Nut flour baking question

[Guest guest]

Hi All,

I'm going to try almond flour for the first time and I have a question

about measuring it. Is one cup of almond flour packed or loose? It's

very light and fluffy so I'm not sure if one cup scooped up is really a

cup. Sorry if this is a stupid question. Thanks.

Ann

[Guest guest]

At 07:23 AM 11/25/2008, you wrote:

I'm going to try almond flour

for the first time and I have a question about measuring it. Is one cup

of almond flour packed or loose? It's very light and fluffy so I'm not

sure if one cup scooped up is really a cup. Sorry if this is a stupid

question. Thanks.

Around here, the only stupid question is the one you didn't ask!

<grin>

And the answer is... it depends on the recipe! (If you're using eggs, it

can also depend on the size of the eggs.) I usually start with just a

measured cup and see how the dough or batter looks. If it's too wet, I

will add a bit more.

I discovered that in New Orleans, I usually use " firmly packed "

cups of nut flour... but fluff them as I go. Usually, it's around 6

ounces dry weight. However, if it's really, really humid, I may end up

using more. (Don't ask me why... that's just the way it goes.)

—

Marilyn

New Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

[Guest guest]

Thanks Marilyn, I made the peanut butter cookies in the BTVC book and used a cup not packed and they turned out very dry and cakey instead of like a cookie. The batter was more like thick cake batter, not cookie dough. I'm half through baking and wondering if I should add more almond flour, (they're dry though) but thinking maybe it's the eggs that made them like cake. Any experience with this recipe? Thanks.

Ann,

Living in Italy

Undiagnosed Crohn's since 1977 Diagnosed 15 years

Sacroiliitis 25 years

Rheumatoid arthritis 25 years

Pyoderma Gangronosum 2 years

SCD since July, 2008

Meds: Tapering Prednisone for PG

To: BTVC-SCD Sent: Tuesday, November 25, 2008 6:21:13 PMSubject: Re: Nut flour baking question

At 07:23 AM 11/25/2008, you wrote:

I'm going to try almond flour for the first time and I have a question about measuring it. Is one cup of almond flour packed or loose? It's very light and fluffy so I'm not sure if one cup scooped up is really a cup. Sorry if this is a stupid question. Thanks.Around here, the only stupid question is the one you didn't ask! <grin>And the answer is... it depends on the recipe! (If you're using eggs, it can also depend on the size of the eggs.) I usually start with just a measured cup and see how the dough or batter looks. If it's too wet, I will add a bit more. I discovered that in New Orleans, I usually use "firmly packed" cups of nut flour... but fluff them as I go. Usually, it's around 6 ounces dry weight. However, if it's really, really humid, I may end up using more. (Don't ask me why... that's just the way it goes.)

— Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund

[Guest guest]

At 11:42 AM 11/25/2008, you wrote:

I made the peanut butter cookies

in the BTVC book and used a cup not packed and they turned out very dry

and cakey instead of like a cookie. The batter was more like thick

cake batter, not cookie dough. I'm half through baking and

wondering if I should add more almond flour, (they're dry though) but

thinking maybe it's the eggs that made them like cake. Any

experience with this recipe? Thanks.

Haven't made that recipe -- I usually do a variation on the nut butter

brownies, adding extra butter and honey to the mix. Just glancing at it,

I'd probably up the butter and the honey by half.

Oh, what size eggs do you use? This can make a MAJOR difference!

—

Marilyn

New Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund