http://www.joyfulabode.com/2009/10/02/perfect-primal-grain-free-gluten-free-waffles/

Best grain free waffles ever!!

Happy Baking!

Have you googled recipes? Doing a search using coconut flour and/or paleo when looking for recipes should produce useful results. There's a number of good cookbooks also.

I have googled this and have bookmarked several websites. I was looking to get tried and true recipes. All recommendations are greatly appreciated!

Haven't been doing a lot of baking since eating paleo although have made pancakes with coconut flour for my granddaughter and carrot muffins for a birthday. Came across this which may be helpful http://www.primalpaleorecipes.com/#sites

These were yummy and based on this:
http://www.wellfedhomestead.com/coconut-flour-carrot-muffins-gaps-legal ... although I made substitutions indicated

Carrot Muffins
Ingredients:
6 eggs
1/2 c coconut oil, melted
1/2 c honey
2 TB vanilla ---used 2 teaspoons vanilla
1/2 tsp sea salt
1/2 tsp baking soda
2 tsp cinnamon ---used 1 tsp cinnamon and 1/2 tsp each nutmeg and cloves
1/2 c coconut flour
2 c carrots, shredded ---used 1 cup finely shredded carrots, 1/2 cup unsweetened shredded coconut, 1/2 cup crushed pineapple
1/2 c raisins or dried cranberries, optional ---substituted chopped pecans

Preheat the oven to 350 degrees. Line 12 muffin cups with liners, or grease with coconut oil. Combine the eggs, coconut oil, honey and vanilla in a large bowl or in the bowl of an electric mixer and mix well. In another bowl, mix the salt, baking soda and spices. Sprinkle the coconut flour over the mixture and crush flour lumps, stir then whisk into the batter bowl. Mix well so that there aren’t any clumps. Fold in the shredded carrots and other ingredients. Divide the batter evenly among the prepared muffin cups. Bake for 20 minutes, or until a toothpick comes out clean.
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Whn you're cooking with coconut flour, if you find it's thin don't add more; let it sit for a few minutes and it will thicken. Coconut flour is very absorbent; store it tightly wrapped--I keep mine in the freezer. Bruce Fife's book is good but he uses sugar in his recipes; he does explain the properties of coconut flour that make it different for baking.
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I've never used almond or other ground nut flours.

Today I'm making muffins! I bake with almond flour, coconut flour, and flax meal all the time because my honey misses baked goods- and fortunately he always eats most of what I make so it's not a problem for me. Everytime I bake it's a new experiment and I just kinda add stuff until the batter seems right. I switch up my "flour mixes". I really like combinations of the 3 rather than just using any one. Last time I made banana bread I believe my recipe was approximately:
1 cup almond flour
1 cup flax meal
1/2 cup Trader Joe's stevia extract
4 eggs
a lot (not sure how much) melted kerrygold butter (coconut oil works too if you're avoiding all dairy)
a splash of apple cidar vinegar
some nutmeg and cinnimon
and 2 browning bananas

I mix all the dry stuff and all the wet stuff seperately and then combined them with the bananas in the mixer.

Very tasty.

I like Mark Sisson's Primal Blueprint cookbook as well as Paleo Comfort Foods.

I'm fond of almond flour pancakes, which work just like wheat flour pancakes. The recipe in Primal Blueprint is for coconut flour variety, but those seem to taste too coconutty to me and are more difficult to work with.

I also make egg "muffins" on a regular basis. Great for breakfast on the go!

What are egg muffins!? Do tell!