I've adapted regular recipes for coconut flour. I use more eggs. In making the switch from regular flour to coconut flour, I also reduce the amount of flour because coconut flour absorbs more moisture. I just fiddle around with amounts until I get the consistency right. I find that most recipes have quite a bit of "wriggle room"; a little more or less of an ingredient doesn't make a lot of difference. You do need to be accustomed to judging the consistency of various batters, like pancake, muffin, brownie, etc. to make the judgment.
Karen
