Almond flour

Does anyone know how much more backing soda/powder to use when you convert a recipe over to use almond flour? I know you need to use more since it is more dense than bleached white flour but how much??? Thanks, Carmen

I mean baking soda! lol

Carmen, Mariah told me you had a baking question and thought maybe I could help. I've never used Almond flour so can't answer your question, but here is a url for a site where you may be able to get your answer - http://www.baking911.com/ I think you may have to register, but if you read through the paragraph to where you see, Ask(me)Sarah, and click on that, it takes you to a message board where you may get an answer to your question. Good luck! Sheryle

Thanks Sheryle I used your link and found some good info. I just get so caught up in reading that I forget the time. LOL I am off now to use my new knowledge and make fat free sugar free flour free pumpkin cranberry muffins. I guess I could save the trouble and spread some pumpkin puree on some cranberries and eat it. LOL I hope they turn out! \ Carmen

< --- used to love cranberry nut muffins ...so if this recipe works out let me know they sound wonderful. I guess if they are good u could save mine for my breakfast Sat...LOL

Hey Carmen, How did your muffins turn out? They sound really yummy! You will have to post the recipe, or bring a copy to the exhange-to share! Have a nice night! Hugz Dawn

They taste real good! I will bring some for you all to try on Saturday! I will try to have copies of the recipes I bring so anyone that wants them can have them. How is school going? Did I tell you I will be starting next semester? I am really excited and sort of nervous. I hope to have some old people in my classes with me. lol See you Saturday! Carmen