No I wouldn't recommend using just straight shredded coconunt.

When I first found out about coconut flour I couldn't get it here in New Zealand so I used to buy shredded/dessicated coconut and grind it up in a coffee and herb grinder into something resembling very coarse flour. I used the niulife recipes but it was trial and error until I could figure out exactly how much of my homemade coconut flour I needed to use instead of their real flour. The real flour is very very fine - almost like white flour and the recipes come out much better using the real stuff.

Also, I have not had any success using conventional wheat flour recipes and trying to substitute coconut flour. To bake with coconut flour you need more eggs to bind the recipe. In conventional wheat flour recipes the wheat flour contains the gluten which acts as a binder so you don't need as many eggs.

Therefore I would recommend just using specific coconut flour recipes. There is a book out apparently which you can buy over the net. I haven't bought it yet though.

Chelsea

Chelsea smile

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