Flour

Flour

Flour Questions

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by 0 · about 2 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 2 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 2 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 351 · about 2 hours ago

I was just wondering if all the "paleo" muffins, breads, etc. that I see online (and make) are all that healthy... I know they have to be better than bread but it seems like eating chopped nuts, berries, shredded coconut, dried bananas, and dark... (more)

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CoconutBliss 0 · May 07, 2013 at 3:20 AM

Grok would have eaten any damn thing that was put in front of him especially if it was a highly palatable, delicious treat. The thing is, he had no access or means to these things. How would he get his hands on a packet of almond... (more)

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by 0 · about 2 hours ago

I have a recipe that I would like to change to a Paleo Recipe. Can you tell me the Almond and Coconut Flour equivalents to substitute in place of regular Flour. Thank you. Judy R.

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CelticCaveGirl 0 · April 14, 2013 at 1:28 PM

As has been said, it's really not that simple. I lot of baked recipes are so hard to paleo-fy that you're really better off just using a gluten-free flour blend and reducing the sugar. Almond flour has a very distinctive taste, personally I... (more)

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by 10994 · about 2 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 2 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 2 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 10 · about 3 hours ago

Okay hey y'all, paleohack community, this is my first post. I wanted to collect some of your opinions and experiences on this. say if someone who is obese who weights 220 lb was to eat strictly paleo, once in a blue moon starches, Just meat +... (more)

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Canis_Minor 0 · November 25, 2012 at 9:38 PM

Some people do really well with nut flours and some don't. I didn't reach my health or weight goals until I cut out the flours, coconut products and the baked good mentality altogether. Others here have amazing results and are perfectly happy... (more)

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by 20 · about 3 hours ago

I went to Whole Foods yesterday to purchase Blanched Almond Flour. Couldn't find any so I asked a guy there to help me find it. He couldn't. He then asked what I was using it for and I said baking, paleo pumpkin bread to be exact. He commented... (more)

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tbunchylulu 0 · November 09, 2012 at 4:57 PM

I don't know for certain, but I know that in cooking, blanching just means they spend a brief time in hot water, in this case because the skins will slip off very easily. I use Bob's Red Mill almond flour or make my own. When I make my own (to... (more)

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by 748 · about 3 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 3 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 3 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 3 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 3 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 3 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 3 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 3 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 160 · about 3 hours ago

I am very aware that grains are not healthy--shocker--but I am curious as to which are the worst and which are more benign? Specifically, after listening to interviews from Dr. Davis on "Wheat Belly", we know wheat is a huge culprit. But if one... (more)

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peter_5 0 · May 05, 2012 at 5:55 AM

http://anthonycolpo.com/?p=852 http://anthonycolpo.com/?p=2385 http://anthonycolpo.com/?p=2418 Colpo is not paleo per se, but he writes about all of the important paleo issues. The bran of the wheat, or rice is where all of the crap lives. ... (more)

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by 0 · about 3 hours ago

Can I substitute whole wheat flour with almond flour or coconut flour for brownies?

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Christine_Mecklenborg 0 · March 26, 2012 at 4:33 PM

You can't directly substitute almond or coconut flour into a traditional baking recipe and expect it to work right. Nut and coconut flours have very different properties than grain flours. I do second the suggestion to check out Elana's Pantry,... (more)

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by 146 · about 3 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 3 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 3 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 17103 · about 3 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 3 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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