You can substitute coconut flour for 100 percent of the wheat flour in a recipe or up to one-fourth of the total amount of the wheat flour in a recipe, with a few considerations. The first consideration is taste; coconut flour tastes like coconut, so it works better in cakes and muffins than savory breads. You should also consider its elasticity. Coconut flour is gluten free, so you have to add eggs in a full substitution for the baked good to expand during cooking, which changes its texture and taste.
One-for-one coconut flour substitutions for wheat flour work best in foods that rise very little or not at all, such as pancakes and latkes. Add one egg for every 1 ounce of coconut flour when making a full substitution for wheat flour. Coconut flour works as a thickening agent in sauces and soups and as a coating, or dredge, for fried foods, without additional ingredients.
Coconut flour shows its versatility when you use it as a partial substitution for all-purpose flour in breads, cakes and other risen baked goods as you don’t have to add eggs to compensate for the missing gluten. Simply substitute about one-quarter of the total amount of all-purpose flour for coconut flour in the recipe.
References and ResourcesThe Kitchn: Coconut Flour: Is This the Best Gluten-Free Flour?
Bob's Red Mill: Baking With Alternative Flours