Guest guest Posted November 26, 2008 Report Share Posted November 26, 2008 Hello I am wondering if I use pecan flour in place almond flour in a recipe do I use the same amount of it? Are nut butters easier to digest? Which ones? and where can I order them? How do nut butters fit into recipes that call for flour? Also, when making yogurt with skim milk instead of whole milk is there somethings you add to it? I was reading about it in the yogurt maker book and it said to add milk powder?? Is this legal? I guess I need a recipe for yogurt using skim milk. Does anyone have one or advice on this? Thanks Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 27, 2008 Report Share Posted November 27, 2008 I can answer one of your questions, on the pecan flour. I don't tolerate almond flour very well, so I use pecan flour in place of at least half of the amount of almond flour the recipe calls for. I substitute it equally. If the recipe calls for 3 cups of almond flour I use 1 cup of almond flour and 2 cups of pecan flour. Or another nut flour like walnut. I find pecan flour to be easier on the digestion. I don't tolerate nut butters due to the fat content, so can't advise you on that. From reading emails, it looks like people use an equal amount of nut butter instead of nut flours in the recipes. But I hope someone who does this routinely will reply to your question and share their experiences. I make my own peanut butter; my digestion handles it better. And I think most of the people using nut butters make their own as well. We just can't trust a manufacturer to make something without additives or illegals. Kim M. SCD 5 years >>>>>>>>>>>>>> I am wondering if I use pecan flour in place almond flour in a recipe do I use the same amount of it?Are nut butters easier to digest? Which ones? and where can I order them? How do nut butters fit into recipes that call for flour? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 27, 2008 Report Share Posted November 27, 2008 pecan is easier tolerated -start with it - same amount as you would almond eileen > > Hello > I am wondering if I use pecan flour in place almond flour in a recipe > do I use the same amount of it? > > Are nut butters easier to digest? Which ones? and where can I order > them? How do nut butters fit into recipes that call for flour? > > Also, when making yogurt with skim milk instead of whole milk is there > somethings you add to it? I was reading about it in the yogurt maker > book and it said to add milk powder?? Is this legal? > > I guess I need a recipe for yogurt using skim milk. Does anyone have > one or advice on this? > > Thanks > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 18, 2008 Report Share Posted December 18, 2008 Eileen, I make pecan flour all the time for my muffins. Process it till all your nuts are chopped fine (30 secs should do it). GERDS SCD 8 months > > i may attempt pecan flour soon - i make pecan butter in my processor > with olive oil but for flour, just don't add oil and stop it sooner???? > how soon so it doesn't turn to butter????? > thanks eileen > Quote Link to comment Share on other sites More sharing options...
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