Re: Nut Butter v/s Nut Flour

[Guest guest]

Smoother texture..... easier on the gut. That's really the only reason.

Patti

Nut Butter v/s Nut Flour

Nut flours are just ground nuts - right? If this is true, then why are

butters more tolerable than flours?

[Guest guest]

Hi ,

<< Nut flours are just ground nuts - right? If this is true, then why

are butters more tolerable than flours? >>

Nut butters are tolerated more easily becuse the particles of the nut

are ground into smaller easier to digest pieces.

The exception is most commercial almond butters. The majority of the

almond butters are made with the tough (to digest ) skins. You'll see

the little brown specs in the butter. You can buy blanched almond

butter but it is hard to find and costs more. You could make your own

at home with blanched almonds a good foor processor and some oil

(sunflower, almond oil or coconut oil etc..)

Sheila, SCD Feb. 2001, UC 23 yrs

mom of Em and Dan

[Guest guest]

Hi Sheila,

I do make my own nut butter (pecan) with a coffee grinder. I add

safflower oil and a little salt. I wonder, though, about making

pecan bread and muffins, for instance. Since you add oil and eggs to

the recipe, both which make the nut flour moist and smooth, wouldn't

the flour be okay in this instance?

, Mom to Jack, 5 yrs, 4.5 mos on SCD

>

> Hi ,

>

> << Nut flours are just ground nuts - right? If this is true, then

why

> are butters more tolerable than flours? >>

>

> Nut butters are tolerated more easily becuse the particles of the

nut

> are ground into smaller easier to digest pieces.

> The exception is most commercial almond butters. The majority of

the

> almond butters are made with the tough (to digest ) skins. You'll

see

> the little brown specs in the butter. You can buy blanched almond

> butter but it is hard to find and costs more. You could make your

own

> at home with blanched almonds a good foor processor and some oil

> (sunflower, almond oil or coconut oil etc..)

>

> Sheila, SCD Feb. 2001, UC 23 yrs

> mom of Em and Dan

>

[Guest guest]

Hi ,

<< I wonder, though, about making pecan bread and muffins, for

instance. Since you add oil and eggs to the recipe, both which make

the nut flour moist and smooth, wouldn't the flour be okay in this

instance? >>

The nut flour is okay but it probably won't be as fine a grind as if

you had started with nut butter. What you may be able to do is to

only add just enough of one of the wet ingredients (from your pecan

bread/muffin recipe) to the nut flour to get the blades of your

grinder/food processor going and blend that with the nut flour - that

may give you a finer grind to the pecans. That should be closer to a

nut butter texture.

Sheila, SCD Feb. 2001, UC 23 yrs

mom of Em and Dan