DH picked some up while at the store yesterday. I'll be looking for recipes but wondered if anyone knew of proportions to use with other flours or if it could be used on it's own?

never even heard of it ... i know thats no help ...

Hahaha....thanks Steve. It's a low carb flour actually. I did find a couple recipes I'm thinking of trying. I'll post it when/if I make it.

I'm not sure but I have a gluten free friend I could ask if you like....

The Mrs had some that had been around for awhile, decided to get rid of it and
made a cake before Christmas. I ate it but didn't care for it; was too heavy on
the almond flavour for my tastes.

Thanks Suzi, I'd appreciate it!

JW, thanks for the info. I wondered about that. I guess I'll just have to make something and see what DH thinks. If it's the only way he can get his sweets he might not mind. lol

I emailed my brother... he's pretty new at it and learning his way around yet, but this was his answer.... I hope it helps a little!



Oh man, that’s no fun transitioning. On the flour, not all is a 1-1 change and some can end very, very badly. The real b^tch of it is all the flours react differently. The almond is tasty but will take experimenting to get it where it tastes good. Although, my favoritest flour brand in the world – King Arthur – came out with All-Purpose gluten free blend so I’ll be experimenting with that. I’ve heard Tom Sawyer also makes a very good blend too but I haven’t tried that. Bob’s Red Mill is ok but can tend to be very grainy and not give the best results on everything but they’re GF Cornbread Mix is pretty damned good! I found that starting with a gluten-free cookbook and working out from there is easier, that way you have something to follow and you can adapt it as you go. A good no-frills cookbook is Gluten-Free On A Shoestring, it’s a lot of normal recipes with the flours already measured. 3 things to remember: 1. Almost all recipes will look wet. Breads, cakes, anything with a large amount of flour will look like something congealed on the bottom of the bowl. 2. Nothing will have the texture you think it should, there will always be that slightly grainy, slightly dry tinge. 3. Everything GF is freakin expensive. Also, most Crock-Pot meals are already GF by default, and changing that 1-1 is usually the easiest since those recipes tend to not use much if any flour except for browning or thickening at the end.



To get started, 2 brands: Udi’s and Rudi’s (part of the same company or something) are my favorites and have a good line of stuff (even hot dog buns!!) to get you going until you can find recipes you like. Most of its frozen, and even stores like Cub now carry a bunch of it. Glutino is another decent brand but it’s not cheap and for whatever reason they jam the fat in compared to other brands. Trader Joes is always adding GF and believe it or not they’re prices rival or beat Cub, co-ops are another good place for GF products.



Check out www.celiac.com and www.livingwithout.com, they have a ton of info and resources.

Thanks so much Suzi. I'll check out those other sites.....

I read how there's two almond flours, one grainy and one not. One is made with blanched, skinned almonds (flour) the other from unblanched, skins on (almond meal).

I'm going to be trying one of the recipes I've found and will see how it goes....

Here's a site your brother may be interested in: http://comfybelly.com/

Thanks I'll pass it on!

Sounds like its a whole bunch of trial and error.

Yep, that's what I'm thinking. Sometimes it works and not so much other times. We'll just experiment and see what happens. lol