Food/ Gluten Free/ Paleo & Whole30/ Recipes

Paleo Flour Blend – All Purpose Gluten Free Flour Substitute

Paleo Flour Blend – All Purpose Gluten Free Flour Substitute – make your own all purpose Paleo flour blend with this recipe using just four ingredients.  Gluten free.

One of the trickiest parts of Paleo and gluten free baking is finding the right combination of grain free flours to include in your recipes.  There are a few acceptable gluten free flour blends on the shelf at the grocery store but if you want to save a few bucks, I always recommend going the homemade route!

I came up with this recipe after much trial and error.  This combination of flours seems to result in the best texture and consistency in my favorite baked goods.  I’m always a fan of shortcuts and convenience while cooking.  Rather than measure out separate flours for every recipe, make a batch of this gluten free flour and use it multiple times!

How to Make Paleo Flour

To make this Paleo flour blend the right consistency, start by sifting the almond flour.  Almond flour tends to be slightly clumpy and sifting it makes a finer consistency flour.  Combine the sifted almond flour with the other ingredients and whisk well.  Store the Paleo flour in a mason jar or other air tight container.  Before using, be sure to give it a stir and when measuring, use the spoon method by scooping the flour into a measuring cup and leveling with a knife.

Paleo Flour Recipe

By combining the right ratio of gluten free flours, you can recreate an all purpose flour that can be used in lots of baked goods.  Almond flour, arrowroot flour, coconut flour, and tapioca flour come together in this recipe for the perfect paleo flour blend.  If you’re new to Paleo/gluten free baking, start with a simple muffin recipe and substitute the flour for this Paleo flour.

How to Use Paleo Flour Blend

Use in place of all purpose flour for breading chicken and fish.

Try this flour substitute in my Gluten Free Banana Chocolate Chip Muffins.

Use in these Healthy Chocolate Chip Muffins.

Add to your favorite quick breads and cookie recipes.

Paleo Flour Blend (Gluten Free)

Paleo Flour Blend

Paleo Flour Blend - All Purpose 1:1 Substitute

Paleo Flour Blend - All Purpose Gluten Free Flour Substitute - make your own all purpose Paleo flour blend with this recipe using just four ingredients. Gluten free.
5 from 2 votes
Print Pin Rate
Course: baking
Cuisine: American
Keyword: baking, flour, gluten free
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 4 cups
Calories: 544kcal

Ingredients

Instructions

  • Sift almond flour until no clumps remain. 
  • Combine all ingredients together and whisk well.  Store in an air tight container.
Calories: 544kcal | Carbohydrates: 61g | Protein: 14g | Fat: 29g | Saturated Fat: 4g | Sodium: 32mg | Fiber: 12g | Sugar: 3g | Calcium: 130mg | Iron: 2.8mg

Notes

Feel free to double this recipe if desired.
Tried this recipe?Mention @tastythin or tag #tastythin!

19 Comments

  • Reply
    Jen
    November 25, 2018 at 9:21 pm

    5 stars
    Great subsitute.

  • Reply
    Amanda J
    May 13, 2019 at 11:42 am

    This sounds amazing, can’t wait to try it! Is it a 1 for 1 substitution? Thanks!

    • Reply
      Nikki
      May 14, 2019 at 12:00 pm

      Yes, it is!

  • Reply
    Mollie
    July 8, 2019 at 1:08 pm

    Any suggestions for those who can’t use coconut in this blend?

    • Reply
      Nikki
      July 8, 2019 at 8:45 pm

      I haven’t done it myself, but you could try replacing the coconut flour with additional almond flour. The texture may just be a little different is all.

  • Reply
    Rebecca
    July 18, 2019 at 3:17 pm

    I have arrowroot powder, but no tapioca flour. Can I double the arrowroot powder, or can I sub in something like xanthan gum or flaxmeal?

    • Reply
      Nikki
      July 19, 2019 at 9:37 am

      Hi – I haven’t tried it but I think subbing the arrowroot should be okay!

  • Reply
    Mary Hill
    July 18, 2019 at 5:35 pm

    If it’s paleo flour why does it have so many carbs in it? or is the 61g for the whole recipe, if so then how many would equal a cup of it?

    • Reply
      Nikki
      July 19, 2019 at 9:40 am

      Hi there – that’s the carb count per 1 cup of flour. Paleo doesn’t necessarily equal low carb…the carbs come from the tapioca and arrowroot.

  • Reply
    Annalee Delman
    October 30, 2019 at 8:30 am

    Thanks so much for this! I love to bake, and finding grain free substitutes is very challenging. Do you add any binder such as xanthan gum?

  • Reply
    Shanna
    November 14, 2019 at 1:08 pm

    Can I use this in traditional baking recipes, like cookies, without any additional tweaking?

  • Reply
    Lynne
    November 25, 2019 at 11:37 am

    I use Cassava flour which comes from the same plant as tapioca flour. Can I use that in place if the tapioca flour?

    • Reply
      Nikki
      November 27, 2019 at 12:31 am

      Yes, although I haven’t tried it, I think it would work!

    • Reply
      Donna Ingram
      December 20, 2019 at 11:21 am

      If you look at the ingredients for King Arthur Paleo Baking Flour, they use cassava flour instead of the arrowroot and tapioca. This recipe has the ingredients listed on Bob’s Red Mill Paleo Baking Flour.

      • Reply
        Kat
        January 12, 2020 at 12:06 pm

        It’s all the same plant. Cassava flour is the same thing as arrowroot, while tapioca extracted from cassava/arrowroot.

  • Reply
    Healthy Breakfast Muffins - A Fresh Life With Courtney
    December 9, 2019 at 8:26 pm

    […] to try your hand at making your own, Tastythin has a fantastic recipe for Paleo baking flour on her blog.  Oh, and speaking of grain-free flour, parchment paper muffins liners are a MUST.  The muffins […]

    • Reply
      Becs
      March 29, 2020 at 2:48 am

      Hey there, not all the same plant. Just cut and pasted below 🙂

      Tapioca is the starch from the Cassava tuber, whereas Cassava flour is the whole tuber, dried and ground, which makes it a different flour with different properties.

      Both of these plants are similar in that they come from tropical tubers but arrowroot starch is derived from the Marantha arundinacea plant, while tapioca is derived from the cassava tuber.

      While they both thicken effectively and quickly, arrowroot retains its thickness in dishes that are frozen and thawed. Tapioca does not hold up to freezing as well; you may find that foods containing tapioca have odd textures when thawed.
      It should also be noted that arrowroot is not as good for binding purposes as tapioca, which means that you should use it only with other flours that are better for binding.
      Another key difference between these starches has to do with how they hold up under extended exposure to heat. Tapioca is better for long cooking times than arrowroot. When arrowroot is exposed to heat for long periods it loses its thickening ability and the liquids return to a thin, watery state.

      See
      https://www.spiceography.com/arrowroot-vs-tapioca-starch/

      Cheers! 🙂

  • Reply
    micki peterson
    January 22, 2020 at 4:12 pm

    5 stars
    Why tapioca starch AND arrowroot? Don’t they do the same thing? thanks 🙂

    • Reply
      Nikki
      January 22, 2020 at 10:30 pm

      Hey Micki! Yes, they are very similar but also have some important differences. Both are good thickeners and binders but Tapioca holds up a little better to longer baking times. I like the combo but if you need to substitute one for the other, I would sub tapioca for arrowroot and not the other way around. Hope that helps!

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