One of my kids has a nut allergy, but he's fine with coconut flour. So far I've made pita bread and chocolate chip cookies with coconut flour, but both still ended up super crumbly. I guess it's not too horrible for cookies, but it's still too much.
Sandwiches made from coconut flour pita bread also fall apart (they're not paleo yet, still fighting the good fight.)
So far I've found that using double the amount of eggs helps, but not enough. Anything else I can do to get some gluten like elasticity and still keep away from gluten?
Please help before the wife buys more of the off the shelf crap that's made with HFCS, ammonia and other crap!
And if I can figure out how to make bagels out of coconut flour, I might be able to get her to break her wheat habit too.