Don't try substituting coconut flour into existing recipes you have using wheat flour. Instead, search online for "paleo" recipes that will be gluten and grain free. Those cooks and bakers often spend years perfecting their paleo recipe so you don't have to! And while you are learning how to use the new ingredients, don't be upset if you occasionally make a less-than-stellar dish - bakers in particular discover they have to throw all their knowledge out the window when they start baking paleo recipes.

I sedond the recommendation for paleo recipe searches. You can also do GAPS and SCD-- there are TONS of recipes online for baked goods using coconut flour. Pinterest is actually a great place to look, since there are lots of boards devoted to baking without grains.

Below is a link to a blogger who has TONS of recipes for all of the different gluten free flours. I have tried a few of the recipes and they are all amazing. Also, she just wrote a post about the differences in baking with almond or coconut flour that I found helpful. Enjoy!

http://alldayidreamaboutfood.com/2013/02/low-carb-basics-baking-with-almond-flour.html

Oooh, thirding the paleo recommendation. Urban Poser has some good recipes, as does Against All Grains. I also recently adapted a scone recipe from Nom Nom Paleo. I've definitely found the ideal flour substitute to be a combination of almond and coconut flour, though there are a few recipes that I've liked that used just one or the other. Basically, the almond flour acts as substance and binder, and coconut flour absorbs excess liquid. Since there's no gluten, you usually need more eggs in the recipe. I definitely get better results from using fine, blanched almond flour than from using Bob's Red Mill almond meal. I buy mine from Nuts.com, though there are some other sources. Good luck!

I've found that, for things like cookies, if you replace 3/4 of the wheat flour with 3/4 of oat flour plus 1/4 of the wheat flour with coconut flour, you end up with a nice, chewy cookie.

For muffins, I usually up the amount of coconut flour.

Fourth rec for paleo recipe searches.

Also, quick tip: mix everything up, and then let it sit for 10 minutes before doing anything with the batter. The coconut kinda needs time to soak up the liquid in the recipe, otherwise it feels kinda gritty.

These. Are. Amazing! http://www.delightedmomma.com/2012/10/flourless-lemon-poppyseed-muffins-paleo.html

She has some other great coconut flour based recipes.

Thanks for the link!

I'm at my wits end with trying to find the perfect flour combination to replace regular flour! I've tried using coconut flour many times and often the result is very dense baked goods! I might try some of these suggestions...thanks for the links!

If you are going to play with it know that it absorbs A LOT. So use 1/4 of quantity of what you would use with wheat flour with an addition of some moist binder like eggs, flax/water, chia/water, etc. Have fun playing and do check out the paleo recipes for some inspiration.

Lisa@bitesforbabies have fun finding your replacer. I found my perfect combo through a search of this site here.

Coconut flour can be a little dense but in a cupcake format it was welcomed! I'm not a fan of light as air storebought cupcakes, so these were a dream come true for me: http://kaleeats.blogspot.ca/2012/05/coconut-gluten-free-cupcakes.html
I've used it in muffins with lots of moisture (think zucchini, carrot, pineapple, morning glory etc) and the result is great. Less soggy than the wheat version. Good luck! Looking forward to seeing what others suggest

Elana's pantry will tell you all you need to know.
http://www.elanaspantry.com/gluten-free-recipes/
I recommend chocolate cupcakes.