Until now I have been using almond flour and coconut flour when baking muffins, pancakes etc. But then I found this website that has a list of grain-free foods and among a lot of foods I noticed Buckwheat and Quinoa. I googled the two and found out that they are gluten-free too! Now Im just wondering if they are okay on Paleo?
I hope they are :o)
Unfortunately, in this case - if it looks like a duck and quacks like a duck its a duck (even if it doesn't contain gluten). While these psuedo-cereals are indeed gluten free (and quinoa's not even a grain), they still have many of the anti-nutrients like phytic acid and saponins present in your average grains.
Here's a thread about quinoa- http://paleohacks.com/questions/1463/what-do-you-know-about-quinoa#axzz1Gm4RPCnV
Here's an MDA post about buckwheat- http://www.marksdailyapple.com/dear-mark-visting-family-primal-compromises-and-grain-alternatives/
The way I operate, I opt for foods that are more nutrient-dense and don't make me feel bad. I will occasionally have non-gluten grains (or grain-like substances like quinoa) but they are no longer a staple in my diet because it's just healthier to have more veggies and meat instead. If I want to bake cookies or make pancakes, I stick with coconut and almond flours, and still regard that stuff as a treat even though the ingredients are "technically paleo."
In short, no, these are not really okay ;)
been paleo for 6 months, feel great. I went full paleo for a month, then tried introducing some gluten free flours and paleo type "breads". I was always dissapointed. Ended up throwing them all away after tasting them. They jut don't seem worth the trouble especially because I don't really need those carbs anyway. If I really wanted something I would probably just eat a little bit and be done with it, but at this point I feel great on what I eat. now I stick to the high fat and protein way of eating. I don't even miss bread any more.
I suggest giving up on it and just sticking to basic paleo guidelines.
Recently I've been making bread by boiling and then mashing mixed tubers (parsnips, potato, sweet potato) and then using plantain flour (with yeast) to mix them into a dough. Maybe I add cream and eggs too, eggs to help it hold. I then bake this, cut it into thin slices and freeze it - I take out a couple of slices from time to time and toast them. I'm not big on carbs, so one loaf lasts maybe a month.
Plantain flour (available in latin stores), by itself is good for making tortillas.
I missed the texture of bread, I missed crunchy stuff - don't suggest bacon.
ain't no substitute for gluten flours. sad but true.
uses for coconut flour are limited, but at least it doesn't contain pufa and is extremely low in phytates. carbs/fiber is all you have to be concerned with.
almond flour is a no go, as I cannot really think of a good use for it. certainly don't bake with it or panfry it, because of the pufa. save for eating it by the spoon or sprinkling it on a salad or something (sounds silly as I type this so I'm really grasping here), I just really don't see the need for almond flour, especially since you should sprout raw almonds anyway, which is rather laborious.
buckwheat is fine, but I'm not sure how buckwheat breads would taste. never tried it that way. I just use buckwheat flour for it's phytase content when soaking raw oats, then dump it down the drain by way of rinsing (used and abused, baby). I didn't really see much of a sound argument against buckwheat from mark sisson. avoiding carbs maybe? but that's manageable on a certain level.
and to me, 'keen-wah' taste like dirt, looks like little fish eggs, and probably only got popular because people like to think 'the next big thing' in health is some obscure new item that nobody knows much about. Once Quinoa gets past its 'darling' phase, I believe the popularity may die down a bit.
I recommend "Vital wheat gluten" for flour substitute. Please refer to my recipe and pics.