Anyone else cook with Almond flour? What's your favorite flour to use?

[LisaC]

I've used Almond flour (really ground up almonds) successfully in baking sweets. Makes a very good spice like cake.

I also found soy flour makes a good white gravy. Tastes just a little more grainer than wheat, but the taste is good. I used the low carb milk available.

[reneed70]

I've used almond flour as a crust for my low carb cheesecake and to "bread" chicken for baking. It was excellent.

Renee

[Chicagobigandtall]

I have noted a number of recipies that use Almond flour and am planning on getting some this week at Trader Joe's. I am hoping I can make some nice biscotti with it. This will allow me to have something with my coffee at work.

[Libby]

I have on hand now:

Almond flour
Vital Wheat Gluten
Chocolate and Natural Designer Whey powder
Whole Wheat pastry flour
And I've just received some of the Low Carb Chefs' flour

I use them all. Obviously the pastry flour I use sparingly, but sometimes if you add a little bit of the real stuff to a recipe using something like almond flour or whey, it helps round out the flavor.

I also use half-and-half pastry flour and gluten when I'm making something like a white sauce, which calls for flour, but only two Tb for about a cup of sauce. Though I experiment with stuff like that. That's how I know that whey and soy flour do not work at all well in white sauce-making; it ends up really oily and grainy.

We'll see how the Chefs' flour works. It's a combination of things, but has no soy in it. I generally avoid soy (even though wheat apparently impairs mineral absorbtion too...)

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[LisaC]

ChicageBigandTall, I made some biscotti with the almond flour. It wasn't too bad, but since I made my own in the food processor (grinding up the almonds) it was more coarse. Also, you might want to be careful I think it threw me out of keytosis the time I made it, but in moderation they should be ok. My body just doesn't like nutrasweet at all.