Paleo 3:2:1 Flour Blend (Gluten-free)
Recipe type: Gluten free, Paleo, Pantry Staple
Prep time: 
Total time: 
Serves: 4 cups
This easy-to-make paleo flour blend works beautifully as a cup-for-cup replacement for all-purpose flour in many dessert recipes!
  1. Measure two cups of almond flour, and sift it*.
  2. Add the tapioca starch and coconut flour, and fluff with a fork to combine.
  3. Sift the mixture two or three times to evenly distribute the flours.
  4. If you're not planning on baking with the flour blend within a few days, store it in an airtight container in the refrigerator. It should last for several months, but may not taste its best past the expiration date of your almond flour.
*Finely-ground almond flour is best here. If there's just a teaspoon or so in the sieve after sifting, you can discard those coarse bits and proceed. If you're using a coarser flour, there may be more left in the sieve. In that case, you have two options. You can either grind that almond flour in a spice grinder until finely ground (don't go too far or it will turn into almond butter) and then sift it again, or measure the coarse almond flour left in the strainer, discard it, and add that much more (from your bag of almond flour) to the strainer. After doing one of those two things, you should only have about a teaspoon of coarse flour left in the strainer, which you can then just discard.
Recipe by A Calculated Whisk at