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Sugar-Free Lemon Blueberry Muffins (Keto)

If you love muffins, but you want to stay away from sugar, gluten, and carbs, I have the perfect solution for you. These sugar-free lemon blueberry muffins are gluten-free, lectin-free, and keto friendly. They are also super easy to make, perfectly moist, and delicious.

These muffins were inspired by a recipe in The Plant Paradox Cookbook, by Dr. Steven Gundry: Lemon Poppy Coffee Cake (page 222-223). You will find the recipe in the book, but you can also check my review of this cake here:

This cake is still one of my favorite cakes I made, but it needed a few adjustments. While I was working on this review and had some spare blueberries that needed to be used, I made this muffin recipe.

I hope you enjoy it as much as I do.

This is a version of muffins made with 1 cup of frozen wild blueberries. They are darker in color.

Ingredients for the sugar-free lemon blueberry muffin recipe

These lemon blueberry muffins are made with a mix of almond and coconut flour, and they are sugar-free and low-carb. With only 5 grams of net carbs, they are perfect if you are on a keto diet. But they’ll be loved by everyone, on a diet or not.

When it comes to almond flour, I choose to go with organic flour, as conventional almonds are heavily contaminated with glyphosate.

You can use both fresh and frozen blueberries; just be careful with the added moisture from frozen blueberries. Don’t skip the step of coating the blueberries in coconut flour, even if they are fresh, as this will absorb some of the extra moisture.

Sometimes I add 1/2 cup of blueberries or up to 1 cup. When you go lighter on the blueberries, the muffins will be lighter and will have a more intense lemon flavor. If you go heavy on the blueberries, the color of the muffins will be darker. But they’ll both be delicious.

A note on the sweetener; I use 3 tablespoons, but if you know you have a sweet tooth, feel free to add one tablespoon more. My favorite sweetener is monk fruit, but you can also use allulose, a mix of erythritol and stevia (like Swerve), or even inulin powder. Just know that inulin powder has a less intense sweet taste so you might need more.

If you want to learn more about safe, low-caloric, natural sweeteners, you can check this article:

The lemon flavor in these muffins is not very intense, so feel free to add more lemon juice, lemon zest, and even a pure lemon extract. Adding one or two tablespoons of extra lemon juice will not affect the texture of these muffins.

Use a liquid oil for these muffins, not very strongly flavored, like avocado oil or MCT oil.

Ingredient list:

1/2 – 1 cup organic blueberries (fresh or frozen)

1 1/2 (packed) cup blanched almond flour
1/4 (packed) cup coconut flour (plus 1 tablespoon for the blueberries)
1 teaspoon baking soda
1/2 teaspoon baking powder
pinch of salt

3 pasture-raised eggs
3-4 tablespoons monk fruit sweetener (other sweeteners work too)
1/4 cup avocado or MCT oil
1/4 cup full-fat coconut milk (in a can)
juice of 2 medium lemons
zest of 2 or 3 organic lemons
1 teaspoon vanilla extract
1-2 tablespoons poppy seeds (optional)

How to make gluten-free and sugar-free lemon blueberry muffins

I love to make these muffins because they are super easy to put together.

Please measure the flour packed; otherwise, there won’t be enough, and your muffins will be too moist. Press down the flour with the back of a spoon or your hand and keep adding flour until you reach the 1 cup (or 1/4 cup) mark.

Depending on how big the muffin cups are and how much you fill them, you can make 10-12 muffins. If you have the big-size muffin forms, it will make 6-7 muffins.

Blueberry muffins
  • Preheat the oven to 350F and line a muffin tin with 10-12 muffin paper cups.
  • If using fresh blueberries, wash and dry the blueberries and coat them in coconut flour. If you are using frozen blueberries, pat dry them with a paper towel and coat them with 1 tablespoon coconut flour. If you want lighter muffins, use 1/2 cup, if you want the more intense blueberry taste and color, use 1 cup.
  • Combine the dry ingredients in a bowl.
  • Whisk the wet ingredients in another bowl.
  • Add the dry ingredients to the wet ingredient bowl and combine with a spatula, without overmixing. You will get a solid, but light-textured batter/dough.
  • Add the poppy seeds, if using, and the blueberries coated in coconut flour and gently fold the blueberries in.
  • Spoon the batter into the paper cups and sprinkle some poppy seeds on top.
  • Bake for 30-40 minutes, until they don’t feel soft to touch anymore. If using more blueberries and especially if using frozen blueberries, the baking time will be about 40 minutes.
Grain free, sugar free, lectin free muffins with lemon and blueberries
This is a version of muffins made with fresh blueberries. They are less intense in color.

