Flour

Flour

Flour Questions

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by 0 · about 14 hours ago

After hearing about bars made from cricket flour like the Exo or Chapul bars I have really gotten excited about edible insects as a sustainable source of protein and have been researching them a lot (especially since it seems to have been a large... (more)

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Stephen_4 0 · June 19, 2014 at 7:05 PM

Yes, I would try it. I'm not going to upvote yes though...

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by 25 · about 15 hours ago

Hey does anyone have experience with different brands of coconut flour? I am looking at Coconut Secret and Tropical Traditions. You might say, "try both," however I live outside of the ever convenient USA and opinions would be super helpful before... (more)

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eric_9 0 · August 18, 2013 at 4:39 PM

First, what country do you live in? There may be alternatives to shipping all the way from the USA. Secondly, I personally would like to know the difference between the flour, the meal and the grated.

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by 0 · about 15 hours ago

Has anyone tried using avocado as a substitute for nut butters in baking with any success? We have salicylate allergies which includes all nuts and sunflower seeds . I am also after a good subby for almond flour also please .

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Sean_23 0 · August 15, 2013 at 2:40 PM

Yes, gooey ripe avocados are an excellent sub for nut butter, and easier to digest for most. Another workable alternative is skinned and mashed sweet potato with added cocooil or tahini if you can do sesame My go to loaf recipe: 1/2 c Coconut... (more)

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by 10994 · about 15 hours ago

Has anyone tried this before or have any good recipes for it? I have such a negative stigma with non traditional food wannabee recipes. I used to be a raw food vegan and my sister taught me how to make vegan pizza using flax seeds as the crust... (more)

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greymouser 0 · February 13, 2013 at 3:09 AM

Yup. I use potato starch or tapioca starch to make rolls when I have company over. Always a big hit. Here's my favorite recipe. Possibly my favorite faileo thing I make. And yes, I have used this with burgers! But they are starchy like rolls, not... (more)

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by 699 · about 15 hours ago

Since I discovered by accident that finely chopped cauliflower in stew is like rice in gumbo, I want to try to make gumbo! I'm not worried about thickening the gumbo since okra, file powder (ground sassafras leaves), and super bony broth will make... (more)

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MathGirl72 0 · January 06, 2013 at 6:25 PM

Arrowroot and tapioca flours work well.

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by 2409 · about 15 hours ago

I want to make a bisque soup for Christmas. The recipe calls for one cup of flour to thicken it. What is the best replacement Paleo-friendly flour to use and is the replacement a 1:1 ratio or something different?

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CD 0 · December 20, 2012 at 2:15 PM

Typical answers include: Coconut/rice flour, Arrowroot powder, Tomato paste, reduced coconut milk\heavy cream, etc. My personal preference is: Chop Caulifower Roast until slightly brown cook in chicken stock blend until creamy add heavy cream... (more)

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by 748 · about 15 hours ago

Just gotta say... I LOVE THESE. I know making your own sweet potato fries is far healthier but sometimes I just don't feel like it... haha to say the least. On the ingredients of these babies though it does say "unbleached wheat flour" :( I would... (more)

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Crowbar_1 0 · September 16, 2012 at 5:09 PM

I'm not sure why this got downvoted. Other than that, guilt shouldn't be a part of eating. If you like them, if whatever results you are looking for from Paleo are not being negatively impacted, I wouldn't worry. It's not a cult, with highly... (more)

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by 13 · about 15 hours ago

ok so theres the long paleo tradition of using almond and coconut flour - im fairly new(ish) to paleo but very clued up on it. but i want to make paleo bread and other paleo baked goods to aid my diet. here is my dilema - almond flour - too high... (more)

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whoreball_1 0 · September 12, 2012 at 4:13 PM

Yes i am going to go off topic and say this...EAT REAL FOOD No paleo bread, cookies etc. Spend the extra cash on some nice produce, grass fed beef etc

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by 165 · about 15 hours ago

I'm wondering what peoples thoughts are on masa harina. I rarely bake, but I've been using it as my main flour for tamales, tortillas, and even pancakes and crepes (made the recipe up myself). In my opinion, it stacks up pretty good to almond and... (more)

