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Beth Blends // Nut, Cassava and Grain Free Flour Blend 8 oz

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Original price $11.49 - Original price $11.49
Original price
$11.49 - $11.49
Current price $11.49

The combination of tigernut, arrowroot, and plantain flour along with cream of tarter and baking soda make it so much easier to make delicious grain free baked goods at home for yourself or loved ones with nut/cassava allergies. One 8oz. package or 2 cups is enough flour to make 1 small loaf, 4-6 biscuits, 12 muffins or 1 cake.

INGREDIENTS: Tigernut Flour, Arrowroot Flour, Plantain Flour, Baking Soda, Cream of Tartar

Additional Information

Additional Information

• AIP Elimination Stage
• Paleo Compliant
• Gluten Free Certified
• Allergen Friendly Facilit
• Coconut Free

About the Brand

About the Brand

At Beth Blends, we believe that food is medicine, but it doesn’t have to taste like it. That’s why we’re committed to serving the AIP/Paleo community by using whole food and the highest quality ingredients with zero additives. Our goal is to make life easy and delicious.


Nut/Cassava Free Hamburger Buns/Savory Muffins
• Serves 12 • 15 mins Prep • 30 mins Cook • By Beth Chen

• 1 packet or 2 1/4 tsp of dry active rapid rise yeast
• 1 teaspoon Maple Syrup DO NOT USE HONEY
• 1/2 cup Water (divided)
• 2 cups Beth Blends Nut/Cassava Free Grain Free Flour Blend
• 1 teaspoon Salt
• 1 cup Garnet Yams (cooked then mashed sweet potato or pumpkin are good substitutes)
• 1/2 cup Palm Shortening, Avocado Oil or Ghee (if tolerated)
• 2 tablespoons Gelatin plus 1/4 cup Boiling Water (or 1 egg, if tolerated)

• Pour yeast into medium bowl along with maple syrup and 1/4 cup warmed water. Don’t use honey or boiling water as it could kill the yeast.
Set the yeast aside for about 5 minutes and watch it grow.
• Prepare your muffin tin.
• Mix flour blend and salt in large mixing bowl.
• Next add mashed garnet yams, remaining water and oil into the flour. Stir to thoroughly combine.
• At this point, the yeast mixture should be bubbling. Add the yeast to the flour mixture, stir to combine.
• To make the gelatin egg, sprinkle the gelatin over the boiling water. Quickly whisk the gelatin in the water until it’s smooth.
• Pour the gelatin egg or regular egg (if using) into the flour mixture. Fold in the gelatin egg until just combined.
• Pour equal amounts of the batter into 12 muffin cups. Then let sit for 20 minutes. This will let the yeast rise.
• Preheat the oven to 350 degrees.
• Once the dough has finished rising, bake for 15 minutes.
• Let cool. Best eaten within 3 days. Store in refrigerator.

Recipe Note:
• Do not use honey. Maple syrup will work best at activating the yeast.
• Cooked then mashed sweet potato or pumpkin are good substitutes for Garnet yam.
• If the yeast doesn't start bubbling (or show any signs of life) within 5 minutes of adding the maple syrup and warmed coconut milk, it's dead. • You'll need a new packet of yeast.

You can turn this recipe into a loaf by using a small loaf pan. Bake for about 45 minutes at 350 degrees. A knife should come out clean. And let cool completely before cutting.

For more recipes see: