Have you ever tried grain free baking? To say that it’s different would be an understatement.
Paleo baking – using non-grain flours, unrefined sugars and no dairy – is perhaps more different from ordinary gluten free baking than ordinary gluten free baking is from baking with wheat flours. For that reason, many grain-free recipes are just not that good.
After many requests for paleo recipes, Elizabeth Barbone stepped up to the challenge of figuring out grain-free baking once and for all. In this interview below, you’ll get to find out a bit more about the secrets that she discovered as she crafted the recipes for her newest cookbook, World’s Easiest Paleo Baking: Beloved Treats Made Gluten-Free, Grain-Free, Dairy Free, and with No Refined Sugars.
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Mary, thanks for sharing. Not only was it great to hear about this new cookbook but also nice to hear two great bakers discuss the art, craft….science. BTW, I did not catch how to get an extra chapter that was not in the book???
I too listened to the whole interview and am excited to buy (or better yet have my kids buy for me) her book. I have had success adding some starches, such as tapioca and/or sweet potato to the nut flours, but was wondering if garbanzo flour is agreeable for Paleo baking? Special bonus chapter?