Re: pecan flour(carol)

[Guest guest]

Hi Carol,

We also find pecans easier to digest. Last year I ordered pecan meal

from J. gourmet(25lb box). I used it in many recipes mixed with almond

flour and it is also extremely good as a substitute for bread-crumbs in

recipes for chicken fingers and veal cutlets. I did find however, that

it was rather dry, I think it is actually the crumbs left over after

they chop up pecan pieces. I tried to grind my own pecans and could

never get a good flour consistency, I only have a blender. Does your

food processor have a special blade for making nut flours?

scd 2.5yrs

[Guest guest]

> Hi Carol,

> We also find pecans easier to digest. Last year I ordered pecan meal

> from  J. gourmet(25lb box). I used it in many recipes mixed with

> almond

> flour and it is also extremely good as a substitute for bread-crumbs

> in

> recipes for chicken fingers and veal cutlets. I did find however, that

> it was rather dry, I think it is actually the crumbs left over after

> they chop up pecan pieces. I tried to grind my own pecans and could

> never get a good flour consistency, I only have a blender. Does your

> food processor have a special blade for making nut flours?

>

> scd 2.5yrs

>

> ,

,

I use the metal blade in the food processor. The Pecans get to the

consistency or brown sugar, rather coarse and moist actually.That

texture makes muffins chewy. They never get as fine as blanched

almond flour.

It says in BTVC that when we are advanced we can use the almonds with

skins which is good because you can get good fresh raw almonds in

Toronto at the head office of Vince foods for $4.99 a pound.

Are you coming to our potluck luncheon on Sunday? i forgot whether you

are near Toronto.

Carol F.

Toronto, celiac, SCD 6 years