So, without further ado, here are some common paleo baking mistakes:
1. Using the wrong kind of starch.
There are many different kinds of starches that are used in paleo baking: coconut flour, almond flour/meal, tapioca flour, flaxseed meal, arrowroot powder, potato starch, etc. Figuring out the right type of flour for what you are baking can make all the difference in the flavor and texture. From my experience, tapioca flour is a great choice to add density to dishes like pastas, pizza crusts, etc. Arrowroot starch or potato flour don't have a strong, distinctive taste and are great for thickening sauces and gravy. Flaxseed meal can be used to replace oils or even eggs, because they have great binding capacity. Almond flour is great for adding texture to dishes like cookies, pie crusts, meatloaf, etc. I use coconut flour pretty universally, but it can be a bit more of a pain to work with (read number 2).
2. Using the wrong amount of flour.
Paleo flours, especially coconut and tapioca flour, can be very finicky. Adding just a little too much can make your baked goods very dry and crumbly. As a general baking tip, add small amounts of your flour in at a time, mixing the batter as you go. That way, you can be careful to not add too much. You may need to add additional eggs and moisture to your batter when baking with coconut flour since it is so absorbent. In general, the ratio of wheat flour to these paleo baking flours are as follows:
Leavening agents, such as baking soda or baking powder, allow your dough or batter to "rise" while baking. Common leavening agents include baking soda and baking powder. However, baking powder is not technically paleo. Ingesting even small amounts of baking powder can cause some real harm for some people. Instead, you can substitute the baking powder for some additional baking soda combined with an acidic ingredient, such as vinegar, lemon juice, cream of tartar, or citrus fruit.
4. Being impatient.
Sometimes a recipe calls for very ripe bananas, such as in banana bread. In these kinds of paleo recipes, it is important that the ingredients are actually ripe because they can either act like binding agents or provide the right amount of sugar for a sweeter taste. I am sometimes impatient and try to make these recipes without waiting for my ingredients to ripen. It doesn't go so well. So don't do it. Wait.
4. Being afraid to be creative.
You can mix kinds of flours to achieve the texture you want. So, don't be afraid to experiment! Baking can be a wonderful stress-releiver, though it does take some time to learn the art of balancing your recipes. Don't be afraid to get creative and make some mistakes! You may surprise yourself. So get to baking!