For me, Paleo is all about Nutrient density and satiety. So when I'm using a grain substitute, it has to meet 1 of 2 conditions.
1) It has to be a low-calorie alternative so I can eat more of the dish as a whole and get full
2) It has to be a high-fat alternative so I get full without eating as much
This is why, for example, I don't like using arrowroot or potato starch to thicken sauces. Even though they aren't made from grains, the caloric load is still equivalent in the same amount of food.
Also for this reason I've never really liked almond flour. It doesn't fill me up any more than breadcrumbs (although I've been told that for most people this isn't the case and that nuts are more filling). Also, in meatballs and meatloaf, both of which I love, you can taste the almonds, whereas I like a good meatball to taste like herbed meat.
Tonight I found my new go-to breadcrumb substitute: Grated Rutabaga. Use it ounce for ounce in your recipe, and it will taste like a meatball, not a meatball-nut loaf.
submitted by MrCo
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