http://www.elanaspantry.com/forums/ Forums for the elanaspantry.com website en Tue, 16 Mar 2010 21:58:00 +0000 http://www.elanaspantry.com/forums/topic/natural-v-blanched-almond-flour#post-552 Thu, 22 Oct 2009 21:41:12 +0000 Sara Matson 552@http://www.elanaspantry.com/forums/ <p>Hi! I just tried the chocolate chip cookie recipe without blanching my almonds....I just had to try it...but the almonds were left a little course (half or so was pretty floury) as I didn't want them to turn to butter! SO, I added about 1/2 c. whole spelt flour (I'm not totally gluten intolerant) and it helped to soak up some of the butter and also hold the batter together better and they did turn out pretty good. I would make them again but maybe only use 8 TBL butter at the most. Add flour if I still need to. Hope that helps!</p> <p>Sara </p> http://www.elanaspantry.com/forums/topic/natural-v-blanched-almond-flour#post-539 Tue, 13 Oct 2009 11:27:40 +0000 jessica 539@http://www.elanaspantry.com/forums/ <p>check out Elana's FAQ on this: <a href="http://www.elanaspantry.com/frequently-asked-questions/#5almondflour" rel="nofollow">http://www.elanaspantry.com/frequently-asked-questions/#5almondflour</a> </p> http://www.elanaspantry.com/forums/topic/natural-v-blanched-almond-flour#post-536 Tue, 13 Oct 2009 08:43:47 +0000 nana4me 536@http://www.elanaspantry.com/forums/ <p>Has anyone substituted natural almond flour for blanched almond flour in Elana's cookbook? If so, what were the results???<br /> Thanks </p>