If you are on the hunt for a gluten free flour, you have come to the right place! This Paleo and Gluten Free Flour can be used cup for cup to substitute for regular flour.
This combination of flour and starch makes the perfect blend for regular white or whole wheat flour.
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This flour can be use at any time of the year wherever you want to substitute regular flour for a gluten free flour.
Making my own gluten free and paleo flour was inspired by my journey on Whole30.
This paleo flour is perfect for making Gluten Free Gnocchi with an Easy Marinara Sauce.
Gluten Free Flour Ingredients
Just a few ingredients are used to make this flour.
- almond flour
- coconut flour
- arrowroot flour/starch
- tapioca starch
See recipe card for quantities.
How to Make Gluten Free Flour
Combine almond flour, arrowroot flour or starch, coconut flour and tapioca starch in a bowl or a food processor.
Use a whisk to mix the flours together. If you are using a food processor, pulse the processor a few times until the ingredients are well mixed, about 1 minute.
Top tip
This recipe makes 2 cups of flour. Make small batches as you need them to avoid the flour going stale.
Store the gluten free paleo flour in an airtight container in a cool area.
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Substitutions and Variations
If you know how to make the recipe fit a certain diet, let the reader know here. Don't fake it - only provide guidance on topics you have actual experience with.
- Arrowroot Starch - if you don't have arrowroot starch you can sub in potato starch.
Equipment
The only equipment you need for this recipe is a whisk and a large bowl.
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Storage
Store the paleo flour in a mason jar or air tight container for not longer than 3 weeks. Keep it stored in a cool, dark place.
Mason jars make a perfect storage vessel for this paleo flour.
These ingredients don't stand up well to freezing.
Food Safety
Note that the storage guidelines provided on this page and site are estimates from personal experiences. We are all adults and as an adult you are responsible to ensure that the food you eat is safe to eat. Since, I'm not a food safety expert, you are responsible to review your local guidelines on food storage prior to storing any food left-overs.
Remember to:
- Not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
For Canadian Guidelines check the Government of Canada Food Safety Guidelines or see more guidelines at USDA.gov.
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Recipe Details
Gluten Free Flour
https://easyhomemaderecipes.caIngredients
- 2 cups Almond Flour
- 1 cup Arrowroot Flour
- ½ cup Coconut Flour
- ½ cup Tapioca Starch
Instructions
- Mix all ingredients in a large bowl or food processor.
- Use a whisk to mix the ingredients until they are well incorporated. If you are using a food processor, pulse until the ingredients are well incorporated, about 1 minute.
- Store in an airtight container.
Ilene says
This is awesome!! I am going to put some together right now to have handy! But I'm curious...a lot of recipes say you can swap tapioca and arrowroot 1:1. But you include both in this recipe. I'm just curious why...I keep both in my pantry anyway, but was just curious. I found this recipe when reading your GF Gnocchi recipe which I'm hoping to make today, too!! Thanks for the great recipes!!
AmyG says
Hi Ilene,
Thanks for visiting! I found that using both was the best combination. If you like gnocchi, try my gluten free gnocchi, they are delish and taste just like regular gnocchi.