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Question: What Are Best Grain Replacements?

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  • Question: What Are Best Grain Replacements?

    My wife is looking for what to use to replace flour. Any ideas?

    Grizz

  • #2
    almond flour seems popular, but personally, we just dont use any flour replacements. It depends what you are doing. Almond flour works for pancakes but a tiny bit of cornstarch/potato starch does a better job of thickening stew etc

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    • #3
      What's she need it for?
      Heather and the hounds - Make a Fast Friend, Adopt a Greyhound!

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      • #4
        I've used coconut flour a few times and have been happy with the results. But don't try to substitute the same amount of coconut flour for wheat flour in a recipe! I made that mistake. You need MUCH less coconut flour.
        My blog: Pretty Good Paleo
        On Twitter: @NEKLocalvore

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        • #5
          Originally posted by Annika View Post
          I've used coconut flour a few times and have been happy with the results. But don't try to substitute the same amount of coconut flour for wheat flour in a recipe! I made that mistake. You need MUCH less coconut flour.
          And a lot more eggs! OP, if your wife wants to make muffins or something, tell her to google recipes for gluten-free muffins instead of using her old recipe and merely subbing in an alternate flour for wheat.

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          • #6
            i think a bake mix of almond flour, coconut flour and flaxmeal is best. You need to experiment with the percentages to get what YOU like--my mix is 1/3 of each--and then make sure to increase liquids (eggs, etc) to compensate for the degree of absorption in your mix

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            • #7
              I like 1/2 coconut flour, 1/2 almond meal.

              But I consider this a rare thing - like a weekly (or less) treat otherwise it gets me started on the snacky, munchy behavior of my former food addicted days.



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              • #8
                Why bother? The idea is not to create CW clones using Primal food. It's to throw out the whole concept of CW "food" and eat real food.
                Primal eating in a nutshell: If you are hungry, eat Primal food until you are satisfied (not stuffed). Then stop. Wait until you're hungry again. Repeat.

                Looking for my Cholesterol Primer? Here it is: http://www.marksdailyapple.com/forum...mer-(Attempt-2)


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                • #9
                  If you need some flour, I've done a couple of things with a mix of buckwheat and coconut flour that turned out ok - you need a bit more liquid than normal though. Overall I'm with Griff though, I'd rather have my eggs-and-leftovers every day than pancakes any day.
                  If you are new to the PB - please ignore ALL of this stuff, until you've read the book, or at least http://www.marksdailyapple.com/primal-blueprint-101/ and this (personal fave): http://www.archevore.com/get-started/

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                  • #10
                    It totally depends on the recipe. In some you can use anything dry that is ground to a flour (pepper would work, except for taste). In others you need starches or other thickeners. In still others you can't substitute wheat flour without creating an entirely different result.

                    But it's way easier to do a tasty primal meal instead of fiddling with wheat based recipes until you get something edible. Which still is way easier than coming up with a tasty wheat substituted thingy. If you just want to eat something good, cook something else. If you want to replace flour in a specific recipe because the recipe is special to you ask for replacements in the specific recipe and be prepared for dozends of failures (not all recipes need that much work, but you never know...).

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                    • #11
                      I use this 'flour' mixture from Pams Products that can be bought in most grocery stores:

                      http://pamelasproducts.com/Products_frames.html

                      Works well, tastes great! I make cornbread with it substituting this mix for the flour. This mix can also make a great tasting loaf of bread.

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                      • #12
                        Originally posted by loneviking View Post
                        I use this 'flour' mixture from Pams Products that can be bought in most grocery stores:

                        http://pamelasproducts.com/Products_frames.html

                        Works well, tastes great! I make cornbread with it substituting this mix for the flour. This mix can also make a great tasting loaf of bread.
                        Are you talking about the first product under "baking mixes" with 28 g carbs, 1 g protein and 1 g fat per serving? It seems to be the healthiest thing on that whole page. Sure, gluten free, but very very far from "primal" I'd say.
                        If you are new to the PB - please ignore ALL of this stuff, until you've read the book, or at least http://www.marksdailyapple.com/primal-blueprint-101/ and this (personal fave): http://www.archevore.com/get-started/

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                        • #13
                          Originally posted by loneviking View Post
                          I use this 'flour' mixture from Pams Products that can be bought in most grocery stores:

                          http://pamelasproducts.com/Products_frames.html

                          Works well, tastes great! I make cornbread with it substituting this mix for the flour. This mix can also make a great tasting loaf of bread.
                          all the mixes i saw on that site are FULL of grains... so incredibly not primal.

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                          • #14
                            Originally posted by tfarny View Post
                            Are you talking about the first product under "baking mixes" with 28 g carbs, 1 g protein and 1 g fat per serving? It seems to be the healthiest thing on that whole page. Sure, gluten free, but very very far from "primal" I'd say.
                            Sure, and the last time I looked there was an 80/20 rule. Use in moderation.

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                            • #15
                              I used to use bean flours (fava, fava/garbanzo, garbanzo, white bean, etc.) with great results as I thought legumes were healthy (before PB) as well as organic kamut flour. Now I have just been using nut flours. For cake-like texture in baked goods, I've found the Honeyville blanched almond flour to be superior.
                              312/149/150

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