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Old 12-17-2014, 09:36 PM   #1
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Which nut flour produces the moistest baking results?

I have been using the fabulous flour/better than flour mix for my LC baking but have come across a lot of recipes that call for either almond flour/meal or coconut flour exclusively. Many times I will sub the mix for the almond flour or coconut flour in a recipe with good results but many times the end result will be dry. In your experience does either coconut flour or almond flour/meal consistently produce a more moist result than the other?
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Old 12-17-2014, 11:02 PM   #2
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Actually prefer a mix of the two... like 1 cup almond and 1 T coconut flour. They do not directly sub for each other... coconut flour needs eggs and more moisture in a recipe.

I've actually had the most incredible successes lately with cookies with 1 cup almond flour, 1 cup vanilla protein powder and 1/2 cup polydextrose.
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Old 12-23-2014, 11:56 AM   #3
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I'm a big fan of almond flour but I do use coconut flour once in a while. I like mostly almond flour for baking and coconut flour as a binder in meat loaf and salmon patties. But I think it's got a lot to do with personal taste.
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Old 12-24-2014, 06:16 PM   #4
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I asked the question because some of the results of my LC baking feel as though they are pulling all the moisture out of your mouth when you eat them and you are left with a puckering feeling in your mouth.
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Old 12-24-2014, 07:40 PM   #5
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For pizza crust and meat pie crusts, I use almond flour/flax/psyllium. For brownies, pure coconut flour is the best so far.
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Old 12-25-2014, 01:47 AM   #6
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Quote:
Originally Posted by ncredbird View Post
I asked the question because some of the results of my LC baking feel as though they are pulling all the moisture out of your mouth when you eat them and you are left with a puckering feeling in your mouth.

That would be the coconut flour. It's incredibly Thirsty and needs lots of eggs and oil.

I'm in the process of learning how to bake/use coconut flour. It's a real learning curve. I ordered Bruce Fife's Coconut Flour cookbook and am in the process of going through it. I believe it's the only one in existence with coconut flour. There are sites out there that have recipes. It's tricky stuff!

Last edited by watcher513; 12-25-2014 at 01:49 AM..
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Old 12-26-2014, 12:12 PM   #7
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I think that pecan flour may be moister than almond. But it has a more pronounced flavor.
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