My Grain Free Flour Blends

One of the hardest things about being grain free is finding a flour that works for you.  I’ve tried lots of them and the two best that I’ve found are blends that I’ve adapted from research as well as trial and error.

Mix A: (great substitute for white flour in many recipes)

1 cup coconut flour (56g carbs, 48 g fiber, 24 g protein)

1 cup tapioca starch (84g carbs, 4g protein )

1 cup white bean flour (40g carbs, 32g fiber, 28g protein)

Mix and store all ingredients in a resealable bag until ready for use!  This flour is the base for my grain free pasta and grain free bread recipes.

Mix B (heavier flour blend, similar to wheat flour)

1 cup coconut flour

1 cup almond flour or almond meal (either Bob’s Redmill or Trader Joe’s will work)

1 cup tapioca starch

1 cup white bean flour (This can be hard to find, I use Bob’s  Redmill and get it from Vitacost.com)

1/3 cup potato starch

 

 

10 Comments

10 thoughts on “My Grain Free Flour Blends

  1. This sounds awesome and cannot wait to try; maybe I overlooked the information but could you offer a carb count for this bread.

  2. I am hoping to use your flour blend A as an all purpose grain free blend in our home. We can not do b because of nut allergies. Have you been able to use it successfully in pancakes, muffins, etc. with the addition of xanthum gum?

    • I am so happy that you are going to give my grain free flour blend a try! We love it in our house. I use it in cakes, we’ve made pancakes once, and I make my bread with it every week! Please let me know if I can be of any help to you. Best of luck to you!
      Love, Catherine

  3. Thank you for your wonderful research and experiments to find a great grainfree bread recipe. My question is about the difference between the ingredients listed on Apr 11 “Grain free bread making” and July 15 “Making grain free bread without a bread maker. I noticed that the Apr 11 recipe includea baking powder and baking soda, but the July 15 version does not. Are those two items. Ot necessary when baking in a conventional oven?

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