Thursday, April 12, 2012
Bread Advice?
I am finding that using coconut flour tends to make baked goods way too dense. Is there an alternate, Primal-approved, flour that can be used? Please keep in mind that almond flour is not an option since Veronica is allergic to it.
Or... tips on how to make the coconut flour product lighter?
Help!
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Have you tried the mug muffins yet? I am still not so sure using a microwave a lot is good for you, but when I make the mug muffins out of coconut flour they are light and airy, and if I bake the batter they are tasty but dense.
ReplyDeleteThere you are! We've missed you :)
DeleteWe did try the egg in a cup (with the flax), but the kids did not like it. I forgot about using coconut flour... I'll try that and see if it's any better. Thanks for the reminder!
One reason I hate the "gluten free" craze is because it promises what it cannot deliver. Wheat is unique. You will never get a grain free bread that satisfies what you want from wheat. Sorry.
ReplyDeleteYou might try using coconut flour pancakes as "bread" instead of baking a loaf style.
I don't interpret the "gluten-free" craze as a promise of bread-like products. I'm not really sure what you meant by this.
DeleteLook in any grocery story at the "gluten-free" products. They are all products that are supposed to be like the regular products, only they are gluten-free and crap. I mean, if you're going to eat bread, just eat bread. Same thing with the whole fake meat thing. If you want to eat a burger or bacon, eat it. Eating fake versions of something is kind of weird in my opinion. Why play games with yourself?
DeleteAs for primal/paleo stuff, I have never gotten into the whole "paleo cookie", "paleo bread", "paleo cheesecake" thing, because I long ago accepted the fact that cookies, bread, cheesecake, etc; are off the menu, and if I *am* going to eat those foods, then I am going to eat the real deal and suffer the consequences.
It's like buying a non-alcoholic beer-- what's the point?
I don't expect Primal baked goods to be as delicious as baked goods made with wheat products, but I do like having some baked things around since they are easy grab 'n' go items (we get sick of eggs every morning. And on days, like today, I don't have time to make eggs, I like to have something to grab quickly). I just wish coconut flour wasn't so heavy.
DeleteI don't want all the junk that would be in the store products, Joseph. I don't want to eat bread. It's not worth the fallout. I do need a few things in the house that do not always have to be heated up before eating. And nuts just don't cut it ;)
I disagree about the treats. We've made cookies that are actually nice-tasting, convenient, AND it's all good for you. I don't see the downside. Whereas if I decided to eat an Oreo, it would have little nutritional value, and I'd suffer bodyaches the next day.
Plus, my kids have allergies and I can't just tell them to eat cheat foods. I have to work around that. I'm not looking to replicate previous foods. Just add more variety.
And, by the way, the Primal cheesecake I made was superior to any other cheesecake I've had. You should try it!
Heather, I am just stating my own opinion on the matter, don't mind me. I am what you would call entirely tactless. LOL This doesn't mean that I am a complete jerk or insensitive, on the contrary, I am a very generous and kind person. It only means that I don't mince words and you can always be sure that whatever I say is exactly what I mean. Also, in case you haven't noticed, I am never afraid to share my opinion. ;)
DeleteTo be honest, I have always been a purpose-based, practical eater. By this I mean that I have never had an emotional connection with food, I eat whatever fuel works best in a given situation regardless of what it tastes like (ate me some lamb kidneys last night). I've never really had much of a sweet tooth and my idea of a "treat" is a big fat ribeye. So, while I may think that it is "weird" for people to eat faux foods, in actuality I am the one that is strange. I mean shoot, I've been known to eat an onion like its an apple... Seriously.
In either case, I must agree with Sarah regarding the "gluten-free craze". Shoot, I just got back from a bike ride to Whole Foods to pick up some beef, lamb and chicken; and right outside was a big sign advertising a gluten-free seminar by some local chef. What was one of the menu items? Gluten-free pasta salad. I mean, come on. That's just goofy in my opinion.
