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Old 02-25-2014, 01:31 PM   #1
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Almond Flour

Wooo hooo! finally got some almond flour and coconut flour. What am I going to fry first?! Am I going to be disappointed?
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Old 02-25-2014, 01:33 PM   #2
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Hey, me, too. I will watch with interest.

This is what I want to try first:

WHEAT FREE BAKING MIX

4 C almond meal/flour
1 C ground golden flaxseeds
¼ C coconut flour
2 tsp. Baking soda


TRIPLE-BERRY QUICK MUFFIN

Ingredients
1/2 cup all-purpose baking mix
1/4 tsp ground cinnamon
Sweetener equivalent to 1 tbsp sugar
Pinch of sea salt
1 egg
2 tbsp milk
1 tbsp butter, melted
1/4 cup frozen or fresh mixed berries

Directions
In a medium bowl, combine the baking mix, cinnamon, sweetener, and salt. Whisk in the egg. Add the milk, butter, and berries and whisk thoroughly. Use a rubber spatula to scrape the mixture into a large mug or a 10-ounce ramekin.

Microwave on high power for 2 minutes, or until a wooden pick inserted in the center comes out clean. (If using fresh berries, microwave for 1 1/2 minutes.) Allow to cool for 5 minutes.
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Old 02-25-2014, 02:02 PM   #3
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almond flour

Oh I just want to fry things.......sweet things are no worry for me.
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Old 02-25-2014, 03:32 PM   #4
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if you just started 1-17-14, yeah, you will be disappointed. if you have been without anything breadlike for ages, you tend to be less critical. if you still remember "the real thing" you might be disappointed. if you are disappointed, just put it aside and eat strict induction a few more months, then try again. good luck.
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Old 02-25-2014, 04:51 PM   #5
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almond flour

thanks for the reply..........will almond flour "bread" things and make a crust?
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Old 02-25-2014, 04:54 PM   #6
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I like to use almond flour with flaxmeal, to give it more "body", especially for fish, and my dh at least does not spit it out......but it won't ever be like what you are used to, that helped put on the pounds, you will get used to it though.
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Old 02-25-2014, 05:14 PM   #7
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Don't forget Parmesan cheese, too, for breading...particularly good with chicken tenders baked.
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Old 02-26-2014, 08:23 PM   #8
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Parmasean Cheese

When you use parmasean cheese, do you get that taste? I like a little of that cheese, but I don't want the taste to be overwhelming
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Old 03-02-2014, 06:47 PM   #9
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Are almond meal and almond flour the same thing?
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Old 03-02-2014, 06:53 PM   #10
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When I read that in a recipe, I always assume so, and act accordingly.......... But I wouldn't swear to heaven about it, not on this board, anyway.
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Old 03-03-2014, 07:24 AM   #11
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I make my own almond flour by using the food processor to g rind them and then do some refining. I mix almond flour with light flax meal for lots of recipies. More almond flour and less flaxmeal. You need to remember also to add some Vital Wheat Gluten to the mix about 2 tablespoons. That helps the "dough" rise.
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Old 03-03-2014, 01:17 PM   #12
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I just saw a couple of days ago that almond flour is the remains from the almond milk. It's collected and dehydrated in oven or dehydrator. After that it's ground fine. The processes starts with raw almonds. Saw it on Maria Emmerichs blog.
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Old 03-05-2014, 12:38 PM   #13
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Very interesting, Sharon, I'm not surprised as most commercial businesses use everything but the squeal, to coin an old phrase. It makes sense for them not to dispose of stuff after they make the milk. May have to do as Loretta does and make my own, maybe to add a bit of "ummph" to the commercial stuff. I use Bob's Red Mill lc flours, mainly. Just getting used to coconut flour as it takes so much more liquid to make a batter. I'm also adding flax, chia and glucomannan to it, too.

I love Ouizie's Fantastic flour mix: Basic flour mixture

2 Tbs Oatfiber
2 Tbs coconut flour (60)
1 Tbs vanilla protein powder (30)
1 Tbs eggwhite powder (22)
1/2 tsp baking powder
1/2 tsp glucomannan powder
1 Tbs erythritol (optional)
spices (optional--but is great with pumpkin pie spice or cinnamon)

To this I add a mixture of davinci SF syrup and water or almond milk. My mixture is about 1/2 cup to start, but because of the coconut flour, more liquid may be necessary. Experiment with it.

I add flax seed to the above as well. I keep the flax and chia seeds in those pepper mill type thingies so I can grind them as I use them.

Newman I love the taste of the parmesan cheese so am not a good person to let you know if it tastes like it when used as a breading...it tastes nutty and delicious to me. You'd have to try it for yourself, I guess.
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Last edited by Mssarge; 03-05-2014 at 12:41 PM..
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Old 03-24-2014, 08:32 AM   #14
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Parmesean ...

Also note that real fresh parmesean tastes my better than the stuff in the can..... (just saying - (I didn't have fresh til I was older and didn't realize the difference)).
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Old 03-24-2014, 09:50 AM   #15
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There are two types of almond flour. One is blanched with skin removed the other has the brown flecks using the whole almond. I have used both for my OMM's and works just fine.
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Old 03-25-2014, 04:49 PM   #16
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Meal vs flour

Almond meal tends to be a coarser ground than almond flour but not always. Either can used blanched almonds. If you are doing something like macaroons then you'd probably want to make sure the type you use is a find ground.
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Old 03-26-2014, 02:53 PM   #17
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I have never used the coconut flour but I make my own almond flour..I use it in making the almond or pumpkin flourless pound cakes....but not right now for me....later down the road...
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