I sometimes add a touch to muffins or cookies but prefer the texture other
types of flours provide.
Not exact matches
Humidity is very low in Seattle right now; no rain for a couple
of months... Any chance
of providing the weight you use for one cup
of each
flour type?
You also might want to take a look at this page helpful which
provides information on the various
types of almond
flour that work in my recipes:
I use this
type of blanched almond
flour as it
provides a very smooth and fluffy texture, but any high quality almond
flour will work (though there will be some variation in the final pancake with different
flours).