This may be MORE than a challenge because the flours don't substitute in equal amounts. The coconut flour rule-of-thumb is use 1 whole egg per ounce of coconut flour or 6-eggs per 1/2 c. coconut flour. I'd suggest doing a search on-line for cake recipes using coconut flour or you may end up with a lot of wasted ingredients and time. I realize this recipe has little in common with the recipe you are trying to make, but it will give you an idea of the ratio of eggs to coconut flour for a 9" square cake. I've never made it (due to the number of eggs needed). WILLIAMSBURG ORANGE CAKE (source: Cooking with Coconut Flour by Bruce Fife, N.D.) 1/2 c. butter, melted 12 eggs 3/4 c. sugar 1 t. salt 1 t. vanilla 1 c. SIFTED coconut flour 1 t. baking powder 1/2 c. golden raisins, cut up 1/2 c. nuts, finely chopped 1 T. grated orange peel Blend together butter, eggs, sugar, salt, and vanilla. Combine coconut flour with baking powder and whisk into batter until there are no lumps. Fold in raisins, nuts, and orange peel. Pour batter equally into 2 greased 8 or 9x1-1/2-inch layer cake pans or one 9x9x2-inch pan. Bake at 350-degrees for 30-35 minutes or until knife inserted into center comes out clean. Cool. Cover with Williamsburg Butter Frosting. WILLIAMSBURG BUTTER FROSTING 1/2 c. butter, softened 4-1/2 c. powdered sugar 4-5 T. orange flavored liqueur or orange juice 1 T. grated orange peel Combine all ingredients and beat with an electric beater until smooth. REDUCED SUGAR WILLIAMSBURG BUTTER CAKE Make Williamsburg Butter Cake as directed but reduce sugar to 1/4 to 1/2 c. depending on desired sweetness, add 3 T. powdered or liquid stevia, and 1/3 c. coconut milk. If using liquid stevia, add it to the wet ingredients. If using powdered stevia, combine it with the coconut flour before mixing into the wet ingredients. Bake at 350-degrees F for 40-50 minutes or until knife inserted into center comes out clean.

Possibly a lot more vital wheat gluten. It adds protein as well as replacing the gluten missing in the gluten-free or low-gluten flours. I worked on a low-carb bread machine recipe for a diabetic friend who is very carb-sensative and this is the ingredients list. I won't make the recipe anymore even though it was never "right"....can't stand the taste of it after so much testing. The recipe might give you some ideas for the recipe you are working on. If you want your bread to taste like rye bread, add some caraway seeds. I pulverized the seeds into powder rather than using them whole, but that's because hubby doesn't like seedy bread and I think the flavor is more intense and a little caraway went a long way. 1/2 c. + 2 T. water 1/2 c. kefir (omit and use more water) 1/2 c. vital wheat gluten 1/2 c. almond flour 1 to 1-1/2 c. rye flour (or whole wheat) 1/2 c. wheat protein isolate (could also use bread flour) 2/3 c. flaxmeal 1 egg 3 T. hi-maize flour (adds more fiber and helps control blood sugar) 2 T. agave nectar (or palm sugar - both are low-glycemic) 1/2 t. salt 2-1/4 t. SAF Instant Yeast -Grainlady

As a longtime home flour miller, FRESH IS BEST when it comes to maintaining the nutrients in flour, as you already know. Studies have shown that vitamin loss begins as quickly as 3 hours after milling. I'd choose to make bread and freeze it, but you can also freeze the flour ASAP after milling. Freezing only slows down the nutrients and germ oil from degrading in the flour, it doesn't stop it, so it's also only a short-term solution. Bread (baked) will have a storage life of about 3-months in the freezer. Using honey in your breads destined for freezer storage will help them keep better than using sugar in the recipe. It helps maintain the moisture in the crumb. It's also important to wrap breads tightly. I suggest one or two layers of plastic wrap, then foil. The tight wrapping helps keep the moisture from migrating from the crumb of the bread, through the crust and forming ice crystals. I freeze nearly all my breads and I never have a problem with ice crystals. I also slice the bread AFTER it's thawed. Unfortunately, frozen dough has an even shorter freezer life than either the baked bread or freezing the flour. Frozen dough keeps 4-8 weeks. And as Annie pointed out, you can have a yeast failure when you freeze dough. A "good" freezer dough recipe will use more yeast than a normal recipe because freezing will kill some of them. Commercial frozen dough has a much higher ratio of yeast in it. I hope you get your mill soon because I'm sure you will love it. I saved my $1 bills (seemingly forever) so I could purchase my first mill, and now I have a bevy of them!!! -Grainlady

Annie, I've found there's a lot of differences between the wheatberries from different farms. If yours aren't working, you might try finding one with a tested for that crop higher protein level. These might not apply to you, but are some of the things I've learned for 100% whole wheat, home milled, bread: If you mill at home, and aren't looking for a sweet flavor, you don't need any sweetener. What the honey is for in a lot of recipes is hiding the bitterness that whole wheat flour develops when it sits awhile (weeks) and starts to go rancid. A little acid, besides dealing with the anti-nutrients, works as a dough conditioner and retards mold growth (if we leave an end long enough to mold it's the free flour on it where it starts, not the bread itself). Ascorbic acid is fairly easily found as vitamin C crystals. I figure a jar may last me forever. It does add a little complexity to the flavor, which you might notice as acidity, but won't taste sour like vinegar. Handling the risen dough as little as possible, helps keep the gluten from being cut. It does not like "drawing a tight cloak". Like that saying about teaching a pig to dance, drawing it around like that just annoys the bread--the gluten breaks rather than stretches. A better way to shape, if necessary, is by folding, lightly. Do your best not to degas because it may not reinflate. If you're willing, adding vital wheat gluten makes up for the deficiencies of the protein content of the wheat. Re hydration, I always do a soak. A soak is where you either make up the dough for a long rise (at least 8 hours), or just combine the flour and liquid and let that set for at least 8 hours. This can be done in or out of the fridge. It takes awhile for the wheat to hydrate and what seems too dry turns damp and sticky. Whole wheat also takes more hydration than white. The best proportion I've been able to find, and have been using, but haven't tested extensively enough to know for sure from my own hands is 5 tsp. water for every cup of whole wheat flour that you substitute for white flour. Also be careful of the rise. If it doubles, it's probably too far gone. Aim for half that (1.5 times the original bulk). Maybe a little more. I haven't found a lot of good recipes, but that's common to all of the ones I do have, and if I miss and it gets to double on the rise, I don't get any oven spring. Oh, and no double rises. It doesn't want to be punched down. I found this recipe in a surprising place when I was looking for a low cleanup (water saving) daily bread: http://www.instructables.com/id/100-Whole-Wheat-Crusty-No-Knead-Artisan-Bread/ It's a good recipe. I've been playing with it, adding in other grains, and mixing in seeds and all. Overdoing that can also interfere with the rise, but I've got it to where I like it, and I prefer the multigrain flavor. I don't know if any of that is helpful to you. I've been on the same journey for a year, and had some sourdough flats of my own. :) Great sympathy here!