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Old 03-28-2012, 10:15 PM   #1
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Peanut Flour question

I saw a recipe that uses peanut flour. My question is, can I just sub almond flour for peanut flour? Will it act the same, or is there something special about peanut flour?

Thanks!
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Old 03-29-2012, 02:01 AM   #2
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I think peanut flour is finer and heavier than almond flour, so you would probably need to adjust ingredients in a recipe if you were going to sub almond flour for peanut flour. You would probably need less liquid with the almond flour.
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Old 03-29-2012, 07:36 AM   #3
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what's the recipe lisa PLEASE?
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Old 03-29-2012, 07:42 AM   #4
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peanut flour is also defatted where almond flour is not. Maybe cut a little fat from the recipe. I would probably whirl the almond flour though my magic bullet to try to make it a bit finer. The recipe will probably come out fine, but different than the original!
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Old 03-29-2012, 07:53 AM   #5
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I'm not much of a baker but my peanut flour tastes very peanutty. Whereas the almond flour is more neutral in taste to me. I haven't used my peanut flour that much because I'm not a big peanut fan. I only like the taste of peanuts every now and again in small amounts. But I don't know if the peanut flavor is masked in some recipes or not.
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Old 03-29-2012, 12:16 PM   #6
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my peanut flour, from Trader Joes, is indeed defatted. it's VERY powdery, almost like oat fiber is, as opposed to almond meal which is a much more substantial thing.

I think the point of using peanut flour is to cut calories. I don't have the numbers in front of me, but there is a substantial difference. if you try to substitite, figure you will have to make a few stabs at the dish to get the texture right, using, say, part almond meal and part oat fiber.

I second tulipsandroses comment about not using the peanut flour much. I was so excited to get it, but I still have most of the pound left a year later. *sigh* I don't find it peanutty enough to justify the carbs, I guess. a quarter cup of the peanut has 8 grams of net carbs (no fiber) while the almond meal is 3 grams net. of course the almond meal has 160 calories vs 110 for the peanut flour.

good luck!
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Last edited by ravenrose; 03-29-2012 at 12:21 PM..
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Old 03-29-2012, 01:33 PM   #7
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It is one of Ginny's recipes. It is a twinkie using peanut flour.

Last edited by LiRoGe88; 03-29-2012 at 01:56 PM..
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Old 03-30-2012, 09:48 AM   #8
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You're probably going to want to cut the milk back to about 1/4 cup and maybe add 3/4 of yogurt or sour cream. Im going by a different recipe that uses 2 cups of almond flour, so if you are looking to replace all of the peanut flour that's what I would suggest.
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Old 04-06-2012, 08:05 AM   #9
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Quote:
Originally Posted by ravenrose View Post
my peanut flour, from Trader Joes, is indeed defatted. it's VERY powdery, almost like oat fiber is, as opposed to almond meal which is a much more substantial thing.

I think the point of using peanut flour is to cut calories. I don't have the numbers in front of me, but there is a substantial difference. if you try to substitite, figure you will have to make a few stabs at the dish to get the texture right, using, say, part almond meal and part oat fiber.

I second tulipsandroses comment about not using the peanut flour much. I was so excited to get it, but I still have most of the pound left a year later. *sigh* I don't find it peanutty enough to justify the carbs, I guess. a quarter cup of the peanut has 8 grams of net carbs (no fiber) while the almond meal is 3 grams net. of course the almond meal has 160 calories vs 110 for the peanut flour.

good luck!
My peanut flour is 8 grams of carbs but 4 grams of fiber per 1/4 cup!
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