How to store these sugar-free lemon blueberry muffins

These low-carb lemon blueberry muffins can be stored in the refrigerator, in a closed glass container, or in Stasher bags. They can also be frozen and thawed at room temperature.

More sugar-free desserts

This recipe is part of our 30+ Healthy Sugar-Free Dessert Recipes round-up. Check it out for a selection of my favorite sugar-free sweet treats that are also gluten-free and lectin-free.

*This post contains affiliated links, which means I get a small commission if you choose to purchase something via one of my links, at no extra cost to you.

Sugar-Free Lemon Blueberry Muffins

1 Star2 Stars3 Stars4 Stars5 Stars (119 votes, average: 3.78 out of 5)
By Claudia Curici Serves: 12
Prep Time: 20 minutes Cooking Time: 30 minutes

A perfectly moist and delicate muffin that is good for you.


  • 1/2 - 1 cup organic blueberries (fresh or frozen)
  • 1 1/2 (packed) cup blanched almond flour
  • 1/4 (packed) cup coconut flour (plus 1 tablespoon for the blueberries)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • pinch of salt
  • 3 pasture-raised eggs
  • 3-4 tablespoons monk fruit sweetener (other sweeteners work too)
  • 1/4 cup avocado or MCT oil
  • 1/4 cup full-fat coconut milk (in a can)
  • juice of 2 medium lemons
  • zest of 2 or 3 organic lemons
  • 1 teaspoon vanilla extract
  • 1-2 tablespoons poppy seeds (optional)



Preheat the oven to 350F and line a muffin pan with 10-12 muffin paper cups.


If using fresh blueberries, wash and dry the blueberries and coat them in coconut flour. If you are using frozen blueberries, pat dry them with a paper towel and coat them with 1 tablespoon coconut flour. If you want lighter muffins, use 1/2 cup, if you want the more intense blueberry taste and color, use 1 cup.


Combine the dry ingredients in a bowl; add the poppy seeds if using.


Whisk the wet ingredients in another bowl.


Add the dry ingredients to the wet ingredient bowl and combine with a spatula without overmixing. You will get a solid but light-textured batter/dough.


Add the blueberries coated in coconut flour.


Spoon the batter into the paper cups and sprinkle some poppy seeds on top.


Bake for 30-40 minutes, until they don't feel soft to touch anymore. If using more blueberries and especially if using frozen blueberries, the baking time will be about 40 minutes.


The way you measure the flour for these is essential. The cups should be packed (press down the flour with the back of a spoon or your hand and keep adding flour until you reach the 1 cup (or 1/4 cup) mark. Coconut flour and almond flour tend to be fluffy so if you don't add enough your cake will end up being way too moist.

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  • Reply
    August 8, 2018 at 5:47 pm

    I made these today and they were very tasty. I didn’t watch the time carefully toward the end like I should have and they got a little more brown than I would have liked. I also added 1/3 cup of swerve since I know you go light on sweetener and I probably should have added 1/2 cup as they still were more savory than sweet. I will definitely try these again and still enjoyed them very much! Thank you

    • Reply
      August 10, 2018 at 12:23 pm

      Yes, I think my website should come with a warning about sweetness haha. It’s funny because I do have a sweet tooth, I love having cakes so much, it’s just that my taste buds for sweet must be very sensitive. I remember I decided not to add sugar in my tea when I was about 9 years old, that was long time ago and didn’t have any access to internet, or any info about diets and all that. I have no idea where all that came from. But thanks for leaving the comment, that will remind other readers to add more sweetener. xx

  • Reply
    August 9, 2018 at 4:03 pm

    I swapped out the flour on this for what I had on hand (1 c of cassava and 3/4 c tiger nut) and they turned out amazing! Actually better I think than when I made previously with almond / coconut mix.

