Almond Flour Recipes Please!
sarahsocal
3 years ago
Featured Answer
Comments (15)
bbstx
3 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
freezing ground almond flour
Comments (3)- Yes it freezes well, but if you are going to use it within 6-months, it will be fine in the refrigerator. - I've frozen cookies made with almond flour, although not Russian tea cookies, and have had great results. If in question, make a 1/2 recipe as a test and see for yourself to see if you get the results you want. The cookies will store better in a rigid plastic container than a zip-lock bag. If stored in a bag they will rub together, especially if they get moved around very many times while frozen, and rubbing on each other is like taking sandpaper to them. You'll end up with a lot of cookie "dust" in the bag. -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 MoreCrusty French Bread With Almond Flour? Possible?
Comments (17)Possibly a lot more vital wheat gluten. It adds protein as well as replacing the gluten missing in the gluten-free or low-gluten flours. I worked on a low-carb bread machine recipe for a diabetic friend who is very carb-sensative and this is the ingredients list. I won't make the recipe anymore even though it was never "right"....can't stand the taste of it after so much testing. The recipe might give you some ideas for the recipe you are working on. If you want your bread to taste like rye bread, add some caraway seeds. I pulverized the seeds into powder rather than using them whole, but that's because hubby doesn't like seedy bread and I think the flavor is more intense and a little caraway went a long way. 1/2 c. + 2 T. water 1/2 c. kefir (omit and use more water) 1/2 c. vital wheat gluten 1/2 c. almond flour 1 to 1-1/2 c. rye flour (or whole wheat) 1/2 c. wheat protein isolate (could also use bread flour) 2/3 c. flaxmeal 1 egg 3 T. hi-maize flour (adds more fiber and helps control blood sugar) 2 T. agave nectar (or palm sugar - both are low-glycemic) 1/2 t. salt 2-1/4 t. SAF Instant Yeast -Grainlady...See MoreHelp! Toasted Almond Flour?
Comments (4)Thank you all. I ended up toasting the flour on the stove top, as I have a history of burning nuts that are in the oven. The bars are delicious, very rich and the recipe makes a lot. Here it is if you are interested: Almond-Apricot Bars Recipe By : King Arthur Flour Serving Size : 70 Categories : Desserts Cookies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Crust 1 3/4 cups granulated sugar -- (12 3/4 ounces) 1/2 cup confectioners' sugar -- (2 1/4 ounces) 1/2 cup butter -- (1 stick, 4 ounces) 1 teaspoon butter vanilla flavor or 2 teaspoons vanilla extract 3/4 teaspoon baking powder 1/4 teaspoon salt 2 large egg yolks (reserve whites) 1 tablespoon milk 1 3/4 cups unbleached All-Purpose Flour -- (7 1/2 ounces) Apricot Filling 1 cup shredded or diced apricots -- (5 ounces) 1/2 cup water -- (4 ounces) 1/4 cup sugar -- (1 7/8 ounces) 2 tablespoons brandy or rum (optional) -- (7/8 ounce) Almond Filling 2 cups toasted almond flour -- (6 1/2 ounces) 1 cup sugar -- (7 1/4 ounces) 1/4 teaspoon salt 1 large egg + 2 egg whites 1 teaspoon vanilla extract 1 teaspoon almond extract 2 tablespoons unbleached All-Purpose Flour -- (1/2 ounce) Chocolate and Cream Topping 1 1/3 cups bittersweet chocolate -- (8 ounces) 3/4 cup heavy cream -- (6 ounces) Crust: In a medium-sized mixing bowl, beat together the sugars, butter and vanilla until fluffy. Add the baking powder, salt, egg yolks and milk, and beat well. Stir in the flour and mix just until a smooth dough forms. Press the dough into the bottom of a lightly greased 9 x 13-inch pan. Bake the crust for 10 to 12 minutes in a preheated 350°F oven, until it's lightly browned. Remove it from the oven, and set it aside to cool. Apricot Filling: Mix all of the ingredients together in a small saucepan or microwave-safe bowl. Bring the mixture to a boil, stirring once or twice, and then set it aside to cool slightly. Almond Filling: Stir all of the ingredients together in a medium-sized bowl; the mixture will be fairly stiff and sticky. Set it aside. Assembly and Baking: Spread the apricot layer over the baked crust, and then spread the almond layer on top of the apricot layer. Bake the bars in a preheated 375°F oven for 25 to 30 minutes, until they feel set -- a fingerprint will remain when pressed in the middle. Remove the bars from the oven, and cool them for 1 hour. Topping: Melt the chocolate and cream together in a small saucepan set over low heat, stirring frequently, or in the microwave on low power. Continue to stir the mixture until it's smooth, then spread it atop the bars. Let the bars cool for several hours (or overnight) before cutting into squares; no need to refrigerate, just cover the pan after the chocolate has set. Yield: 35 (1 3/4-inch square) bars. Description: "This recipe reprinted from The Baking Sheet (r) (Vol. XII, No. 1, Holiday 2000 issue)."...See More
colleenoz
3 years agolizbeth-gardener
3 years ago
Lynda (Zn9b/23 - Central CA Coast)
3 years ago
Gooster
3 years agobbstx
3 years agolast modified: 3 years ago
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sarahsocalOriginal Author