Number five in the series: suss out the rest here.
I couldn't find coconut flour; I could find unsweetened shredded coconut. Two cups of the coconut got put in my Osterizer which has Chop Grind and Grate buttons and I worked through those .. slowly, carefully … watchingn to see that the coconut was becoming flour-like and not turning into coconut paste. This resulted in about 1 3/4 cups of coconut fine enough to look like flour. I whirred 1/4 cup or so of quick oats (not instant) in the blender to make up two cups as called for in the following Basic Muffin recipe:
2 cups flour 1 tbsp baking powder 1/2 tsp salt 1 egg 1 cup milk 1/4 c melted butter 1 cup raisins
The dry ingredients got mixed together in a bowl. The egg and milk (soy) and the raisins were liquified in the blender (the raisins thusly processed are the 'sugar'). The blended liquid was added to the dry ingredients with the melted butter, mixed together and 1 cup blueberries (I used frozen) were folded in. Put into twelve large paper liners in muffin pan using an ice cream scoop. Baked at 400 for about 20 minutes.
Fresh from the oven they were fragrant and cake-like (the frozen berries were huge). The one broken open as a sample was …. um …. sampled …. completely.
The rest were frozen. This is what one of those looked like after twenty seconds or so in the toaster oven. It was also delicious.
So now I have another wheat flour substitute.