A quick note on ingredients: In addition to being paleo, my recipes are free of tapioca starch, a popular “paleo” flour. The reason for this is that tapioca is the pure starch of the yuca/cassava vegetable and thus still has a very high glycemic index. (Just like wheat!) It also has no fiber content to balance out all that starch. I will however occasionally use Otto’s Cassava Flour, as this is made of the whole cassava root: fiber, starch, and all, and is therefore a lower GI, slightly healthier starch alternative.
EF = egg free; NF = nut free; LC = low carb