Recipes seem to commonly use Almond and Coconut. Why is that? Whole Foods seems to carry Hazelnut flour. Is it cost? I imagine walnut and macadamia would be better but would be prohibitively expensive (at least no one seems to sell it). Maybe it's the cooking temp? Has anyone tried to make flours out of veggies? I'm imagining drying and grinding a broccoli maybe.
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I don't like nut or coconut flours at all. Trying to make Paleo baked goods is really disappointing in my opinion. But sometimes you need a thickener or want some kind of breading for meat. For thickener I have used arrowroot. For breading I have used those Costco dried mushrooms whizzed in the blender to a flour consistency. The mushroom "flour" adds such a nice flavor. |
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Buckwheat flour deserves a mention and is used by both Guyenet and the Jaminets as far as I know. |
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What about mesquite flour? Zócalo Gourmet makes an array of flours in addition to mesquite including: Sweet Potato Flour, Maca Flour, and Kañiwa Flour just to name a few. I am curious as to what the Paleo Community thinks of these alternatives. Input/Hackery would be much appreciated! |
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Any nut can be made into a "flour" just by whizzing in a coffee grinder, food processor, blender, sieving as you go and being careful that it doesn't turn into nut butter. For the best results I like to mix nut with rice flour, rice flour with coconut flour, tapioca flour, etc. The texture is so much better than just all of one kind. For me, I experiment with little cookies and crusts and et al., but don't personally eat the them myself - I give away or take to parties and such. Baked goods aren't something that I miss but it's fun to mess around and see what I come up with. |
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what is a PALEO FLOUR?? def an oxymoron. that sounds as bad as vegan meat, like tofurkey. |
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chestnut flour used to be a common ingredient in italian cooking; where does it fall in the list of lesser evils? |
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Arrow root powder is about as "safe" as you can get. Just a ground up root. All starch, no bad stuff. I use it VERY sparingly as a fake "shake-and-bake" coating for fried chicken or pork. |
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Almond flour's consistency isn't really flour like, it is more of a almond meal, conconut flour takes on more of a real flour sort of feel. |
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I've got some tapioca flour, though I have yet to use it for much more than thickening some soup. I must say though, that I regard the whole idea of flour, in general, to be neolithic. It is unlikely that there are any paleo flours. The whole idea of flour means a much more massive dose of whatever potential evil is in whatever it is that comprises the flour. |
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I keep almond and coconut flours on hand, they're useful at times. I don't make them a staple in my diet, but sometimes I crave a pancake or two. |
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rice flour nuts aren't very healthy because of high polyunsaturated content coconut flour would be my second pick but it has a lot of fiber |
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