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Almond Flour

Ricky

Ricky

Well-Known Member
Messages
297
Location
Merseyside
Type of diabetes
Prediabetes
Treatment type
Diet only
Just been looking at the new Recipe Book this site has provided us and I notice low carb pastry and cakes made with Almond Flour. I have never seen this anywhere , only ground almonds which is not the same. Can someone pleasse tell me where I can find Almond flour.
Thanks
 
Ground almonds are the same as almond flour. Almond flour is what they call it in the US.
 
))Denise(( said:
Ground almonds are the same as almond flour. Almond flour is what they call it in the US.
Click to expand...

Thanks - did wonder if that was the case but was floored by the fact that one recipe said ground almonds!!
 
If you tried to grind the ground almonds further to make them finer, you would end up with almond butter (similar to peanut butter).
 
Ugh, that's me out then, I can't stand marzipan :? I have a special Christmas cake made at the baker's without it. Does anyone know if there is anything I could substitute the Almond flour with? :?:
 
If it is any use to you when I want to coat things for frying I use high protein gram flour rather than ordinary flour or breadcrumbs. That's the flour that they make onion bhajis with. Wouldn't use it in a cake though as it does have a slight taste
 
I bought almond flour and tried some of the recipes to make 'cakes' and 'breads' when I was first diagnosed, but I have to say I really didn't like the taste or texture, they made me feel sick and I ended up throwing them all away to the birds. I've learned to do without ordinary cakes, I just don't even think about them any more.

Having said that, last weekend, I was visiting a vegetarian friend with a sweet tooth and looking for something to take with me in the food line and I found some Brioche with chocolate chips in Morrisons. They were only 7.2g carbs each ... I usually don't buy anything that's above 7g carbs per portion ... but I made an exception and I ate two brioche during the evening as part of my evening meal and I had no adverse effects on my BS. So they'll replace cakes in my life when I fancy something a bit sweet for a change, which really isn't very often these days. :)
 
If I want something sweet I have a bite ofa Nature's Plus Energy Bar which are "diabetic friendly" low GI. I first tried them from my local health food shop but they are expensive at £2.60 a bar. I now buy them in bulk - 12 in a box from Monster Supplements at about £1.50 a bar. have tried most of the flavours now but my favourite is the Acai berry bar, covered in chocolate.
 
I rarely eat cake but sometimes make these http://www.deliciousmagazine.co.uk/reci ... e-traybake

I don't put the pecans in, use a high cocoa content plain chocolate and add orange essence. They taste very chocolatey and don't taste of nuts or marzipan. I haven't tried replacing the sugar with sweetener, but you could. They are not too carby either.
 
I bake with ground almonds every week. I've fine tuned a muffin recipe and make almond flour bread in a bread maker. It does take a bit of getting used to, but I can't live without the bread anymore.

Makes very good pancakes too!
 
Hi Stormy Lady :D you could try coconut flour this bakes up really well, but to be honest I'm not a fan of coconut and found it a bit obtrusive in my cakes but you may get on with it...nice and low carb.

I really missed my mince pies this Christmas so made my own, they were lovely and it was the first time I made almond flour pastry and I even made my own lower carb mince meat. I only needed a unit of insulin for 3 of them !

MINCE MEAT

xylitol to taste

sultanas

Raisins

Currants

apple

Finley shredded orange peel

Pork Tallow

Tspn rice flour

cinnamon, cloves, coriander, Dill, fennel, Ginger, nutmeg......all to taste, simmer together until soft.

PASTRY
1 1/2 cups of ground almonds

1/2 cup xylitol

3 TBL spoons chilled butter

2 TBL spoons Fresh Cream

Tspn vanilla bean paste

mix into dough, chill for 15 mins before handling.

Use cornflour for dusting to roll out.

fill with mince meat and bake for 15/20 mins till golden brown 170 C/350F. They were delicious, crispy and chewy in the middle. Can't leave them alone. Good job they were low carb :lol:
 
SamJB what is your bread recipe please, ive just got a breadmaker and am experimenting with different recipes.

Thanks
 
Stormylady said:
Ugh, that's me out then, I can't stand marzipan :? I have a special Christmas cake made at the baker's without it. Does anyone know if there is anything I could substitute the Almond flour with? :?:
Click to expand...

try coconut flour, but you need to add more liquid to the mix as it soaks up more...
 
Hi Lenny,
I use cups as a measure as its easier and faster than weighing. One cup is about 230ml. Follow the instructions for the order of wet/dry ingredients as given by your bread maker manufacturer.

I use wheat gluten. This is the protein in wheat that gives it elasticity and means you can use yeast and us fairly low in carb. I can't buy it locally so order it from online. I'm still playing around with the quantity of water, so use your judgment as to how wet it is!

2 cups almond flour
0.5 cups golden flax seed
1 cup wheat bran
1 cup wheat gluten
1.75 cup water
2 tsp sugar (will be used by the yeast)
0.5 tsp salt (or to taste)
7g sachet fast acting yeast

It depends how thick you have the slice, but I'd say there's around 6g carbs in each.
 
Thanks for that link. They have some wonderful products especially the 100% chocolate buttons. Have only found these in Singapore up to now and then in only in 100g packs!!
 
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