Guest guest Posted October 12, 2006 Report Share Posted October 12, 2006 It is from blanched almonds... Thx, Michele In a message dated 10/12/2006 12:42:38 AM Eastern Standard Time, pecanbread writes: > . > ed Oct 11, 2006 6:19 pm (PST) I honestly don't think it will work... you > could try. I'd use a coffee grinder and suggest maybe adding a bit of oil. But, > I doubt you could get it as smooth as almond butter that's ground > commercially.... so it will probably not be too great for a brand new beginnner. Give it > a try and let me know what your results are. > > Is your almond flour made from blanched almonds? Or does it have the dark > brown specks from the skins? > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 12, 2006 Report Share Posted October 12, 2006 It seems fine, but I haven't actually used it yet so I'm not a good judge. It was $117 & change with shipping. But being I'm cross country from them I probably will order from someone closer next time to get it here faster. They also lost my order & I had to call to get it going or it never would have arrived. Michele In a message dated 10/12/2006 12:42:38 AM Eastern Standard Time, pecanbread writes: > Patti and Michele, > > I know that Hughson is a very reputable company and their flour has been > held in pretty high esteem over at the LI list. > > charlene > > Hmmm.... I've never ordered from them. What do you think of the quality of > the flour? What was the cost for 25 lbs? > > Patti > Quote Link to comment Share on other sites More sharing options...
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