"Paleo" flour for marsala

During my paleo journey I’ve been paleotizing classic recipes, like shrimp scampi for example.

I’m currently experimenting with chicken marsala. I tried tapioca flour but I find it to be too gummy. I then tried almond flour but it’s a little too gritty.

What “paleo” flours have you cooked with that are not too gummy or too gritty?

submitted by /u/lookin_to_lease
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