Oh, and another question/sorry/newbie Bob's Almond flour?

[Guest guest]

Ya, another question!

Before the intro diet I have been baking some of the almond breads and

cookies without the honey (My 10 y/o has huge yeast issues)So as

suggested, I have been using saccharin.

Anyway, we have been using Bob's almond meal/flour from Whole Foods.

Are there any " lighter " almond flours? Or are they all pretty much the

same?

I was thinking of ordering from Lucy's Kitchen almond flour, but is

there really a difference?

If there is a difference, I will pay for it, but I don't want to pay

for it if the difference is negligible.

[Guest guest]

On Wed, 01 Mar 2006 01:57:05 -0000 " filmei " filmei@...> writes:

>

>

> Ya, another question!

>

> Before the intro diet I have been baking some of the almond breads

> and

> cookies without the honey (My 10 y/o has huge yeast issues)So as

> suggested, I have been using saccharin.

>

> Anyway, we have been using Bob's almond meal/flour from Whole Foods.

>

> Are there any " lighter " almond flours? Or are they all pretty much

> the

> same?

> I was thinking of ordering from Lucy's Kitchen almond flour, but is

> there really a difference?

>

Is this flour from blanched almonds? If not, then you may want to

consider switching. If it is, and there is a big price difference, you

can run the flour through the food processor to make it finer.

My experience has shown that ordering bulk flour from Lucy's or other

recommended places (haven't tried Lucy's yet) is likely to be far cheaper

than grocery stores.

Take care, Fay

P.S. Our first four was Digestive Wellness. It was the best of all the 3

or 4 companies I tried. When I switched to cheaper brands, that's when my

son started to get turned off of nuts. I think our next order will be

from DW; maybe that will draw him back.

[Guest guest]

BIG, BIG, BIG difference.

Lucy's almond flour is blanched and it is very close in texture to

regular flour.

Bob's Red Milkk almond flour is not blanched and is grainy and heavy.

Your baked goods will come out a lot nicer (and more " normal " ) if you

use a finer, blanched almond flour.

Jody

mom to -7 and -9

SCD 1/03

[Guest guest]

BIG, BIG, BIG difference.

Lucy's almond flour is blanched and it is very close in texture to

regular flour.

Bob's Red Milkk almond flour is not blanched and is grainy and heavy.

Your baked goods will come out a lot nicer (and more " normal " ) if you

use a finer, blanched almond flour.

Jody

mom to -7 and -9

SCD 1/03

[Guest guest]

I believe Lucy's is much cheaper as well. I pay $11.99/lb for Bob's

in the market and six something a pound for Lucy's. It is a much

finer flour and much cheaper.

>

>

>

>

> If there is a difference, I will pay for it, but I don't want to pay

> for it if the difference is negligible.

>

[Guest guest]

www.digestivewellness.com and www.nuts4u.com have a variety of nut flours.

Agape,

filmei filmei@...> wrote:

Ya, another question!

Before the intro diet I have been baking some of the almond breads and

cookies without the honey (My 10 y/o has huge yeast issues)So as

suggested, I have been using saccharin.

Anyway, we have been using Bob's almond meal/flour from Whole Foods.

Are there any " lighter " almond flours? Or are they all pretty much the

same?

I was thinking of ordering from Lucy's Kitchen almond flour, but is

there really a difference?

If there is a difference, I will pay for it, but I don't want to pay

for it if the difference is negligible.

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

[Guest guest]

>

>

>

> On Thu, 02 Mar 2006 14:55:25 -0000 " Jody G. "

> writes:

> > I think the milk made from blanched almonds would taste a lot better.

> > I think the skins make it taste bitter.

> >

> > If you can get the blanched almond flour, I think it would make

> > nicer

> > almond milk.

>

> How do you make almond flour out of ground nuts? Thanks and take care,

> Fay

>

Almond flour IS ground nuts, finely ground, blanched (skins removed).

Carol F.

SCD 6 years, celiac, SCD Cooking Classes

[Guest guest]

>

>

>

> On Thu, 02 Mar 2006 14:55:25 -0000 " Jody G. "

> writes:

> > I think the milk made from blanched almonds would taste a lot better.

> > I think the skins make it taste bitter.

> >

> > If you can get the blanched almond flour, I think it would make

> > nicer

> > almond milk.

>

> How do you make almond flour out of ground nuts? Thanks and take care,

> Fay

>

Almond flour IS ground nuts, finely ground, blanched (skins removed).

Carol F.

SCD 6 years, celiac, SCD Cooking Classes

[Guest guest]

> > > How do you make almond flour out of ground nuts?

The recipe is on pecanbread.com.

http://www.pecanbread.com/recipes.html

Jody

mom to -7 and -9

SCD 1/03

[Guest guest]

> > > How do you make almond flour out of ground nuts?

>

> The recipe is on pecanbread.com.

>

> http://www.pecanbread.com/recipes.html

>

>

What I meant to ask was, how to make almond MILK out of ground nuts. But

thanks and take care, Fay