>Here's a link for nut flour & arrowroot flour...

Thanks, Jim!  I've looked around before and can't remember for certain, but
I think somewhere out there is what I'd like to have - "lite" almond flour.

Here's how I've gotten some myself:  put in the blender almonds and water,
then strain what you get (for almond milk), take what's left (almond
"pulp"?), put it in a shallow baking dish and "dry" it in the oven.  I set
it to 'warm' so as not to cook it but just speed up the drying time.

On the one hand, I know that fat it good.  But if what you're making
contains other high-fat ingredients, it'd be nice to reduce at least SOME
fat lest one meal contain enough calories for a small, African nation.

But another nice thing about this lighter version of almond flour is the
texture.  I bet such a flour would make a great crepe!  I once used it to
make Suth'n style biscuits (which did NOT work due to the lack of gluten;
call it learning the hard way) and the light flavor and consistency was nice
in and of itself.

If I ever find any, I'll post where to get it.  Variety can be a life-saver
sometimes, know what I mean?

Dori Zook
Denver, CO


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