nut flour problems

[Guest guest]

How do you get things cooked with nut flour to cook on the inside without

burning on the outside? No matter how thin I make a pancake, it is black

outside before cooked in the middle. I don't think it's just that I don't use

tephlon either as it happens when I coat things in the oven too.

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[Guest guest]

Using a very low heat may help to keep it from burning.

>

> How do you get things cooked with nut flour to cook on the inside

without burning on the outside? No matter how thin I make a pancake,

it is black outside before cooked in the middle. I don't think it's

just that I don't use tephlon either as it happens when I coat things

in the oven too.

>

> -

>

>

> ---------------------------------

> Don't be flakey. Get Yahoo! Mail for Mobile and

> always stay connected to friends.

>

>

[Guest guest]

If I make chicken and coat it in almond flour and seasonings. I fry

it lightly, like brown the outside and then pop in on the oven to

finish. This keeps the nut flour from getting to brown/burned. For

my family at the end of the bake I sprinkle parmsean over the top.

This is our favorite dish!

For the pancakes, could you make the batter thinner and make sure

your heat is lower. I have noticed they take longer to get done

anyway. I add cinnamon so I thought the darkness was the cinnamon.

They do not taste burned. I used the recipe for pancakes in Eat Well,

Live Well, except I used blanced almond flour. They were very good.

You can fix them and freeze them pull them out later and pop them in

the toaster oven.

OH, for anything that is quick!!!

I am just new to this diet, but things are working out.

I hope this helps,

Jana

jkchaffin@...

>

> How do you get things cooked with nut flour to cook on the inside

without burning on the outside? No matter how thin I make a pancake,

it is black outside before cooked in the middle. I don't think it's

just that I don't use tephlon either as it happens when I coat things

in the oven too.

>

> -

>

>

> ---------------------------------

> Don't be flakey. Get Yahoo! Mail for Mobile and

> always stay connected to friends.

>

>

[Guest guest]

We use the midas gold recipe in the BVC book. We use a very, very low temp with

butter in the skillet. We make one at a time in the middle of a very large

skillet and constantly check under the edge for browning. We add butter to the

skillet before batter each time. We make ours thin - cooks better thin. More

like a Swedish pancake or crepe. Though sometimes they turn out well thick.

To make pancakes is a labor of love in our house - we much prefer making a loaf

of bread. We eat them as each one is cooked. Hubby usually eats his

standing at the stove while he is cooking another one. This is not a sit

together meal but the 3 of us do all end up in the kitchen together.

The odd thing is that the first two turn out the best and then it gets harder to

manage the over browning. Yesterday we made pancakes and the first two pancakes

were eaten without anything on them - they were that good! But the last few we

did were much more brown and we put extra flavor on them: I top mine with

honey, son uses tons of butter, hubby uses butter and honey.

I'm thinking that it might be easier to manage the browning if we'd turn the

stove off (it's gas) and let the skillet cool after every two pancakes.

W.