It requires some skill to master. It doesn't like to be overworked and it is exceptionally dry. This means lots of additional moisture is required. In most cases, I have found that baking recipes do better with a mix of grain-free flours. So, I am often blending almond, walnut and mung bean flours with coconut flour unless I'm using really wet ingredients like fruit or squash where you require absorption of the additional liquids while baking. I'm learning based on a trial and error process. ;)