Guest guest Posted November 3, 2005 Report Share Posted November 3, 2005 Can someone let me know whether the fineness of the almond flour matters in the recipes? I just wondered whether the commercially prepared ones available on line are finer in texture than what we're preparing in the food processor. thank you! Bob Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 3, 2005 Report Share Posted November 3, 2005 scdbob wrote: >Can someone let me know whether the fineness of the almond flour >matters in the recipes? I just wondered whether the commercially >prepared ones available on line are finer in texture than what we're >preparing in the food processor. thank you! Bob > > They are definitely different! I like to soak and dehydrate my nuts (ala Nourishing Traditions), so I was reluctant to buy the flour. But, after a few flops in the baked goods department, I broke down and bought some. It is much finer than grinding them in the food processor! It's not such a big deal in some recipes, but makes a huge difference in others (especially cookies). Steph Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 3, 2005 Report Share Posted November 3, 2005 > They are definitely different! I like to soak and dehydrate my nuts > > (ala Nourishing Traditions), so I was reluctant to buy the flour. > But, > after a few flops in the baked goods department, I broke down and > bought > some. It is much finer than grinding them in the food processor! > It's > not such a big deal in some recipes, but makes a huge difference in > others (especially cookies). Any recommendations for brands, for pure blanched almonds, ground? I switched to GloryBee, which was cheaper, but not as good as the first brand I tried. I think that the switch may have turned my son off baked goods with nut flour that he originally ate. Then again, he's just going through a tough time with the lack of variety. (But he has always been a picky eater, and I remind him that prematurely off the diet he probably wouldn't be able to tolerate some of his favorite food groups, like fried food and red meat.) I really hope we make it over this hump. Take care, Fay (mother of 13 y.o with Crohn's) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 3, 2005 Report Share Posted November 3, 2005 Would it matter if finely ground pecan or hazelnut flour was substitued for almond flour, especially for cookies? Re: Fineness of flour > They are definitely different! I like to soak and dehydrate my nuts > > (ala Nourishing Traditions), so I was reluctant to buy the flour. > But, > after a few flops in the baked goods department, I broke down and > bought > some. It is much finer than grinding them in the food processor! > It's > not such a big deal in some recipes, but makes a huge difference in > others (especially cookies). Any recommendations for brands, for pure blanched almonds, ground? I switched to GloryBee, which was cheaper, but not as good as the first brand I tried. I think that the switch may have turned my son off baked goods with nut flour that he originally ate. Then again, he's just going through a tough time with the lack of variety. (But he has always been a picky eater, and I remind him that prematurely off the diet he probably wouldn't be able to tolerate some of his favorite food groups, like fried food and red meat.) I really hope we make it over this hump. Take care, Fay (mother of 13 y.o with Crohn's) For information on the Specific Carbohydrate Diet, please read the book _Breaking the Vicious Cycle_ by Elaine Gottschall and read the following websites: http://www.breakingtheviciouscycle.info and http://www.pecanbread.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 3, 2005 Report Share Posted November 3, 2005 I have found that the hazelnut flour doesn't make a difference for desserts, but does make a difference in things like pizza dough or crackers because the hazlenut flour has a sweeter taste. I actually like the hazlenut flour better for desserts because of the taste. I have not tried the pecan flour because my daughter doesn't like pecans and I don't want to take the chance of her not liking the flour. Trella mom to , age 8, PDD-NOS, SCD 10/18/04 -- RE: Fineness of flour Would it matter if finely ground pecan or hazelnut flour was substitued for almond flour, especially for cookies? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 4, 2005 Report Share Posted November 4, 2005 > > > > They are definitely different! I like to soak and dehydrate my nuts > > We are not supposed to soak nuts. It fosters mold and bacterial growth. Elaine definitely advised against it. I buy small quantities of blanched almonds whole or slivered or matchstick and grind in my food processor to the desired degree of ineness. ( Elaine never addressed dehydrating it after as she was strongly opposed to soaking nuts.) Before the price went sky high in Toronto, I would buy twelve pounds and keep some in the fridge and some in the freezer but I don't bake now. I use almond meal/flour a lot for pancakes, thickening sauce and gravy, mixing in to sitr fries and in " breading. " Carol F. Toronto, Celiac, SCD 5 years Quote Link to comment Share on other sites More sharing options...
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