I'm not sure what was in the Ancient Grains flour that King Arthur marketed some years back, but none of us liked the resulting loaf of bread, which tasted somewhat bitter. I ended up subbing small amounts of that flour into other breads in order to use it up and not waste money.

I suggest being skeptical about coconut oil. While it is trendy in some "health" writings, it has a lot of saturated fat. The last I heard, the American Heart Association was not recommending it.

I have been using avocado oil in some of my cakes. It is neutral and has the same amount of saturated fat as olive oil, plus it also has healthy fats. I also use it, with a tad of butter when making crumb toppings. It works well for sauteing vegetables and meat, and it has a higher smoke point than olive oil.

For a time, I used grapeseed oil, but I could never find information on its health benefits, so I switched to avocado oil.

There's a mixed verdict on coconut oil, it is high in saturated fats (higher than butter, beef tallow or lard) but it also has properties that boost HDL (the good cholesterol.)

The Harvard Medical School paper on it advises you use it sparingly, as there have not been any long term studies yet on its effect on heart disease.

See Harvard Paper on Coconut Oil