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!
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my coworker tried using dried shiitake mushrooms from Costco for a meatloaf. It seemed to work pretty good, worth a shot.
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!
Rice crumbs. I usually put parmesan and herbs in it as well. Makes an awesome schnitzel, when the urge takes over.
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).
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!
Lets not forget that this is a PALEO website
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.
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).
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.
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.