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<blockquote data-quote="Deleted member 543160" data-source="post: 2482337"><p>I don't actually use almond flour due to its higher price, but I've used ground almonds since I discovered low carb baking soon after diagnosis. There weren't many low carb baking recipes available online then, but I adapted my existing ones to low carb using them as a guide to alternative ingredients.</p><p></p><p>As well as ground almonds I also use hazelnut, walnut and pecan flour/meal on a regular basis, and occasionally use sesame flour for "bread" or for a basic sort of pastry. I've tried coconut flour but didn't get on with it at all. <img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite3" alt=":(" title="Frown :(" loading="lazy" data-shortname=":(" /> The others are more or less interchangeable for most of my baking, using this basic recipe:</p><p><strong>Ingredients:</strong></p><p>(Approx) 200g of ground almonds </p><p><em>or</em> ground almonds or sesame flour and (golden) flax seed mix - about 60/40 proportion wise </p><p><em>or</em> other nut flours/meals</p><p>(Approx) 75g softened butter</p><p>3 eggs</p><p>1-1.5 teasp. baking powder</p><p>Optional</p><p>salt for savoury</p><p>erythritol/stevia for sweet</p><p>One/no eggs and no raising agent for shortcake or biscuits/cookies</p><p></p><p>I add various other ingredients for range of sweet and savoury baked goodies - my old post lists some of them here:</p><p><a href="https://www.diabetes.co.uk/forum/threads/low-carb-recipes.4871/page-48#post-987609" target="_blank">https://www.diabetes.co.uk/forum/threads/low-carb-recipes.4871/page-48#post-987609</a> - most are flexible and can be baked in individual muffins in pans or cases, a loaf pan/cake tin for bread or cake, flattened into a largish circle and scored for shortcake, or rolled into little balls & flattened for biscuits/cookies.</p></blockquote><p></p>
[QUOTE="Deleted member 543160, post: 2482337"] I don't actually use almond flour due to its higher price, but I've used ground almonds since I discovered low carb baking soon after diagnosis. There weren't many low carb baking recipes available online then, but I adapted my existing ones to low carb using them as a guide to alternative ingredients. As well as ground almonds I also use hazelnut, walnut and pecan flour/meal on a regular basis, and occasionally use sesame flour for "bread" or for a basic sort of pastry. I've tried coconut flour but didn't get on with it at all. :( The others are more or less interchangeable for most of my baking, using this basic recipe: [B]Ingredients:[/B] (Approx) 200g of ground almonds [I]or[/I] ground almonds or sesame flour and (golden) flax seed mix - about 60/40 proportion wise [I]or[/I] other nut flours/meals (Approx) 75g softened butter 3 eggs 1-1.5 teasp. baking powder Optional salt for savoury erythritol/stevia for sweet One/no eggs and no raising agent for shortcake or biscuits/cookies I add various other ingredients for range of sweet and savoury baked goodies - my old post lists some of them here: [URL]https://www.diabetes.co.uk/forum/threads/low-carb-recipes.4871/page-48#post-987609[/URL] - most are flexible and can be baked in individual muffins in pans or cases, a loaf pan/cake tin for bread or cake, flattened into a largish circle and scored for shortcake, or rolled into little balls & flattened for biscuits/cookies. [/QUOTE]
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