Today I made my first recipe it was the crackers. I have a ton of allergies and haven't tested the almonds yet so I ended up making my own almond flour. I got it pretty fine. I was wondering is it always fibrous tasting or is this bc I made my own?
Gluten Free Forums - Elana's Pantry » ingredients
almond flour fibrous ?
(4 posts)-
Posted 1 year ago #
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If you've never eaten foods made from almond flour, it could be just that it's very different from what you've been used to eating. Or, because you ground them yourself, I assume you used whole almonds and not blanched almonds so it could be the almond skins that are providing the texture that's displeasing. If you don't want to invest yet in a bulk purchase of almond flour, I would suggest trying the recipe again, this time grinding blanched almonds (slivers for example) to see if you like it better.
Posted 1 year ago # -
Nope I did actually blanch them myself. I had made almond milk and I dried out the pulp from making the milk. I dried it out on parchment paper and then ran it back through my food processor to make finer.
Posted 1 year ago # -
Hmmm, I've never made anything from the leftover pulp before but it does seem a shame to waste it. You are removing a lot of the carbohydrate and fat when you make the milk so what's left is mostly the fibrous part. I'm not sure how the taste and texture of this leftover pulp compares to using whole nuts but it might be worth a shot to try whole almonds for recipes like this and maybe save the pulp to add in to recipes where it wouldn't be the base ingredient, like adding to smoothies for example. Or just use part whole almonds, part pulp.
Posted 1 year ago #
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