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Almond Flour

magsiesss

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388
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Suffolk
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I am at the stage where I am starting to think about cooking/baking and of course am wanting to keep recipes quite low carb.

I have however, come across this link about Almond Flour (one of the main ingredients I would be purchasing) - and would appreciate your comments/views/thoughts about the web page below about avoiding almond flour. To be honest, it is rather putting me off purchasing this flour

http://empoweredsustenance.com/avoid-almond-flour/
 
It didn't say anything really bad, I mean how much/many baking things are you going to be eating in one day.
 
I think it was more the idea of just how many almonds would be going into making anything ...

I don't even like almonds but have been assured you don't taste the "nutty" flavour in dishes ...
 
I think that site was to do with eating the Paleo way. I have used almond meal for at least a year now perhaps 2-3 times a week and again not too much. I make a big cheesecake with almond crust and freeze the slices and have pancakes for breakfast sometimes.
 
You can use just about any nut ground fine enough with a food processor. Just remember if you grind for too long you will get nut butter as the oils come out. I used to make low carb muffins and often used ground pecans instead of almond flour. It gives a coarser texture but a different flavor.
 
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