Baking With Almond Flour...Iips?
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?
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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.
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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.
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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.
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Have never used "alternative" flours!
But you now have me drooling for lemon bars ............ :) |
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.
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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? |
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. |
"Lips "in title.....am I missing something?
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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
Ingredients
Instructions
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"Lips "in title.....am I missing something?
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Originally Posted by Lady Diana
(Post 8462723)
"Lips "in title.....am I missing something?
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I love typos in posts. They are always fun. LOL
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Originally Posted by eparys
(Post 8462711)
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? BTW...just for the record...there is nothing "fake" about almond flour. |
Originally Posted by Lady Diana
(Post 8462738)
"Lips "in title.....am I missing something?
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Originally Posted by tropit
(Post 8462556)
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?
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Yum! I made the orange cake, and it was delicious. I made a 1/2 recipe and used Splenda instead of sugar. All I had were Halo tangerines, so I boiled 3 of these for almost 90 minutes. I was very skeptical of puree ing them, rind and all, but cake was delicious. I will make this again! Thank you for sharing.
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