Guest guest Posted May 29, 2006 Report Share Posted May 29, 2006 www.digestivewellness.com has very good quality. You could check. Hope it helps. Agape, carolfrilegh wrote: > > www.digestivewellness.com has a variety of nut flours... I think ranging from $2-$10 per pound. > Agape, , I think Dora wants less expensive product but good quality. The purer almond flour has become very expensive. Nut prices have soared lately. In Canadian dollars, Pecans are from $11-$16 a pound, almonds $6.99 all the way up to $9.00. > Carol F. 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 May 30, 2006 Report Share Posted May 30, 2006 Dear April, I do grind some of my own pecans and other nuts with food processor and bake with them. But I have never been able to get the " fine " quality of Lucy's almond flour. I still bite the bullet and buy it. It makes such wonderful cakes and breads. More true to the " real " thing in texture. If you have medical necessity....the food is tax deductible. Canada and US has tax incentives for those with medical conditions on special diets. Try to get note from doctor and keep all receipts. Once you show improvements, the docs sometime do this, without " medical " confirmation of celiac or other GI problems. Tell your husband to read some of the testimonies. This helped my hubby. Now he has more energy, and his ADD is vanishing. Most everything prepared and processed already is illegal. I too was dismayed by this rude awakening. Antoinette and entire family of five (SCD 2/06 celiac, add, adhd, autism and more) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 30, 2006 Report Share Posted May 30, 2006 Thanks for the tip! I'm in the Houston area, but about an hour away. Also does SCD do anything for liver problems? Also any info/resources concerning Crohns would be greatly appreciated. Dora - Crohns SCD Day 3 (I'm sticking it out!) carolfrilegh wrote: > > I am new to SCD. I was diagnosed with Crohn's about a week and a half > ago. I just started the intro diet and am looking forward to trying > some of the recipies in my Grain Free Gourmet cookbook as well as the > ones on the website. I have been looking around for almond flour and > it seems so much more expensive than wheat flour. Can I just get > unroasted almonds and put them in my food processor? > > Dora > SCD day 1 Welcome Dora! Blanch your almonds first. Soak briefly in boiling watter then in cold water so the skins will pop easily. Where are you located? Carol F. celiac, SCD 6 years 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 May 30, 2006 Report Share Posted May 30, 2006 Yes I was more interested in something less expensive, but will try to make my own. If it's more trouble than it's worth, I may bite the bullet and buy it. Thanks so much for the help! Dora Crohn's - SCD Day 3 > > > > www.digestivewellness.com has a variety of nut flours... I think ranging from $2-$10 > per pound. > > Agape, > > , > I think Dora wants less expensive product but good quality. The purer almond flour has > become very expensive. Nut prices have soared lately. In Canadian dollars, Pecans are > from $11-$16 a pound, almonds $6.99 all the way up to $9.00. > > > Carol F. > > > > > > 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 June 2, 2006 Report Share Posted June 2, 2006 I made my first batch of almond flour from blanched almonds. It looks more like cornmeal than flour. Is it supposed to look like that? If not, can I still use it? Dora Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 3, 2006 Report Share Posted June 3, 2006 > I made my first batch of almond flour from blanched almonds. It looks > more like cornmeal than flour. Is it supposed to look like that? If > not, can I still use it? > Dora Most people prefer finely ground almond flour, but I like it coarse especially in muffins, waffles and bread. If you try to grind it more it will turn into nut butter which is fine to use in recipes too. > > Carol F. Toronto, celiac, SCD 6 years Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 3, 2006 Report Share Posted June 3, 2006 Yes, it's supposed to be somewhat coarse. Almond flour, whether homemade or purchased, will never be as fine as regular wheat flour. Patti Almond Flour I made my first batch of almond flour from blanched almonds. It looks more like cornmeal than flour. Is it supposed to look like that? If not, can I still use it? Dora Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 6, 2006 Report Share Posted July 6, 2006 > Just wondering where everyone stores their almond flour? Do you > refrigerate it? Also, the recipes with peanut butter...can almond > butter > be used as a substitute? > Lastly, do you find yourself eating a lot of cheese. I'm craving it and > it adds to much to my meals. Nut flour can be kept six months in the freezer and otherwise in the fridge for less time. Nut butters are interchangeable and can also be used in recipes that call for nut flour. I crave cheese and eat a lot of it as I need the calcium and like many many cheeses. Thus morning I sauteed sliced Bosc pears in butter, then made a one egg omelet with bleu cheese and folded it over the carmelized pears. I added some basil and drizzled it with honey. Carol F. Celiac, MCS, Latex Allergy, EMS SCD 6 years Quote Link to comment Share on other sites More sharing options...
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