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Paleo Pastry

Answered on June 25, 2014
Created June 23, 2014 at 12:35 PM

Hi, we're quiet new to paleo but enthusiastic, we have tried to make pastry for pies but find the pastry is very dry and flaky, does anyone have any great tips? Cole & Bev

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4 Answers

0
3491e51730101b18724dc57c86601173

(8395)

on June 25, 2014
at 01:35 AM

I know it seems to help to have familiar foods, but you might consider trying not to turn your Paleo way of eating into fake SAD. That means not making fake pie crusts, although you can cook the fruit to make a nice dessert, top with some chopped nuts for a little crunch. Or make a crustless quiche or an egg custard served in a bowl. Instead of fake bread for a sandwich, just eat the fillings or top a salad with them. This will become second nature over time. Fake SAD foods are NEVER going to taste right, and it really helps you adapt if you don't try, except perhaps on really special occasions like when you really feel deprived if you don't have cake on your birthday.

0
96440612cf0fcf366bf5ad8f776fca84

(19463)

on June 24, 2014
at 11:02 AM

Meh, almonds aren't all that great : http://empoweredsustenance.com/avoid-almond-flour/

I've had good luck with coconut flour for things like pancakes, but it is harder to work with. This might be what you're after: http://thecoconutmama.com/2011/01/coconut-flour-pi...

Rice flour tends to work nicely too, but it has its own issues, such as it doesn't brown. Since there's no gluten in any of these, they aren't elastic and break apart easily. They work well for things like pie crusts or cheesecake crusts, or even gravy, but not everything.

I've had great luck with a premade tapioca pizza crust, but haven't been able to replicate it myself with just the flour.

0
4e184df9c1ed38f61febc5d6cf031921

(5005)

on June 24, 2014
at 07:47 AM

@ cole and bev Hi. I don't know where you live, but here in the UK, Doves Farm Gluten free flour makes a very acceptable pastry. Especially using yoghurt rather than water to bind it. Having said that, I only use pastry now about 2 times a year - it just seems less "paleo" than so many of the other things which I find myself eating now...

0
32f5749fa6cf7adbeb0b0b031ba82b46

(41747)

on June 23, 2014
at 02:19 PM

The problem is you're trying to paleo-ify inherently un-paleo foods. Sounds like you're using coconut flour too (which tends to be quite dry). Try almond flour instead. But don't try to make a pastry, go with something like a fruit crisp where the structural integrity of the crust is not essential.

Or just Google some more, and find somebody who's cracked the secret for a "paleo" pie crust. Or concede some grains and make it gluten-free.

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