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Now you're talking. Obviously you can't go crazy and eat a whole loaf but after using this stuff it's always in the pantry.
The nut flours do have a place though, and my favorite recipe is almond flour cookies. If you like chocolate you can get super dark or sugar free chips.
It spikes my blood sugar and throws me right out of keto. ALL the ‘resistant starch’ products do. It’s all bullcrap. No studies I could find support it. :(
I guess it depends on what you're trying to make? If it's something sweet, try baking with almond butter or peanut butter. Nut butters are basically just superfine nut flour mixed with fat, which makes a pretty good base for anything in the cookie/cake family.
I’m currently experimenting with creating different breads and cakes like egg bread, breakfast rolls, dinner buns, yogurt cakes, pound cakes, etc. I am finding that almond flour is a pretty decent substitute when making something that is expected to have some crunch like cookies, but when baked into anything thats supposed to hold moisture the texture is not very good…
I did it for “sugar” cookies years ago. You want to grind only the large gritty particles. If you try to grind the superfine ones you can end up with almond butter. I did this sorting out the big grits with a sieve. This worked and got rid of that annoying gritty texture, but I’m not sure it was worth the effort. These days you can find super fine almond flour that’s pretty similar.
Yes. You’re never going to get the consistency of wheat flour, but you can avoid that gritty texture that gets caught in your throat and causes coughing.
Try making Victoria's keto flour. There is some amount of almond flour but mostly bamboo fiber. Chocolate chip cookies are amazing (not gritty or tasting like almond). She has several videos on cookies cakes and breads using it. Look he up.
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It’s already ground. I’m guessing anything more would just turn it into a paste?
They aren't all ground the same. Trader Joe's has bits of skin and more coarse but Bob's red mill is much more fine and uniform
Any recommendation on a brand you find good for baking breads or cakes?
With a nut flour you aren't going to get "good breads or cakes", never found any recipe better than a tribute or salute to what it was trying to be.
But! This: https://shop.kingarthurbaking.com/items/keto-wheat-flour
Now you're talking. Obviously you can't go crazy and eat a whole loaf but after using this stuff it's always in the pantry.
The nut flours do have a place though, and my favorite recipe is almond flour cookies. If you like chocolate you can get super dark or sugar free chips.
Oh my god! I didn’t even know this existed!
It spikes my blood sugar and throws me right out of keto. ALL the ‘resistant starch’ products do. It’s all bullcrap. No studies I could find support it. :(
Ordering now!
Wrong.
lol ok
Edit: lmao this weirdo was so triggered that they blocked me, wtf.
lol great
I guess it depends on what you're trying to make? If it's something sweet, try baking with almond butter or peanut butter. Nut butters are basically just superfine nut flour mixed with fat, which makes a pretty good base for anything in the cookie/cake family.
Will try this, thank you!
This is interesting. Do you replace the flour with almond butter cup for cup? Thanks for the suggestion.
You're not going to get the texture of wheat flour from any kind of nut flours. What type of pastries are you trying to make?
I’m currently experimenting with creating different breads and cakes like egg bread, breakfast rolls, dinner buns, yogurt cakes, pound cakes, etc. I am finding that almond flour is a pretty decent substitute when making something that is expected to have some crunch like cookies, but when baked into anything thats supposed to hold moisture the texture is not very good…
Welcome to the club! Sad face.
I did it for “sugar” cookies years ago. You want to grind only the large gritty particles. If you try to grind the superfine ones you can end up with almond butter. I did this sorting out the big grits with a sieve. This worked and got rid of that annoying gritty texture, but I’m not sure it was worth the effort. These days you can find super fine almond flour that’s pretty similar.
In your experience does the finer grinds make a noticeable difference?
Yes. You’re never going to get the consistency of wheat flour, but you can avoid that gritty texture that gets caught in your throat and causes coughing.
Try making Victoria's keto flour. There is some amount of almond flour but mostly bamboo fiber. Chocolate chip cookies are amazing (not gritty or tasting like almond). She has several videos on cookies cakes and breads using it. Look he up.
Are you using blanched almond flour?
Yes I am, is this bad?
No, I find using blanched almond flour works well for my baking. I have never had to grind it.
puedes procesar las prepraciones o si son mas humedas usar licuadora, dejará mas fina la almendra
A couple of tips:
Sift it twice and throw in some coconut flour .. replace some of the almond with the coconut.
Some flours seems more course than others. Blue diamond seems good.
I hate it can’t stand the taste or the texture