This is not paleo, but I tolerate this really well and I'm typically very sensitive to legumes. It is chewy and has a sourdough flavor and very satisfying as a bread replacement:
2 oz. red lentils
5 oz. rice (I use basmati)
soak this overnight in 1 Cup warm water.
Then pour everything in a blender and blend it up till it's pretty smooth, but it could still be a little gritty cause you can blend it again.
Pour back in bowl and cover and put in warm spot for at least 24 hrs to ferment. Maybe longer depending on how warm it is. It is done when it looks like puffed up foam.
Then blend it all up again til it's smooth - not gritty. And water it down to the consistency of pancake batter and add a teaspoon of salt and any herbs/spices you like. I usually just add salt though. Then fry it in a pan just like a pancake. I usually get five from this amount.
I love sourdough and this is the next best thing. The long fermenting process takes care of my problems with the lentils. The small amount of lentils is necessary to get it fermenting nicely though. I've tried it with just rice before and it really didn't work.