Hi Karen - it depends on how "gluten free" you need to be. Most oats are considered gluten free but are often processed in factories that work with wheat, so it can't be guaranteed. So, if you're just shooting for gluten free it works, but if you have someone with a true gluten intolerance it may cause a reaction. In regards to the tortillas, if you have a mix that works for you I would definitely stick with it! I think trying to make a lower carb tortilla than that will end up likely being a bit of a soggy mess. It's not lower carb, but I love working with cassava flour as well for baking and bread products!

Question-
For a crumble, I use oats ground to almost a flour. Is that okay for gluten-free? I make great tortillas with almond flour, tapioca flour, and arrowroot flour. Is there a lower-carb gluten-free flour than tapioca and arrowroot that would work?

Hi Leslie - all grains are grasses. What is harvested is the seed of the grass, which is used as the 'grain.' Quinoa comes from a flowering plant and not a grass, so there is some debate on how it is classified. However, from a nutrition standpoint, it's nutritional profile is most closely related to grains, and is classified as such in the grocery store as well as in recipes and when observing a gluten free or grain free diet.

Hi Carlene - yes, arrowroot can be subbed for tapioca on a 1:1 basis.

Hi Eileen! I have used tigernut flour a bit. We tried out AIP for awhile for my husband's autoimmune disorder, and tigernut flour is used frequently with AIP. I haven't experimented with combining it with anything else, but let me know how it goes if you do try it! Cassava flour is my current favorite go-to for baking.

Hi Tessa, it sounds like your recipe is calling for tapioca flour, is that correct? It's hard for me to say without seeing the recipe. However, I would not recommend using all purpose as a sub for tapioca 1:1 in baking.