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<title>Gluten Free Forums - Elana&#039;s Pantry &#187; Topic: Almond Flour -- Converting Recipes from Regular Flour</title>
<link>http://www.elanaspantry.com/forums/</link>
<description>Gluten Free Forums for Elana&#039;s Pantry</description>
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<pubDate>Mon, 13 Feb 2012 12:58:11 +0000</pubDate>

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<title>Debra on "Almond Flour -- Converting Recipes from Regular Flour"</title>
<link>http://www.elanaspantry.com/forums/topic/almond-flour-converting-recipes-from-regular-flour#post-276</link>
<pubDate>Mon, 18 May 2009 16:07:55 +0000</pubDate>
<dc:creator>Debra</dc:creator>
<guid isPermaLink="false">276@http://www.elanaspantry.com/forums/</guid>
<description>&#60;p&#62;Hello, All,&#60;/p&#62;
&#60;p&#62;I was interested in converting (well, attempting to, anyway!) recipes which use regular flour to using 100% almond flour. Is there a general rule of thumb when converting from All-Purpose to Almond? &#60;/p&#62;
&#60;p&#62;Thanks in advance,&#60;/p&#62;
&#60;p&#62;Debra
&#60;/p&#62;</description>
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