1

votes

I need a replacement

Answered on August 19, 2014
Created January 23, 2012 at 8:00 PM

What would be a good replacement for "All Purpose Flour"?

Ef9f83cb4e1826261a44c173f733789e

(13635)

on January 23, 2012
at 08:21 PM

Yeah, we need to know the specific application.

246ebf68e35743f62e5e187891b9cba0

(21430)

on January 23, 2012
at 08:13 PM

What do you need it for?

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8 Answers

8
Ce7e28769d92d5de5533e775b1de966e

on January 23, 2012
at 08:50 PM

Not sure how Paleo you are in the Paleoleosphere, or what you want to do with them, but there are a variety of "flours" that you can use.

Coating for crispy oven baking: almond, coconut - the flour or just dried coconut, macadamia nut

Thickening a sauce: Tapioca, Arrowroot (I use pureed veg quite a bit and it works wonderfully)

Baked goods: rice, almond, potato, coconut - again this is based upon what your lifestyle includes - you can make a blend out of several of these. Your top two I have in italics.

Nerd Alert: 1 cup of tightly packed almond meal is over 1000 calories with more than 13 grams of omega-6 PUFAs. So.. exercise caution when using, k? More of an occasional than every day :) Mark Sisson really breaks it down nicely.

3
D5a4ff096a452a84a772efa0e6bc626e

(2486)

on January 23, 2012
at 08:14 PM

To keep it Paleo, stick with almond flour or crushed pork rinds or coconut flour, depending on the application. Of those three, the only one I use with regularity is the coconut flour, which still isn't exactly something our ancestors would have had access to; the other two are so high in o6 PUFAs I just can't justify them in my regular diet. If you're more liberal with your paleoism and want something that actually behaves like AP flour, here's the mix King Arthur baking recommends:

Whisk together 6 cups (32 ounces) King Arthur stabilized brown rice flour; 2 cups (10 3/4 ounces) potato starch; and 1 cup (4 ounces) tapioca flour or tapioca starch. Store airtight at room temperature. Note: You can substitute white rice flour for the brown rice flour if you like; it'll make your baked goods grittier (unless you manage to find a finely ground version).

1
273729a18d2f18903815d2644a4d64de

(1683)

on January 23, 2012
at 08:05 PM

Almond Meal or Coconut Flour....Ive used them to make cobbler and they taste WAY better

0
99431622c378186e0e554d142a3a1fd8

on April 11, 2013
at 07:48 PM

This is what I tried and worked out the best as an actual "All Purpose Flour" Mixture.

3 parts almond flour/meal 3 parts coconut flour 1 part arrowroot flour

The arrowroot flour works as a binding agent instead of gluten. I found this to be a pretty good combination because when I was experimenting with different flours I found some to be too flavourful and say for breads or non sweet baked goods, sometimes having too strong a coconut or almond taste didn't work out.

ARROWROOT FLOUR IS VERY STARCHY SO IF YOU'RE LOOKING FOR SOMETHING WITHOUT ANY STARCH YOU CAN OMIT IT BUT YOUR BAKED GOODS WILL BE QUITE CRUMBLY

0
8508fec4bae4a580d1e1b807058fee8e

on January 23, 2012
at 11:01 PM

1) Tuber flours like sweet potato, potato, cassava (AKA tapioca, manioc)

2) Tree Nut flours (not peanut) such as almond, pistachio, walnut etc.

3) Gluten-Free Flours

0
246ebf68e35743f62e5e187891b9cba0

(21430)

on January 23, 2012
at 08:13 PM

What do you need it for?

0
Bfa1c9eacfc94a1b62f3a39b574480c6

(3700)

on January 23, 2012
at 08:05 PM

Grass-fed grilled ribeye with buttery broccoli.

Joking aside, you could use almond flour, coconut flour, and if tolerated, cassava/taro/potato starch. All three are "processed-" the almond flour also has a hefty dose of omega-6's. I'd say avoid it all together, if possible.

0
Bb2adc4df725b56e99e0652c0feb4640

(254)

on January 23, 2012
at 08:05 PM

Hmm, whats the recipe? Starch is a good replacement for flour as a thickener.

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