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Erik_3 0 · August 31, 2012 at 5:35 PM

I make tortillas a couple times a month and don't worry about it. Nixtamalization does a world of good for increasing corn's digestibility and nutrient availability beyond separating the endosperm from the rest of the junk. As far as I'm aware... (more)

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by 468 · about 15 hours ago

I saw in a recent post someone mentioned using starches in place of actual flours. Nut flours have phytic acid and wheat is out of the question. Coconut is apparently also a nut with phytic acid in the flour! So What do I bake with? If I want to... (more)

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Doug_5 0 · August 16, 2012 at 2:50 AM

The chocolate and/or cacao powder in your brownie will have the most phytic acid in it anyway (with or without the alternative flours). http://chriskresser.com/another-reason-you-shouldnt-go-nuts-on-nuts (more)

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by 896 · about 15 hours ago

Ate some traditional Pakistani food today. They used Besan flour and spices to lightly season and crust the fish. First time consuming Besan flour and luckily there was no reaction in my gut, so I'm assuming it's gluten free. Would Besan be... (more)

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wickedween 0 · August 14, 2012 at 1:58 PM

There is a new Pakistani restaurant near me and I have been wanting to try it. I haven't gone yet because I don't know the common/usual ingredients that they use. I would probably be ok with trying besan, but definitely not consuming wheat. You... (more)

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by 105 · about 15 hours ago

So I'm getting married this fall and my Fiance and I are sticking to a paleo/primal menu, including the cake! We're trying to use this recipe: http://beta.primal-palate.com/recipe/coconut-cake/ for a coconut flour cake but we've had it vary from... (more)

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coffeesnob 0 · July 20, 2012 at 7:36 PM

steak cake?

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by 70 · about 15 hours ago

I love using coconut flour to bake with and make paleo snacks. What are your thoughts on this while following paleo?

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SUSTAINEDfitness 0 · July 17, 2012 at 2:26 PM

Coconut flour is a tasty and much healthier option for regular grain flour. Also, much better than almond flour in my personal opinion. Less PUFA, and pretty high fiber, without an overly coconut taste. I have used it in breads, pancakes,... (more)

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by 384 · about 15 hours ago

As far as I am aware both of them are mostly glucose that is quickly metabolized. Why is once safe and the other bad? EDIT: The best answer I've seen is a difference in the corresponding proteins, the simplicity of the glucose molecules, and the... (more)

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Varelse 0 · July 05, 2012 at 6:18 AM

I'm not sure I'd call one "safe" and the other "bad," but between the two, rice is preferred. Wheat contains gluten, a protein that many are allergic/sensitive to, and rice does not. Also, white rice contains much less phytic acid and fewer... (more)

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by 807 · about 15 hours ago

Has anyone had a reaction to Pamela's GF flour Mix? I don't have the bag in front of me for the ingredients, but my sister and nephew had diarrhea within minutes following making some pancakes with it, and my daughter just had a couple slices of... (more)

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Karin_1 0 · May 17, 2012 at 11:41 PM

Xanthan gum is also quite the culprit. I had a few customers at the GF bakery where I worked that could not have xanthan gum, made them sick.

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by 146 · about 15 hours ago

Refined flour is made out of the endosperm of the grain kernel, and according to this article, the lectins are contained in the germ of the kernel. http://www.archevore.com/panu-weblog/2010/3/12/the-argument-against-cereal-grains-ii.html It... (more)

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Jan 0 · February 24, 2012 at 3:06 PM

Two things a) you've still got the gluten mixed with the starch; b) refined flour will spike your bloodsugar quicker than almost anything else; [edit, kudos to Happy_Now for this one] and c) since your refined flour is now devoid of any... (more)

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by 50 · about 15 hours ago

My wife and I are new to the paleo lifestyle, so we're going through our cabinets and getting rid of most of our flours, pastas, sugars, etc. We've got some Bob's Red Mill Garbonzo and Fava flour, and we're not sure whether to keep it or not. I... (more)

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cerement 0 · February 06, 2012 at 7:51 AM

Literally, no, they're not as bad as wheat/grains. That being said, legumes still have plenty of shortcomings all on their own. Some branches of paleo will give passes to sweet peas, fresh green beans, and/or fermented soy (tamari, miso, natto... (more)

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by 5 · about 15 hours ago

What would be a good replacement for "All Purpose Flour"?

