Prob'ly not, Kim . . . most of us use it quite a lot. Click over to our recipes board & you'll find scads of uses for almond flour. But you can't just swap out the regular wheat flour for almond - it's a whole different way of baking.

 

Almond flour requires some type of binder to hold it together, wheat glutien, xanthum gum, pysillum, etc

 

I have been using Almond flour for many years as a sub for flour. I make cookies, muffins, breads and bagels with it. I usually mix it with flaxseed or coconut flour for the best results. When you first start using it sometimes you have to experiment a little to get the right consistency. Luckily MCS does a lot of the experimenting for us. Check out his recipes in the Recipe forum. Almond Flour never spikes me and often will lower my bgs.

 

ditto....no problems at all

I just tried Optimist's Crackers with home made Brazil Nut flour...apparently they're 75% lower in carbs...they were on special so I bought some...worked a treat!

 

Don't forget it's easy to make your own almond flour in a food processor, just buy the almonds in bulk and whirl them up! I am looking forward to trying it in my banana bread recipe.

 

Hey Tiger - I'm going to take this thread off topic for a sec and welcome you to our cozy little forum! I've been following you around for the last hour & haven't had a good chance to greet you, so this is it! Hello & welcome aboard!

Okay - :focus:

 

Kimberly, I use a lot of almond flour. I also use unsweetened almond milk, which is very low carb and low calorie. I add 4 to 5 pkts. of sweetener to the container so I can drink it by the glass, and it can be used in cooking and baking.

 

DW makes some great muffins with almond flour. I don't use it much; I find it oes raise my BGs. Thare are carbs in almonds.

I use coconut flour some. I make pizza with it. Awesome stuff!

 

Well DON'T TELL my digestive tract ... I still tolerate it!

 

awesome!

This is one of the few things that really doesn't cause much if any blood sugar spike for me. It makes awesome pie crust, pancakes, etc.

 

Almond flour is my friend, it doesn't spike me either, and it's low carb.
1/4 cup almond flour has 6 carbs, 3 fiber (3 net carbs)

 

Great, I will try the almond flour. Thanks everyone for all the tips. I will check out the recipe section also.

 

Almond flour has 4 to 6 grams of carbohydrate per quarter cup, all purpose flour has 23. I make pancakes with it.

-Lloyd