Paleo All-Purpose Flour
(Originally published on 12 March 2016 at https://CornFreeHippie.com)
Finding an all-purpose flour that is gluten-free, corn-free AND avoids other allergens of the Corn-Free Hippie household is no easy task, but luckily I came upon A Calculated Whisk's 3-2-1 Paleo flour blend. At first, I used to follow Becky's recipe, but once I became familiar with it, I began to tinker with ingredients, amounts and the blending method with good results and so I am sharing them here.
I offer two options each for the nut flour and the starch. I have had good results with these combinations and even find that the arrowroot results in a fluffier baked good. I have considered using sunflower seed flour for a nut-free option, but when sunflower seeds are mixed with baking soda, the baked goods turn green. This is easily covered up in chocolate confections. If turing your baked goods green is not desired, then reduce baking soda by half. Another option is to add lemon juice.
The amounts in this recipe yield 6 cups which will result in a need for storing the blend. I recommend using a glass container or jar and keeping it in the refrigerator. In parenthesis, you will find a combination that yields 1.5 cups which is the perfect amount for my Creme-Topped Chocolate Cupcakes.
Ingredients
3 cups almond flour or cashew flour (¾ cup)
2 cups tapioca starch or arrowroot starch (½ cup)
1 cup coconut flour (¼ cup)
Method
Place all ingredients in sifter working in batches if necessary.
Once sifted, manually blend the flour making sure that it is uniformly incorporated.
Use as you would conventional all-purpose flour.
