Paleo Flour Blend – All Purpose Gluten Free Flour Substitute 
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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 - All Purpose 1:1 Substitute
Ingredients
- 2 cups almond flour, sifted
- 1 cup arrowroot flour
- 1/2 cup coconut flour
- 1/2 cup tapioca flour/starch
Instructions
- Sift almond flour until no clumps remain.
- Combine all ingredients together and whisk well. Store in an air tight container.
Notes
Nutrition
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Vegetarian
Keto Friendly
Dairy Free
38 Comments on “Paleo Flour Blend – All Purpose Gluten Free Flour Substitute”
Great subsitute.
This sounds amazing, can’t wait to try it! Is it a 1 for 1 substitution? Thanks!
Yes, it is!
Any suggestions for those who can’t use coconut in this blend?
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.
Hi Molly, I am searching for recipes that also don’t have coconut flour in them have you tried this recipe without the coconut flour and if so what did you use as a substitute? I have a friend who’s platelets double with coconut.
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?
Hi – I haven’t tried it but I think subbing the arrowroot should be okay!
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?
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.
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?
Can I use this in traditional baking recipes, like cookies, without any additional tweaking?
I use Cassava flour which comes from the same plant as tapioca flour. Can I use that in place if the tapioca flour?
Yes, although I haven’t tried it, I think it would work!
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.
It’s all the same plant. Cassava flour is the same thing as arrowroot, while tapioca extracted from cassava/arrowroot.
No it’s not the same plant. It’s similar species though.
Tapioca does come from Cassava
But Arrowroot comes from another tuber called Maranta arundinacea
They both are tuber’s and so react very similarly but definitely not the same plant.
I think it’s important to state just in case someone is allergic to one of the plants but won’t act differently in the baking
Thank you for saying this! I am allergic to cassava but not arrowroot 🙂
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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! 🙂
Why tapioca starch AND arrowroot? Don’t they do the same thing? thanks 🙂
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!
Can I substitute the almond flour for buckwheat flour so it s nut free?
To be totally honest, I haven’t worked with buckwheat flour so I’m not sure how it would work here. Let me know if you try it!
Hi
I would love any tips on how to combine your flour with some lupin flour. It has a lot of health benefits but not great on its own like most flour…
Hey Sarah – Thanks for asking, I have never used Lupin flour, but I’m intrigued now! I’ll have to look for it and give it a try!
I mixed up this flour blend and look forward to baking with it. One thing that has made mixing other gluten free flour blends SO much easier for me is having the ingredients by weight. I know this might be a bit of work for you, but It would be so appreciated by me and likely by others!
Hi Nikki,
I don’t see my question that I asked, so trying again. Is there any preparation tweaks to use with this flour? I can just use it in normal recipes the same as I would normal flour? Is there any “wait time” once my recipe is mixed? Sometimes non wheat recipes need a sitting time with gf recipes to absorb and behave more like wheat flour. Thanks for answering my questions. I am excited to try this.
Hi there! I have the best results with quick breads and muffins. It can be subbed 1:1 for flour in other baked goods, you just might not get the same rise as you would with AP flour. I haven’t tried letting it sit though – great tip!!
Hi Nikki, looks amazing. can this flour be used for making pizza dough?
Hi there! I haven’t tried it yet but I think it could!
This made the most incredible chocolate chip muffins. I would be so grateful for more recipes using this flour mix! Thank you!
Is there other flour besides Almond that can be used and still keep this all purpose and gluten free?
Thank You!
This is an amazing recipe that works perfectly as a 1:1 paleo substitute for wheat flour.
Thank you, Linda! Glad you are enjoying the recipe!
Hi Nikki, I use a variation of your flour blend and love it in quick breads and cookies – I use less almond flour and add cassava flour to make up the difference, and stay with your amounts for arrowroot, coconut and tapioca flour. My question is, do I need to add xanthan gum for cake and other rising, fluffy recipes? If so, how much? Or do the arrowroot and tapioca flours serve the binding purpose and no xanthan gum is needed? Thank you!
These are awesome! I used Monkfruit instead of sugar.
This blend doesn’t work for pie crust. I would stick to muffins or cake.