In 2015, when I was knee-deep in my Paleo diet phase, I went all mad scientist and created a grain-free, gluten-free flour blend. My aim was to make something you could substitute one-to-one for all-purpose wheat flour, in most recipes.
I baked 51 small batches of cupcakes with different flour variations and invited some friends over for tasting. 204 cupcakes later, we narrowed it down to six winning flour blends. From there I continued testing, tasting and baking until I found a combination of gluten-free, grain-free flours that worked for me.
I baked and sold Paleo treats using my flour blend on a small scale locally for a while, like banana bread with cherry peppers and funky spices. It was really fun, but not all that profitable for the amount of time I spent doing it. When we moved East, I shelved the recipe and didn’t pick it up again until a month ago.
A gluten-free friend from Minnesota came to visit us and on a whim we decided to make pizza with my flour blend. Our pizza crusts turned out better than expected. They were down right delicious!
Since then, I’ve made this crust at least five times. I absolutely love it and want to share it with you. If you are sensitive to gluten or just want to get some different foods into your diet, this recipe is for you.
I call the blend BAPA, an acronym for the ingredients, but also a sweet nod to my boys’ grandfather. To make it you need buckwheat flour, almond meal, potato starch and arrowroot starch.
Makes 480 grams of BAPA, enough for two batches of pizza dough.
Head’s up: You’ll need a kitchen scale. This is important because flours weigh differently and measuring cups will not give you the best result.
I encourage you to try this flour in your favorite recipes or make it your own. If you make something using this blend, I’d love to hear about it. Comment below or tag me on Instagram.