Guest guest Posted September 27, 2007 Report Share Posted September 27, 2007 Haven't been around for awhile. Have had family concerns pulling me in all directions for the past month. Anyway, still TRYING to stick as closely to SCD as possible, but I'm having trouble with almond flour recipes - bread stuff. I'm finding that most of the bread I make with almond flour doesn't hold together well. I'm guessing it's because what I'm using is more like almond meal than flour. What do most of you use? Primarily, I'm trying to make my own almond " flour " because I can get 3 pounds of raw almonds from Costco for $10. In case anyone is a little math challenged, that means I can get raw almonds for a little over $3/lb. I can't touch that price anywhere else, either for the almonds or for almond flour. So, to save a little money, I'm trying to make my own almond flour. However, no matter how I do it, I just can't really seem to get it ground finely enough to really call is much more than a fine MEAL. Thoughts? Is almond " meal " sufficient for these recipes? If so, what am I doing wrong, that none of my breads hold together - they tend to fall apart and taste more like cornbread than anything - which is why I'm assuming my problem is that it is more " meal " than " flour " . Thanks for any help. Mike Kaufman Father of 4.5 yr old Caeden ASD since age 1, SCD for nearly 2 months Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 27, 2007 Report Share Posted September 27, 2007 I buy from Lucy's Kitchen shop 10lb including shipping $75.00 and it is wonderful for all recipes I've tried. >>> " klawncare " 9/27/2007 10:57 AM >>> Haven't been around for awhile. Have had family concerns pulling me in all directions for the past month. Anyway, still TRYING to stick as closely to SCD as possible, but I'm having trouble with almond flour recipes - bread stuff. I'm finding that most of the bread I make with almond flour doesn't hold together well. I'm guessing it's because what I'm using is more like almond meal than flour. What do most of you use? Primarily, I'm trying to make my own almond " flour " because I can get 3 pounds of raw almonds from Costco for $10. In case anyone is a little math challenged, that means I can get raw almonds for a little over $3/lb. I can't touch that price anywhere else, either for the almonds or for almond flour. So, to save a little money, I'm trying to make my own almond flour. However, no matter how I do it, I just can't really seem to get it ground finely enough to really call is much more than a fine MEAL. Thoughts? Is almond " meal " sufficient for these recipes? If so, what am I doing wrong, that none of my breads hold together - they tend to fall apart and taste more like cornbread than anything - which is why I'm assuming my problem is that it is more " meal " than " flour " . Thanks for any help. Mike Kaufman Father of 4.5 yr old Caeden ASD since age 1, SCD for nearly 2 months Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 27, 2007 Report Share Posted September 27, 2007 Hi Mike, <<Haven't been around for awhile. Have had family concerns pulling me > in all directions for the past month. > > Anyway, still TRYING to stick as closely to SCD as possible, but I'm > having trouble with almond flour recipes - bread stuff. > > I'm finding that most of the bread I make with almond flour doesn't > hold together well. I'm guessing it's because what I'm using is more> like almond meal than flour. > > What do most of you use? Primarily, I'm trying to make my own almond> " flour " because I can get 3 pounds of raw almonds from Costco for $10.> In case anyone is a little math challenged, that means I can get raw> almonds for a little over $3/lb. I can't touch that price anywhere> else, either for the almonds or for almond flour. > > So, to save a little money, I'm trying to make my own almond flour. > However, no matter how I do it, I just can't really seem to get it > ground finely enough to really call is much more than a fine MEAL.>> Have you tried using a coffee /spice grinder? I found that blenders and food processors often left large bits (meal sized bits) but if I do small amounts at a time and give the grinder a little shake as it goes it grinds just as fine as the bought almond flour. Only problem is that it is time consuming. Also shaking the grinder keeps it from sticking together before it all gets ground. I have to scrape it out from under the blades and off the sides. I store it in the freezer in a large freezer bag. Sheila, SCD Feb. 2001, UC 23yrs, PCOD 22yrs mom of and Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 28, 2007 Report Share Posted September 28, 2007 It may be the consistency of your almond flour, but I didn't have much luck with bread either (being unwilling to use yogurt in my baking) until I tried this recipe. I think the number of eggs helps it a lot. http://health.groups.yahoo.com/group/pecanbread/message/35068 You can substitate almond flour for the cashew flour. Also, mine didn't turn out until I lowered the baking temp to 250F and baked it for 1 hour and 20 minutes. The bread is also just fine if you lessen or leave out the honey and it is also fine if you leave out the oil or both the oil and the honey. Good luck. mom to -12 SCD 4/23/04 Quote Link to comment Share on other sites More sharing options...
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