Interesting question, fellow baker. We haven't done much test baking with coffee flour, but our Research & Development teams are intrigued! We plan on doing some more extensive testing in the coming months, at which point we'll be able to give you more definitive answers. At this point, we recommend using it in very small amounts to replace some of the regular flour, about 10%. It has a deep, earthy flavor that will pair well with chocolate, so you might want to try it in the cocoa-pie crust variation shared here. (Try replacing 1/4 cup of the flour in the All-Buttah Pie Crust recipe with 1/4 cup of cocoa powder and 2 tablespoons of coffee flour.) You're welcome to be more adventurous and make larger substitutions noting that coffee flour is gluten-free and therefore baked goods will be more crumbly and may not rise the same way. Good luck! Kye@KAF

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