almond flour

anyone bake with almond flour?

Almond flour works very well for practically all cake and muffin recipes, pancakes and some cookie recipes, too. The only types of dessert which do not lend themselves well to the use of almond flour are yeast or bread-based recipes. Almond flour can either be bought directly from the store ready-ground or it is possible to grind your own at home from natural, raw almonds in a coffee grinder or food processor if using more nuts. It doesn't even matter if you don't like almonds because, strangely enough, baked goods made with almond flour do not taste of almonds unless you deliberately add almond flavoring! To convert any regular baked recipes to low-carb using almond flour, experiment by simply replacing the volume of flour in the recipe with the same volume of almond flour. Use slightly more of the raising agent than the recipe suggests, allowing for the heavier weight of the almond flour. Also be sure to butter and line your pans with baking paper to help prevent sticking. After baking, recipes made with almond flour do well to be left a few minutes and loosened carefully with a knife before turning out because the texture is generally more fragile than regular recipes made with flour.

do you have a website or book you could recommend to me? Kim

Low-carb Almond Flour Pound Cake 1 cup butter (2 sticks) softened at room temperature 1 cup Splenda. sweetener 5 eggs - at room temperature 2 cups almond flour 1 tsp. baking powder 1 tsp. lemon extract 1 tsp. vanilla extract Cream butter and Splenda well. Add eggs - one at a time - beating well after each. Mix almond flour with baking powder and add egg to mixture a little at a time while beating. Add lemon and vanilla extracts. Pour into greased 9"-10" Springform pan (or 9" round cake pan) and bake at 350 F for 50-55 minutes. Makes 12 servings. 5.5 carb per serving.

Hi Marylyn, Could you use egg beaters instead of eggs? Thanks, Pat

yes you can use them.i use regular eggs due to mone huband dont like the egg beatens. marylyn

Hi Marylyn, I just bought some carbolose flour that is really lo-carb and 31 grms of protein per 100 grms of flour. I would love to make that pound cake and was wondering if this would work as well as the almond. It states that I can use it in place of any flour for anything. But just wanted to check if you were familiar with this.Thanks Catherine