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paleo hardtack  RSS feed

 
Angela Corcoran
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I'm preparing for backpacking season here in PA and would like to make some durable hardtack/trail bread. Traditional hardtack is usually flour, water, and salt, but I have also found recipes online that use flour and honey. So today I put together a batch of dough that consisted of almond flour, coconut flour, water, honey, dried rosemary, salt, and turmeric powder. My first batch of biscuits came out solid but slightly too fluffy and crumbly. In the second batch I added more honey and water to my leftover dough, hoping to make the dough denser. Once baked and cooled they were still too crumbly. Right now my experiments are in my dehydrator, for they will make great breadcrumbs! Has anyone experimented with making a paleo hardtack or even a basic paleo bread recipe that uses ingredients that wont spoil? I'm not much of a baker, but I am discovering that it is a fun hobby and challenge (especially baking Paleo!)
 
William Bronson
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Location: Cincinnati, Ohio,Price Hill 45205
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Your ingredients have no gluten,that's why why they don't stick together.
Tapioca, or ground chia seed might help. Ground flax might help, but ground flax is rather perishable.
 
Roy Hinkley
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Location: S. Ontario Canada
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Nothing constructive to add but highly interested in any successes.
Please post a recipe if you get it to work.
 
Angela Corcoran
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I was able to make paleo hardtack biscuits by baking then dehydrating. I used:

2 1/2 cups almond flour
1/2 cup coconut flour (tapioca flour would probably work better, as suggested)
1 3/4 cups water
1/4  cup honey
2 tbsp rosemary
3 tsp Himalayan salt
1 tsp turmeric powder
black pepper

the dough was a little dry but once i shaped the biscuits they baked fine! I baked them at 350 for about 12-15 minutes and then put them in the dehydrator for 5 hours. they are pretty durable without any crumbling!
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