D
Dee Randall
Guest
"scott123" <[email protected]> wrote in message
news:[email protected]...
>
> Dee Randall Wrote:
>> "scott123" [email protected] wrote in message
>> news:[email protected]
>>
>> Yogi Gupta Wrote:-
>> I agree with Sheldon thats why I rated his response as five stars.
>> "Blenders don't make almonds oily, almonds ARE oily (all nuts are
>> oily). "
>>
>> Still! You can play a little trick.
>> 1. Freeze the almonds before making the flour. Process frozen
>> almonds.
>> 2. Use small quntity at a time,, half a cup
>> 3. Use a food processor, pulse to create coarse powder.
>>
>> Yogi-
>>
>> I don't agree with Sheldon's assessment that almond flour has been
>> chemically defatted. Not the almond flour I buy. Peanut flour is
>> often
>> defatted, but not almond.
>>
>> I freeze my almonds as well before processing and I get the exact
>> same
>> results as the almond flour I've bought. I also freeze the fp
>> bowl/blade.
>>
>>
>> --
>> scott123-
>>
>> Thanks, Scott, do you use your almond flour for flour in breads, cakes
>> or
>> cookies. Can you give me one type of recipe that you do use it for?
>> Also,
>> do you feel that using your fp for frozen almonds will dull your blade
>>
>> pretty darned fast.
>> I dulled my last fp blade doing very hard cheeses.
>> Thanks again,
>> Dee Dee
>
> Dee, my apologies for the delay. I've used almond flour in quick
> breads (pumpkin), cakes and cookies. My goals have been to cut the
> carbs/glycemic impact that I would get from regular flour. Almond flour
> works especially well when combined with vital wheat gluten. I have an
> almond flour/gluten pancake recipe that I'm especially pleased with.
>
> As far as the blade dulling... I haven't noticed it. As hard as almonds
> are, I still think they're softer than a hard cheese. Think about how
> easily an almond grates vs. a chunk of parm.
> scott123
Thanks, Scott123, for answering. Your blade dulling answer is a good one.
Yes, you must be right.
I'll remember to free the almonds first before I put them in the fp.
My appreciation,
Dee Dee
news:[email protected]...
>
> Dee Randall Wrote:
>> "scott123" [email protected] wrote in message
>> news:[email protected]
>>
>> Yogi Gupta Wrote:-
>> I agree with Sheldon thats why I rated his response as five stars.
>> "Blenders don't make almonds oily, almonds ARE oily (all nuts are
>> oily). "
>>
>> Still! You can play a little trick.
>> 1. Freeze the almonds before making the flour. Process frozen
>> almonds.
>> 2. Use small quntity at a time,, half a cup
>> 3. Use a food processor, pulse to create coarse powder.
>>
>> Yogi-
>>
>> I don't agree with Sheldon's assessment that almond flour has been
>> chemically defatted. Not the almond flour I buy. Peanut flour is
>> often
>> defatted, but not almond.
>>
>> I freeze my almonds as well before processing and I get the exact
>> same
>> results as the almond flour I've bought. I also freeze the fp
>> bowl/blade.
>>
>>
>> --
>> scott123-
>>
>> Thanks, Scott, do you use your almond flour for flour in breads, cakes
>> or
>> cookies. Can you give me one type of recipe that you do use it for?
>> Also,
>> do you feel that using your fp for frozen almonds will dull your blade
>>
>> pretty darned fast.
>> I dulled my last fp blade doing very hard cheeses.
>> Thanks again,
>> Dee Dee
>
> Dee, my apologies for the delay. I've used almond flour in quick
> breads (pumpkin), cakes and cookies. My goals have been to cut the
> carbs/glycemic impact that I would get from regular flour. Almond flour
> works especially well when combined with vital wheat gluten. I have an
> almond flour/gluten pancake recipe that I'm especially pleased with.
>
> As far as the blade dulling... I haven't noticed it. As hard as almonds
> are, I still think they're softer than a hard cheese. Think about how
> easily an almond grates vs. a chunk of parm.
> scott123
Thanks, Scott123, for answering. Your blade dulling answer is a good one.
Yes, you must be right.
I'll remember to free the almonds first before I put them in the fp.
My appreciation,
Dee Dee