Where to get paleo baking ingredients

Having experimented with paleo baking for a few months now, I must say it has been tedious trying to get ingredients. I’ve scoured the island and this is what I’ve found. I don’t use all of the ingredients listed below because it’s too complicated but I’ve seen them pop up often in paleo recipes:

Flour

  • Coconut flour – replacement for wheat
  • Almond/or any nut flour – replacement for wheat

For texture

  • Gelatine – helps hold baked goods together because there is no gluten in the flours
  • Arrowroot powder – thickener from a starchy tuber, used for sauces and to make almond flour products lighter

For moisture and taste

  • Coconut oil – to add moisture
  • Coconut milk and cream – replacement for dairy
  • Almond milk – replacement for dairy

Sweeteners

  • Stevia – sweetener with zero calories
  • Coconut sugar – low glycemic alternative to refined sugar

I’ve left out the obvious such as honey, which you can find anywhere. These ingredients I listed above are the ones that I think require some hunting.

Flour – Coconut flour

coconut flour singaporeBob’s Red Mill coconut flour from Orchard ION

nutiva coconut flour singapore Nutiva coconut flour from iHerb

I bought my first packet of coconut flour at Jason’s the Gourmet Grocer at Orchard ION. The brand is Bob’s Red Mill. It’s very expensive. I think I paid S$12 for a small packet of 450 grams. An alternative is to get it from iHerb. The Nutiva brand (pictured above) costs US$4.80 for the same amount and the Coconut Secret brand costs US$5.81.

Jason’s the Gourmet Grocer
2 Orchard Turn ION Orchard #B4-17
Singapore 238801

Flour – Nut flour (Almond, walnut etc)

almond flour singapore

Nut flours can be purchased from Phoon Huat under the Red Man brand. They sell almond flour and walnut flour, both of which I’ve tried. I prefer the taste of almond flour. They don’t call it “flour” at Phoon Huat though. They call it “fine blanched almonds” or “extra fine blanched almonds.” Blanched means that the skin has been removed. I’ve only been to the Simei branch.

Phoon Huat at Simei
Blk 248, Simei St 3, #01-120 Singapore 520248

For texture – Gelatine

gelatine singapore

Powdered gelatine is sold in Cold Storage (in the baking section) and at Phoon Huat. If you need a large amount, Phoon Huat is a good place to go because it’s sold in big bags. As for Cold Storage, Bake King sells gelatine in a plastic container as pictured above.

For texture – Arrowroot powder

Arrowroot Powder Singapore

Arrowroot powder is used as a starch substitute. It can generally replace cornstarch in a 1:1 ratio and adds fluffiness to baking goods. It can also be used to thicken stews.

I haven’t used arrowroot powder in my baking yet because I haven’t seen the need to. However, there are a number of recipes such as Elana’s Bread that uses arrowroot along with almond flour. Bob’s Red Mill at Orchard ION stocks this but it is called arrowroot starch instead of powder.

As for an online source, Zenxin sells 200 grams for S$4.99.

For moisture and taste – Coconut oil

Photo 30-5-13 10 05 48 PM

I’ve talked about coconut oil in another post. Basically, you can buy it from Nutrimax Organic shop at Golden Landmark as well as Naturaworks, which is an online Singapore store.

*Update – Lynn left a comment saying that a 1000ml bottle of coconut oil can also be purchased from Value Wellness for S$30, excluding shipping.

For moisture and taste – Coconut milk and cream

ayam coconut milk

Coconut milk is made by simmering equal parts water and shredded coconut, whereas coconut cream is a richer version with less water to shredded coconut. The most common brands here are Ayam and Kara. I know that Kara contains preservatives whereas Ayam, on its website, claims to be “free from preservatives and additives.” There is another brand called Aroy-D which is supposed to be the best and can be found in Thai Supermarket at Golden Mile Complex.

Thai Supermarket
#02-64 Golden Mile Complex

For moisture and taste – almond milk

silk almond milk

Almond milk is another good replacement for dairy. I’ve tried both types, the fresh kind that needs to be refrigerated and finished in two weeks, as well as the UHT kind that can be kept for a long time.

Silk Pure Almond Milk* is my favourite almond milk. It tastes really smooth and has a nice nutty flavour. It’s sold in Cold Storage and always seems to come in half a gallon so you need to drink a lot of it to finish it before it expires. I’ve only seen this in more “atas” Cold Storage outlets, such as in Holland Village and Orchard ION. They used to sell this in Tampines One but not any more.

*Update: The best way to consume almond milk is to make it yourself at home. The ingredients of Silk almond milk are: almond milk (Filtered Water, Almonds), Sea Salt, Natural Flavor, Locust Bean Gum, Sunflower Lecithin, Gellan Gum.

The added stuff (emulsifiers, thickeners) isn’t the end of the world but we shouldn’t be drinking this on a regular basis if we can help it.

