Recipes seem to commonly use Almond and Coconut. Why is that? Whole Foods seems to carry Hazelnut flour. Is it cost? I imagine walnut and macadamia would be better but would be prohibitively expensive (at least no one seems to sell it). Maybe it's the cooking temp? Has anyone tried to make flours out of veggies? I'm imagining drying and grinding a broccoli maybe.
I don't like nut or coconut flours at all. Trying to make Paleo baked goods is really disappointing in my opinion. But sometimes you need a thickener or want some kind of breading for meat. For thickener I have used arrowroot. For breading I have used those Costco dried mushrooms whizzed in the blender to a flour consistency. The mushroom "flour" adds such a nice flavor.
nuts aren't very healthy because of high polyunsaturated content
coconut flour would be my second pick but it has a lot of fiber
Arrow root powder is about as "safe" as you can get. Just a ground up root. All starch, no bad stuff. I use it VERY sparingly as a fake "shake-and-bake" coating for fried chicken or pork.
I've got some tapioca flour, though I have yet to use it for much more than thickening some soup.
I must say though, that I regard the whole idea of flour, in general, to be neolithic. It is unlikely that there are any paleo flours. The whole idea of flour means a much more massive dose of whatever potential evil is in whatever it is that comprises the flour.
What about mesquite flour? Zócalo Gourmet makes an array of flours in addition to mesquite including: Sweet Potato Flour, Maca Flour, and Kañiwa Flour just to name a few. I am curious as to what the Paleo Community thinks of these alternatives. Input/Hackery would be much appreciated!