Paleo Diet and Paleolithic Diet Questions & Answers

Question

2

Hi! I am a couple of days in my 21 Day Challenge and looking for some new kid-friendly Paleo options. I am wanting to try some baked zucchini fries - but the recipe calls for bread crumbs. There are several other recipes that call for bread crumbs as well that could be "Paleo" if I subbed something else in. I don't know that coconut flour or almond flour are substantial enough to do the job. Any thoughts? Thank you!

flag	asked Oct 19 2011 at 21:20 Paleo Mommy 2011 21●1●1●2

	I beleive those are the "go to" flours when your in need. – JayJay Oct 19 2011 at 21:28
	As a flour coating replacement I've seen people write on these boards that tapioca flour works. I haven't tried it. BUt for the texture of actual breadcrumbs I really don't know. – ben61820 Oct 20 2011 at 1:23
	Interesting about the tapioca flour...hmmm...I may give it a whirl. Thanks! – Paleo Mommy 2011 Oct 20 2011 at 10:52

JoeBranca at paleoplusone.com · Answer 1 · 2011-10-19 21:40:50Z UTC

3

my coworker tried using dried shiitake mushrooms from Costco for a meatloaf. It seemed to work pretty good, worth a shot.

answered Oct 19 2011 at 21:40

JoeBranca at paleoplusone.com
1,456●4●11

	Someone suggested this to me the other day for a recipe where bread was an "absorbent" ingredient and I thought it was brilliant. Not sure it would work for the OP's situation but worth a shot. – Shari Bambino Oct 19 2011 at 23:33
	I definitely have used dried mushrooms in my meatloafs...works great! – Futureboy Oct 20 2011 at 4:54
	I appreciate the idea - however I am not a mushroom person at all. Maybe I should try it though and see if the zucchini flavor wins over the mushroom. If it could do the job without being too bold - I could handle it. :) – Paleo Mommy 2011 Oct 20 2011 at 10:53

jesuisjuba - paleorepublic.com · Answer 2 · 2011-10-20 02:11:40Z UTC

for just crispy i would toss with rice flour, potato flour, tapioca flour, coconut flour. pork rinds are good, too. for "bread" like crumbs then definitely nut flours but you will taste the nut a bit. almond would be really nice with the zucchini but if they get too dark, in my opinion, the almond flour starts to taste really strange and bitter. same with the coconut flour.. but that could just be me. when i cook with almond flour at a high heat i keep a pretty tight eye so things don't get too dark. using parchment paper helps, too. if you eventually allow cheese back into your diet, a mix of the flours + some grated parmesan cheese will give you a crazy good coating.

sometime you should definitely try baked sweet potato fries - japanese sweet potato, garnet and/or jewel yam... yum. plain with just salt and pepper or tossed with herbs, spices.. a fun way to eat that tuber now and then :) have fun!

McMeghann · Answer 3 · 2011-10-19 21:30:21Z UTC

1

I've tried crushed up pork rinds before and those seem to work alright for baking. I wouldnt try them on fried items, the pork rinds come off as soon as you dip them in the fryer. Good luck!

answered Oct 19 2011 at 21:30

McMeghann
562●1●7

Thanks for the tip! – Paleo Mommy 2011 Oct 20 2011 at 10:55

Carl_Stawicki · Answer 4 · 2011-10-19 21:47:21Z UTC

1

Coconut flakes.

answered Oct 19 2011 at 21:47

Carl_Stawicki
13.3k●1●6●32

1

I saw something about some very finally shredded coconut that started with a d. I can't find the site I saw it on - but she had suggested it instead of bread crumbs. I may have to walk around Whole Food until I find it - or use my food processor on some finely shredded coconut and break it down more. Thanks! – Paleo Mommy 2011 Oct 20 2011 at 10:47

Coconut flakes fulfill the function of breadcrumbs (absorb moister), plus offer the same texture. They are a great sub as long as the flavor goes with whatever you're making. – Carl_Stawicki Oct 20 2011 at 11:02

let's do organic has the flakes but they're big - their shredded is really really fine and actually not as coconutty flavoured, even when toasted. that brand is my go-to for coconut products, really good quality and tasty. – jesuisjuba - paleorepublic.com Oct 20 2011 at 14:15

miked · Answer 5 · 2012-07-09 18:30:13Z UTC

I use arrowroot powder in that kind of situation. In fact, I just finished my lunch of arrowroot "bread" pork chops pan fried in coconut oil. I'm sad it'd done :(.

Arrowroot power is a fairly long chain glucose polymer and nothing else (i.e., it's only starch and nothing bad).

peter · Answer 6 · 2012-07-10 07:43:45Z UTC

1

Rice crumbs. I usually put parmesan and herbs in it as well. Makes an awesome schnitzel, when the urge takes over.

answered Jul 10 at 7:43

peter
6,340●2●6●29

LisaAPB · Answer 7 · 2011-10-19 21:30:21Z UTC

0

Besides the nut flours, I've also seen people try ground pork rinds, though I've not tried it personally.

answered Oct 19 2011 at 21:30

LisaAPB
367●1●2

Thanks! I appreciate it. – Paleo Mommy 2011 Oct 20 2011 at 10:54

Edward J. Edmonds · Answer 8 · 2011-10-20 00:05:15Z UTC

0

I know you're looking for substitute flours but unless your doing double deep fried battered chicken or are gluten sensitive, I think one could very reasonably look at a little bread crumbs or flour as "seasoning". I still use regular old stone ground flour in my crock pot roast gravies.

answered Oct 20 2011 at 0:05

Edward J. Edmonds
3,749●1●9●26

I like the way you think. I figure I'm already taking away regular french fries - is 1/4 cup that big of a deal when getting them to eat zucchini? Thanks! – Paleo Mommy 2011 Oct 20 2011 at 10:45

1

Same here, although I use gluten free bread crumbs. – CJ Jul 9 at 18:33

jenn · Answer 9 · 2012-07-09 18:16:08Z UTC

0

evaporated (dried) onions!

answered Jul 9 at 18:16

jenn
1

Jackie · Answer 10 · 2012-07-09 18:21:51Z UTC

0

Coconut flour or coarsely ground coconut flakes are great and crispy, but might need some white rice flour or something like that to help it bind a bit better to the item to be coated.

answered Jul 9 at 18:21

Jackie
4,600●1●5●13

karmapolicia · Answer 11 · 2012-07-09 21:40:19Z UTC

I alternate between using parmesan cheese, almond meal, flax meal, chia meal or if I am on a cheat day, I toast and process gluten free waffles in the food processor.

I have made zucchini fries a few times and seem to like a combination of parmesan/almond (when I am having dairy) or almond/flax (when I'm avoiding dairy).

Austin · Answer 12 · 2012-07-10 01:29:37Z UTC

0

Crush up Rice Krispies

answered Jul 10 at 1:29

Austin
1,106●1●4●10

Brian · Answer 13 · 2012-07-10 07:28:25Z UTC

0

I use 50/50 mix (about) crushed pork rinds with parmesan cheese a little Italian seasoning works great on the stove top, I use it for chicken parmesan.

answered Jul 10 at 7:28

Brian
21●2

Katie · Answer 14 · 2013-01-19 17:50:02Z UTC

0

Lets not forget that this is a PALEO website

answered Jan 19 at 17:50

Katie
1

Bread Crumb Substitute

14 Answers