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 and so I will experiment and report results later.
The amounts I offer 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.
1 cup coconut flour (1/4 cup)
Place all ingredients in sifter. Work in batches if necessary. Once sifted, manually blend the flour making sure that it is uniformly incorporated. Use as would convention all-purpose flour.