4

votes

How to store Paleo baked goods with coconut flour?

Answered on August 19, 2014
Created June 10, 2012 at 10:21 PM

I have made two batches of Paleo baked goods in the last few weeks since finishing my Whole30. First batch was "biscuits" with coconut flour, almond meal and egg whites. Second was "dinner rolls" with coconut flour, almond meal, flax meal, chia meal, herbs, water and eggs.

Both treats have tasted amazing right after baking and the next day. But once I store them in an airtight container at room temperature, the way I would most other similar baked goods, something weird happens. Within 48 hours, there is noticeable condensation on the container. This last time, I wiped it out and closed the lid again. We didn't eat the rolls for a few days and when I returned to them, not only was the container filled with condensation on the top and sides, the rolls were so moist they were wet to the point of saturation and smelled moldy so I tossed them.

Any suggestions on how to store Paleo baked goods? Has anyone else had this happen? My old pal google was not very helpful.

Thanks!

7b9b5de13a30c823dae64a971cb14add

(540)

on June 13, 2012
at 03:32 AM

Awesome. Thanks! Definitely going to try this next time.

7b9b5de13a30c823dae64a971cb14add

(540)

on June 13, 2012
at 03:32 AM

Thanks! I am going to try single servings and see where that takes me.

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3 Answers

best answer

1
61844af1187e745e09bb394cbd28cf23

(11058)

on June 10, 2012
at 11:37 PM

I occasionally make coconut flour lemon poppy seed muffins and store them in the fridge. To reduce condensation, I wrap them in a kitchen towel, put them in a plastic container, and don't seal the lid all the way. When it is humid, I will change the towel everyday. They last a week with no problem.

For a cake, I recommend making it as close to the event as possible and let it cool on the counter or fridge uncovered.

7b9b5de13a30c823dae64a971cb14add

(540)

on June 13, 2012
at 03:32 AM

Awesome. Thanks! Definitely going to try this next time.

4
Ca1150430b1904659742ce2cad621c7d

(12540)

on June 10, 2012
at 10:27 PM

Store them in the freezer, and only thaw what you plan to eat in 24 hrs. Thaw at room temperature overnight, and eat the next day.

They'll lose texture (get crumbly), but at least they won't spoil.

One way that I got around this was only baking up as much as I would eat in 24 hrs. Typically, I make the mix up, and pre-portion it out in single servings (rolls, cookies, whatever). Then, I use my portable turbo-oven for baking (or even bake them on the grill in heavy, buttered aluminum foil if I've got the grill going).

We don't eat a lot of "paleo baked goods" any more, but especially when we're having company who are typical SAD eaters, we do like to have some paleo-safe treats... and sometimes, you just want something... like a burger on a bun...so I can just go to the freezer, pull out a half-dozen paleo biscuits or a dozen paleo cookies, or a couple paleo (pork-bread) hamburger buns, and there ya go! Usually, it's about 30 minutes, freezer to table this way, and no need to thaw. Just bake them up from frozen.

7b9b5de13a30c823dae64a971cb14add

(540)

on June 13, 2012
at 03:32 AM

Thanks! I am going to try single servings and see where that takes me.

1
782d92f4127823bdfb2ddfcbcf961d0e

on June 10, 2012
at 10:30 PM

I'm planning a making a paleo cake this week (for a birthday) so I'm also interested in this question. Normally, I try not to have much in leftovers so don't have this problem. (Also since eating paleo I don't bake much at all. Sigh...I was a good baker!)

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