I make sweet potato powder and bet you could make potato flour using the same method. It may not be as fine as commercial potato flour. I just happen to have a box of Ener G Pure Potato Flour on hand and the ingredients...POTATO FLOUR ;-). How to: -Peel, cook, drain and mash 2-pounds potatoes. -Spread on lined trays or fruit roll-up sheets of a dehydrator in 1/2-cup amounts - spread VERY thin. (I can get 1 cup per fruit roll-up sheet in my NESCO American Harvest dehydrator). -Dehydrate at 120°F until CRISPY dry. Turn once to make sure both sides are completely dry. -Pulse the crispy dry dehydrated potatoes in a blender or food processor. To rehydrate this mixture for mashed potatoes, add hot water and add any seasonings you'd like. -Grainlady

AustinÂs Coffee Cake Austin has made this coffee cake as his baking entry at the Martinsville Fair, with Blue Ribbon results! Yeah, Austin!! Austin always uses real butter, and he also uses the cardamom called for in the Streusel, but it can be omitted.. HereÂs the recipe: Streusel:  1 ½ cups graham cracker crumbs  ¾ cup finely chopped walnuts  ¾ cup firmly packed brown sugar  1 tsp. cinnamon  ¼ tsp. ground cardamom  ½ cup melted butter (1 stick) To make the Streusel topping:: Combine crumbs, nuts, cinnamon, brown sugar, cardamom, and melted butter, and set aside. Cake:  2 cups cake flour  1 cup sugar  2 ½ tsp. baking powder  ½ tsp. salt  ½ cup butter, room temperature (1 stick)  2 eggs  1 ½ tsp. vanilla  1 cup milk Cake: Combine dry ingredients, add butter, eggs, vanilla and milk. Beat 2 minutes. Pour half the batter into a greased and floured 9"springform pan. Layer half the streusel, then add the remaining batter and repeat the streusel layer. Bake in a 350 degree oven, for 50 minutes. This cake can be served warm or cold. Peanut Butter Lovers Cake 2 cups flour 1 tsp. baking soda ½ tsp. salt ¾ cup butter, softened 2 cups sugar 5 eggs, separated 1 cup creamy peanut butter 1 cup buttermilk 1 tsp. vanilla extract Combine the flour, baking soda, and salt in a bowl, set aside. Beat the butter in a mixer bowl at medium speed until light and fluffy. Add the sugar gradually, beating constantly until blended. Add the egg yolks, one at a time, mixing well after each addition. Beat in the peanut butter. Add the dry ingredients alternately with the buttermilk. Stir in the vanilla. Beat the egg whites in a small mixer bowl at high speed until stiff peaks form. Fold into the batter. Pour into 3 greased and floured, 9-inch round cake pans. Bake at 350 degrees for 25 to 30 minutes, or until a wooden pick inserted in the center comes out clean. Cool in the pans for 10 minutes. Remove to a wire rack to cool completely. Frost with Peanut Butter Frosting, sprinkle with peanuts. (or coarsely chopped peanut butter cups, or chocolate) Peanut Butter Frosting ¾ cup butter, softened 1 cup creamy peanut butter 4 ½ cups powdered sugar 1/3 cup milk 1 tsp. vanilla Beat the butter in a mixer bowl at medium speed until light and fluffy. Beat in peanut butter. Add the powdered sugar, gradually, beating constantly until well blended. Add the milk and vanilla, mix well. Add additional milk 1 Tblsp. at a time until of the desired consistency. Note: this is definitely too much batter for a 9 X 13" pan.

Good question. I don't know. Hadn't really considered that since we don't have anyone who is very sensitive and one tablespoon in a full recipe wouldn't seem to make much difference. The package doesn't' say. I did a search and found a variety of answers -- from those who were clearly guessing to those saying no, to less caffeine than the beans to yes it does, but no quantification. The amount I used in my last recipe was about 1/4 tsp per muffin. If there is some caffeine but less than in ground coffee, it doesn't seem like enough to be an issue for most folks, but those who are very sensitive might want to avoid it -- or only for breakfast goods?

They tend to call it almond meal when the skin is still on. I used to grind my own almonds for everything too, including homemade marzipan, but now I bake a lot of gluten-free and wheat-free things, so almond flour is always in the fridge. In any case, when I glanced over Nigella's recipe I didn't see specific info about how the almonds should be ground, or how finely, so, for me, using almond flour isn't any problem at all. :)