http://www.elanaspantry.com/forums/ Gluten Free Forums for Elana's Pantry en Mon, 13 Feb 2012 12:13:15 +0000 http://www.elanaspantry.com/forums/topic/almond-flour-help-no-success#post-741 Thu, 17 Dec 2009 15:08:50 +0000 adelshad 741@http://www.elanaspantry.com/forums/ <p>For those concerned with cost (like me a poor grad student), I have had pretty good success making cookies, muffins and crackers (haven't tried bread) with Trader Joe's brand almond meal. It is much more affordable than the blanched almond flours such as Honeyville. </p> http://www.elanaspantry.com/forums/topic/almond-flour-help-no-success#post-720 Tue, 15 Dec 2009 10:11:21 +0000 Carol S 720@http://www.elanaspantry.com/forums/ <p>WooHoo! Success! My husband agrees that I can finally make biscuits! Thanks again, ladies! Now, I'll move on to other recipes from the Almond Flour Cookbook. </p> http://www.elanaspantry.com/forums/topic/almond-flour-help-no-success#post-704 Fri, 11 Dec 2009 16:21:09 +0000 Miss Robin 704@http://www.elanaspantry.com/forums/ <p>Thank you Elana! You are awesome! Happy Hannukah (sp?)! </p> http://www.elanaspantry.com/forums/topic/almond-flour-help-no-success#post-703 Fri, 11 Dec 2009 11:49:37 +0000 Carol S 703@http://www.elanaspantry.com/forums/ <p>Thank you, Elana! And you, Miss Robin, for initiating the contact. I'm using Honeyville blanched almond flour. But, I've been doing the brown sugar packing method. I'll try the scoop method and see what happens. Cross your fingers! </p> http://www.elanaspantry.com/forums/topic/almond-flour-help-no-success#post-702 Fri, 11 Dec 2009 11:12:06 +0000 elana 702@http://www.elanaspantry.com/forums/ <p>I scoop my almond flour which makes it a more packed measurement, though I haven't ever packed it like brown sugar. Using the scoop method that I do, there are approximately 3.8 to 4 ounces of almond flour per cup, roughly 4 cups per pound.</p> <p>I don't ever use the fluff method to measure almond flour that most bakers use for regular recipes --this would yield runny results in my recipes.</p> <p>Fluffing is when you dip a spoon into your flour jar/bag and lightly place the flour into the cup, this results in a more light measurement as opposed to scooping or packing.</p> <p>Elana :-) </p> http://www.elanaspantry.com/forums/topic/almond-flour-help-no-success#post-700 Fri, 11 Dec 2009 10:49:37 +0000 Miss Robin 700@http://www.elanaspantry.com/forums/ <p>Carol S</p> <p>I was wondering if you are using BLANCHED almond flour? I tried to email Elana to see if the flour should be packed or not, but I just got an automatic response saying should wouldn't respond. I'm hoping she'll respond either on her site or on the forum though. For me, almond flour is pretty expensive to not know if it needs to be packed or not for her recipes. </p> http://www.elanaspantry.com/forums/topic/almond-flour-help-no-success#post-694 Thu, 10 Dec 2009 11:06:31 +0000 Carol S 694@http://www.elanaspantry.com/forums/ <p>Well, maybe I'm confused. I heard about fluffing regular GF flour; but, I was sure that I've heard/read somewhere that with Almond Flour, it should be packed. The reason was that it is so moist that you need to be sure the batter won't be too wet. My drop biscuit batter is usually thick and heavy, not runny at all. There's no way you can "drop" it onto the baking sheet. I usually measure it in a dry measuring cup and then have to pry it out with a spoon until it "plops" onto the baking sheet. Then I sort of pat it a little to get a nice shape...if not, it comes out looking like a mini mountain range. I could actually pick it up and roll it in a ball or something - as long as I kept my hands floured because the dough is very sticky. The outside drys out pretty well, but the center stays moist - not fluffy like the inside of a biscuit should be.</p> <p>I have no clue what I'm doing wrong. Maybe I do need less flour. Perhaps I'll give that a try and see what happens.</p> <p>Thanks for the tip. </p> http://www.elanaspantry.com/forums/topic/almond-flour-help-no-success#post-677 Tue, 08 Dec 2009 13:15:36 +0000 Miss Robin 677@http://www.elanaspantry.com/forums/ <p>Carol, you say that you've been "packing" the flour? I guess I haven't heard that we're supposed to do that? I thought I read somewhere (can't remember where) that we're supposed to fluff the flour before spooning it into our measure cup. I thought it was on Elana's site somewhere, but it may not have been. Anyway, this is how I've been using it. How about the rest of you gals?</p> <p>I made Elana's Gluten-Free sandwich bread and I didn't "pack my flour" and I got a product that was fine for my husband, but I thought it was a little on the dry side, but it was definitely edible. I used Honeyville flour also. </p> http://www.elanaspantry.com/forums/topic/almond-flour-help-no-success#post-674 Mon, 07 Dec 2009 19:54:27 +0000 Franleigh 674@http://www.elanaspantry.com/forums/ <p>I purchased "Benefit Your Life" blanched almond flour. It's very "fine". The only problem I've had so far is that some of the recipes (like the cranberry nut bread) are very dark on the bottom half, but it still tastes good. My oven temp is right on the money too. I prefer to cook in glass, so might need to drop the temp a bit. Still new at GF cooking... </p> http://www.elanaspantry.com/forums/topic/almond-flour-help-no-success#post-672 Mon, 07 Dec 2009 13:00:29 +0000 Carol S 672@http://www.elanaspantry.com/forums/ <p>I've been reading this site for months and really appreciate all I've learned; but, I'm having a major problem with the results when I bake with Almond Flour. I'm making sure I'm packing the flour, and measuring accurately, checked the oven temp and I'm still getting a rather dense, heavy product that seems too moist. I'm planning on cutting back on the liquid ingredients to see if that will help; but, I'm really baffled since so many of you have great success with the Honeyville Flour. I'm on my second 5 lb. bag. The whole first bag just did't make anything edible...well, it was edible, just not really good. I bought the cookbook, but nothing has really turned out.