We received some great questions recently about lingering cravings, subbing out flours for nut allergies. I thought I’d share them here for anyone who has similar concerns. Q: Curbing Cravings I am still having cravings and giving into them for bread and sweets. Not huge quantities but a definite “need” to have a piece or two of bread each day. I’ve been sticking to rice based gluten-free bread but would honestly rather get rid of the craving. Can you suggest an approach to this? I wouldn’t have the stuff in the house if it were up to me but my son and husband purchase it. A: Often in the beginning of the diet, people don’t eat enough fat, and fat can be incredibly helpful in curbing cravings. It will add a few more calories to your diet, but after a while (when you’re done detoxing and your body is better at using fat as fuel), you’ll be able to taper down the fat and still not have cravings. For a while, use a bit more oil, and eat more avocados, coconut products and fattier cuts of meat. However, if you’re a serious athlete, you may be having real cravings for carbs because your body actually needs more carbs. Have baked sweet potatoes on hand in the fridge that you can just warm up when you get cravings. Put some coconut milk and cinnamon on it and it’s an awesome treat. Better than bread in my opinion. Or try any of our sweet potato recipes on the site, like the Sweet Potato, Pomegranate and Lime dish. Make some Paleo muffins in our dessert section and individually wrap them and put them in the fridge or freezer. Eat one a day or so and it should curb that craving. I make a triple batch and freeze them individually wrapped, and they last about a month (depending on how many people steal muffins from me :) Q: Almond Substitute Hi and thank you for this great resource, I appreciate it. However, I have a question concerning my son who has a nut allergy. What could be substituted for Almond flour, as that is a staple in your recipes? He eats his own choosing during the day, but at dinnertime I like to cook for the whole family. Thank you for any help you can offer. A: Good question. You can substitute almond flour with a combination of tapioca flour and coconut flour. I’d go half and half or 3/4 tapioca and 1/4 coconut and see how things go. Coconut flour absorbs a LOT of liquid, so you have to either combine it with other flours or use 6 eggs for every 1/2 cup of flour. If you’re going to do 1/2 and 1/2, maybe add an egg or two to the batter, or some other kind of liquid (apple sauce, mushed up banana, coconut milk, etc.). It just depends on the recipe and what you’re trying to do with it. There’s also sweet potato flour now, but it’s very expensive. There are a lot of recipes online for baked goods using just coconut flour, so I’d just experiment with some of them and see what ratios you like.
Posted on: Fri, 05 Dec 2014 05:27:17 +0000
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