Sentences with phrase «than almond flour so»

Coconut flour is a little more absorbent than almond flour so it may give you a different texture if you substitute.

I am sure you could play with the amount of coconut flour — it absorbs far more moisture than almond flour so I don't think it would be a simple substitute.

Not exact matches

The buckwheat and almond are both naturally high in protein so they work well here, the almond giving it a slightly softer texture than if you were to use another whole grain flour (quinoa, millet, sorghum).

I used Raw Almond Flour (not blanched); I used only three eggs + one chia egg + one flax egg; and my pan was about 8.5 * 4, so a bit bigger than recommended; I did not use the food processor, just mixed everything with a whisk and a spoon.

Lucy, I'm in the UK and I've just started buying Real Food Source brand of extra fine almond flour which goes a lot further than the usual ground almond flour so I'm finding it cheaper to use.

And here's a pro tip for you: the texture of walnuts is softer than almonds, so if you want to make nut flour or nut butter but don't have a high - quality food processor that can finely crush almonds, it'll be easier to use walnuts.

It soaks up a lot of moisture, so typically I'll use more almond milk or less flour than I would when using something like oat or almond flour.

I'm thinking that because KA brand is so fine you're getting more almond flour by weight in your final cookies than one would with a coarser flour.

Almond flour is simply finely ground almonds, so it's no better or worse for you than almonds.

Almond flour is simply finely ground almonds, so it's no better or worse than whole almonds from a calorie perspective.

When baking with healthier flours such as oat flour, almond flour, etc., these flours contain less gluten making them much more dense than typical muffins I'm sure you're used to, so I've had to play around with various recipes in order to achieve that perfect combination.

I haven't tried the blanched flour so perhaps I'd like her recipes even more, but so far I am more than satisfied with the results using the almond meal in every recipe I have tried.

Nofa, I love almond flour because it's high in protein and good fat, and far better than so many of the other food choices out there.

Coconut flour is a lot more absorbent than almond meal so the liquid to dry ratio will be much different.

Almond flour is much finer (so is closer to regular wheat flour) than ground almonds.

It absorbs way more moisture than almond flour or all purpose flour so if you try to swap them evenly they will likely be very dry.

the bottom line is that coconut flour is so much higher in carbs than almond flour & when you bake a loaf of bread or make a cake w / almond flour, how much are you going to eat a one sitting?!

Hi Cheryl, almond flour is less absorbent than other flours so the extra pineapple may have added too much moisture to the batter.

Almond flour and coconut flour require different moisture levels than many other gluten free flours, so just subbing them in will throw off a recipe not originally written for them.

It is slightly heavier with the almonds - though not in a bad way - so if you want a lighter crumb, rather than a squidgy interior, and are not making the cake for the gluten - intolerant, then replace the 1 1/2 cups almond meal with 3/4 cup plus 1 tablespoon of all - purpose flour.

Hi Karen, I actually haven't made this recipe without almond flour, so I'm not sure what you'll be able to substitute other than another nut flour (like cashew or hazelnut — both can be found at Trader Joes if you have one near you).

So does the recipe really call for a little more than a cup of almond flour, or almost 3 cups of almond flour?

As almond flour is so pricey I have always preferred to use her tried and true recipes rather than trying to sub stuff around flour wise.

It's made with maple syrup, almond flour, and shredded coconut, so it's much healthier than real cookie dough.

My girls have missed things like pancakes since I put them on a low - grain diet due to some intolerance, and these are so much better than the almond flour pancake I had been making on occasion... so thank you thank you thank you for sharing this.

I did have to add a bit more tapioca flour and almond flour (which I subsequently ran out of and substituted millet flour with) than the recipe calls for, but they turned out so great.

I think an almond flour based crust would be crunchy on the edges, still easy to chew and so much healthier than most crusts.

these are so amazing!!!!! i used bob's brand almond flour and they turned out better than okay.

High in fiber so the net carbs are relatively low, coconut flour can be used in countless ways and is generally cheaper than almond flour and a little goes a long way.

Coconut flour is much more absorbent than almond meal, so a 1 to 1 ratio wouldn't work here.

Nuts and legumes have more health benefits than the grains that are used to make plain flour, so try experimenting with almond flour or coconut flour instead.

Almond flour is ground almonds so it acts super differently than white flour in baking, especially because it has so much more fat.

I know almond meal is a little coarser than blanched almond flour, so it might change the texture a bit.

If hazelnuts are less absorbent than almonds and coconut flour much more so, you could experiment with mixing the two — my suggestion.

I can see how this can add up so you may need 80 g more almond flour (about 2/3 cups)- that would be just about 30 g (1/4 cup) of coconut flour (about 3 times more absorbent than almond flour).

Without referring to any particular recipe, so far I've had greater success with the almond flour than the coconut flour.

Also being made mostly with almond flour it has way fewer carbs than regular pizza crust so it works well with my low carb diet.

The flour I use contains 13g carbs per 100g, so it has less carbs than coconut flour and almond flour.

This particular flour is just so much better for getting that delicious chewy texture due to its super fine grind — so much better than the grainy other almond flours out there.

Hi Karen, I actually haven't made this recipe without almond flour, so I'm not sure what you'll be able to substitute other than another nut flour (like cashew or hazelnut — both can be found at Trader Joes if you have one near you).

I suspect the reason was that my almond flour hadn't arrived yet, so I substituted coconut flour, and like an idiot I didn't check for conversions first so I just used 1/4 cup, and now I know that coconut flour is dryer than almond flour.