Almond flour is a staple of the Specific Carbohydrate Diet. I have been using it for ten years, basically since I started the diet. It takes some getting used to. The baked goods do not have the same texture or taste as their flour counterparts, but they can be a good substitute.
Now that the SCD has gained popularity there are several cookbooks, websites, and blogs that have almond flour recipes. I will be posting some of my own soon!
There are a few rules of thumb I use when baking with almond flour:
- Almonds have oil in them, so if you are adapting a recipe that uses flour it is good to cut back on the butter or oil. I just cut back a little – maybe a couple of tablespoons or so.
- Baking temperature can be lowered about 25 degrees and bake time increased 5 – 10 minutes. Almond flour burns easier than regular.
- Sift the almond flour at least once. This improves the consistency of the baked item. It comes out less dense.
- Use a high quality fine almond flour. The finer the flour the better.
Bob’s Red Mill is the easiest to find and I have used it many times. The flour is very thick so muffins and breads come out very heavy. It’s not bad to use as breading though.
I like Honeyville Farms Blanched Almond Flour. It is reasonably priced and if you sign up for an email they will send a 10% off coupon code every month!