Interview with Elizabeth Barbone about World’s Easiest Paleo Baking

Have you ever tried grain free baking? To say that it’s different would be an understatement.
Paleo baking – using non-grain flours, unrefined sugars and no dairy – is perhaps more different from ordinary gluten free baking than ordinary gluten free baking is from baking with wheat flours. For that reason, many grain-free recipes are just not that good.

After many requests for paleo recipes, Elizabeth Barbone stepped up to the challenge of figuring out grain-free baking once and for all. In this interview below, you’ll get to find out a bit more about the secrets that she discovered as she crafted the recipes for her newest cookbook, World’s Easiest Paleo Baking: Beloved Treats Made Gluten-Free, Grain-Free, Dairy Free, and with No Refined Sugars.

Buy a copy on Amazon today:

2 thoughts on “Interview with Elizabeth Barbone about World’s Easiest Paleo Baking”

  1. Mary, thanks for sharing. Not only was it great to hear about this new cookbook but also nice to hear two great bakers discuss the art, craft….science. BTW, I did not catch how to get an extra chapter that was not in the book???

  2. I too listened to the whole interview and am excited to buy (or better yet have my kids buy for me) her book. I have had success adding some starches, such as tapioca and/or sweet potato to the nut flours, but was wondering if garbanzo flour is agreeable for Paleo baking? Special bonus chapter?

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