Tuesday, October 01, 2013

The Flat Bread Solution

Western cooking is full of bread which makes it the instant challenge of any low carb/paleoish diet but there are substitutes and in some case the substitutes are better than the missing breads.

Take, for instance, this Pumpkin Paleo Flatbread recipe I found when I was looking for a replacement for corn tortillas. Corn is a grain so it's not paleo approved but it's better than a flour tortilla in a pinch. But I've been looking for a viable alternative for some time and I think I've found it.

Baking flour-free usually involves using a nut based flour substitute such as almond (which is crazy expensive) or something like tapioca flour (which is much more budget friendly). We will avoid the usual arguments about whether or not any kind of baking is paleo since I don't really do a strict paleo diet. I avoid sugar and wheat and so any way I can substitute and get to visit old favorites I'm all for.

So I need tortillas for things such as fish tacos and pulled pork and the stated recipe works perfect and can adapt to different ingredients. Basically you can replace the pumpkin with different starches such as baked sweet potato. I also used a generic gluten-free flour instead of straight tapioca and it seemed to work fine. They come out with a little bit of stretch and are very durable, more durable than corn tortillas by a long shot.

There is also dessert possibilities. Run the batter a little thin and the texture gets very much like crepes. So some sauteed fruit with some honey wrapped up and topped with goat cheese and more honey becomes a savory dessert. I'm pretty sure you could add some baking soda and powder and you should have gluten-free pancakes.

The next experiment involves using the sweet potato version with the pulled pork but I can see make a batch of these every Sunday to keep through the week to supplement lunches and such.

Here is the link to the recipe for convenience: Pumpkin Paleo Flatbread

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