Paleo Flour

Posted by in Bread, Cakes, Coconut, Egg, Gluten free, Grain free, Healthy Living, Paleo

Ever since I switched to a paleo diet, I’ve been experimenting a lot with various substitutes for getting right kind of cake and bread mix.  I find nut flour too rich and often it takes away from the taste of a cake or bread.  Coconut meal settles at the bottom and makes a bread too clumpy.  Rice flour either makes the baked product gritty or it goes the other way and makes it glutinous.  

Yes, trial and error is what makes paleo cooking succeed.  And also pretty nifty ways of using the disasters my oven has given me.  

Right now I have a huge sackful of crumbs, which is good since they are being used to bread kababs.  We’re getting a lot of green chana (chickpea) or choliya in the market and green chickpea kabab is a huge favorite with the family.  I have hopes that the crumbs will be used up within a week of so.

Yesterday we cleared up the carrot patch to make way for brinjals.  So I had about 2 kg of carrot to use up, and they were sweet and really juicy.  So I baked a carrot and date cake.  I am happy to say that the cake mix I prepared was light and perfect for the carrots.

Here is a list of paleo flours I’ve used in my kitchen experiments.

FOR BREADING AND DREDGING

1 cup coconut flour

1 cup almond flour

1/2 cup arrowroot 

Mix thoroughly.  Personally speaking I like almond flour (its just almonds dry ground in the mixie).  I find that if its a moist cake, coconut flour settles at the bottom and leaves a bit of rawness in a cake.  This mix however is fantastic for coating cutlets and kababs.

FOR CAKES AND PANCAKES

1 and 1/4 cup sorghum flour (jwar)

1 and 1/4 cup rice flour

1/2 cup tapioca starch or arrowroot

4 teaspoon baking powder

1/2 teaspoon starch

My personal choice is white rice flour and arrowroot rather than tapioca.  Arrowroot makes the cake rise well and makes it crumb properly.  Through trial and error I’ve also realized that fruit cakes and those with lots of chocolate are moist cakes and this mix tastes just like gluten cakes.  You can use this mix to bake any kind of cake, just increase the number of eggs used.  Some paleo blogs advise the use of xantham gum or guar gum.  I am not sure what they are and have never used them.

 

FOR BREAD

1/2 cup rice flour or sorghum (jwar) flour

1/4 cup tapioca starch

1/4 cup potato starch or cornstarch

 

I will try the mix with arrowroot and then edit to add arrowroot to the list.  I am happy to report that this mix behaves well with yeast and I’ve had great breads out of it.

This is how my plate looks.  What about you?

paleo-bord-e1348159573252

Paleo Date and Carrot Cake
Bacon, spinach and cheese panini