Not exact matches
Different
flour require different liquids and
fats — as they all
absorb differently.
Once the squash and apple are starting to soften, only a few minutes more, add the
flour to
absorb and excess
fat, then add the stock.
The coconut
flour and psyllium husks work so well to
absorb all of the
fat.
I ca» t wait start baking... I have seen on other recipe comments that apple sauce also usefull... as coconut
flour has the ability to
absorb fluids I think I would add this first, let it sit, and then add the
fats... just thinking.
Hmm I'm not sure in this case what would be best — you might want to try millet or sorghum
flour, but you may have to play with some of the other ratios as those
flours will
absorb liquids differently than almond meal would, and wouldn't have the
fat content of almond meal.
It's very different because it's low in
fat and
absorbs more water (similar to coconut
flour).
flour) are
absorbed much more quickly into the blood stream than unrefined carbohydrates that may still contain significant amounts of proteins,
fats and fibre.