Update on my lovely gf flour blend...Why the blend DOES matter!

This is sort of comedy kitchen central today (actually yesterday).  I posted a beautiful pic of some lovely bread and while I can usually just throw some different flours together, I failed to read up on Coconut Flour's capabilities.  And when I say fail...I mean: F-forget the extra liquid, A-always read up on coconut flour requirements, I- invest in the eggs, and L-liquid vs. solid fats makes a difference.  Here are the before and after photos, and this has nothing to do with the flour itself, but the percentage of the flour in a flour blend as well as the liquid content.  I found out through a bit of research, 6 websites later, that Coconut flour is great in soft baked goods because it absorbs liquids and fats so well, but it also creates a soft and gooey texture.  Eggs are essential to the baking process so if you can't have eggs or animal protein, use the flaxseed-water blend. (Take 2 Tbsp Flaxseed and put into 2/3 cup of warm water, this is enough for 4 eggs.  Let it sit until thickened, then use.)

Some of the helpful sites I encountered:
Baking with Coconut flour

Baking with Coconut Flour by Jeanette

 This first pic is after baking 56 minutes @ 350 degrees. Which is what I traditionally bake my breads at.

 I thought it was because it just needed extra time baking, not true.  The center was gooey from the Coconut flour, not from the time baking.  As you can see this loaf is extra brown.  I put it back in the over for an additional 30 minutes and the center was still gooey and the loaf had fallen.

This was an epic fail for baking bread, but I won't waste it or throw it out, I have another idea and we'll see if that works.