Just as an aside, the only things that I will purchase from Whole Foods is animal-based products. I get a laugh from watching the look on the face of the skinny, translucent-skinned clerk ringing up 20 pounds of straight animal parts. Like I said, I'm a strange cat. LOL
Oh, and on having eggs every morning, I totally understand. In fact, I wouldn't eat eggs that often because you can develop a sensitivity to egg whites over time, which can in turn lead to other problems (inflammation, autoimmune problems, etc). One thing that I do to mix things up for breakfast is to have dinner foods for breakfast. A nice, fat grass-fed steak and butter-drenched veggies is a winner no matter what time of day it is. ;)
DeleteJust to clarify, I am not trying to say that eggs are bad or anything, only that they shouldn't be eaten every day. A couple of times a week is cool for the average person. A dozen will usually last me about 10-14 days.
DeleteI didn't take offense to your first comment. Just wanted you to know why I was asking :)
DeleteYes, but trying to convince kids to eat pork for breakfast is a hard sell. lol
I eat four eggs each morning, and I don't forsee that changing anytime soon. Eggs rock, especially if the yolks are runny.
DeleteI guess I haven't paid much attention to gluten free "fake" goods. When I orinally read your phrase "gluten free craze", I thought you were talking about the diet and lifestyle. I personally find it easy to be gluten free. I don't eat wheat, pasta, beer, etc.
DeleteNo prob, Heather. While I am awesome in the nutrition department, I am a little out there when it comes to tastes.
Delete"...convince kids to eat pork for breakfast..."
Yeah, I guess that I can see that. Sorry, I don't have kids and often forget that you've got your hands full. ;) For me, food is good any time of day. I don't discriminate.
When it comes to breakfast I usually don't pay as close attention to the specific foods I am eating (i.e. pork, beef, chicken, lamb, turkey, organs, etc), rather I pay more attention to the class of foods I am eating and making sure I am always changing it up-- I rarely eat the same thing for breakfast more than 2-4 times a month. Usually, I aim for one good portion of protein, a nice array of veggies, and a dollop of some good fat (unless the meat already has a good portion of fat in it, like bacon or sausages). Often, this means that breakfast consists of frying the protein for a bit in the fat (or its own juices), then adding in a bunch of veggies and spices/herbs, then covering it and letting it cook a bit longer. From a primal perspective, it is a nutritional powerhouse and only takes a few minutes.
But, once again, I am a bachelor with no kids. So...
Remember if you sub out the ground flax with coconut flour you only need one tablespoon of coconut flour vs 1/4 cup of flax. Coconut in any form is a healthy food. I don't see anything wrong with making a cookie type product like macaroons or a bread type product as an occasional treat, especially for kids who have given up toaster pastries and Oreos, lol.
ReplyDeleteI found out that the golden flax tastes and looks so much better! My 29 y/o would not eat the muffins made with it, and I had to force one down myself. The golden is lighter and you don't get that immediate "I'm not going to eat THAT" reaction. I also bake them in a muffin-top pan and they are more cake-like. Add chocolate (if can) and voila- choccie muffin!
ReplyDeleteTry the banana crepes on this website: http://primaljourney.blogspot.com/
ReplyDeleteHi Heather,
ReplyDeleteI recommend that you take a look at Elana's Pantry, http://www.elanaspantry.com/
Her blog has tons if great recipes using coconut flour, she even has a recipe book for gluten free cupcakes.
Best wishes,
Dolly
Have you made any nut crackers yet? That's what I "grab and go", use for bread for tuna salad and egg salad (open faced), dip in all sorts of dips, even spread with nut butter and mashed berries for a PB &J. There's many varieties out their and you can use whatever nut flour you prefer. The Sesame Crackers on elana's pantry is the recipe I use most. The link is in Dolly's Comment. Hope this helps. I have a new bread recipe I'm going to try so I'll let you know how it turns out. It has five egss, so I think it'll be lighter.
ReplyDelete