tropit

Today, I made some lemon bars using almond flour instead of wheat flour. I've got a recipe that I found online. (I'm letting them cool now. I'll let you know how they taste.) I've only played around with almond flour a bit, while making special cookies during the holidays. Does anyone else have much experience using almond flour as a replacement for wheat flour?

tallchick

I eat a Keto diet, when I first started out I experimented with a wide variety of recipes that used almond flour and I was disappointed in 99% of them. I decided it wasn’t worth the effort or expense and decided to just cut it all out! This means no sugar and no flour substitutes at all, they all end up horrid, the same can be said for coconut flour etc. . YMMV as everyone has different tastes.

Onebyone

I have used cauliflower flour to make a pizza crust and it was very good. But the taste wasn't special enough for the price.

Tartan

I’ve used corn flour to make peanut butter cookies. I used my regular recipe and they came out fine but they had a grittier texture then wheat flour.

QuiltE

Have never used "alternative" flours!

But you now have me drooling for lemon bars ............

rjwilder

I agree with tallchick, no funky fake tasting treats for me. If I have a craving I'll eat just a small portion of what I'm craving. It won't kill me and life is short so why deprive myself or make something that doesn't taste good.

eparys

I have used almond flour for lemon bars and they were actually better I thought that some others I have made. I used the King Arthur Flour (KAF) recipe. My daughter is Gluten Free so I experiment with a lot from KAF. KAF also has a blog post on using it in regular recipes by replacing a certain % of the regular flour. In the recipe section they also have many recipes that use it in conjunction with other flours as well as several crackers and cookies with only the almond flours.

So tropit - how were they?

aashley333

I adjusted this custard tart recipe I found after tasting a similar tart on vacation. The crust makes a good base for, say...lemon bars, etc. The custard was surprisingly simple! then I topped with sliced fruit!

Crust:
1 egg-beaten

1 C almond flour

1 t cinnamon

1 ½ T Swerve (3T Spenda)

Mix with a fork. Stir in :

¼ c butter-melted

Press into pan. Use wax paper and spoon to spread evenly.

350° 20 minutes

For the Custard:

6 eggs

6 ounces sugar-(3/4 C Splenda)-(6 T Stevia)

1 orange, zested

1 t vanilla

1 pint double cream or half/half



The Custard:

Break the eggs into a mixing bowl with the sugar and orange zest and whisk thoroughly.

Pour the cream into a saucepan and remove from the heat just before it boils. Pour the hot cream into the bowl of eggs, stirring all the time.

Then transfer this mixture back to the saucepan, on medium heat and stir continuously until it has thickened.

Pour the custard into the pastry cases and let sit to cool.

Lady Diana

"Lips "in title.....am I missing something?

Appin

Don't try to replace your regular flour with almond, it rarely works. This is my favourite using almond flour, works every time. Almond orange cake.
A moist, citrus-scented cake that is entirely gluten-free.

Prep Time10 mins

Cook Time1 hr

Course: Dessert
Servings: 8

Calories: 294kcal

Equipment

• a buttered and floured (or non-stick-sprayed) 9-inch-diameter springform pan
  

Ingredients

• 2 large oranges about 14 ounces in total
  
• 6 large eggs
  
• 2 cups almond flour
  
• Pinch of salt
  
• 1 cup sugar
  
• 1 teaspoon baking powder
  
• Optional: confectioners' sugar for dusting
  

Instructions

• Center the oven rack; preheat the oven to 400°F.
  
• Bring a large pot of salted water to a boil. Add the oranges to the boiling water, cover the pot, and let the oranges boil until perfectly soft -- 60-90 minutes.* Drain, cool, and cut the fruit into quarters.
  
  *The longer the fruit boils, the less bitter it will be.
  
• Put the quartered oranges in the bowl of a food processor. Process to a fairly-fine puree.
  
• In a large bowl, whisk the eggs until pale and thick. One ingredient at a time, whisk in the almond flour, salt, sugar, baking powder, and the orange puree.
  
• Pour the batter into the prepared pan, and bake until firm -- about 1 hour. (Hint: check the cake after 45 minutes. If the batter is turning dramatically dark, cover the pan loosely with aluminum foil, then continue baking.) Transfer the pan to a wire rack to cool. Run a plastic knife between pan and cake, then release the cake onto a serving platter or cake stand. Dust with the optional confectioners' sugar.