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Old 01-20-2011, 06:01 PM   #1
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Do you use Almond Flour?

Found some great low carb recipes using almond flour. Does it stall weight loss?
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Old 01-20-2011, 06:54 PM   #2
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I usually do use almond flour. I haven't though since restarting Jan 3rd. So far I'm losing much faster than I normally do. Actually when I was using almond flour I was also cheating a bit with 3-4 beers a week. So it could be just from cutting out the beer.

I do love making deserts out of almond flour, though I think I'll wait until I'm at goal to add it back in.
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Old 01-20-2011, 07:26 PM   #3
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Very occasionally. Not because I don't dig it, but because I suck at baking, and don't do it too often

I haven't had an issue with it, but again, I use it so occasionally that I really wouldn't know if it was a major problem.
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Old 01-21-2011, 01:01 AM   #4
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I dredge chicken parts in it and bake them in the oven. Delicious.
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Old 01-21-2011, 05:12 AM   #5
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not anymore - binge trigger for me
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Old 01-21-2011, 05:41 AM   #6
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Oooh, I like the chicken idea. Was going to use carbquick or something like that, but trying to stay away from wheat for now.
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Old 01-21-2011, 05:45 AM   #7
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http://www.lowcarbfriends.com/bbs/lo...arb-style.html

I made this with it last night, halved the recipe tho
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Old 01-21-2011, 05:48 AM   #8
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Yes I do.. I use it for cheesecake pie crust.
I may try the chicken idea too!
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Old 01-21-2011, 06:42 AM   #9
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Originally Posted by tinatina View Post
http://www.lowcarbfriends.com/bbs/lo...arb-style.html

I made this with it last night, halved the recipe tho
Y'all rock! Thank you!
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Old 01-21-2011, 06:44 AM   #10
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I frequently use Bob's Red Mill Almond flour to make a Low Carb Chocolate Almond Torte. I've made it many times and still lost weight. The worst binge was 2 slices per day - one for breakfast, one for dessert. But usually for things like low carb cheesecake crusts I buy the almonds and grind them in the food processor. Bob's is good when you want it very fine, but has less fiber than the real thing ground with the skin.

Once I made a semi-low carb Coconut Almond Macaroon recipe, which I did abuse. I ate 6 one day and the cals, fat, carbs added up. I won't make that recipe again.

Oh by the way, when it comes to cheesecake crusts I think hazelnuts are yummier.
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Old 01-21-2011, 08:01 AM   #11
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I thought I would use a lot more than I actually do, put I really love it, it makes great breading and baked goods too.
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Old 01-21-2011, 05:19 PM   #12
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Yes I do. Will be making chicken parmesan tomorrow for dinner with almond flour and parm as the breading. Also use it for my minute muffins.
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Old 01-22-2011, 02:31 PM   #13
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The almond flour pancakes (Lowcarbdude.com) are absolutely delicious. I think they're better than regular pancakes any day. I do substitute seltzer water for plain water when I have it - makes them a bit fluffier, but they're delicious made with plain water.

I eat them with butter and Polaner's sugar-free strawberry or raspberry preserves and a side of bacon. They are definitely addictive. The recipe makes four large pancakes; I eat two and refrigerate the other two in a ziplock. Then I pop them in the microwave on a paper plate, covered with a paper towel and reheat them. Good all over again!
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Old 01-22-2011, 02:34 PM   #14
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I also use almond flour for Grandma Lee's 3 Minute Chocolate Cake (the recipe thread on this site) instead of soy or whatever it calls for; I also use Hershey's Special Dark cocoa for a rich, chocolate flavor. And I use it for sausage and cheese balls.

I'd love some other recipes - I particularly am interested in muffins and breads - aren't we all!
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Old 01-22-2011, 02:58 PM   #15
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I received The Gluten-free Almond Flour Cookbook by Elana Amsterdam as a Christmas gift; haven't tried much yet but I intend to.

I'm not gluten sensitive but there are a lot of crossover things for low-carbers because of the wheat and white sugar issues with baking. The author uses a lot of agave but I don't think it's as "innocent" as it's promoted as far as being an acceptable sweetener for low-carbers. I will have to make adaptations where agave is used.

The book is available at most online sources.
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Old 01-22-2011, 08:53 PM   #16
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Originally Posted by LowCarbCherryQueen View Post
The author uses a lot of agave but I don't think it's as "innocent" as it's promoted as far as being an acceptable sweetener for low-carbers. I will have to make adaptations where agave is used.
I have always been VERY suspicious of agave, even when it was touted as a low-glycemic miracle.

Turns out I was right. Just a bunch of fructose. Lipstick on a pig.
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Old 01-23-2011, 07:26 AM   #17
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I do use it, but prefer pecan meal for most recipes that call for almond flour. I get pecan meal for $2.00 a lb at a local pecan processor and sift it further to get a finer flour and then use the coarser in LC muffins or pancakes.
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Old 01-23-2011, 07:40 AM   #18
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Originally Posted by sandyfanny View Post
The almond flour pancakes (Lowcarbdude.com) are absolutely delicious. I think they're better than regular pancakes any day. I do substitute seltzer water for plain water when I have it - makes them a bit fluffier, but they're delicious made with plain water.
Hi Sandy,

I looked all over his site but could not find the almond pancake recipe. Would you mind sharing it?

Thanks!
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Old 01-23-2011, 10:57 AM   #19
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Here's the recipe I use for almond flour pancakes:


This recipe is courtesy of Laura Dolson's Low Carb Diets site at About.com. by way of Lowcarbdude.com.

This recipe is NOT for Induction; almond flour is not on the Induction foods list.

Having said that, these are DELICIOUS, whether you're on Atkins or not. Winter storm supper: Almond Flour Pancakes, crisp bacon and raspberry preserves. It doesn't get any better.

