Guest guest Posted May 4, 2010 Report Share Posted May 4, 2010 Hi there, Is anyone out there using hazelnut flour as an alternative to almond flour?? We want to try this for Kaitlyn for making pancakes, cakes, muffins, etc. Where is the best place to buy it?? Thanks! -Kaitlyn's Mom Kaitlyn, age 11 CD/UC since 1/2007 SCD since 9/2007 LDN since 3/2010 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 4, 2010 Report Share Posted May 4, 2010 I used hazelnut flour in a " cake " recipe once several years ago. And I routinely use pecan and walnut flours in addition to almond flour. My experience has been that each nut has a slightly different flavor and texture, but can be substituted equally in recipes. Sometimes the textures change slightly, or baking time needs to be adjusted, but I do that routinely every time I bake! I have a fabulous cookbook on Austrian baking tradition using all nut flours. The author states frequently throughout the book that you can use any nut flour interchangeably in recipes, although you might choose the nut for the specific flavor and texture. I do purchase almond flour, and often purchase pecan meal. But the other nut flours I make myself. Depending on how much volume I need, I use either a Cuisanart food processor, or a coffee bean grinder, to make the nut flours. Kim M. SCD 6 years > > Hi there, > > Is anyone out there using hazelnut flour as an alternative to almond flour?? We want to try this for Kaitlyn for making pancakes, cakes, muffins, etc. Where is the best place to buy it?? > > Thanks! > > -Kaitlyn's Mom > Kaitlyn, age 11 > CD/UC since 1/2007 > SCD since 9/2007 > LDN since 3/2010 > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 5, 2010 Report Share Posted May 5, 2010 Amelia The coffee bean grinder makes a very fine flour. Fine as in size and texture!! It isn't quite as fine as the almond flour I get from Lucy's Kitchen Shop, but very close. And certainly finer than what I can get from my food processor, and the pecan meal I have purchased from commercial sources. The only disadvantage to using a coffee bean grinder is that the amounts are small, so it takes a while to make enough for a recipe. I tend to use the coffee bean grinder for the speciality nut flours, when I just need a cup to add to my other flours in a recipe. There are specialty nut mills or grinders that will undoubtedly work well, especially if you go through a large volume of nut flours. I've read about them, but haven't seen one or used one. Kim M. SCD 5 years > > Kim, > > " Depending on how much volume I need, I use either a Cuisanart food processor, or a coffee bean grinder, to make the nut flours. " > > Just curious, how well does the coffee bean grinder work for grinding nuts? Is it as fine as commercially produced nut flour? > > Amelia > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 6, 2010 Report Share Posted May 6, 2010 Hi Kim M., Thanks for your reply. It's good to know that all the different flours measure the same as almond. And I know what you mean about baking times and making adjustments each time you bake!! Kaitlyn has OAS - (oral allergy syndrome) and we have been using almond flour since we began SCD 9/7/07. I've always known that raw almond flour gave her an itchy mouth. They said that cooking the almond flour (or anything she would be allergic to which are some tree fruits such as pears, apples, tomatoes, peaches, almonds) changes the protein and doesn't cause symptoms. I've always wondered what havoc it may cause the rest of the way through her system eventhough they say it wouldn't do anything. Dr. Wood at Hopkins said it would not, but I think I disagree. We stopped all almond flour products for about 2 months but during this time we also began LDN. We started introducing the cooked almond flour items back in and at first all was good. Now she is a little " dusty " again and said it's the almond flour again. She seems to do well with the pecans that I chop in my food processor and I may look into buying that bulk. I don't really want to use pecan in lieu of almond due to it's dark color and cost. Where do you purchase your pecan meal?? bulk?? My husband thought we should look into trying hazelnut flour (blanched) first to see how she tolerates it in a small quantity. It seems like it's hard to find blanched with a fine texture like the almond flour and in bulk. I think I will try http://www.nutsonline.com/nuts/hazelnuts/flour.html It looks rather " chunky " but it seems to have an overall lighter color than some of the other brands. It cost's 225.+ for 25 lbs.!!! Yuk!! I don't have time to grind myself and really want to be able to just have it shipped!! Bob's Red Mill brand does look finer but much darker. -Kim K. Kaitlyn's Mom > > > > Hi there, > > > > Is anyone out there using hazelnut flour as an alternative to almond flour?? We want to try this for Kaitlyn for making pancakes, cakes, muffins, etc. Where is the best place to buy it?? > > > > Thanks! > > > > -Kaitlyn's Mom > > Kaitlyn, age 11 > > CD/UC since 1/2007 > > SCD since 9/2007 > > LDN since 3/2010 > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 6, 2010 Report Share Posted May 6, 2010 Marilyn, I agree, Pecan flour is quite tasty :-) but I'm looking for a flour that is lighter in appearance to replace the almond. Picky aren't I??!! -Kim K. Kaitlyn's Mom > >Is anyone out there using hazelnut flour as an > >alternative to almond flour?? We want to try > >this for Kaitlyn for making pancakes, cakes, > >muffins, etc. Where is the best place to buy it?? > > Some people have used hazelnut instead of almond. > Pecan flour is also quite tasty. I've never > gotten the hazelnut, so couldn't tell you a good place to get it. > > > — Marilyn > New Orleans, Louisiana, USA > Undiagnosed IBS since 1976, SCD since 2001 > Darn Good SCD Cook > No Human Children > Shadow & Sunny Longhair Dachshund > Babette the Foundling Beagle > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 6, 2010 Report Share Posted May 6, 2010 I happened to be fond of whole grain bread pre-SCD, so the fact that pecan flour makes a bread that looks like that is a plus, not a minus for me. — Marilyn I go further than that, even. Pecan butter is such a nice dark brown that somehow the color half convinces me it tastes like chocolate! Quote Link to comment Share on other sites More sharing options...
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