Bread

Beautiful, Tender, Fluffy Paleo Panckes

Green banana alone is too dry; cassava flour alone is too goopy. Together, they make a delicious, awesome pancake that is easy to mix up, holds together great, and yields a truly fluffy, delicious breakfast/lunch/dinner. If the mixture thickens up too much while you're cooking the first couple of batches, just stir in a bit more water.

Makes enough pancakes for six hungry eaters.

2 c. green banana flour
2 c. cassava flour
1/2 tsp. salt
1 Tbsp. baking soda (pour through a sieve into the bowl to remove lumps)
zest of one lemon
1 dozen eggs
1 can coconut milk (full-fat)

Super Delicious, Light and Airy Gluten-Free Sourdough Drop Biscuits

I honestly didn't think these could be possible - light and airy, not gummy, no gums, with just a delicate, crunchy bottom crust. Plus, they're fermented! This is pretty much everything I was hoping for in a biscuit.

Start these the night before if you want to eat them for breakfast.

Makes 12 2.5-inch biscuits

170 g. (1 c.) white rice flour
28 g. (1/4 c.) tapioca starch
33g. (1/4 c.) potato starch
3/4 tsp. salt

1 c. boosted brown rice sourdough starter http://www.lifeisapalindrome.com/recipes/gluten-free-sourdough-starter
1 egg
1-2 T. water

Gluten-free Sourdough Egg Bread

When you google special-diet recipes, you realize that everybody's got different requirements. ("Hmmm...that fried chicken IS gluten-free, but it's definitely not vegetarian! Gotta get those search terms straight...") And googling Special Diets is what forces you become a Recipe Developer instead of merely a connoisseur.

Sourdough Cassava Flatbread

I have recently discovered Otto's Naturals Cassava Flour http://www.ottosnaturals.com/ , a dangerous addition to a reformed special-diet baker's pantry... :)

These flatbreads are super yummy, satisfying a craving for both sourdough-bread-uneaten-over-the-past-six-years, and an infinitely versatile starch source that tastes good with most everything. You can split the breads open when they're still warm, if you want to try for a stuffed sandwich. I love that these aren't trying to be anything else - no binders, strange ingredients or flavors...just delicious.

Hoppers

These are interesting Sri Lankan/India crepes, inspired by Sandor Katz' description in "The Art of Fermentation." Ideally, the edges are thin and beautifully crispy, while the centers are chewy and moist. My recipe is still in process; I'll post updates when I improve things. For now, the most important thing I've learned is that you absolutely must not use sticky rice - starchy white basmati is the best I've tried.

1 lb. white basmati rice, soaked overnight
2-4 c. coconut water
about 2 Tbsp. coconut water kefir, or some similar ferment, as starter

Delicious Dosas

I have been trying to add nutritious and delicious sources of high-quality starch to our diet. Dosas fit the bill, and they are also fermented. Plus, they are really delicious, especially when fried in lots of ghee!

3 c. white rice
1 c. red lentils
1/4 c. fenugreek seeds

Soak this overnight in water to cover; drain and rinse, and add just enough water to be able to blend till smooth (immersion blender works fine).

Remarkably Tasty Rosemary Scones-ish

Most coconut- and almond-flour baked goods are pretty unpleasant, dense, mealy, or otherwise unappetizing. These...were actually delicious. Sort of like a cross between a biscuit and a scone. I think it was the moistness contributed by the carrots, as well as the fat contributed by the Fat, that allowed them to avoid the being dumped into the chicken bucket.

Banana Nut Muffins

I recently adapted this recipe from one I found online. I know that baking soda is not GAPS legal, but I wish it was--the recipe is slightly lighter with it. (Maybe the same effect could be achieved by whipping the egg whites?) Either way, though, the flavor is pretty amazingly decadent after spending two years eating no fruit!!

One recipe makes twelve muffins, or one round springform 10" pan cake.

3 bananas, medium-large
1/3 c. pitted dates
5 eggs
1/2 cup butter (or coconut oil)
1/2 cup coconut flour
1 tsp. baking soda
1/4 tsp. salt

Quicker Sourdough Bread - Brown Rice/Chia

Many thanks to Sharon Kane, from whom this recipe was adapted: http://www.sanctuary-healing.com/index.html

Yield: 1 loaf

3 cups medium-thick boosted brown rice starter
1/2 c. chia gel (see below)
3/4 c. brown rice flour
1 tsp. salt
4 T. arrowroot flour
1 T. ground flax seed

Gently whisk ingredients together till smooth.

Allow to sit at room temperature for 6 hours; stir down.

Pour into greased loaf pan, and let rise till double--about an hour.

Quicker Sourdough Bread - Brown Rice/Quinoa

Many thanks to Sharon Kane, from whom this recipe was adapted: http://www.sanctuary-healing.com/index.html

Yield: 1 loaf

2 1⁄2 cups boosted brown rice starter
1 cup quinoa flour
3 tablespoons water
3⁄4 teaspoon salt
3 tablespoons oil
3 tablespoons ground flax (if batter looks soupy add another tablespoon)

Gently whisk ingredients together till smooth.

Allow to sit at room temperature for 6 hours; stir down.

Pour into greased loaf pan, and let rise till double--about an hour.

Bake at 350f for 60-70 minutes, till evenly golden brown and a skewer comes out mostly clean.

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