream cheese, salt, and honey. Add coconut flour and mix thoroughly. Layer batter on bottom of greased 11x7x2-inch or 9x9x2-inch pan. Bake at 375-degrees F for 18-minutes. Remove from oven and let cool. Spread fruit jam or preserves over the top and cut into bars. [Once you've made this recipe you'll figure out other things you can top it with.] Another book on the subject I have is "The Spunky Coconut Cookbook" by Kelly V. Brozyna, but it's not as user-friendly as "Cooking with Coconut Flour", and for me it was a waste of money because I never found one recipe in it to make. Elana Amsterdam (www.elanaspantry.com) mentions in her book, "Paleo Cooking from Elana's Pantry", "Everything I know about coconut flour I learned from Bruce Fife's fantastic book "Cooking with Coconut Flour". She has several recipes in her Paleo cookbook that uses coconut flour only, and you might check the recipes at her website. Have you checked for coconut flour cookbooks at your local library? Good luck with your quest. Many of us have been there - done that! -Grainlady

Thanks...good idea. For future use, I'll also try freezing some cookies and some dough to see if it will work.

Ironically, I was using coconut flour (and also nut flours) long before I went gluten-free as a way to reduce high-glycemic foods in our diet. When it comes to sorghum flour, I suggest milling your own, but I suggest that with all the whole grains because "fresh is best" - for the flavor as well as the nutrition. Sorghum is soft enough you can mill it in small batches in a coffee/spice mill. Sorghum flour tends to be gritty, so try to use it with a mixture of other textures, like oatmeal, unsweetened coconut.... Using the "soaked flour" method also helps; and when you make cookies, chill the dough overnight and that will help eliminate the grittiness. --Add 1/2 to 1 T. of cornstarch to every cup of sorghum flour to improve the smoothness and moisture retention. Arrowroot or tapioca flour can also be used measure-for-measure for cornstarch, or you can use 2 T. of Ultra Gel for every T. of cornstarch. --Use xanthan gum as a binder and for moisture retention. Add 1/2 t. of xanthan gum per cup of sorghum flour for cookies and cakes; or 1 t. per cup for breads. --Add a little extra oil or solid fat if you think your recipes are too dry. --Make small cakes, large cakes can dry out quickly. --Add an extra egg or egg white for improved smoothness and crumb structure. --Add a little extra baking powder and/or soda to boost rising properties. --Interestingly enough, you may find mixing doughs and batters longer than what you think would be necessary also helps the end results. --Sorghum flour works well combined with other grain/seed/bean flours. When working with bean flour, mill small white beans because they have the least amount of "beany" flavor. Sorghum flour, in combination with bean flour, helps cut the bitterness of bean flour. --You can also help "mask" some of the strong flavors of these gluten-free flours by choosing brown sugar, or even better, coconut palm sugar, or maple sugar, over white sugar. --Many gluten-free products and recipes use flour/starch mixtures that tend to be very low in vitamins, minerals and dietary fiber, and are high-glycemic, which can raise the blood sugar of diabetics. I tend to side on healthier ingredients and milling my own grains/seeds/beans for improved nutrition from the commercial all-purpose flour mixtures. Even though these commercial all-purpose flour mixtures are gluten-free, they are not healthy options, in my opinion, so I wouldn't use them frequently. You are potentially trading one health issue - gluten - for another. --Adding legume flours, ground flax, ground chia seeds, amaranth, quinoa, buckwheat, millet, and flour milled from corn (especially high-nutrient blue corn), are going to add a wider variety of nutrients, vitamins, and antioxidants. Nut flours add protein to keep the glycemic impact lower. --Potato starch is often used in combination with other gluten-free flours, but you can also add dried potato flakes to baked goods, which will aid in holding moisture. --Benefits of using sorghum flour. Sorghum is high in insoluble fiber, with relatively small amounts of soluble fiber. The protein and starch in sorghum endosperm are more slowly digested than many other cereal grains. The slower rate of digestibility of sorghum products may be beneficial to diabetics over using high-glycemic flours and starches. --Sorghum flour tastes similar to wheat flour and is mild-flavored. --Sorghum flour mixes well with corn flour in tortillas. -Grainlady

If you decide to use bread flour, one of the tips for using high-protein flour is to add a little more fat - above the amount called for in the recipe. Where the additional fat coats the flour, it blocks the water from being absorbed, so it also reduces the amount of gluten that is developed. Be sure to keep mixing to a bare minimum. You could also use a blend of bread and cake flour and use the regular amount of fat in the recipe. I disagree with Linda about the protein content being "miniscule". There are more baking "mistakes" made by using the incorrect flour. High-protein flour gives you tough pastry, cookies, and cakes..... Hydration will be completely incorrect - as the chart below will show. Information from "CookWise" by Shirley O. Chorriher: Cake flour - 8 g. of protein per cup National Brand (Gold Medal, Pillsbury) Bleached All-Purpose - 9-10 g. of protein/cup National Brand Unbleached All-Purpose - 12+ g. protein per cup Northern Unbleached All-Purpose (King Arthur) - 13 g. protein per cup Bread Flour - 13-14 g. protein per cup ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ The water absorption capacity of white flours for 1-cup of water to form a sticky dough ball in a food processor: 14 g. protein Bread Flour - 2-cups (packed) + 1 T. 13 g. protein Unbleached Flour - 2-cups (packed) + 2 T. water 12 g. protein All-purpose Flour - 2-1/4 c. 11 g. protein All-purpose Flour - 2-1/3 c. + 1 T. 10 g. protein All-purpose Flour - 2-1/2 c. 9 g. protein Southern All-purpose - 2-1/2 c. + 2 T. 8 g. cake flour - 2-3/4 c. -Grainlady