Sweeteners – Stevia

stevia singapore

stevia iherb

Stevia is a zero-calories sweetener and is supposed to be more natural and safer than chemical sweeteners like aspartame. It’s extracted from a plant and comes in powdered form. I received one small sachet of stevia from a local company called Jovia by writing in to them and used it to bake yesterday’s paleo bread. Did I like it? No, it made my bread slightly bitter. I googled this phenomenon and realised that stevia does that to baked goods and the recommendation was to mask it with other flavours. Arghh. I would rather use honey and live with the added sugar in this case. That being said, there may be people who have diabetes and do not have the choice of using honey in their food.

*Update – I bought another Stevia brand from iHerb (second picture), thinking it might be a problem with Jovia but NO. Stevia sucks! I used less than a teaspoon for baking last night and it made my bread horribly sweet with a cloying aftertaste that lingered for ages. I thought that maybe it was the high temperature that was causing this problem so this morning I added a pinch to my coffee and it was the same horrible sweetness with a sickening aftertaste again. This ends my attempts to replace honey. It is not worth it.

Sweetners – Coconut sugar

Coconut sugar is a sugar from the sap of cut flower buds of the coconut palm, primarily produced in the Philippines and Indonesia. I normally use honey if I want to sweeten my food. Honey is amazing and flavours everything from yoghurt to plain black tea. But sometimes, we need some dry sugar because honey tends to make baked goods wet. To get crispy cookies rather than chewy cookies, I would recommend coconut sugar in place of honey.

coconut sugar

The benefits of coconut sugar include:

  • Low glycemic index of 35 (compared to brown sugar at 64 and table sugar at 68). The higher the number, the more quickly it causes blood sugar to rise after consumption
  • Mineral rich as compared to other sugars. It has 18 times the potassium, 30 times the phosphorus and over 10 times the amount of zinc as compared to brown sugar.

Unfortunately I have not found a good local source for this yet as coconut sugar is not very well known in Singapore. My favourite place is iHerb and it’s still cheaper even with shipping costs. The alternative is a local website Coconuture but honestly, I wouldn’t bother buying anything from them. Just look at the price difference.

So this is what you need if you want to experiment with paleo baking at home. I’m the kind who needs to eat bread in the morning so that’s why I’m very keen to bake bread replacements.

Have fun!

30 thoughts on “Where to get paleo baking ingredients”

  1. Hi there! I’ve also seen coconut flour being sold in The Organic Grocer’s retail shop in Pasar Bella, Coconut Secret brand. Have you checked out that place? I managed to get a bottle of coconut aminos from there as well.

    1. Also, valuewellness.sg sells coconut oil at a pretty decent price. $29.90 for a 1000ml bottle of extra virgin coconut oil, plus I think you get a better deal + free delivery if you order more bottles at a time.

      QB Food (qbfood.com.sg) also sells chilled grass-fed beef at decent prices. $20/kg for grass-fed sirloin, $40/kg for grass-fed tenderloin. There’s ribeye too.

      Haven’t managed to find a place with decently priced nut butters though. Any reccomendations?

  2. Thanks Lyn! This is very useful information!

    I will add the information to the post.

    I haven’t found decently priced nut butters as well. I found a few recipes online on how to make your own butters (basically just churning it up in your blender or food processor until it becomes a butter) and I’ve actually tried it to no avail. The best I got was almond meal. Maybe it’s because I don’t own a Blendtec or Vitamix. Have you tried making your own?

    My favourite brand is Melrose.

    1. No problem, glad to know I was of help.

      I’ve tried making my own nut butters too but unfortunately my blender isn’t powerful enough. I think you’d need a blender which is 1200W and above to be powerful enough to make nut butter.

      Nut butters are expensive though! So I don’t buy them, I just buy the raw nuts.

  3. Aroy D can be found in the big department store (sorry, I forgot the name!) in Chinatown 🙂 coconut oil for cooking can be found in Mustafa!

  4. Great, another Singapore paleo eater. Just to share, Silk Almondmilk was my all-time favourite until I realised they use vitamin D2 instead of D3 and natural flavouring doesn’t mean natural, which might not be a wise choice for a daily and long-term consumption, same goes for the coconut milk. It’s hard to get the good stuffs here in Singapore.

    1. Hi Zoe, oh I didn’t know about the natural flavouring. Do you have an alternative brand for almond milk? I’ve seen the UHT kind in Cold Storage but Silk is the only one that is “fresh” ie in the fridge section of the supermarket. Or maybe the best is to make it yourself, although that’s going to be really troublesome!

  5. Does anyone know where I can get Coconut oil that has low/no coconut flavour? I really don’t like the flavour of coconut and in Canada I can get the flavourless one, but can’t seem to find it here.
    Thanks!

  6. I tried Phoon Huat’s almond flour but it wasn’t fine enough to be sifted, not even the super fine version. Is there any other locations that I get can this? I need this to make macrons.

  7. This is very awesome! I have been on primal for a couple of years but never ventured to baking since coconut flour seem so difficult to source (the irony is that I have been getting EVCO from iHerb but never thought to check if they had coconut flour).

    1. Yes baking can be quite a pain because the substitute ingredients are either troublesome to get or expensive! I’ve been contemplating whether or not to get arrowroot powder (as a thickener and apparently can be used to make pies) but it’s not cheap either.

