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A Paleo pantry

Grain-free baking

Sound Consumer | November 2013

For the growing number of people avoiding grains, refined sugar and dairy, the holiday months can be difficult. But it's possible to make delicious baked goods with alternatives — think almond and coconut flour in place of all-purpose white flour, and coconut oil in place of butter.

Honey and maple syrup are natural stand-ins for white sugar, and add body and moisture as well. Here are some building blocks for a pantry of wholesome ingredients that will meet a range of dietary needs — without sacrificing flavor!


Almond Flour

Almond flour is made from blanched, finely ground nuts. It's high in protein and rich in vitamin E, many B-vitamins, manganese, potassium, calcium, iron, magnesium, zinc and selenium. PCC sells it in packages and in bulk.


Coconut oil

Coconut Oil

Coconut oil is aromatic and buttery, rich in antioxidants and immune-boosting lauric acid. The saturated fats in coconut oil make it more heat-stable than other plant-based oils, so it can withstand oven temperatures when baking, making it an ideal cooking fat for stir-fries, sautés and baking.


Coconut flour

Baking with coconut flour produces light, airy cakes and other baked goods. Coconut flour is made from grinding coconut pulp after it has been squeezed for coconut milk, which produces a soft flour. It's high in fiber and fat, so it's very filling. It's also a good source of manganese, which helps you utilize many nutrients and maintain optimal blood sugar levels.


honey in jar

Natural sweeteners

Honey, maple syrup and molasses are good options for natural, unrefined sweeteners. These sweeteners tend to keep foods moist and tender. That's why they're great for baking cookies and cakes that need to stay fresh for several days.


cacao nibs

Other ingredients to keep in your pantry:

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