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Oil

(4 posts)
  • Started 1 year ago by trombonekaren
  • Latest reply from colormepink
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  1. trombonekaren
    Member

    Ijust buoght the cookbook yesterday and wanted to try out some of the recipes without breaking the bank to purchase a number of ingredients that I didn't already have on hand. I picked up some almond flour and agave, but I figured I would just use vegetable oil for starters (instead of grapeseed).

    I feel like everything I made turned out really, really oily. The taste is fantastic, especially for GF fare, but the grease factor is not so good. Could this just be because I used the wrong oil?

    I made the cheddar cheese crackers, chocolate chip cookies, and sandwich bread (which was good, but very short!). When I pick up the cookies or crackers, my hands get oily. When I bite into them, my mouth getes full of oil...not so good!

    Any suggestions? I am a pretty good baker, so I think I followed the recipes pretty closely.

    THanks!!

    Posted 1 year ago #

  2. colormepink
    Member

    There have been lots of posters who have substituted different oils in many of Elana's recipes with success so I wouldn't think it would be the oil. More likely, as you purchased the almond flour from a store, I would look to that first as your likely culprit. Elana recommends a couple of brands that are available online but not easily available in stores. The brand most easily found in stores is Bob's Red Mill and it differs pretty significantly in the results you get. A few posters have used it without problems but many others have reported similar results as you as well as problems with texture, falling apart, not baking correctly, etc. If you are using this brand (or another that isn't one of the recommended brands) you may just need to experiment with the amount of oil you add to the recipes until you achieve the results you are happy with. I can't have almond flour so I substitute walnut flour for all the recipes and have to do this myself.

    Posted 1 year ago #

  3. trombonekaren
    Member

    Well, actually I say I bought almond flour, but what I really did was buy blanched almonds and process them in my Blendtec. So, what I am thinking is that maybe this produced something more oily - like the Bobs Red Mill stuff. Is commercial almond flour dried or de-fatted somehow?

    Posted 1 year ago #

  4. colormepink
    Member

    As I don't use it myself, I'm not truly certain but I thought I remembered reading that at least some brands are the ground remains after pressing for almond oil. I would try cutting back the oil to compensate if you grind yours fresh.

    Posted 1 year ago #

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