This flour works very well for cookies, scones, and brownies. I created this blend to ensure my cookies had the texture and flavor I was looking for. I wanted it to be crisp on the outside and chewy on the inside. I also do not like that gluten-free aftertaste. After many experiments, this is what I came up with. The almond flour will cause too much browning if you use it in pancakes and it is not the right texture for bread.  I will post those blends soon. 

Michaela’s GF Flour Blend

1 1/2 cups almond flour 

1/2 cup coconut flour 

1/2 cup tapioca flour 

1/2 cup arrowroot powder

Add all the ingredients to a medium bowl and whisk until completely combined. Use in your favorite baked goods.