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any other flours?

Answered on November 13, 2013
Created November 13, 2013 at 1:40 AM

Hello - I am allergic to nuts - so no nut flours or butters... and apparently sensitive to coconut flour and the starches - arrowroot, tapioca starch, etc... I am dying for bread and pancakes (besides the banana ones) - what is a chestnut? is it a nut? Anybody have any ideas? :) Thanks!

Cf08ad26759fdd206a2c9f9385080a57

(995)

on November 13, 2013
at 06:33 AM

Potato starch / white rice starch are my go-to's. After that it goes almond flour, arrowroot, coconut, and tapioca. I've been looking to try some sweet potato flour. Maybe a potato / sweet potato / white rice blend? Hard to re-create gluten.

Maybe some organic corn starch? There's also sago.

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2 Answers

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96440612cf0fcf366bf5ad8f776fca84

(19413)

on November 13, 2013
at 03:13 PM

White rice, sweet potato, white potato flours exist. You could also substitute some whey in these, but of course it will be damaged by heating.

You could also make them out of cottage cheese or ricotta if you're ok with dairy. Or maybe mashed sweet potato.

Or maybe if it's the maple syrup that you're really after, maybe slather some butter on a roasted sweet potato or fried sweet potato slice (round), and then pour a bit of maple?

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on November 13, 2013
at 02:12 AM

Are you wondering because you want to do a structured, sane, normal, every-once-in-a-while treat that's paleo compliant? Or are you desperately trying to get a fix?

It won't be the same, regardless. There's just no recreating the gluten high of regular wheat. If you're new to paleo, I'd suggest getting other forms of starch for carbs, but work through your 'I want the taste/feel/love of BREEAAD!!!' Thing. You're not helping yourself.

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