Since gluten is a protein, it is important to
use high protein flours (like quinoa flour) when baking gluten - free.
That's become an issue of some sort for people who write recipes; all the «premium» products out there, like high - fat «European» butter,
higher protein flours, and higher percentage chocolates.
So the higher fat,
higher protein flours / ingredients have to be refrigerated / frozen and the lower fat, higher glycemic flours do not.
This isn't to say that
all high protein flours are tasteless.
I think you could try replacing the almond flour with flaxseed meal or just
another high protein flour like quinoa.
The best flour for this recipe is «bread flour», that's
high protein flour, with 12 - 13 % protein.
I stay in the UK, and am unable to find bread flour or
high protein flour - is it just white bread flour?
Power Raspberry, Ginger, and Lemon Smoothie Cleanse your body with this delicious creamy smoothie made with frozen raspberries, ginger, lemon juice and zest, milk of choice (I'd choose almond), and
a high protein flour of your choice, such as coconut flour, almond flour, or other nut or seed flours.
You need
a higher protein flour to make pizza dough, which is why bread flour can work well.
I like the idea of
the higher protein flour.
Power Raspberry, Ginger, and Lemon Smoothie Cleanse your body with this delicious creamy smoothie made with frozen raspberries, ginger, lemon juice and zest, milk of choice (I'd choose almond), and
a high protein flour of your choice, such as coconut flour, almond flour, or other nut or seed flours.
Spelt flour has a similar profile to whole wheat flour, lending a nutty taste to a high fiber,
high protein flour.