Gluten Free Forums - Elana's Pantry » ingredients

1. gkmt50
   Member

   I know that Elana specifically says not to use this stuff. But I sent my dh into Whole Foods to get some almond flour and forgot to tell him this... WF is 40 miles away so I don't fashion taking it back. So I am wondering if anyone has had success using Bob's, or has a suggestion to using it until I can order some almond flour online.

   Elana's FAQ says it has a course texture... I have a mortar and pestle if you think that would be of use to grind it up more???

   Any suggestions? Thanks in advance!

   Posted 1 year ago #

2. LW
   Member

   Hi,
   I made some drop muffins with this over the weekend for strawberry shortcake. It is a little course, but depending upon what you're making, it can work just fine. I did find myself wishing it were of a finer texture, but it still held together... gave me more of a "corn-bread" type of texture. It was nice actually. But I am mail ordering different flour from Honeyville (per Elana's source recommendations).

   My understanding is that if you try to grind it with a mortar & pestle, you'll end up with "almond-butter" -- like peanut butter.

   I was using a friend's oven --so I'm not sure if that particular oven had a higher temperature or not, but it went from being underdone to overdone VERY quickly. I cooked the biscuits on parchment, and ended up just peeling off the overdone bottom... no one was the wiser!

   Posted 1 year ago #

3. kvetsch
   Member

   Hi,
   We grow almonds and grind almond flour, pastes,and other forms of almonds in California. I was just given Elana's cookbook and naturally love it. We are happy to sell direct to home bakers in 1 lb or 5 lb. packages. Have a look at our website which also has cooking demonstrations using almond flour and almond paste. http://www.almondpaste.com or http://www.mandelininc.com
   Kim Vetsch

   Posted 1 year ago #

4. AidelK
   Member

   Hi there--
   Depending on your proximity to a Jewish community with a kosher grocery store, it is a great time of year to pick up various nut flours. Since Passover is approaching, kosher stores are stocking up on Passover baking items. Nut flour is an excellent substitute for regular flour when baking for Passover, as regular flour is forbidden on Passover.

   Posted 1 year ago #

5. pjsparkles
   Member

   I have found that if you sift the Bob's Red mill you can get a fairly nice flour. I am then left over with the more coarsely ground bits - I figure I might use those for a crust on a fish or chicken or maybe in a apple crisp topping. I have used the sifted flour to make the drop biscuits and some muffins....they seem to have turned out well.

   Posted 1 year ago #

6. lisastafford
   Member

   BRM Almond Flour works well in cookies if you want them to spread out and get more crispy. My husband actually likes that texture better than when I use Honeyville for cookies. There is another thread on here for cinnamon almond cookies. It is wonderful with BRM flour.

   Posted 1 year ago #

7. gkmt50
   Member

   Thanks! I will use it for crispy cookies, then! :)

   I actually used the Bob's for some muffins and they were mushy, but we ate the mushy consistency stuff anyway. It might have also been because of the oven temp. The recipe I have from Prasad's book (SCD Diet) said 325, which I have never heard of for muffins (I always bake them at 400+?)

   Posted 1 year ago #

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