Steve, Grainlady posts a lot on the Cooking Forum. You might have better luck catching her attention over there.

laceyvail- Long before reading "Wheat Belly" I was utilizing more low-carb and low-glycemic foods, including coconut flour and almond flour in our diet, and using less wheat products. I'd been using more spelt than wheat for about a year, since it was lower on the GI. Diabetes is rampant in hubby's family, so we are trying to avoid it with food choices. Consuming whole foods on the lower half of the Glycemic Index of Foods and reducing the amount of wheat in our diet was already happening. I've been involved in gluten-free cooking/baking for years, including developing gluten-free recipes for a local sorghum mill, which started because my mother had celiac disease and I did a lot of food preparation for her before she died. Comments shared here made me head to the library and read "Wheat Belly", as well as "Perfect Health Diet" by Paul Jaminet, Ph.D. and Shou-Ching Jaminet, Ph.D. After that, we had a big food discussion and decided to do a 4-month trial without wheat products. After 4-months, and feeling great, I consumed a flour tortilla on Friday and a whole wheat bun on Saturday and by Saturday night I had a huge flair-up of arthritis like I haven't seen for many years (I've had arthritis since I was 14-years old). So that was enough to make me continue elimination of wheat in my diet. We also both dropped 10-pounds :-) I really don't make a big deal out of it because it's not a one-size-fits-all world when it comes to food choices. Ironically, during this time the Extension Office contacted me to see if I knew anything about using coconut flour. Evidently there are a number of "Wheat Belly" folks asking for information and guidance and the agent isn't up-to-speed on the subject. I've been mentoring individuals through the Extension Office, which suits me fine. I still teach food and nutrition classes at the local Food Bank and they generally include food available through the Food Bank and through the Commodity Distribution Program. My sister suffers IBS and a number of "gut" issues and is following a Gut and Psychology Syndrome (GAP Syndrome or GAPS) Diet, which includes elimination of grains, and is seeing some great improvement after 2-months. We think our genetics (mother with Celiac Disease), as well altering grain, pointed out in "Wheat Belly", hasn't been a good thing in our family. Eliminating it has done wonders! -Grainlady

The pulp will still be just damp enough to pack together, kinda' like clay, but still crumble under pressure. You shouldn't see any visible moisture if pressed. What is left? Fat, protein, fiber, and much of the nutrition. I like to dry nut pulp at a fairly low heat - 125-degrees F and under. It dries fairly quickly and works in nearly any recipe that calls for almond flour. I dry it on the fruit roll-up sheets. I usually make it finer after it's completely dry by placing it in a mini food processor (if necessary - not all recipes require fine almond flour, but most do). You could also place it in a bag and roll it with a rolling pin into a finer flour just by rolling the clumpy mixture. You can also use raw pulp and make a number of things like "cereal", crackers, snack foods, and a whole lot of other interesting things. Many will be dehydrated at a fairly low temperature - especially if you follow RAW food recipes - and raw foods recipes are a great resource. Some of the recipes I've gleaned, and you can find these and more on-line: -Almond Pulp Freezer Fudge -Almond Pulp Crackers -Raw Almond Pulp Cookies -Almond Pulp Crunch -Homemade Almond Butter (but you need a high-speed blender like a Vitamix) -Almond Pulp Breakfast Power Bread -Cinnamon Peanut Butter Almond Pulp Crackers The link below is a great place to find recipes using almond flour. Honeyville Grain Almond Flour is superior to homemade, but homemade is soooooooo much cheaper. -Grainlady Here is a link that might be useful: Elanas Pantry

I've always use Honeyville Grain almond flour, or homemade from making almond milk and dehydrating the pulp and grinding it into a fine flour myself. It's been my experience that Bob's Red Mill is inferior to Honeyville, and Elana Amsterdam says as much in her book "The Gluten-Free Almond Flour Cookbook". Bob's fails to give consistent results each time, as you found out, because Bob's is much coarser than other brands of almond flour. I take advantage of 20% off sales offered by Honeyville Grain and stock-up, and I love their $4.49 shipping for your entire order (although it's free shipping all of Dec. if you purchase $125. -Grainlady