Gluten free paleo keto gaps baking with squash flour

Squash Flour

Squash flour is a wonderful gluten-free, paleo, and keto flour that can be used in place of almond and coconut flour! Perfect for low-carb baking!

Course Condiment
Cuisine American
Servings 4 Cups


  • 20 pounds Yellow Squash


  1. Wash the squash and cut the ends off.  DO NOT de-seed.

  2. Shred the squash either with a cheese grater or a shredding attachment blade on your food processor (that’s what I do).

  3. Lay the shredded squash on lined dehydrator trays and dehydrate at 135° until COMPLETELY dry.

  4. Take the completely dried squash and place it in a clean, dry food processor or blender. Run on high speed until squash is powder fine. This usually takes about 5-8 minutes.

  5. Once you think the squash flour is ready, leave the lid on for another few minutes (with the machine off) to allow the flour dust to settle. Otherwise you will end up with yellow cabinets!