  8. I just placed an order for coconut products, including flour and sugar from this website based in Singapore: http://www.coconurture.com/
    It’s not as cheap as ordering on iherb, but I prefer knowing my items didn’t have to fly around the world from the Phillipines to the US before heading back to Singapore.

    1. Hi Denise

      I’ve visited this website before. They seem to have expanded their range of products since I last visited!

      I wanted to buy the coconut shampoo the last time but I couldn’t find the ingredients list so I didn’t bother in the end.

      Do share your experience with ordering from Coconature! 🙂

      1. Hi Paleorina,

        Just getting back to you about the products I bought online from Coconature. The experience was flawless and delivery was very prompt.
        I like their products, but my only complaint is the size of their bottle of coconut aminos, which I used up in a single recipe!
        I tried ordering more of the aminos from them a few days ago, but they were out of stock, however yesterday I saw that Four Seasons Organic Market at Parkway Parade stocks several of their products, including the aminos! I had already placed an order on iherb by then, so hope I can find it at FSOM next time…

        On another topic brought up earlier in this thread, I’ve gotten into the habit of making my own almond milk a couple of times a week and encourage you to try, it’s so easy and delicious! I use this recipe (http://vegetarian.about.com/od/rawfoodsrecipes/r/almondmilk.htm) but there are so many out there. It takes just a few minutes (apart from the overnight soaking) and you wont have to worry about “natural flavouring” anymore!

        1. Hi Denise, thanks so much for your recipe of the almond milk! I’ll definitely have to try it… did you try this with the dates? And did you have a cheese strainer at home?

          Thanks for your lovely comments. I was just thinking about almond milk this morning because I wanted to start making smoothies for breakfast again.

          Joyce

        2.  Hi Leronk, The almonds have been spoertud prier to their blanching which helps them to release their enzyme inhibitor. The blanching does destroy some of the enzymes, however not all of them. If you are trying to maintain a 100% raw diet, try using different nuts or seeds to create your cheese (those without skins). Hope this helps. Much love, Tina Jo

  9. Great to chance upon this site.
    Been trying to switch to paleo wholly but it is so difficult.
    will be grateful if anyone knows where to get cheap and good source of free range chicken (my mom buys the next best alternative which is kampong chicken but very small and ex);
    bacon that qualifies paleo.

    Thanks for sharing lamb n beef grocer but I went to website and couldn’t tell its grassfed?

    I buy all my baking ingredients from phoon huat and iherb.

    I use 100% almond powder bought from organic shops to make almond milk beverage. I assume it qualifies since it’s 100%.

  10. Re coconut palm sugar, a.k.a. gula melaka , this might be of some help. The pure stuff does have a low G.I. and is recommended. However, many producers add sugar to the mix to harden and better form the clumps of palm sugar. 100% palm sugar is rather soft and some almost molten at ambient (equatorial) temperatures.

    I have found granulated palm sugar at NTUC Buona Vista which is at the far side of Holland Village – a local/regional brand and therefore inexpensive. Most other granulated palm sugars I have seen are $$$ as they are produced in the USA or by US manufacturers overseas.

    To be certain of having 100% i.e., unadulterated gula melaka, I would opt to purchase it at Jusco AEON, Bukit Indah, Nusajaya, in their organic section. It is labelled as such, and comes in (ice) hockey puck shapes due to to having been left inside bamboo to cool during production. You can tell by the darker brown and the softness of the product that its pure palm sugar. I would just shave or grate some of it into the recipe. Please bear in mind that palm sugar is not as sweet as cane sugar, and some adjustment of its quantity is therefore necessary.

  11. I’ve replaced regular cow milk with almond milk and the effects on my health are really showing I think.

    I read on this blog (http://www.almondmilksingapore.com/blog) there is something called golden milk you can make that packs a ton of health benefits. The core ingredients are almond powder and tumeric.

    Anyone knows where to get tumeric in Singapore? I usually get a friend to bring it for me from the Phillipines because it is so hard to find :p I usually get almond powder from http://www.almondmilksingapore.com/store/c1/Featured_Products.html as they are cheaper and healthier than the ones elsewhere

  12. Hi Paleorina,

    Great article on Paleo baking.
    We, at Ark, are bringing in gluten free organic coconut products from Sri Lanka such as organic coconut oil (retailing at $17 for 500ml), flour (retailing at $8 for 500g) and sugar. We would like to send you some samples to get your feedback on our products.
    We hope to hear from you via contact@arkholding.com.sg or 9670 2367. Thanks much!

    Regards
    Maggie

  13. With your Stevia problem you might find it was just that you were using too much – a lot of stevia powders are much sweeter than sugar so they recommend about a quarter of a teaspoon of stevia equals a teaspoon of sugar in baking.

    1. Hi Daynor, I tried various combinations and it seems like I couldn’t get the stevia to work no matter what. It was not just overly sweet, there was also a strange fake taste to it. It might be the particular brand that I am using that’s the problem! What do you use Stevia for?

Leave a Reply

Your email address will not be published. Required fields are marked *