Another nut rotation question

[Guest guest]

I have been reading the post on rotating nut flour and have been

roling these things over in my mind.

I use primarily pecan and cashew flour and I use them more in

combination than this one and then that one. Almond flour is out for

right now as it seems to send Tobias over the edge.

I have chosen these two number 1 because I have found source for them

that are quite inexpensive and my family likes the products made with

them.

Other than the almond flour affecting Tobias emotionally we have not

had any problems with nuts. Am I headed for possible trouble with

this?

I have been looking at Brazilian meal at digestive wellness as it is a

good price right now but the color of the product is a big issue for

my kids. Will this make a dark or a light color product? Can you use

it in most of the recipes?

Thanks for your help.

Sandy M.

Whole family SCD in support of 5 yr old who raged.

[Guest guest]

sandy,

i bet if you asked digestive wellness they could describe the color

of the product with brazil nut flour.

do you mind sharing what recipes have worked well for you with

cashew flour and pecan flour?

donna

> I use primarily pecan and cashew flour and I use them more in

> combination than this one and then that one. Almond flour is out

for

> right now as it seems to send Tobias over the edge.

>

> I have chosen these two number 1 because I have found source for

them

> that are quite inexpensive and my family likes the products made

with

> them.

>

[Guest guest]

I have a couple of cookie recipes, my pancake/waffle recipe, the

basic muffin recipe, and my bread recipe although it seems really

dark and my kids at this point don't seem to like them as well.

If you want the specific recipes let me know and I will post them

later this evening.

I use from 1/3 to 1/2 pecan and the rest cashew.

Sandy m.

>

> > I use primarily pecan and cashew flour and I use them more in

> > combination than this one and then that one. Almond flour is

out

> for

> > right now as it seems to send Tobias over the edge.

> >

> > I have chosen these two number 1 because I have found source for

> them

> > that are quite inexpensive and my family likes the products made

> with

> > them.

> >

>

[Guest guest]

Sandy~ would you mind posting some recipes? We are just starting this diet

for my son (3) and he is allergic to almonds and some others...I'm pretty

limited on recipes for the poor guy. Thanks!

Aimee

[Guest guest]

i would love specfic recipes for using walnut flour, cashew or

hazelnut flour. i must admit i havent done a very good job with

rotating my nuts. i usually follow the recipe and most of them have

almond flour. i actually have the other flours in the house but i

guess i decided when i gave up GFCF that there too many nice scd

recipes for me to waste ingredients on experiements. so if you have

some recipes that work for you i would love them.

can you tell me how the various nut flours substitute for each other?

like would i use same volume of 1 nut flour for another without

hurting the finished texture of product?

thanks in advance,

Donna

>

> I have a couple of cookie recipes, my pancake/waffle recipe, the

> basic muffin recipe, and my bread recipe although it seems really

> dark and my kids at this point don't seem to like them as well.

> If you want the specific recipes let me know and I will post them

> later this evening.

> I use from 1/3 to 1/2 pecan and the rest cashew.

> Sandy m.

[Guest guest]

Dear Sandy:

I use the brazilian nut from digestive wellness alot in my cookies. They come

out great. I just recently posted a cookie recipe with Brazilian nut flour.

Let me know if you need me to resend it. I have found the Brazilian nut flour

to be more oily so I add less butter or oil to the recipe. Take Care, Eileen

Brown

uc SCD 16 months