I recently ordered some off a Swedish website, as I haven't found it in any of the stores here in the city where I live (I live in the mid-north region of Sweden. If I was in Stockholm, I'm sure I wouldn't have had any issues finding it. Alas, was not the case here where I live).
I'd had coconut flour previously in Australia, but it still stirred a reaction in me. My stomach would bloat a little, & so I would only use it very sparingly. But I've had nothing but luck so far with the 1kg bag I've bought now, so I suspect that the flour I bought in Australia was sweetened, as this is not.
Oh boy, a whole new world of food adventures has now opened for me. I had pancakes for dinner the other night with the boy. I can't remember the last time I had pancakes! They fluffed up nicely, even The Boy said that he found them good. I was very pleased by this!
The following night, I decided to do a test batch of some cookies I was thinking of making. I'd been reading up a lot on coconut flour, trying to find conversions or liquid to flour ratio recommendations. Most reliable information said to just experiment. Coconut flour absorbs a lot of fluid due to its high fibre content, so I saw that a lot of eggs are commonly used in baking with coconut flour.
So I attempted a small batch using the flour, an egg, some psyllium husk, coconut oil, sweetener plus some spices (always throwing cinnamon into the mix - love that spice!), salt & a bit of milk to test consistency & baking times. A friend of The Boy's came over during my baking session, & tasted some of my trials. He wanted more! I couldn't be more than happy with that. If people who can eat wheat & sugar try my baked goods & enjoy it, that's definitely a good sign!
So much experimentation is in order with this flour. I can now try to make things that have been a memory of the past for so long now: cake, pizza, bread, crackers. Let's see how this goes