    • Reply
      August 10, 2018 at 12:17 pm

      Hi Rebecca, it’s funny, the first time I made the original lemon coffee cake from the PP cookbook (which was the inspiration for these muffins), I made it with tigernut flour and even added some cacao, so it ended up more like a marble cake but it was super good. Unfortunately tigernut flour gives me heartburn so I can’t use it that much, but it is one of my favorite flours for baking. Thanks for leaving a comment. It’s great that you just go with what you have, I do the same. Not having an ingredient never stopped me haha. xx

      • Reply
        October 29, 2022 at 3:47 pm

        Absolutely delicious muffins my husband goes crazy for them! We love moist version which means adding more blueberries.
        Will be making again on Monday!
        Thank you Claudia.

        • Reply
          November 3, 2022 at 2:37 am

          Thank you so much, Ewa! xx

    • Reply
      July 5, 2019 at 6:46 pm

      Thanks for leaving that comment . You saved me. I can not eat almond flour and I was looking for and alternative. I have both the cassava flour and the tiger nut Great.

  • Reply
    alicia savino
    August 13, 2018 at 8:34 am

    Made them the other day absolutely amazing. After reading the ingredients my husband said to me: No butter, no flour, no dairy, NO sugar…will taste like “caca”. I wish i can add photo. After eating one he said … I can’t believe Im actually eating blueberries muffins that taste so much better than unhealthy ones… he ate two. Now i have to make them again…thanks so much:) the only ingredient i I did change was the swerve for two tbsp Stevia with Inulin.. I dont like when companies dont want to specify what “natural ingredients” means… Swerve doesn’t…

    • Reply
      August 13, 2018 at 3:24 pm

      Amazing, thank you so much Alicia for sharing your experience. I thought the same as your husband, these were some of the best muffins I’ve ever had :). Great idea with the sweetener replacement. xx

  • Reply
    August 22, 2018 at 8:55 am

    Can the swerve be substituted with any other sweeteners? Monkfruit maybe?

    • Reply
      August 23, 2018 at 8:51 pm

      Yes, definitely. Monkfruit is my favorite.

  • Reply
    August 31, 2018 at 11:29 am

    Can honey be used in place of the Swerve?

    • Reply
      August 31, 2018 at 2:56 pm

      I think so. I haven’t tried but I would guess it could work.

  • Reply
    September 3, 2018 at 6:05 pm

    mine turned out to be dry (more like scones rather than muffins) but still very delicious, I’ll probably add little more coconut milk next time. Thank you for sharing this recipe, Claudia!

    • Reply
      September 4, 2018 at 8:39 am

      Hi Katie, I’ve had countless people making this recipe and they are all raving about it. I also made them tens of time by now, they are always rather on the moist side. I really wonder what could had been for you to get them dry. I’d love to figure this out with you.

      • Reply
        September 8, 2018 at 2:59 pm

        Thank you Claudia!

        Maybe it’s my oven? They were very delicious anyway. I don’t bake much to be honest but I plan to make them again soon and hoping they’ll be moist.

        • Reply
          September 10, 2018 at 10:37 am

          UPD: still don’t know what happened the first time I made them but I just followed the recipe again yesterday and it was a total success! so yumi and moist <3 love them ! thank you again Claudia! I want to bake more now

          • Claudia
            September 10, 2018 at 1:49 pm

            Yay, so happy to hear that. Thanks for the update <3

          • Joyce
            August 2, 2019 at 8:49 pm

            Are you st a higher altitude? I’m at 4600’ and sometimes have to add more liquid but not too much at first! Trial and error but I’m trying these soon! I hope this helps 😊

      • Reply
        August 22, 2021 at 9:53 pm

        Had the original PP lemon poppy seed coffee cake flop a few times, but these muffins turned out great! Can’t wait to try the cranberry orange version!

        • Reply
          August 30, 2021 at 1:50 am

          Hi Jenny, so happy these turned out well for you. Hugs, C

  • Reply
    September 6, 2018 at 11:18 am

    Thank you so much Claudia, for making our lives easier !! You are such a blessing for us !!

    I followed your recipe for Brazilian cheese puffs, and Blueberry muffins – they came out perfect !! I was in food heaven.

    I’m so glad that you enjoy photography and that there’s a beautiful picture of the recipe attached. It always helps !!

    More power to you !!
    Hoping and wishing to see many more recipes !!

    Thank you !!

