TOP 10 PALEO BAKING TIPS
MIX IT UP.
For a more traditional texture in baked goods, a (70%-20%-10%) mixture of almond flour, a starch (arrowroot or tapioca), and coconut flour works best. Example blend - about 2 cups almond flour, 1/2 cup arrowroot or tapioca starch, 1/4 cup coconut flour.
DON'T FORGET THE EGGS.
If you want lower carbs, you can ditch the starch but you’ll need to use more eggs to help bind and give the baked-good texture.
DON'T BE HEAVY HANDED.
Coconut flour is very high in fiber so it absorbs more liquid than nut flours. You want to use much less of it than a nut flour. (See tip #2 for a good place to start.)
MIX COLD TO WARM.
If you’re using cold ingredients (like cold eggs or cold coconut milk for example), add your melted coconut oil to the mixture last. This way, the colder ingredients will help thicken the batter by solidifying the coconut oil slowly and evenly, without it seizing up into lumps first.
PARCHMENT PAPER IS YOUR FRIEND.
Parchment paper is your grain-free baking friend! Many grain-free doughs are a little wetter than their traditional counterparts which means they can spread like nobody’s business. Parchment paper helps the dough to “grab” on and stay put while cooking.
Choose unbleached to avoid exposure to heavy metals.
You can grind raw sunflower seeds in your food processor or high speed blender to make your own seed flour. Use it 1:1 to replace almond flour in recipes. Just be sure to reduce any baking soda in the recipe by at least half and replace it with baking powder instead. This keeps the baked goods from turning green.
(The chlorogenic acid in the seeds react with the baking powder/soda in a recipe and turns green as the item cools. It’s ugly, but safe to eat!)
NO LUMPS OR CLUMPS.
Always sift coconut flour before using as it tends to clump. You don’t want lumps of flour in your final baked-good!
CUT THE SUGAR...
To reduce the sugar content in baked goods that use melted chocolate (like brownies or chocolate coatings), replace 1/2 of the chocolate chips called for in the recipe with 100% cocoa (unsweetened baking chocolate) - like Dagoba brand. You’ll get that lovely chocolatey flavor with half the sugar!
...AND THE COCONUT
Don’t like the flavor of coconut in your baked goods when using coconut oil? Use organic expeller pressed (refined) instead of virgin coconut oil. You still get the MCA’s (medium chain fatty acids) but no coconut flavor!
SIT & THICK
If your batter ends up too runny, sift in 1-2 TBSP coconut flour, mix thoroughly and let sit for 5 minutes. During this time the added flour will absorb the extra liquid. Give it an extra stir and you’re ready to go!
What are your best Paleo baking tips?