</p> <p>Does anyone have any extra tips for me? Thanks in advance, and keep those great recipes coming. </p> http://www.elanaspantry.com/forums/topic/almond-flour-help-no-success#post-644 Wed, 25 Nov 2009 19:28:52 +0000 K1MBERLY 644@http://www.elanaspantry.com/forums/ <p>Honeyville Almond flour - Is it really like using regular flour? I bought $25 worth of blanched almond flour and everything I baked, had the texture of minced nuts, Yuck! :( Is it worth ordering Honeyville flour online? I'm not ready to give up just yet, but don't want to order a similar product... What have you guys made with Honeyville, and how did your families like it? Thanks! </p> http://www.elanaspantry.com/forums/topic/almond-flour-help-no-success#post-393 Mon, 03 Aug 2009 15:10:48 +0000 kara 393@http://www.elanaspantry.com/forums/ <p>I know Almonds.com also sells almond flour/meal, and they have an extra fine option. I was getting runny dough too and someone recommended I make sure I put enough flour in, that I am pakcing the measurements so there is more meal. Hope that helps! </p> http://www.elanaspantry.com/forums/topic/almond-flour-help-no-success#post-375 Wed, 29 Jul 2009 15:24:06 +0000 Diabetic Cook of Maine 375@http://www.elanaspantry.com/forums/ <p>I made Banana Bread today with the Honeyville Almond Flour and WOW! What a difference! The almonds are so finely ground they were virtually undetectible in the final product. When you can afford it and if you're really serious about cooking with almond flour, trying the Honeyville brand is a must. I think you'll be pleased.</p> <p>For a while, before I finally gave in and purchased the Honeyville brand, I would grind my own almonds and could never get them fine enough that they couldn't be detected in my baked goods. Everything had the texture of cornmeal or, as my husband put it "like crunchy peanut butter!" I really didn't mind the texture, but my husband didn't like it. He said once after eating a cake I made he had to floss the almond bits from between his teeth! That's not exactly what you expect from eating cake, so I understand that it might be unappealing.</p> <p>I don't bake 100% gluten-free. Since I'm diabetic, my main goal is to reduce the carbs significantly and cut the fat while still retaining the taste, texture and crumb of a high carb, high fat original. I think I've managed to find a great balance. If you want to view my Banana Blueberry Tea Bread recipe, check out my blog: <a href="http://diabeticsrejoice.blogspot.com/" rel="nofollow">http://diabeticsrejoice.blogspot.com/</a></p> <p>Maybe it can be a starting point for making adjustments in your own recipes. Good luck! </p> http://www.elanaspantry.com/forums/topic/almond-flour-help-no-success#post-373 Tue, 28 Jul 2009 20:08:11 +0000 foodintolerancescook 373@http://www.elanaspantry.com/forums/ <p>Is it as fine as regular flour? I can't afford to buy any thing more right now and I'm trying to use the almonds I have. Has anyone successfully made their own flour? </p> http://www.elanaspantry.com/forums/topic/almond-flour-help-no-success#post-370 Tue, 28 Jul 2009 14:31:33 +0000 Diabetic Cook of Maine 370@http://www.elanaspantry.com/forums/ <p>Like you, I've been grinding my own almonds but, just today, I received my first bag of the Honeyville Almond flour and the grind is so nice and fine! Compared to it, my home grind looks like gravel! Also, I've seen Bob's Red Mill at Whole Foods, but I never bought it because it looked exactly like what I can do myself. I can't wait to see what difference the Honeyville brand will make in my recipes. </p> http://www.elanaspantry.com/forums/topic/almond-flour-help-no-success#post-368 Tue, 28 Jul 2009 11:51:14 +0000 Christina 368@http://www.elanaspantry.com/forums/ <p>Well Elana does suggest the Honeyville brand almond flour for her recipes, maybe you should try that first and see how it goes. </p> http://www.elanaspantry.com/forums/topic/almond-flour-help-no-success#post-364 Mon, 27 Jul 2009 20:14:35 +0000 foodintolerancescook 364@http://www.elanaspantry.com/forums/ <p>I never have success with almond flour! I don't know what I do wrong. I always end up with something that tastes like crunchy nuts with egg or something in between. Is that supposed to happen? Like the orange almond cookies on this site, it didn't even turn to cookie dough, it was just goo. (Even after several hours of refrigeration. And I just tried the rye bread but it tasted like flax with almonds in it! I do try to make my own to save money and I make sure they are pretty fine but maybe they're not fine enough? I'm getting pretty frustrated and discouraged with it! </p>