    • Reply
      September 6, 2018 at 12:20 pm

      Thank you so much Keerti, and thank you for letting me know about your results, it’s always helpful to know the recipe works for other people too. I’m happy you appreciate my pictures, it takes quite some work (and time) but to me it’s all worth it. <3

  • Reply
    September 8, 2018 at 8:31 pm

    Hi Claudia,
    I am just starting a lectin free lifestyle and already feel the benefits of it. Regarding your recipe: I live at high altitude, are there any changes that I should make? We recently moved from sea-level and have found that there is a big difference when cooking at 6500 ft! Thank you!

    • Reply
      September 9, 2018 at 10:26 am

      Hi Tricia, welcome and I’m happy to hear is going well for you. As per the altitude, was never aware there would be a difference in cooking. Can you give me more details? What have you noticed? I would be interested to find out more about this.

  • Reply
    September 18, 2018 at 2:01 pm

    I’m curious to know – do the muffins freeze well ?

    • Reply
      September 18, 2018 at 3:23 pm

      Yes! I like them even better than when warm or on the counter. Usually I freeze half and the other half I keep in the fridge.

  • Reply
    September 18, 2018 at 4:23 pm

    Thank you !!

  • Reply
    September 24, 2018 at 9:44 am

    A recipe that looks like the real deal! I had to substitute coconut flour with Cassava flour. Used frozen blueberries, thawed and dried then coated with almond flour. I increased the recipe to 4 tbsp. swerve and still not very sweet as mentioned if you like sweet try the 1/3 cup. The amount of lemon juice is not helpful as some lemons could produce a lot of juice. I got 3 tbsp. out of two small lemons, I suggest more.

  • Reply
    September 25, 2018 at 5:38 am

    Hi i’ve made your recipe and dr p’s and i have a question about lemon flavor. I don’t get any! We are lemon poppyseed lovers in this house and both times that tang was misding. Also not sweet enough for me. But i know that i’ll figure that part out by experimenting with sweeteners and amounts. Both recipes are nice but a little bland. Any suggestions?

    • Reply
      September 25, 2018 at 10:21 am

      I guess is a question of taste, I heard people saying the Dr. G’s original recipe is too flavorful haha. I absolutely love lemon flavor, so I’d suggest go with more lemon zest (but not lemon juice). Double it if that’s what you like. Eventually, add a drop of food grade lemon essential oil? Be careful with the sweeteners though. The whole point of giving up sugar and sweet stuff is to reeducate your palate to not feel like wanting the sugar taste. Your brain doesn’t make the difference between tasting sugar and tasting sweetener, and once you feel the sweet taste you trigger a response from your brain that can affect insulin level in the same way as sugar. Try to gradually reduce the sweetness of your treats, your palate will need it less and less. I hope this helps xx

  • Reply
    October 9, 2018 at 3:49 pm

    I LOVE, LOVE, LOVE the consistency and texture of the muffins but want them to be a tad more sweet (for my taste). Will adding more Swerve impact the overall makeup? Would you suggest another sweetener that would add a little more without sacrificing the consistency? Thank you! You are awesome.

    • Reply
      October 9, 2018 at 8:02 pm

      Yes, you can definitely add more Swerve, it’s not going to change the texture. And thank you so much for the kind words xx

  • Reply
    Valerie Murphy
    October 12, 2018 at 10:16 am

    since Blueberries are now out of season and apples are in I wonder about putting small chunks of apples instead. Anyt thoughts

    • Reply
      October 13, 2018 at 9:11 am

      I think it would work. Someone made them with fresh figs and said they were delicious. Maybe add some cinnamon? Let me know if you make them, I’d like to know how ti works. xx

  • Reply
    November 4, 2018 at 1:44 pm

    What are the Nutrition facts/macros?

    • Reply
      November 4, 2018 at 3:39 pm

      Hi Vanessa, I don’t calculate macros and nutritional facts. You can go on one of the apps available for that, add the ingredients and you will get the macros.

  • Reply
    Carol L Christen
    November 5, 2018 at 9:50 am

    I made this with unsweetened dried blueberries. These turned out really good. So happy to add the recipe to my PP diet. Love the texture of the muffin.

    • Reply
      November 5, 2018 at 12:11 pm

      Thank you Carol, I’m happy you loved them! Where do you get your unsweetened dry blueberries from? Sounds like a good find.

