Breads, Crackers & Crusts

Mix together 2 cups nut flour, 2 cups coconut flour, 1 cup tapioca starch, 1 teaspoon salt Add 1 ½ cup lard, ½ cup butter (refrigerated until use) Add 2 eggs and 2 teaspoons white vinegar Cut into four wedges

1 cup coconut flour 1 1/2 cups tapioca or casava flour 1 teaspoon salt 1/4 teaspoon garlic powder 3 eggs (or 3 tablespoon ground flax seed into 6 tablespoons boiling water and let sit until thickened) 1/4 cup coconut oil

From Christine Harshbarger Makes 1.5 Pizzas 2 cp brown rice flour 1 cp tapioca starch 1/2 tsp xanthan gum 1 tsp salt 1/2 tsp baking powder 3 Tbs honey 1 Tbs yeast 1 1/4 cp warm water 1 Tbs olive

Makes 4 pie crusts 2 cups coconut flour, sifted 2 cups almond flour, sifted 1 cup tapioca starch 1 tsp Himalayan or fine sea salt 2 cups lard, frozen and grated 1/2 cup icy cold water 2 whole eggs 2

1 tablespoon gluten-free yeast 1 tablespoon raw honey 1/4 cup warm water (should feel warm on the inside of your wrist, but not burn) 3/4 cup almond flour 3/4 cup tapioca starch 3/4 teaspoon sea salt 1 tablespoon olive oil

Elana’s Pantry Website 3 cups blanched almond flour 1 ½ teaspoons celtic sea salt 1 cup sesame seeds 2 eggs, whisked until frothy 2 tablespoons grapeseed oil or olive oil Directions In a large bowl, stir almond flour, salt, sesame

1 cup unsalted sunflower seeds, hulled (soaked and dehydrated- see above) 1 teaspoon sea salt (the coarse kind is fine) 3 cloves of garlic, peeled 1 cup sesame seeds, hulled Up to 1/4 cup water Directions Preheat oven to 375

From paleomg.com 1 cup almond butter (or other nut butter or seed butter) 2 chai tea packets (tea spices removed from packets) ½ cup pumpkin puree pinch of salt 1 banana, mashed 1/2 teaspoon baking powder ¼ cup honey (optional)

From Elana’s Pantry.com (Bland Taste) 2 1/2 cups blanched almond flour ½ tsp celtic sea salt ½ tsp baking soda 2 eggs 1 Tbsp raw honey ½ tsp apple cider vinegar Directions In a large bowl, combine almond flour, salt

From Eat Beautiful Cookbook Put Into Blender: 6 eggs 2 cups nuts (soaked overnight in water then drain the water before adding to blender) ¾ cup oil (melted butter or ghee or coconut oil or olive oil) heaping ¼ teaspoon