I've almost converted my father to primal/PHD but he was a HUGE bread eater. After a few months of talking he stopped the bread but he needs a replacement. He has tried the rice cakes but he is not a huge fan and I have heard bad things about puffed rice.
So, do you know of any good rice breads (preferably white) or rice crackers he can use as a bread replacement?
I ALMOST found a good one. Few ingredients, almost no additives, then I hit safflower oil...
You might want to consider picking up the boxed mixes for Chebe bread. You can get them on Amazon, if you need to. I recommend those because they're NOT grain-based (they're made from a root called cassava or yuca, and are the same starch tapioca is made out of). The mixes are good for someone who is transitioning, because they're pre-measured and seasoned. I make my own at home, since I got the recipe that Chebe is based on (pao de caejo) from my daughter when she came home from Brazil, but for folks who are transitioning, these are a good option. They make really good sandwich rolls, and I even use them for pizza crusts.
If you happen to have a Whole Foods nearby, you might even ask them if they can special order the FROZEN versions for you -- those are even easier. Pop them in the oven, frozen, and enjoy warm rolls 10-15 minutes later.
Two items I really enjoy, which are not rice, but Tapioca based:
Yehuda Passover Matzoh. I got these at whole foods.
Gefen Onion Crackers - http://www.allergyfreekosher.com/gefen-onion-and-pepper-crisp-flats.html
Ok, so I know this isnt ideal, but you should check out Julian Bakery. They have a gluten-free zero net carb bread that is made with just a few organic ingredients and no weird stuff. I know people criticize because some people arent "paleo enough" but I really think it is wonderful
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.
It's not paleo, but Wasa makes a mean flatbread cracker. The super-low-carb variety tastes a bit like cardboard, though, and is a tooth-challenger. I don't really know what you'd put on a cracker on paleo -- almond butter, maybe?
I love Nut-Thins crackers, available in many supermarkets (made by Diamond nut company). They are made with almond and rice flours, and are gluten-free, but contain nasty seed oils. They are irresistible with Kerrygold butter!
Rice Syrup as an acceptable sweetener? 4 Answers