Slim and Smart Healthy Options

Gluten Free Baking Flour with Tapioca Starch 500g to 2500g


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Gluten-Free Paleo Baking Flour with Tapioca Starch

Discover the transformative power of our Gluten-Free Paleo Baking Flour with Tapioca Starch, your essential ingredient for creating Paleo-friendly and gluten-free culinary delights. This premium blend is meticulously formulated to simplify your baking process, letting you enjoy fresh bread, pizza, and pastries without the hassle of proving or kneading. Our yeast-free formula is the ideal choice for those adhering to Paleo dietary guidelines, ensuring you don’t miss out on the warmth and satisfaction of homemade baked goods.
Key Benefits:
Tapioca Starch Integration: Achieves a pleasing texture in gluten-free baking.
No Proving or Kneading Required: Simplifies baking, perfect for busy lifestyles.
Paleo-Friendly: Strictly adheres to Paleo dietary standards.
Low Carb and No Additives: Supports a healthy diet without compromising taste.

Paleo Bread Recipe Using Gluten-Free Paleo Baking Flour with Tapioca Starch


  • 200g Gluten-Free Paleo Baking Flour with Tapioca Starch
  • 1 teaspoon Himalayan salt
  • 2 tablespoons lemon juice
  • 3 tablespoons coconut oil (melted)
  • 3 large eggs
  • 120 ml lukewarm water
  • Optional: Herbs like rosemary or thyme for added flavor


  1. Preheat your oven to 180°C (350°F). Line a baking tray with parchment paper or lightly grease it.
  2. Mix the dry ingredients: In a large bowl, combine the Gluten-Free Paleo Baking Flour with Tapioca Starch and Himalayan salt.
  3. Combine the wet ingredients: In another bowl, whisk together the eggs, lemon juice, melted coconut oil, and lukewarm water until well combined.
  4. Combine wet and dry ingredients: Slowly add the wet ingredients to the dry ingredients, stirring continuously to avoid lumps. If using, fold in the optional herbs at this stage.
  5. Form the dough: The dough will be slightly sticky but should hold together. With oiled hands, form the dough into a loaf shape on the prepared baking tray. Optionally, you can make several smaller rolls instead of a single loaf.
  6. Bake: Place in the preheated oven and bake for about 30-35 minutes for rolls or 45-50 minutes for a loaf, or until the bread is golden brown and a toothpick inserted into the center comes out clean.
  7. Cool: Remove from oven and let cool on a wire rack for at least 20 minutes before slicing. This helps to set the texture.

Serving Suggestion: Enjoy fresh out of the oven, or slice and toast for a crunchy texture. This bread pairs well with both sweet and savory toppings, such as almond butter or avocado spread.

This recipe offers a straightforward method for creating delicious, Paleo-friendly bread with the added health benefits of being gluten-free, thanks to the inclusion of tapioca starch which improves the texture and binding of the bread. Enjoy your baking!

Usage Instructions:
Mix flour with your chosen ingredients, let the dough rest to achieve the perfect consistency, then bake to perfection.

Nutritional Information for Gluten-Free Paleo Baking Flour with Tapioca Starch (per 100 grams of flour mix):

  • Energy: 1281 kJ (306 kcal)
  • Fat: 2 g
    • Saturated Fat: 0.7 g
  • Carbohydrates: 48.2 g
    • Sugars: 1.4 g
  • Fiber: 30.4 g
  • Protein: 8.4 g
  • Salt: 0.02 g

Nutritional Information for one roll (68 grams, baked using this flour mix):

  • Energy: 750 kJ (180 kcal)
  • Fat: 7.7 g
    • Saturated Fat: 5.6 g
  • Carbohydrates: 17.2 g
    • Sugars: 0.6 g
  • Fiber: 10.7 g
  • Protein: 5.2 g

These nutritional values highlight the flour mix’s high fiber content, which is beneficial for digestive health, as well as a moderate protein level, making it suitable for a wide range of dietary needs, especially for those on a gluten-free or Paleo diet.

Rich in dietary fibers and free from added sugars, our baking flour’s ingredients include tapioca starch, bamboo flour, and more, ensuring a nutritious and satisfying baking experience.

Ingredients: Tapioca starch, bamboo flour, sesame flour, psyllium husk flour, coconut flour, sweet potato flour, volume enhancer (sodium bicarbonate), acidity regulator (citric acid).