Just a quick question to see if anyone has tried a mix of blanched almond flour and almond meal in muffin recipes or any other baking.
When we first started gluten-free cooking we used Trader Joe's almond meal for the muffins. Finally deciding to invest in some bags of blanched almond flour (Honeyville) we moved in that direction. Recently, as we were running out of almond flour we used half and half in the cranberry lemon muffin recipe and the results were out of this world. They had the light airiness that blanched almond flour but they didn't sink as the original recipe does. Also, the almond meal provided a nice crispy (and slightly shiny) outer layer that was really nice. I know people have probably discussed almond meal versus almond flour on these forums in the past, but I was wondering if anyone else had experimented with half and half and what the results were. I think it would make a nice texture for a cake as well - like that one with the valencia oranges.
Other thoughts? Or do most people just stick to their blanched almond flour?
