Re: GFCF transition to SCD: HELP!

[Guest guest]

subsituting

> Bob's Red Mill almond flour for Bob's All-Purpose flour have been utterly

rejected by my

son.

> I've spent two days making SCD versions, that my husband and I keep eating,

but my

son

> keeps rejecting.

, You may do better using nut butter instead of nut flour. Bob's Red Mill

is processed

on machines that do other types of flour. I can't use it as I react. try

making cookies with

Macadamia nut butter or almond butter. mMarantha is one good brand.

Carol F..

[Guest guest]

I don't remember if I already answered this post, or if I just meant to... so

forgive me if I'm repeating myself.

I don't know anything about the nut flour from Digestive Wellness. I know the

blanched almond flour from Lucy's Kitchen Shop is very nice.... and finer than

Bob's Red Mill... but no nut flour will be truly like regular flour. It is

always going to be coarser.

Carol had a great idea... substituting nut butter for whatever amount of nut

flour the recipe calls for. You may need to use a bit less of the other oil than

you normally would. At least then you'd get the smoother consistancy.

Patti

GFCF transition to SCD: HELP!

<<but the cookies made by subsituting

Bob's Red Mill almond flour for Bob's All-Purpose flour have been utterly

rejected by my son. >>

<<BUT, is there a place to buy SUPER FINELY ground nut flours? >>

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