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Bulk buying, Organic Almond?
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<blockquote data-quote="TriciaWs" data-source="post: 2197958" data-attributes="member: 475901"><p>I prefer almonds from safer sources, so avoid californian. This means that I struggle to find a decent source at a good price.</p><p>I mainly use coconut flour or a mix - note some coconut flours are much lower in carbs than others (ditto coconut milk).</p><p>You use less coconut flour in a cake/pancake/bread than almonds so it works out a lot cheaper.</p><p></p><p>It was strange learning to cook with coconut flour at first, I was an experienced cake maker and rarely followed exact weights/measures for wheat flour cakes but you have to follow recipes very carefully until you understand how it behaves. Lots more eggs, it soaks up liquid fast and the final mixtures generally stiffer.</p></blockquote><p></p>
[QUOTE="TriciaWs, post: 2197958, member: 475901"] I prefer almonds from safer sources, so avoid californian. This means that I struggle to find a decent source at a good price. I mainly use coconut flour or a mix - note some coconut flours are much lower in carbs than others (ditto coconut milk). You use less coconut flour in a cake/pancake/bread than almonds so it works out a lot cheaper. It was strange learning to cook with coconut flour at first, I was an experienced cake maker and rarely followed exact weights/measures for wheat flour cakes but you have to follow recipes very carefully until you understand how it behaves. Lots more eggs, it soaks up liquid fast and the final mixtures generally stiffer. [/QUOTE]
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