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<blockquote data-quote="WhitbyJet" data-source="post: 426756" data-attributes="member: 35964"><p><strong>Re:</strong></p><p></p><p></p><p></p><p>Some recipes can be substituted at a 1:1 ratio, but because weight, fat content and absorption rates are so different from that of normal flours, it does not work out so well. </p><p>E.g. a wheat flour recipe might need more liquid than what can be reasonably absorbed by almond flour. So if you simply substitute 1 for 1, your finished product will likely be soggy and collapse.</p><p> You can, however, adjust the ingredient ratios to account for that and come out with almond flour baked goods that are almost indistinguishable from the old recipes that you know and love. </p><p>So you need to be adventurous and be prepared to experiment.</p><p>-</p><p>The same goes for coconut flour</p><p>Generally you want to substitute 1/4 cup to 1/3 cup coconut flour for 1 cup of normal flour. You will also need to add extra eggs and liquid, so really I think it is best to use tried and tested recipes instead of experimenting. you wont believe some of the disasters that I have managed to create in my kitchen LOL, even the dog (who normally scoffs just about anything) turned up his nose</p></blockquote><p></p>
[QUOTE="WhitbyJet, post: 426756, member: 35964"] [b]Re:[/b] Some recipes can be substituted at a 1:1 ratio, but because weight, fat content and absorption rates are so different from that of normal flours, it does not work out so well. E.g. a wheat flour recipe might need more liquid than what can be reasonably absorbed by almond flour. So if you simply substitute 1 for 1, your finished product will likely be soggy and collapse. You can, however, adjust the ingredient ratios to account for that and come out with almond flour baked goods that are almost indistinguishable from the old recipes that you know and love. So you need to be adventurous and be prepared to experiment. - The same goes for coconut flour Generally you want to substitute 1/4 cup to 1/3 cup coconut flour for 1 cup of normal flour. You will also need to add extra eggs and liquid, so really I think it is best to use tried and tested recipes instead of experimenting. you wont believe some of the disasters that I have managed to create in my kitchen LOL, even the dog (who normally scoffs just about anything) turned up his nose [/QUOTE]
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