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jesuisjuba___paleorepublic_com 0 · January 23, 2012 at 8:50 PM

Not sure how Paleo you are in the Paleoleosphere, or what you want to do with them, but there are a variety of "flours" that you can use. Coating for crispy oven baking: almond, coconut - the flour or just dried coconut, macadamia nut Thickening... (more)

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by 17136 · about 15 hours ago

One of my kids has a nut allergy, but he's fine with coconut flour. So far I've made pita bread and chocolate chip cookies with coconut flour, but both still ended up super crumbly. I guess it's not too horrible for cookies, but it's still too... (more)

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Jan 0 · December 25, 2011 at 2:39 AM

Try adding some tapioca starch, too. Coconut flour is too low in starch to allow for sufficient gelatinization.

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by 687 · about 15 hours ago

I know there are plenty of people who enjoy white rice as part of their diet, but I was wondering what the general consensus was on white rice flour? Obviously it wouldn't make up a large part of my diet, but for the occasional home-baked good... (more)

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Beth_WeightMaven 0 · December 04, 2011 at 2:13 AM

As I mentioned on the other post, the Jaminets make use of rice flour (and potato starch etc) in their cooking. I've not gone that route yet. In general, there are folks who would find rice flour problematic for two reasons: 1) it's rice and 2)... (more)

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by 1579 · about 15 hours ago

I know it's not an ideal food and at best, something that should be used sparingly. But is it a good/decent alternative to traditional flours for someone who is trying to gain or maintain weight?

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Kasra 0 · November 05, 2011 at 1:48 AM

You answered it yourself. It's "not an ideal food...[but] a good/decent alternative to traditional flours."

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by 343 · about 15 hours ago

Okay, I think I might know the answer, but I just wanted clarification. =P I'm going to be making cookies and though the recipe calls for "blanched almond flour", I was wondering whether I could get away with using almond meal instead. The... (more)

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Happy_Now 0 · September 07, 2013 at 12:44 AM

The texture will be different. I've used almond meal for all sorts of baked goods with good results though. The main difference is texture and color. Blanched almond flour will give you lighter cookies, the meal has the skin in it still and... (more)

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by 6229 · about 15 hours ago

My husband and I have different responses to coconut so just wondering if anyone has any thoughts or theories. We both eat pretty high fat about 45-65% day. We use high quality coconut oil like Nature's Way and Tropical Traditions Coconut... (more)

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kenb 0 · October 14, 2011 at 10:30 PM

Not sure if this helps or not. But it's from Rob Woll's website and it concerns coconut. If the milk or cream has guar gum in it it tends to do the same thing to me. http://robbwolf.com/2011/08/24/coco-what/ (more)

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by 974 · about 15 hours ago

Does anyone the trick to making homemade nut flour/meal? Every time I try it comes out too moist-like one big nut ball? Which isn't too bad for eating straight but it is NOT flour/meal consistency. I have tried different type of nuts &... (more)

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paleohacks 0 · October 11, 2011 at 2:33 AM

I would stay away from nuts they have a lot of calories that just sit. Try coconut flour :) I've lost 2 more pounds just from cutting out nuts and nut flour

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by 15226 · about 15 hours ago

I know this is something that most of us avoid at all costs, but I was wondering about a couple of things, and it seems we all need to argue against a variety of SAD arguments... What is the difference, if any, between bleached and refined... (more)

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cliff_1 0 · July 29, 2011 at 2:39 PM

Bleached flour is usually refined in my experience Flour bleaching agent is a food additive added to flour in order to make it appear whiter (freshly milled flour is yellowish) and to oxidize the surfaces of the flour grains and help with... (more)

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