I just wanted to post a follow up on my experiments with "Pork Bread" (made using crushed pork rinds). After the initial success of my sandwich bread, I decided to make a pizza using the pork -based bread for a crust. The resulting flat-bread was really good, had a great texture, froze/thawed excellently, and remained very pliable.
I tweaked the flat-bread recipe a little: * 1/2 of a 3oz bag of thoroughly crushed pork rinds (unflavored, lowest sodium content version I could find) * 1/4 cup of Coconut milk * 2 large eggs * 1/2 tsp baking powder
Mix well and let stand for 5 mins to thicken. Spread evenly across an oiled skillet, cook over medium heat until bubbles persist. Flip.
The flavor remains a bit 'porky' (it tastes pretty much like a pork rind) and the 'bread' is very filling. Unli ke the other bread alternatives I have played with, this one sticks with me for a long time. I suspect the high protein/fat content. I am going to see if I can make a very thin version, for tortillas, later this weekend. I may play with it some and see about making a cake or doughnut as well (although those will require sweeteners).
I had multiple coworkers try it (all but one are non-paleo) and they all loved it. I think it makes for a great option in my paleo kitchen. I can now make a sandwich, or pizza, or gyro, or any number of previously lost food items. And it's low on nut-content, grain free, dairy free, soy free, and has no non-food texturizers.
Does anyone have any thoughts on how to make this more paleo-friendly or palatable?