  • Reply
    November 12, 2018 at 10:18 am

    I tried these a few months ago and loved how moist they were. They are a favorite mid morning snack for both my husband and I, frequently packed in our daily lunch. The last batch, I mixed it up bit using fresh cranberries and orange in lieu of the blueberries and lemon. I was a little worried about how tart the cranberries might taste, so I added 2 extra Tbsp of sweetener… another favorite. Thanks for the great recipe!

    • Reply
      November 12, 2018 at 11:20 am

      Hi Heather, thanks for the idea! Cranberries and orange are a match made in heaven. Did you add fresh cranberries directly to the dough or you cooked them in advance? I have some cranberry sauce, I wonder if that could work.

      • Reply
        November 12, 2018 at 8:49 pm

        I just added a heaping cup of dry fresh cranberries directly into the batter, no extra prep. The cranberries baked in much like the blueberries, defiantly more moist than dried cranberries. They were delicious!

  • Reply
    November 30, 2018 at 9:09 am

    for some reason i cannot print your recipes. the page comes up blank when i press Print. this happens on my laptop and/or my ipad. Does anybody else have this problem?

    • Reply
      November 30, 2018 at 9:27 am

      Hi Dee, it works on my computer. And never heard anyone having this problem before. Maybe try to re-upload the page? Have you tried before and it didn’t work or is the first time?

  • Reply
    March 10, 2019 at 2:08 pm

    I made these today and thought they were very good. I’ll be making them again. Thank you!

  • Reply
    June 8, 2020 at 12:08 pm

    these were fantastic! i used one cup of small sliced strawberries instead of blueberries, and regular 3.25 percent milk as that’s all i had. i also used 1/3 cup of powdered Truvia and 1 tsp of pure lemon extract along with the 1 tsp vanilla extract. SOOOOOOOOO delicious – these will be made often. in my oven they were starting to get brown at 25 minutes, so i agree on the checking …thanks so much !

    • Reply
      June 9, 2020 at 5:17 am

      Thank you for your feedback Lisa. So happy you loved them xx

  • Reply
    June 14, 2020 at 12:13 am

    The muffins tasted better than I expected. Mine came out little too dry and the inside even though was not sticking, felt a little undercooked. Can you please give a measurement for the lemon juice? Like someone said before the size of the lemons and the juice in it varies. Also, can you give some idea on the consistency of the dough?

    • Reply
      June 16, 2020 at 5:28 am

      Hi Deepa, the dough for gluten free muffins, in general, should be pretty stiff, you need to spoon it in the pan. On average, one lemon has two tablespoons of lemon juice in it. If they seem undercooked you need to let them cook more, or add more flour next time (almond flopur needs to be pressed down in the measuring cup to make sure you get enough flour. I hope this helps.

  • Reply
    June 20, 2020 at 1:43 pm

    Thank you for your response Claudia!I’ll try your suggestions next time.

  • Reply
    July 24, 2020 at 11:58 am

    These were fantastic! I didn’t have full fat canned coconut milk on hand so I used 1/4 cup of unsweetened coconut milk (from carton) and melted 1 tablespoon of grass fed butter.

    • Reply
      July 27, 2020 at 6:00 am

      Thank you so much Angie. That’s a great way to replace the canned coconut milk. xx

  • Reply
    Mary Jane
    July 27, 2020 at 12:53 pm

    I just made these using hazelnut flour, 1/3 cup Lakanto , and lemon juice with orange zest. Delicious! Mine fell apart a little but I ate it when it was still warm and also only made 11 instead of 12 so that might be why.(I only had 11 silicon muffin cups) . The orange gives it a really wonderful flavor. I highly recommend it.

    • Reply
      August 6, 2020 at 1:46 am

      Thank you so much Mary, glad you loved it and I love that you make your own replacements. Hazelnut flour is always a good addition, it tastes so good. xx

  • Reply
    July 28, 2020 at 10:19 am

    I have been reading about the Plant Paradox diet and have been researching it. It seemed as though I would have to give up a lot of carbs I love – like muffins. I stumbled upon this blog and the first thing I searched for were muffins. I made these yesterday and CAN’T BELIEVE how good they taste!!!! Thank you for the recipe! I am furiously searching through all of your other recipes now trying to figure out which one I can make next, because they all look amazing !

