Grain-Free Flour Swap 2 LB

1 cup white flour = 1 cup Grain-Free Flour Swap

Our Grain-Free Flour Swap handles differently than traditional flour. The dough will look and feel thicker, but that’s ok! Best in cookies, brownies, shortbreads, thin cakes and muffins. *Must be used with the Egg Swap (using regular eggs with the Flour Swap will yield a dry dessert)!

When following your favorite recipes that make a dry, more crumbly dough (like pie crust, shortbread or cut-out cookies), you might need a little extra fluid due to the high fiber content in the Flour Swap. Just add hot water 1 Tbsp at a time until crumbly dough texture is achieved, then press into your pan or roll out as usual.

Cakes & Breads

1. Don’t pack your pans too full. Bake thick cakes and sweet breads (like a bundt cake or banana bread) in a larger pan than the recipe calls for. A toothpick should come out mostly clean with a few crumbles when your dessert is fully baked.

2. The Grain-Free Flour Swap doesn’t provide as much lift in cakes and sweet breads so they will be slightly denser overall. Double the baking powder/soda for maximum lift.

Cookies

1. Cookies usually need shorter baking times and lower oven temperatures. Due to the delicate nature of coconut and almond flour, we recommend baking Grain-Free cookies from 325-350 degrees. Watch your first batch closely and remove them when the tops start to crack or get golden in color.

2. Always roll and press down your cookies because they won’t spread much.

Organic Coconut Flour, Blanched Almond Flour, Whole Psyllium Husks

Contains: Tree Nuts (Coconut and Almond).

Manufactured in a facility that does not process gluten, dairy, eggs or shellfish.

Our psyllium husks are processed using a steam extraction method. No chemicals are used.

Clinical trial showed NO elevation in blood sugar at 60 minutes and NO difference in eating Grain-Free Detox Desserts made using the Sugar, Egg and Butter Swaps vs. a purely ketogenic meal during the 2-hour testing period.

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