cooking with almond flour

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cooking with almond flour


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Old 07-04-2019, 03:47   #1
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Read that almond flour is better than ordinary flour but what a pain! At least for me.

It clumps, falls off, and is easily burned.

Is it worth the effort or is ordinary flour that bad?

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Old 07-04-2019, 04:20   #2
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If by "ordinary flour" you mean wheat flour, yeah, it is that bad because it's all carbohydrates with little (or no) fiber in it. But almond flour is a pain because it does not absorb moisture the way wheat (or rice or oat or tapioca or whatever) flour does, so it tends not to stick to other ingredients. As you noted, it falls off, burns, and so on.

I bought a couple of bags of almond flour when the Aldi grocery chain introduced it. I saw a bunch of keto recipes that called for it and thought it would be a cheap way to try it out. I have yet to open either bag. I guess I've just gotten out of the habit of eating bread, desserts, pasta, batter (for frying food), etc. so I haven't gone to the trouble of adapting almond flour to such recipes.

If you're really interested, though, searching for sites that feature keto recipes likely will show you how to make batters, mug breads, and so on successfully using almond flour.

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Old 07-04-2019, 04:54   #3
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Thanks. I eat a lot of chicken and can no longer use that wonderful Panko Japanese style breading so trying to find substitutes.

Even flour is not that great but better than nothing. Chicken is so boring it needs a lot of flavor help.

I'll try what you suggested. Thanks.

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Old 07-04-2019, 13:31   #4
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It may also be that there is another food better suited for replacing panko. Lots of people use crushed pork rinds; they have almost the same texture as panko and don't taste like pork in the quantities being used. I've seen recipes that use ground psyllium husks to provide a coating with a little "tooth".

I have cliipped a bunch of low-carb/keto recipes from Web sites for chicken because we, too, eat a lot of it. Check out the Recipes forum here as well; and the poster/moderator VeeJay on this site also has a Pinterest board with keto recipes; the link is in the footer of all of her posts.

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Old 07-04-2019, 13:31   #5
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Wheat has gluten in it, which is a "glue" that holds the dough together and traps the yeast/soda bubbles which is what makes bread rise. Without that glue, the bubbles continue up and out and the dough "falls".

In order to bake with nut flours, which contain no gluten, something else needs to be added to it to trap the bubbles - gums and eggs will do that job. One can experiment, but nut flours are expensive, so it's much better to look for recipes and follow them.

When I fix chicken I don't use a breading. However, when fried with plenty of fat, it does get crispy. My go-to chicken seasoning is Penzey's Northwoods seasoning blend. It is sooooo good. Nothing boring about it.

I do have many chicken recipes on my Pinterest board - one common one is bacon wrapped chicken which I've yet to try but does look good.

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Old 07-04-2019, 19:38   #6
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Thanks itissteve and VeeJay.

Pork rinds sounds perfect and I have a lot. I'm on leftovers now but will try later this week.

And I will look for that spice...!

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