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10 TIPS FOR PALEO BAKING

Many people fall off the Paleo diet wagon because they miss bread—simple, yummy bread. There is something decadent about a crusty, warm slice of bread, fragrant and slathered with creamy butter. This culinary experience is possible because of the gluten in wheat flour. Gluten does not actually cause bread to rise; rather, it builds a crisscross protein network that creates elasticity in the dough. This network also traps gas and prevents it from escaping while the bread bakes, which produces those lovely airy pockets in the loaves and buns. A lack of gluten in nut flours is the reason most people find Paleo breads less fluffy and airy. Here are a few things to consider when baking Paleo breads so that the experience is satisfying and successful:

#1	Remember that Paleo bread is definitely not traditional bread in texture, taste, or even shelf life. Don’t despair, however—you will still be able to slice it for sandwiches, dip it in soups, and have lovely toast in the morning. Many Paleo breads are actually quick breads, so expect a certain denseness and lack of crust. Try to embrace the unique qualities of Paleo breads without comparing them to their wheat-based counterparts. You will be able to produce some truly delicious bread using Paleo recipes, but as with regular baking, not every attempt will be a success. Be willing to adjust and experiment to get the results you want. To preserve freshness, slice only what is being served. Store any leftover bread in an airtight container or wrapped in plastic wrap for up to three days (or three months in the freezer).
#2	Paleo breads often stick to the pan, so it is a prudent idea to grease your bakeware well and line with greased parchment whenever possible. Follow the directions, to the letter, about cooling as well because some loaves need to be completely cool before removing them from the pan. Otherwise they will crumble.
#3	Nut flours tend to be the base of most Paleo bread recipes, so it is important to be familiar with how they react during the baking process. Nut flours can burn easily, so keep your oven temperature low, no higher than 350 degrees F. To avoid burning, always watch your bread while it is baking, and if the top of your bread looks like it is browning too quickly, cover it with a piece of foil until the loaf is cooked through.
#4	If you want a finer-textured bread, take the time to grind your nuts very well. Don’t go too far, though, or you will end up with nut butter instead of flour! If you buy a ground-nut product, pulse it in a food processor to grind the product more. The finer the ground nuts, the better your breads will turn out. Be aware that the consistency of your batter will be thicker than wheat-based recipes.
#5	Choose your oils carefully when baking Paleo breads. Avoid oils that are processed in a manner that makes them less healthy, such as canola oil and grapeseed oil. Coconut oil is a wonderful choice because it is sweet and imparts a great, yet usually subtle, flavor to baked products. Try to use unrefined, virgin, expeller- or cold-pressed coconut oil whenever possible. If you are creating your own recipes, coconut oil can be substituted 1:1 with other oils such as butter or shortening. Do not store your coconut oil in the refrigerator because it will become hard and difficult to blend.
#6	Paleo breads can sometimes incorporate dairy as long as it is grass fed and free of hormones as well as other additives. Products such as ghee and clarified butter can also be considered for Paleo baking because removing the milk solids takes out the sugars, proteins, and other elements that cause issues for those with dairy sensitivities. It is up to you to decide whether or not dairy is part of your Paleo experience.
#7	Remember that coconut flour does not behave like wheat flour. It is clumpy, dry, and unbelievably absorbent. You will need very little coconut flour in any recipe to produce a lovely result. You must make sure you beat this flour into your batter very well and let it sit for a few minutes to gauge the thickness of the batter. Since coconut flour is so dry, you will need to add lots of eggs, mashed bananas, or other liquids to offset this effect. However, if you use too much wet ingredients, your finished bread will be soggy and heavy. Baking with coconut flour may necessitate a steep learning curve; however, when you do master this ingredient, the results will be well worth the effort.
#8	Yeast can be used in Paleo baking even though it does not create exactly the same type of rise without the gluten. The active yeast used in baking is closely related to the beneficial yeast found in fermented foods, so they can be included without guilt or adverse health reactions. You must make sure you pay particularly close attention to temperature when proofing so you don’t kill the yeast organisms.
#9	Coconut milk is a great substitute for dairy in your Paleo recipes. For convenience, use canned, full-fat, unsweetened coconut milk (often found in the Asian foods aisle at the grocery store). Unless otherwise specified in a recipe make sure you shake the coconut milk well before using it, because the water and fat will often separate in the can. If a recipe calls for coconut cream, simply open the can and scoop out the thick solid part that sits on top.
#10	Some of the products used to make Paleo bread, such as coconut and almond flours, are expensive. If you are going to make a lot of breads and baked products, try to get your ingredients in bulk to save money. Nut flours can be stored in the refrigerator or freezer with no ill effects as long as they are sealed well, so feel free to stock up.