Almond Flour Recipes Please!
5 years ago
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5 years agoCan almond meal substitute for almond flour*? I love these jam bars from Leite’s Culinaria. The only change I make to the recipe is omitting the coconut flakes and using a total of 75 grams of almond meal. I’ve made them with store-bought cherry preserves and with blackberry preserves. Both were great!
*Bob’s Red Mill website says they are interchangeable. The only difference is the coarseness of the grind. I use the metric option and weigh my ingredients.sarahsocal thanked bbstxRelated Discussions
Date/Almond Sourdough and Multigrain with Chestnut flour
Comments (2)Hey annie...I do leave the parchment. I place the sheet of parchment over the basket that the dough has risen in. I hold it tight and turn over the basket/paper and set it down on the counter and lift the basket off. I then tear the paper so it is just an outline of the dough with "handles" on the ends. I get the hot pot out of the oven and set it on the counter...I have soapstone counters which makes it great ! I take off the lid and slash the loaves with a tomato knife...I have found it does a better job than my lame, and then pick up/lower the loaves into the hot pots...spray a few sprays of water, and place the lid on. The loaves might deflate some during this process...it depends on how high the hydration is, but they always recover. If your loaves deflate and don't recover it is because they are over-proofed. They have no more ooommph left to recover from the trauma of placing them in the pot. My loaves have no yeast..only the sourdough. The dough ferments at room temp for only 1 hour after I shape them....then into the fridge and they only come out of the fridge right before I place them in the hot pot. Very little time at room temp. But...they rise well in the cold after that one hour start. Loaves that have regular yeast in them are much more prone to over-proofing so you have to be careful. You are better off doing a shorter proof at room temp and then bag the loaves and place in fridge to finish. They will have remarkable resilience and bounce back. You can do the poke test also. If the dough doesn't spring back/or the hole fill right back up then it is definitely finished proofing . It is something you have to get used to and do the same recipe over and over till you get the times and temps correct. What bread recipe have you had trouble with deflating ? I am using chestnut flour...not chestnuts...you wouldn't know it was in the bread. I don't care for chestnuts either ! :) c...See MoreHow to substitute coconut flour for almond flour
Comments (2)This may be MORE than a challenge because the flours don't substitute in equal amounts. The coconut flour rule-of-thumb is use 1 whole egg per ounce of coconut flour or 6-eggs per 1/2 c. coconut flour. I'd suggest doing a search on-line for cake recipes using coconut flour or you may end up with a lot of wasted ingredients and time. I realize this recipe has little in common with the recipe you are trying to make, but it will give you an idea of the ratio of eggs to coconut flour for a 9" square cake. I've never made it (due to the number of eggs needed). WILLIAMSBURG ORANGE CAKE (source: Cooking with Coconut Flour by Bruce Fife, N.D.) 1/2 c. butter, melted 12 eggs 3/4 c. sugar 1 t. salt 1 t. vanilla 1 c. SIFTED coconut flour 1 t. baking powder 1/2 c. golden raisins, cut up 1/2 c. nuts, finely chopped 1 T. grated orange peel Blend together butter, eggs, sugar, salt, and vanilla. Combine coconut flour with baking powder and whisk into batter until there are no lumps. Fold in raisins, nuts, and orange peel. Pour batter equally into 2 greased 8 or 9x1-1/2-inch layer cake pans or one 9x9x2-inch pan. Bake at 350-degrees for 30-35 minutes or until knife inserted into center comes out clean. Cool. Cover with Williamsburg Butter Frosting. WILLIAMSBURG BUTTER FROSTING 1/2 c. butter, softened 4-1/2 c. powdered sugar 4-5 T. orange flavored liqueur or orange juice 1 T. grated orange peel Combine all ingredients and beat with an electric beater until smooth. REDUCED SUGAR WILLIAMSBURG BUTTER CAKE Make Williamsburg Butter Cake as directed but reduce sugar to 1/4 to 1/2 c. depending on desired sweetness, add 3 T. powdered or liquid stevia, and 1/3 c. coconut milk. If using liquid stevia, add it to the wet ingredients. If using powdered stevia, combine it with the coconut flour before mixing into the wet ingredients. Bake at 350-degrees F for 40-50 minutes or until knife inserted into center comes out clean....See Morealmond flour
Comments (5)loves2cook4six- You can find any number of How-To links and videos on line, but here's what I do for plain, unsweetened, almond milk. 1. Place 1-cup of almonds in a quart canning jar. Fill with clear water + 1/2 t. sea salt (mix to dissolve the salt). The salt aids in reducing the hard-to-digest phytates, but doesn't make the milk salty. 2. Soak at least 6-hours, or up to 24-hours. I do 24 if I want to easily slip the skins off the almonds, but you can leave the skins on if you'd like (I do both). 3. Drain and rinse well in a colander. Remove skins, if you'd like. 4. Place almonds + 2 to 2-1/2 c. of water in a high-speed blender and blend well for 5-8 minutes. This ratio of almonds and water yields a concentrated form of almond milk. I can thin it with water, as needed, when using it. You will find recipes that use more water. Your choice.... 5. Strain the blended almond milk in a nut milk bag (fine-mesh strainer, or several layers of cheese cloth). Twist the bag tight and squeeze the almond milk out of the pulp. 6. Refrigerate the almond milk and use within 4- to 7-days. 7. The pulp can be used "raw" in recipes (you can find many on-line -- I make a granola-like cereal, crackers, etc.). You can store the raw pulp in the refrigerator for 1-2 days, or freezer, until needed. To dehydrate it, I place it on the fruit leather sheets, spread in a thin layer. Dehydrate 125- to 135-degrees F. When dry, blend into a fine flour and store in the refrigerator (if using it quickly, or freezer, until needed. -Grainlady...See MoreAlmond flour question
Comments (1)For an accurate explaination of the difference between "almond flour" and "almond meal", check the link below. Depending on the low-glycemic or gluten-free recipes I'm working with will depend on whether I make my own nut meal or purchase nut flour. -Nut FLOURS are ground from the cake that remains after oils are pressed from nuts. -Nut MEALS are ground from whole nuts, and are grittier and oilier than nut flours. The term "Flour" is often used for both these ingredients, but they are actually very different. They CAN be substituted one for the other with textural changes in the finished product. Some manufacturers call their product "flour" when it's actually the more coarsely-ground and oily meal. You can use either blanched raw or roasted almonds. Roasted almonds will lend a different flavor to the meal. King Arthur has both roasted and regular almond flour avaliable if you would like to purchase them. Personally, I'd only order them when the weather is cool because high heat can change the flavor of nut flours. I've found I get a slightly different meal if I use a method from the book "Nourishing Traditions" and soak almonds overnight in lightly salted water. Soaking causes the almonds start to sprout. Drain the next morning and dehydrate until crispy dry. Then mill into almond meal (roast the almonds if you like). I find these almonds easier to digest and they have more available nutrition than raw almonds. A good method for anyone who has difficulity digesting nuts. -Grainlady Here is a link that might be useful: Cook's Thesaurus - Nut Meals & Flours...See More
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sarahsocalOriginal Author