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How I Cured Morgellons
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1/17/2018 6:27:51 AM | Hello Kath, I personally like almond flour the best for baked goods...but it depends the recipe, and personal taste. Coconut flour, due to it’s light, sweet taste is best for a lot of the baked goods, and doesn’t benefit from substitution...for example, in my opinion, the lemon poppy seed bread in the “Desserts” section on this site, tastes so good primarily because of the coconut flour, and I wouldn’t make it with anything else. That being said, I’ve learned, through trial and error, that not all coconut flours are the same....When I do use coconut flour (which I don’t do all that often, since I prefer almond flour), I am very careful to use a high quality brand. This is because I’ve used a few brands that ended up tasting just like plain coconut, and overpowered the taste of what I was making. Another flour I use, which is my second favorite after almond flour, is hazelnut flour...generally speaking, many people use hazelnut flour in cookies and other baked goods at Christmas time, due to its rich and deliciously nutty flavor. It is a heavier flour, though, than almond or coconut flour, so anything you make with it will probably have to be eaten in somewhat smaller portions. It’s also a little more pricey than the other flours, but worth it, once in awhile, in my opinion. When I’m particularly craving a rich, healthy treat, I add half hazelnut flour into the recipe....I would only do this with certain baked goods, that can benefit from a little extra bit of richness. I mostly only substitute it in for almond flour. When I do add it into a recipe, I do half almond, half hazelnut flour. For example, I like to substitute half of the almond flour, with hazelnut flour when I make almond coconut flour snowballs, which are in the “Desserts” section (so I guess technically mine are Almond-Hazelnut Coconut flour snowballs!! lol)...I can’t say enough about hazelnut flour...it gives such a nice rich nutty flavor to anything you add it to, it is very good!! There are other low carb flours out there. Flaxseed meal, which adds a hearty nutty flavor, is one I like to purchase and add in to recipes, particularly bread or pancakes. It, and anything you bake with it, must be kept from the light, though, when stored, to prevent it from going rancid. I keep a lot of my flours in the freezer, for that very reason. Many people make their own flours. I think this only makes sense for flours that are hard to find. For example you can grind up your own sunflower seeds or pumpkin seeds in a food processor or high speed blender, to make sunflower seed or pumpkin seed meal/flour, which makes for a fairly inexpensive flour, since both of these seeds tend to be cheap. You can also purchase sunflower seed or pumpkin seed flour/meal, but I’ve only found it online. One other flour I use once in awhile, is chick pea flour. I primarily use chick pea flour to make falafels with. This is what many Middle Eastern restaurants will use to make them with. Chick pea flour isn’t as low carb as some of the other flours, but cheap, and delicious to use, once in awhile. In fact, Bob’s Mill brand of chick pea flour, which is only about $4, has a recipe, right on the back of the package, for falafels, and they are very tasty and simple to make, once in awhile. Bon Cuisson! |
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