Guest guest Posted September 30, 2010 Report Share Posted September 30, 2010 Hi, MarilynThanks. In some recent posts, there has beenvariance, in experience using blanched or unblanched almond flour. What I'm curious to know is how this differentialrelates to using pecans and walnuts - both of which also have 'skins.' I'd like to know if any SCDers have ever blanched thesetwo nuts, before making flour; or, if commercial sources for eitheror both ever blanch them.Cheers.BobSCD 6 months tomorrow [and GRATEFUL!] Quote Link to comment Share on other sites More sharing options...
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