Guest guest Posted September 19, 2010 Report Share Posted September 19, 2010 HI, Yash Wow! I never knew that - about peeling the almonds! They'd probably have to be blanched and then dried before being ground into flour. It would be interesting to compare texture with both peeled and un-peeled ones. I can better understand the cost of comercial almond flour, if that is the process manufacturers use. I wonder,if the commercial almond flour is made from peeled almonds... does anyone in the group know? Also, did the source you mentioned say what the difference is betweenflour using peeled and un-peeled almonds? Thanks for this information. Bob in Tucson Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 19, 2010 Report Share Posted September 19, 2010 At 08:43 AM 9/19/2010, you wrote: Thanks for the info. I recently bought my first 5 lb bag of almond flour and was also taken aback by the price. I would love to make my own but don't have time to peel the almonds. Price the whole almonds or almond pieces. I did... and discovered that at least in my area, the cost of the almonds or almond pieces was so close to the cost of the almond flour with shipping, that it wasn't worth my while to make my own almond flour. <g> One of the few things I can say that about... but it is one reason for not making large quantities of breads and cakes! — Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund Babette the Foundling Beagle Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 19, 2010 Report Share Posted September 19, 2010 Bob, You can get almond meal (with skins on) for 1/3 to 1/4 of the price of blanched (no skins) almond flour so I think the price difference is definitely a reflection of the labor that's involved in blanching (removing the skins off) the almonds. Here is Elana's website with info on the type of almond flour she recommends for her recipes: http://www.elanaspantry.com/ingredients/#almond-flour. Here is a link to Honeyville Blanched Almond Flour (5 lb bag) with a little info on their blanching process: http://store.honeyvillegrain.com/blanchedalmondflour5lb.aspx#reviews. I am new to SCD but don't think it matters whether almond skins are left on or taken off as far as legality goes. Elana says her recipes won't work with skin on almond meal/flour, but if your pancakes turned out well with skin on almond meal, I wouldn't worry about spending the extra money/labor on the blanched stuff. Yash > > HI, Yash > > Wow! I never knew that - about peeling the almonds! > They'd probably have to be blanched and then dried > before being ground into flour. It would be interesting > to compare texture with both peeled and un-peeled > ones. I can better understand the cost of comercial almond flour, > if that is the process manufacturers use. I wonder,if the commercial > almond flour is made from peeled almonds... does anyone in the group > know? Also, did the source you mentioned say what the difference is between > flour using peeled and un-peeled almonds? > Thanks for this information. > > Bob in Tucson > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 30, 2010 Report Share Posted September 30, 2010 At 10:04 AM 9/30/2010, you wrote: In some recent posts, there has been variance, in experience using blanched or unblanched almond flour. What I'm curious to know is how this differential relates to using pecans and walnuts - both of which also have 'skins.' I'd like to know if any SCDers have ever blanched these two nuts, before making flour; or, if commercial sources for either or both ever blanch them. Pecans and walnuts can't be blanched, and for some reason, their skins are better tolerated than almond skins. I haven't actually gone looking for the scientific reason behind it -- this is simply what I've observed from people's reports. — Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund Babette the Foundling Beagle Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 2, 2010 Report Share Posted October 2, 2010 http://www.scdiet.org/2recipes/bread01.html Bread Recipe Here is a receipe that Joan sent some months ago. It is much better than the one in the book. 3 1/2 cups almond flour 3 eggs 1/4 cup melted butter 1 tsp. baking soda 1 cup yogurt 1/4 tsp. salt Usual directions - mix together in food processor, bake at 350 F (180 C) for about 45 minutes. youll have to test to see when its done. i let it cool for quite a long time before removing from pan so it doesnt flop Joan > > xHi, Adrea > > Sure sounds like your discovering almond flour > was a deliverance from the wearisome attempt to > make gluten-free grains work. For me, it was a real > revelation to realize there are very do-able alternatives > to not eating grains. I want to try pecan flour next. > > Have you found a sandwich bread recipe that comes > even close to the texture you want? > > Bob > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 2, 2010 Report Share Posted October 2, 2010 Hi Bob, Ooops, posted the last message too soon! Anyhow, this recipe below is what I used to make sandwich like bread so far, but it was still kinda crumbly. I found it on this link: http://www.scdiet.org/2recipes/bread01.html Bread Recipe 3 1/2 cups almond flour 3 eggs 1/4 cup melted butter 1 tsp. baking soda 1 cup yogurt 1/4 tsp. salt Usual directions - mix together in food processor, bake at 350 F (180 C) for about 45 minutes. youll have to test to see when its done. i let it cool for quite a long time before removing from pan so it doesnt flop It was orginally posted by someone named Joan. Although, someone else recently mentioned subbing in 1/3 coconut flour for the almond flour I believe, and said it really helped it to hold together better. One recipe I am looking forward to trying, but haven't yet, is this coconut flour one on the Tropical Traditions website: http://www.freecoconutrecipes.com/recipe_Gluten_Free_Coconut_Flour_Flax_Bread.ht\ m (but I will sub almond flour for the flax seed and omit the baking powder) I will let you know how it turns out when I make it! I absolutely love the banana bread (cake) recipe and the muffin recipe in the BTVC book - they come out awesome everytime. But for me a perfect sandwhich bread still remains a challenge, at least for now ! Good Luck! SCD 4 Months > > > > > > xHi, Adrea > > > > Sure sounds like your discovering almond flour > > was a deliverance from the wearisome attempt to > > make gluten-free grains work. For me, it was a real > > revelation to realize there are very do-able alternatives > > to not eating grains. I want to try pecan flour next. > > > > Have you found a sandwich bread recipe that comes > > even close to the texture you want? > > > > Bob > > > Quote Link to comment Share on other sites More sharing options...
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