He also sells a Gundry MD Multi-Purpose Lectin-Free Flour Mix.
Both coconut flour and blanched almond flour are on Dr. Gundry’s lectin-free “yes” list and appear frequently in his recipes and videos. He does not pick only one. He typically uses blends rather than a single flour. Almond flour Use blanched almond flour only. The skins contain lectins that many of his patients react to. Unblanched or “almond meal” is not recommended. He often rates it well (an “A” in his flour tier lists) and uses it for cookies, cakes, muffins, and pie crusts. Coconut flour He likes it a lot. It is high in fiber and contains some MCTs. In several Gundry MD videos he calls it one of his favorites and even groups it with “superfood” options. The catch: it is extremely absorbent, so you cannot swap it 1:1 for wheat or almond flour. Recipes usually need extra liquid (or eggs) and often mix it with other flours. Other lectin-free flours he recommends These appear on his official lists and in his cookbooks/baking talks: Cassava flour (often the closest “all-purpose” st...