Almond Flour Pancakes

- 1 cup almond flour (I use Bob's Red Mill Almond flour/Almond Meal)
- 2 eggs
- 1/4 cup Seltzer water (Plain water is fine, but you may lose some "puffy.")
- 2 tbsp oil
- 1/4 tsp. salt
- 1 tsp baking powder
- 1 tbsp low-carb sweetener (i.e. Splenda, Truvia)
- 1/8 - 1/4 tsp. cinnamon

I found that if I make them small, they turn easily and look really pretty. They're a bit more delicate than regular pancakes, so turning large ones is messy and tricky. Cook them in the usual fashion. This makes three large pancakes or six smaller ones.*Just know that they won't bubble on top in the pan like "regular" pancakes do. **

* I had 3 large ones and one smaller one.
** A few small bubbles did appear, but they weren't an indication that you should turn them.

I topped them with a little softened butter and Polaner's Sugar-Free Seedless Raspberry Preserves. (2 carbs per 2 tablespoons)

Note: I refrigerated my leftover large pancake in a ziplock bag; then re-heated it for breakfast by folding a paper towel over it and popping it in the microwave for one minute. Delicious all over again.

Here's the link to the original recipe from Lowcarbdude's site:

Lowcarbdude.com: Recipe: Low-carb almond pancakes
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Old 01-23-2011, 10:58 AM   #20
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Old 01-23-2011, 11:00 AM   #21
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Genius idea, belfrybat! Almond meal/flour is super-expensive. I just paid almost $13.00 for a pound...yikes! And I do live in pecan country. I'll certainly try pecan meal. Thanks!
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Old 01-23-2011, 11:04 AM   #22
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I stopped eating almonds or using almond flour or almond butter due to the phytates (which block mineral absorption), the high Omega 6, and PUFAs.
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Old 01-23-2011, 11:40 AM   #23
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Making some chicken tonight with almond flour and parmesan cheese "breading".
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Old 06-17-2011, 11:26 AM   #24
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I use almond flour for bread

Provided you're not put off by the comment about phylates in almonds (see above), Almond flour is a great bread ingredient, if you can tolerate moderate carbs. I eat one slice of toast in the morning, but I make the bread like this (in a bread machine):

1-1/3 cups lukewarm water
2 tbs monounsaturated vegetable oil (Canola or olive), or lard
1/2 cup vital wheat gluten
1/2 cup coarse whole wheat flour
1/2 cup (+) wheat bran
1 cup besan (chickpea (garbanzo bean) flour)
1 cup almond flour
small handful of chopped walnuts or pecans
2 eggs
1 tsp salt
˝ tsp vanilla extract

1 slightly rounded tbs of bread machine or SAF yeast; with 1 tbs dextrose or honey to activate it

I put the yeast and a little of the water with powdered dextrose in a teacup, and let it sit a few minutes, then add it to the first liquid in the bread machine pan. Since the flours in this recipe are lower in starch than normal bread, the yeast needs to wake up or the bread may not rise properly.

I run this on rapid whole wheat cycle, and it turns out quite palatable. I have no measurement for its carb content, but based on its ingredients, I believe it to be relatively low carb. Not suitable for strict diets, but for moderately carb restricted diets, it should be OK... in moderation.

You could substitute Soya or Oat flour for besan. (Bean flours don't keep particularly long, so don't buy a huge quantity).

Last edited by oldionus; 06-17-2011 at 11:39 AM.. Reason: to add missing ingredient to recipe
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Old 06-17-2011, 11:38 AM   #25
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I use almond flour all of the time and eat something made with it for breakfast just about every day with recipes from The Almond Flour cookbook. I can't eat artificial sweeteners so I use agave and I am losing weight. Slowly but I am losing. I have lots of sensitivities and allergies. Thankfully my breakfast doesn't mess up my blood sugar levels so I'm happy to stay with it.
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Old 06-17-2011, 12:57 PM   #26
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Linda Sue's pound cake is sitting on a plate right in front of me now!

Yesterday was my daughter's birthday and she declared this the best cake she's ever eaten. It's super moist and so dense you won't need much. I had my serving and I was satisfied, which is so rare for me. I didn't have cravings or anything for the rest of the night and I was fine this morning so it gets the super cool seal of approval!

Also love this: Linda's Low Carb Menus & Recipes
But I don't like them baked a second time. They get too dry for my liking unless I could have a big ol' glass of milk to dip them in.
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Old 06-18-2011, 04:47 AM   #27
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Try making the OMM with almond flour and no sweetner, a bit of garlic and onion powder in a "flat" bowl. Slice it crosswise and toast it lightly. This is the bread that can be used in a tuna sandwich or as garlic bread or for a delicious grilled cheese sandwich.
I make this about once a week for a treat...today will be a steakum and tomatoe sandwich! Try it, it is wonderful!
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Old 06-18-2011, 05:03 AM   #28
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I was using it for the min. muffins but I have since stopped them. They cause me to overeat other carby things. I am going to save my almond flour for breading chicken and that type of thing- no more "baked goods" with it.
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Old 06-18-2011, 05:03 AM   #29
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What does OMM stand for? Minute muffin...but what is the "O"?
I've been meaning to ask this question.:blush:
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Old 06-18-2011, 05:43 AM   #30
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I have to wonder at times with all these posts/threads about "will this or that stall my weight loss" why there is so much concern about stalling. A stall is considered anything over 6 weeks, as per Dr. A.

FYI.....so many of us use Almond flour as a flour sub that I would pretty much think it's ok......

BUT........ONLY YOU CAN DECIDE AND FIGURE OUT IF SOMETHING IS GOING TO CAUSE ISSUES IN YOUR WEIGHT LOSS. As in life, everything is trial and error at times!
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