Paleo Diet and Paleolithic Diet Questions & Answers

Question

0

I know that it's paleo to use almond or coconut flour instead of regular wheat flour for baking. But in my region one cannot easily find those paleo types of flours and making flour of raw almonds or even coconuts is a crazy and expensive idea :) So, are there some more affordable substitutes for almond/coconut flours to use in paleo baking recipes?

edited Oct 19 at 19:24

asked Oct 19 at 19:06

Paleolithica
385●9

Varelse · Answer 1 · 2012-10-19 20:59:27Z UTC

2

It is expensive. It's also not really the most nutritious food (not that every bite has to be as nutrient dense as possible, but things that aren't should probably not be a daily food).

If you want to have "paleo" baked goods on occasion, then consider the prohibitive cost a way to make sure that you don't overindulge. If you are looking for a cheap alternative because you'll be using it as a staple, perhaps you should reconsider that decision first.

answered Oct 19 at 20:59

Varelse
8,843●3●27

Actually I'm interested in something paleo that can be served as a dessert and still be sweet-tasting to my guests :) – Paleolithica Oct 19 at 21:28

2

Fair enough. :) I do desserts quite often, but have never used any of the "faileo" flours. If you're Primal, I find that heavy cream is just about the best ingredient for dessert ever. Chocolate mousses, pot de creme, creme brulee type things are luscious, sweet enough for the average person without being sickening to the Paleo-eater, and have way more fat than carbs. I also like flambeed/fried fruits (if they're not sweet enough for your guests, you can do a caramel syrup in the pan afterwards and serve it to them and not to yourself, if you choose.) Also paleo "pies" are great... – Varelse Oct 19 at 21:36

... and pretty economical. Berries/stone fruit/general pie fruit, a little honey/stevia/maple if you want, in a ramekin or something. A little almond meal or coconut flakes for crunch, and top with whipped cream/coconut cream. I know these aren't "baked" goods quite like those you'd find with almond flours or coconut flours, but they are pretty tasty desserts, and you don't have to invest in a whole bag of weird flours. – Varelse Oct 19 at 21:38

I think Luckie's got the right idea here. My version of the same idea came from attending a pie party. Any of those custard/mousse/fruit type options works well atop an almond meal crust done in a tart pan. Because tarts have less crust than regular pies, they require less almond meal than, say, a cake/muffin/bread. Browns nicely too, and if only very lightly sweetened, or even a little bit salted, it makes a nice foil for less sweetened fruit or custard/mousse. Bonus: no rolling out--just press into the pan with your fingers and blind bake. Sweet or savory toppings work. – Christopher Gagnon Oct 20 at 10:59

KA24 · Answer 2 · 2012-10-19 19:20:57Z UTC

I've made some interesting stuff with protein powder. Cauliflower, carrots, butternut squash, sweet potatoes, etc...all can be used in baking when you're talking about casseroles or hot dishes.

If you're talking about making cookies, muffins, other baked goods, etc...you're talking about using an extremely refined product (flour). Turning the source into flour is expensive. In the U.S. and many other areas, almonds and coconut are far less abundant than wheat. As your said, a cup of almond flour takes a LOT of almonds.

Coconut flour is the best, IMO, but it's just something you have to accept that it will be expensive. I'd try the whey protein. You can also try egg whites, especially if they are whipped.

JStone · Answer 3 · 2012-10-19 23:06:09Z UTC

If you have any health food stores in your area (in my area we have Sprouts or Henry's Farmer's Market), check them, and browse the bulk food section. In my area, I can find almond flour for $3.99-$4.99/lb there versus paying $12.99 for a small bag of the Bob's almond flour at another grocery store. Plus, if you catch them running a sale, or they offer coupons, you can generally save even more money that way.

tbunchylulu · Answer 4 · 2012-10-20 10:43:42Z UTC

My solution to avoid paying $10.99/pound for Bob's almond flour at Whole Foods is to buy raw organic almonds ($6.99/pound). I soak them overnight in salted water a la Sally Fallon's Nourishing Traditions to remove the phytates. I slip the skins off and then dry the skinned almonds in the oven or under the woodstove in the winter, and store the dried, skinned almonds in the refrigerator. When I want to use almond flour, I just grind the right amount in my spice grinder. If is is a special occasion cake, I then sift the flour to remove any larger chunks, but usually I just use it as is.

Granted this method is incredibly labor intensive. I am trying to move away from the family expectation of a couple desserts/week, so I have my husband (motivated by his super-sweet-tooth) skin the almonds. (The reasoning being that he will find it a pain-in-the-ass and not ask for dessert as often.) The rest of the labor (soaking and drying) is passive. Grinding just takes a second. I know the savings is not great, but I feel better knowing the almonds have been soaked overnight and since the almonds sort of swell up after the soaking as seem to maintain this girth after drying, I think I might be using less/volume than if I hadn't soaked them.

Removing the skins is also makes for a much lighter and tastier result. That's why I avoid the Trader Joes almond flour which clearly contains ground up skins.

Hope that helps.

Affordable flours for paleo baking

4 Answers