    • Reply
      August 6, 2020 at 1:45 am

      Hi Liz, this made me smile because the first plant paradox recipe I ever made was muffins. 😀 I’m happy you loved it xx

  • Reply
    Laurie Rigg
    January 23, 2021 at 2:41 pm

    These muffins are FABULOUS! Thank you so much for posting this recipe and for your notes. I cannot cook and so I need all the help I can get. These came out perfect my first try. Next up your Plant Paradox meatloaf.

    • Reply
      January 24, 2021 at 4:06 am

      Hi Laurie, so happy this was helpful and you loved the muffins! Don’t stop trying, even if things don’t come out perfect from the first try. much love and gratitude, Claudia xx

  • Reply
    March 27, 2021 at 6:20 pm

    Made these for the first time today. Turned out great! The only change I made was I used olive oil instead of avocado oil, and frozen (thawed and dried) blackberries. I will be making these again! Thank you for the recipe. It’s difficult finding good recipes on the Plant Paradox plan.

    • Reply
      March 28, 2021 at 3:49 am

      Hi Jessie, so happy you loved them. Thank you for taking the time to leave a comment. xx

      • Reply
        September 15, 2022 at 10:24 pm

        Hazelnut substitute for the almond flour possible?

        • Reply
          September 16, 2022 at 4:02 am

          Hi Peni! I haven’t tried with other flours, but I think hazelnut flour will work. The taste will be quite different, but I would imagine they’ll taste good.

  • Reply
    July 30, 2021 at 9:43 pm

    I recently started the Plant Paradox diet and was looking for a good breakfast recipe that I could eat and the go and wasn’t eggs (I don’t do well with eggs). These are really, really good! I made the recipe as is, but I think next time I will add more lemon zest because I wasn’t getting too much of the lemon flavor. I will definitely make these again. Thanks for the recipe!

    • Reply
      July 30, 2021 at 9:43 pm

      I meant on the go 🙂

    • Reply
      July 31, 2021 at 1:26 am

      Hi Dana, thank you so much, happy you loved this one. Yes, some extra lemon is always welcome :)) Hugs, C

  • Reply
    September 16, 2022 at 1:45 pm

    Claudia these are Delish, I am sure they are perfect just the way you made them, but when I dont have ingredients in the house I substitute, and that benefits people who can’t use certain foods. I used 1 cup cassava, 3/4 cup tiger nut to replace the almond flour as 1 reader suggested, also for coconut milk I used 1/4 cup homemade almond milk and 1 tbs melted butter, used 1/3 cup monk fruit and had read your comment about 1 lemon being 2 tbs so I used 1/4 cup lemon juice along with 6 drops essential oil of lemon.
    I mixed it all up and still needed a little more thickness so added 1/4 cup almond flour. cooked to 210 degrees.
    this recipe seems so versatile can’t wait to try it with cranberries and orange zest
    thank you so much

    • Reply
      September 17, 2022 at 3:02 am

      Hi Grace, thank you so much for sharing your suggestions. It all sounds perfect to me. I haven’t thought of adding lemon essential oil, but I’ll do it as soon as I get some food grade one. Which one did you use and was the lemon taste very strong?

  • Reply
    September 22, 2022 at 6:36 pm

    Hi Claudia and THANK YOU for this awesome recipe! I’ve made these twice in a week….The family can’t stop eating them! They are delicious!

    • Reply
      September 23, 2022 at 5:43 am

      Hi Susan, so happy you loved it!! Thank you for your feedback <3

  • Reply
    September 8, 2023 at 6:28 am

    Hello so you have a substitute for almond flour for the muffin recipe by daughter has a nut allergy? I don’t bake a lot so not sure what a good substitute would be that would make the best muffin to replace the almond flour in this recipe. Thanks

    • Reply
      September 10, 2023 at 4:10 am

      Hi Fleurette, generally, tigernut flour is a great nut-free substitute for almond flour. But this recipe was created for almond flour, so I have no idea about the result. Tigernut flour is nutritious, very sweet and flavorful, so it’s a great choice for desserts. It does have a downside though, it’s slightly gritty. So I usually mix it with other flours. I hope this help. -Claudia

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