Guest guest Posted September 18, 2010 Report Share Posted September 18, 2010 Bob, I'd like to know more about your coffee bean grinder, which sounds very useful but I've never ground a coffee bean in my life so I know nothing about them, much less HAVE one. I buy almonds at Trader Joe's; put them first in the Vita Mix to break them into smaller pieces; then grind these pieces in a coffee bean grinder. I start with the coarse setting and then switch to fine. This produces a really good flour. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 18, 2010 Report Share Posted September 18, 2010 Hi, I don't drink coffee and getting the grinder was new for me. I got a Hamilton Beach brand, at Walmart for maybe $15.-00. It is very easy to use - just put the almond blendered or Vita-Mix[ed] almond pieces in the coffee bean grinder/ mill, adjust the 'grind' setting and press the 'on' button. I start with coarse and then set it ag 'fine.' Bob > > Bob, I'd like to know more about your coffee bean grinder, which > sounds very useful but I've never ground a coffee bean in my life so > I know nothing about them, much less HAVE one. > > > I buy almonds at Trader Joe's; put them first in the Vita Mix > to break them into smaller pieces; then grind these pieces > in a coffee bean grinder. I start with the coarse setting and then > switch to fine. This produces a really good flour. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 19, 2010 Report Share Posted September 19, 2010 At 10:18 AM 9/19/2010, you wrote: 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? If you see " blanched " almond flour, it is made from peeled almonds. If the almond flour has little brown flecks in it, it is unblanched, and contains the skins. — 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 Thanks, doesn't sound too complicated. I will make sure I find one with an adjustable grind. I wouldn't have known that! Hi, I don't drink coffee and getting the grinder was new for me. I got a Hamilton Beach brand, at Walmart for maybe $15.-00. It is very easy to use - just put the almond blendered or Vita-Mix[ed] almond pieces in the coffee bean grinder/ mill, adjust the 'grind' setting and press the 'on' button. I start with coarse and then set it ag 'fine.' Bob Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 19, 2010 Report Share Posted September 19, 2010 The places I've bought almond flour pretty much say if it's from blanched almonds. Also, blanched almond flour is pretty light in color. How do you make bread crumbs? Sometimes I just add some almond flour but I'm sure there's a better way. I'd like to make chicken parm. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 19, 2010 Report Share Posted September 19, 2010 I always make my own almond flour, and I vary it by using slivered blanched almonds $3.50/pound in bulk food section, or whole almonds about $3.50/pound in bulk section at Winco (a big grocery store on the west coast like Food 4 Less). I only bought premade almond flour one time and found it too expensive and it was harder for my system to digest, I also wasn't as crazy about the taste. But I absolutely love making my own almond flour. I just toss 1 and 1/2 cups of almonds into my food processor for a few minutes and grind them up into a coarse flour, which cooks into a much softer dough/flour when baked. I make muffins, carrot cake, pie crust, fruit cobbler, and thicken soups with my home ground almonds, either skin on or skin off. But I never go to the hassel of removing the skins myself. SCD 3 months > > 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 20, 2010 Report Share Posted September 20, 2010 Marilyn,We started using unblanched almonds here and just grinding them in the food processor with a tablespoon or 2 of coconut flour and it isn't as nice as Lucy's, but very doable. Sanjay isn't having problems with it at all either. In fact, he says he is just fine, and he has even taken to eating a spoonful of my morning yogurt each day and with no ill effects! Yeah!AmeliaFrom: Wizop Marilyn L. Alm To: BTVC-SCD Sent: Sun, September 19, 2010 9:58:02 PMSubject: Re: almond flour At 10:18 AM 9/19/2010, you wrote: 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? If you see "blanched" almond flour, it is made from peeled almonds. If the almond flour has little brown flecks in it, it is unblanched, and contains the skins. — 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 20, 2010 Report Share Posted September 20, 2010 At 09:54 PM 9/20/2010, you wrote: We started using unblanched almonds here and just grinding them in the food processor with a tablespoon or 2 of coconut flour and it isn't as nice as Lucy's, but very doable. Sanjay isn't having problems with it at all either. In fact, he says he is just fine, and he has even taken to eating a spoonful of my morning yogurt each day and with no ill effects! Yeah! Yep -- there's nothing ILLEGAL about the unblanched almonds. Just that some people have trouble with the skins and need to remove them. If Sanjay's doing well, no worries! — 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 21, 2010 Report Share Posted September 21, 2010 Hi Bob, I have started posting my recipes on a blog. You can find my blueberry cobbler recipe and blueberry muffin recipe on the blog: blueberry muffins: http://farmgirldiet.blogspot.com/2010/08/backpacking-trip.html cobbler: http://farmgirldiet.blogspot.com/2010/09/berry-farm-blueberry-cobbler.html I also love the carrot and banana cake recipes in the BTVC cookbook. For me, the homeground almond flour I get is 1/2 fine, 1/2 kinda chunky, but once it's baked, the pastries always seem to come out soft overall. I bought flour from Lucy's when I first started, but found that I tolerate home ground almonds better, plus they taste better! Thanks! SCD 3 months > > Hi, > > Thanks for your super helpful post. > > Would you share your recipes - either to the group or > back channel? > > I was very interested to read what you wrote about a coarser > 'grind' making a softer 'dough.' Since I first used almond flour, > it seems that it is far less 'absorbent' than illegal grain flours, especially > wheat but corn and rice as well; so when you mentioned 'softer' I am wondering > if you have found certain recipes produce better results with a coarser or a > finer > grind almond flour? > > Thanks > > Bob in Tucson > SDC 6 months Oct. 1 > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 29, 2010 Report Share Posted September 29, 2010 At 01:52 PM 9/18/2010, you wrote: Some time after starting on the SCD I learned about almond flour as a substitute for grain flours. When I priced almond flour though I had a bad case of 'sticker shock' ! Bob, yes, almond flour is quite expensive. Your method is a perfectly reasonable one. I found that the cost of the blanched almonds in my area just about equaled the price of almond flour, so I elected to buy the almond flour. But I have a small Maverick grinder which I have used to make pecan flour with. — 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 30, 2010 Report Share Posted September 30, 2010 i'm SUPER sensitive and have used unblanched pecan and walnut butters/flours just fine - don't guess they'd be easy to find blanched -but maybe do a google search?? congrats on the 6 months!!! eileen > > Hi, Marilyn > > Thanks. > > 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. > > Cheers. > > Bob > SCD 6 months tomorrow [and GRATEFUL!] > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 1, 2010 Report Share Posted October 1, 2010 I have used blanched almond flour, and unblanched pecan flour. I find the blanched almond flour makes a muffin with similar texture to a non-SCD muffin. It's very soft/smooth, with no " roughness " whatsoever. The unblanched pecan flour gives the muffins a bit of a rough texture, and you kind of get little pieces stuck in your teeth. In my opinion, it's similar to comparing white bread with wheat bread. Holly Crohn's SCD 12/01/08 > > Hi, Marilyn > > Thanks. > > 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. > > Cheers. > > Bob > SCD 6 months tomorrow [and GRATEFUL!] > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 2, 2010 Report Share Posted October 2, 2010 Hi, Thanks again! I don't have a 'regular' oven where I am living butjust found an awesome toaster oven that will accommodate a regularpie pan as well as a pyrex loaf 'dish. As soon as I get it, I am goingto try both these. I will be interested to see how adding the coconut flour affects the texture when done.Cheers.Bob Quote Link to comment Share on other sites More sharing options...
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