Guest guest Posted June 14, 2006 Report Share Posted June 14, 2006 Baking doesn't have to be such an exact science. many times, I have made cheesecake by just dumping things in the food processor without measuring. Also muffins and loaves. Don't worry about this. A few experiments will get you the texture that you like best. After all, how far off can you be with an extra tablespoon or two or a little less than the exact amount. My granny never measured anything. Her cooking and baking was great, > I've been thinking about the discrepancy in the advice to sub equal > amounts of nut butter for nut flour and what is posted below. My > guess is that what is posted below simply tells you how much almond > butter you will get if you grind up a certain amount of nut flour. It > isn't necessarily the substitution formula for baking. Or I could be > totally wrong. :-) > , mom to > 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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