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Originally Posted by Dee Randall
"scott123" wrote in message
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Yogi Gupta Wrote:
I agree with Sheldon thats why I rated his response as five stars.
"Blenders don't make almonds oily, almonds ARE oily (all nuts are
oily). "
Still! You can play a little trick.
1. Freeze the almonds before making the flour. Process frozen almonds.
2. Use small quntity at a time,, half a cup
3. Use a food processor, pulse to create coarse powder.
Yogi
I don't agree with Sheldon's assessment that almond flour has been
chemically defatted. Not the almond flour I buy. Peanut flour is often
defatted, but not almond.
I freeze my almonds as well before processing and I get the exact same
results as the almond flour I've bought. I also freeze the fp
bowl/blade.
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scott123
Thanks, Scott, do you use your almond flour for flour in breads, cakes or
cookies. Can you give me one type of recipe that you do use it for? Also,
do you feel that using your fp for frozen almonds will dull your blade
pretty darned fast.
I dulled my last fp blade doing very hard cheeses.
Thanks again,
Dee Dee |
Dee, my apologies for the delay. I've used almond flour in quick breads (pumpkin), cakes and cookies. My goals have been to cut the carbs/glycemic impact that I would get from regular flour. Almond flour works especially well when combined with vital wheat gluten. I have an almond flour/gluten pancake recipe that I'm especially pleased with.
As far as the blade dulling... I haven't noticed it. As hard as almonds are, I still think they're softer than a hard cheese. Think about how easily an almond grates vs. a chunk of parm.