- Gluten Free
- Paleo Lifestyle
- Coconut Flour
- Maple Syrup
- Paleo Family
- Baked Goods
- Almond Flour
Hello fellow Paleo people! I'm proud say that a little over a month ago I went fully paleo. This presented a major problem for me: pancakes. Problem: No pancakes!! I love pancakes, but normally they clearly aren't paleo. The pancake recipes I... (more)
Does anyone know if there is really a difference? I found a recipe that called for either. Tapioca is quite a bit cheaper. I wonder if it is interchangeable for baking but not for thickening. Any ideas?
ok so theres the long paleo tradition of using almond and coconut flour - im fairly new(ish) to paleo but very clued up on it. but i want to make paleo bread and other paleo baked goods to aid my diet. here is my dilema - almond flour - too high... (more)
I recently made a pancake/ flatbread thing for my 18 month old daughter using ground roasted chestnuts ( not water chestnuts) and egg yolks, which she loved. I don't know anything about chestnuts. Are they paleo? Ok to give to a baby on fairly... (more)
I bought some tapioca flour to thicken stuff with, but I fear I shall have to discontinue these 'safe starch' experiments; it is clearly making me sick. I also had a brief attack of nausea after eating some rice a while ago. Sugars don't seem to... (more)
I???ve been doing a paleo-adapted diet for about two months, and this site is a great source of inspiration and knowledge for me. Now I come to you for suggestions about what to eat so I don???t get hungry (and I apologize about my english, it's... (more)
tapioca pearls, made from yucca root/cassava, are (i think) considered a safe starch, but is eating them safe? 400cals/100g of them a day to fight infection ala PHD... when they contain no fiber? i'm just wondering.
It's a starch that comes from the cassava root, so it is technically "paleo," though it's awfully processed. It's one of those foods that isn't blatantly poisonous but definitely isn't optimal as a dietary staple, and as I recall the root itself... (more)
OK what's the story with tapioca flour? We are looking at using it for our cheat pizzas which we try to keep as cheat free as possible. Anyone know anything about this stuff?
3 quick questions: What's your stance on fermented soy sauce? It's practically ubiquitious over here in Singapore) for Chinese food, and it's one of the largest obstacles when it comes to meals with my family. (The other is, of course, fats, but... (more)
Fermented soy is okay, in my book. What Matt said. Don't let it hold you back. I'm allergic (read: sensitive) to both soy and wheat, and soy sauce never bothers me.