While Paleo and grain-free diets may be relatively new to many, low carb eating is well established. Whether for disease management, allergies, or maintaining an ideal weight, avoiding carbohydrates from grains, starches, and certain fruits and vegetables is common. However, cutting carbs can pose challenges, especially since many bodies crave the satisfaction and satiety provided by carbohydrates. Thankfully, as low-carb and carb-free diets grow in popularity, so does the knowledge and use of grain-free flours.
With our recently released Paleo Baking Flour, we've developed grain-free recipes for favorites like cakes, cookies, pancakes, and muffins that are pretty spot-on in terms of taste and texture! People have been baking sweets without grains for a long time (just look at financiers, tortes, macarons, marzipan, and various German and Italian cookies). But what if you're in the mood for something savory? Or what if baking isn't your thing?
For savory cravings on a paleo diet, pizza crusts and flatbreads are quick and easy to make with a few tips. Without gluten, paleo dough won't look or feel like traditional dough. To keep it chewy, add extra liquid, making the dough super wet. While you could make it the same consistency as typical pizza dough, it would be stiff and dense. Instead, oil or spray two pieces of parchment paper and roll out the dough between them. Spreading the dough by hand is easy and lets you control thickness and form crust edges. Just peel off the top parchment and move the pizza into the oven for a quick par-bake before adding toppings and finishing baking.
Have some tasty dips that need crackers? Going grain-free is sure to please. While it's a challenge to get flaky layers (think saltines), nut flours and other paleo blends make crisp and snappy crackers with delectable flavor. Rolling out cracker dough between pieces of parchment or plastic wrap makes things a bit easier. Paleo crackers can be cut into any shapes, be it squares, rectangles, circles, or stars. Just make sure to separate the crackers about an inch apart when baking so they all bake evenly. Watch the edges, as nut flours contain natural oils that can easily burn if left in the oven too long. A quick rest to cool and you've got crispy crackers for your favorite dips and spreads.
For a more substantial meal, swap out regular flour or breadcrumbs for grain-free nut flours and blends in dishes like fried chicken, fish sticks, schnitzel, shrimp, and cordon bleu. You can simplify the breading process by dipping in liquid (like eggs or milk) and then rolling in seasoned paleo flour or nut flour before baking or frying. Remember, nut meals contain natural oils that can burn easily. Ensure the meat is cut to the right thickness and the cooking oil is heated properly so the meat cooks safely before the breading burns. If the meat is too thick, pan fry to get a crisp exterior, then finish in a hot oven. Or better yet, bake it from start to finish for a healthier option!
