Guest guest Posted January 24, 2007 Report Share Posted January 24, 2007 I get my almond flour ready made from Digestive Wellness, and it would have been more expensive for me to make them on my own. Digestive Wellness has a rate on their almond flour as low as $5 a pound! -Dena feingoldmommy wrote: Hello all...I am having some difficulty making nut flour at home as it is expensive to buy. Do you blanche or roast the nuts first? No matter what I use to chop them, it releases the oils and it turns into butter. How do I make it and keep it dry and flour-like? Any help would be greatly appreciated. Thanks! --------------------------------- Check out the all-new Yahoo! Mail beta - Fire up a more powerful email and get things done faster. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 24, 2007 Report Share Posted January 24, 2007 You may substitute the nut butters for the nut flours. Nut flours are easier to digest. Please make sure that your kids can tolerate nut products. Give only a small amount in the beginning and watch carefully..... Mimi > Hello all...I am having some difficulty making nut flour at home as it > is expensive to buy. Do you blanche or roast the nuts first? No > matter what I use to chop them, it releases the oils and it turns into > butter. How do I make it and keep it dry and flour-like? Any help > would be greatly appreciated. Thanks! > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 24, 2007 Report Share Posted January 24, 2007 > > Hello all...I am having some difficulty making nut flour at home as it > is expensive to buy. Do you blanche or roast the nuts first? No > matter what I use to chop them, it releases the oils and it turns into > butter. How do I make it and keep it dry and flour-like? Any help > would be greatly appreciated. Thanks! > Why not just buy a large quantity of blanched almond flour from Lucy's Kitchen Shop? Ypu can freeze it for up to six months. I make some in a food processor but if you do it too long it becomes nut butter. Carol F. SCD 7 years, celiac Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 24, 2007 Report Share Posted January 24, 2007 I use the flours that end up buttery like this anyway. You may have to use a bit less than what the recipe calls for though or just less butter if the recipe calls for it. Trick is if you use a little less nuts at first then it doesn't take a long time to grind them up. When it takes too long to grind them we tend to overdoit. So, the less you have to grind, the less buttery your nutflour will be. The nuts will still be ground, sometimes even finer though. Relax, breathe, you're trying too hard! Jenn L Making nut flour? Hello all...I am having some difficulty making nut flour at home as it is expensive to buy. Do you blanche or roast the nuts first? No matter what I use to chop them, it releases the oils and it turns into butter. How do I make it and keep it dry and flour-like? Any help would be greatly appreciated. Thanks! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 24, 2007 Report Share Posted January 24, 2007 Mimi, I had read before the nut butters were easier to digest, so I'm just making sure that it wasn't a typo and this is the final answer? Pearl pecan post wrote: You may substitute the nut butters for the nut flours. Nut flours are easier to digest. Please make sure that your kids can tolerate nut products. Give only a small amount in the beginning and watch carefully..... Mimi > Hello all...I am having some difficulty making nut flour at home as it > is expensive to buy. Do you blanche or roast the nuts first? No > matter what I use to chop them, it releases the oils and it turns into > butter. How do I make it and keep it dry and flour-like? Any help > would be greatly appreciated. Thanks! > > > --------------------------------- No need to miss a message. Get email on-the-go with Yahoo! Mail for Mobile. Get started. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 24, 2007 Report Share Posted January 24, 2007 I think she meant to say that nut BUTTERs are easier to digest than nut flours. Patti Re: Making nut flour? Mimi, I had read before the nut butters were easier to digest, so I'm just making sure that it wasn't a typo and this is the final answer? Pearl pecan post wrote: You may substitute the nut butters for the nut flours. Nut flours are easier to digest. Please make sure that your kids can tolerate nut products. Give only a small amount in the beginning and watch carefully..... Mimi Recent Activity a.. 19New Members Visit Your Group Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 24, 2007 Report Share Posted January 24, 2007 This was a typo!! Nut butters are easier to digest!! > I think she meant to say that nut BUTTERs are easier to digest than nut > flours. > > Patti > > Re: Making nut flour? > > > Mimi, I had read before the nut butters were easier to digest, so I'm just > making sure that it wasn't a typo and this is the final answer? Pearl > > pecan post wrote: You may substitute the nut butters > for the nut flours. Nut flours are > easier to digest. > > Please make sure that your kids can tolerate nut products. Give only a > small amount in the beginning and watch carefully..... > > Mimi > > > Recent Activity > a.. 19New Members > Visit Your Group > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 24, 2007 Report Share Posted January 24, 2007 Thank you Dena (and all!) for the suggestion. I saw that many wonderful products were available on that website. I think I will just purchase it from them!!! My son is on the Feingold Program, however, and doesn't do almonds because of the salicylate content. I'll check out the other nut flours on the website. Thanks again everyone, for your help. :-) > Hello all...I am having some difficulty making nut flour at home as it > is expensive to buy. Do you blanche or roast the nuts first? No > matter what I use to chop them, it releases the oils and it turns into > butter. How do I make it and keep it dry and flour-like? Any help > would be greatly appreciated. Thanks! > > > > > > > --------------------------------- > Check out the all-new Yahoo! Mail beta - Fire up a more powerful email and get things done faster. > > Quote Link to comment Share on other sites More sharing options...
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