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The brand I buy is very fine textured, like wheat flour. If you make it into dough, it won't have structure like wheat dough does; it won't pull or stretch or be very good for pastry-like things, it just sorta falls apart. I use it to make pancakes (mix banana, coconut flour, egg, stir, cook it in a skillet) and sometimes my mom has me make her a vanilla "pound cake" out of it.
Well I've tweaked my mother's wonderful cheesecake recipe to a primal version, and for the crust I've used homemade near-ground coconut flour - tomorrow I'll let you know how it turned out!
Well, today I tried my half a recipe trial cheesecake and it was very good but it still needs to be perfected in some aspects; the coconut as crust went really well, it has the same texture as if I had used crackers, and it gives a flavour to the cake that I'm still not sure what to make of it.