My favorite place for these wheat flour substitutes is in cooking vs baking. Dusting chicken Pre cooking or making sauces, etc. to provide different textures. Same as others, but I have stepped away from baking all together for now while I'm still trying to loose weight!
A huge thk u to bikini as the elana website is exactly what I have been looking for...gluten free and grain free. The first recipe I called up used stevia. Answer to prayers and deliberate wanting and asking
I am going to try using almond flour ehen I make cornbread next. Does anyone think I could replace all the flour. Last time I used 1/2 regular flour and 1/2 gluten free flour and family didn't know the difference
I would try the biscotti recipe as written with just the almond flour at first. The fat in the almonds may have an effect on the texture. That being said, check out the blog, The Spunky Coconut. There isn't a biscotti recipe there, but there are cookie recipes that may give you some ideas. And, of course, google around for coconut flour biscotti. I know I've seen recipes that use almond and coconut flour, though I haven't tried them. I'm not so good at the math needed to come up the wet-to-dry ratios myself.
Almond flour can be used anywhere you'd use wheat flour, provided you don't need the gluten effect (so, you know, no fluffy French bread :) ). I've used it to coat chicken for chicken parmigiana, added it to meatballs, made snickerdoodles with it, etc. I highly recommend buying a finely ground brand, like Honeyville, to a coarser variety, like Bob's Red Mill to get a more "normal" texture (unless you want crunchy, which can also be good!).
Bella - it's worth a try! Someone noted (and I found out myself!) that coconut flour is a lot drier though... you may need to adjust liquids in the recipe... although biscotti is dry itself...
Waterlily - Definitely!!! I used almond flour, plus some spices, as breading for fried catfish.... it was the best catfish I ever had!!! I'm sure it would work great on chicken too!!
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Hi ladies! I'd like to consider myself a good home cook and am always look for a healthier solution to making boneless skinless breaded baked chicken breast, do any of you think that either of the Almond Meal/Flour & Coconut Flour, could work for this or are they strictly used for deserts?
I've used both of them, and you'll find lots of recipes using them on low-carb and gluten-free forums and blogs. In things like cookies, you generally replace wheat flour with about twice the amount of almond flour. More finely ground almond flour makes a more "normal" texture, whereas coarser ground almond meal makes things a bit crunchier (I've made pound cakes with almond flour and almond meal, and both were nice in different ways). Conversely, coconut flour sucks up liquids like there's no tomorrow, so you'll often see recipes using it that only call for 1/4 cup of flour to high ratios of eggs and oil. Coconut flour, because it's so absorptive, can make things have a very dry mouth-feel if the ratios of dry ingredients to liquid ingredients is off.
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could I add the gluten to the coconut flour to help or is that a no-no? I’m trying to get away from white flour completely and really like what I read about coconut flour.
I'm a pastry chef, and so can answer your question with a bit of authority on the subject!
Using almond meal or coconut flour in baking can be a great experience and taste experiment. However, the reason all of the flour is not replaced (and in fact I would suggest no more than half at maximum) is that wheat flour contains gluten, which is what gives a baked good such as bread the strength to stay risen once the leaveners do their thing. In the case of bread, the yeast rises the dough, and the strong gluten in bread flour helps trap the CO2 within the dough instead of letting it escape.
Hi Sheila! I've never used almond meal or coconut flour, but I've run into a similar issue with whole wheat flour when making bread - the wheat flour affects the density of the loaf and doesn't let it rise as high and create the same results if you replace the whole amount of flour called for - maybe it's a similar issue with almond and coconut flours. I usually use half wheat and half white, which works pretty well.
So I found these at the health food store. On the back it says to replace your normal flour with a certain amount of these... however you don't replace all of the normal flour. I was wondering what the reasoning was behind this.... how does it affect the food??
Has anyone tried either of these? Or tried replacing ALL of the flour in a recipe? Any feedback on these would be great! Thanks!
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